Click on the image, above to submit to Pinterest.
Conchicla Commodiana (Legumes à la Commodus)
Conchicla Commodiana (Legumes à la Commodus) is a traditional Ancient Roman recipe for a classic dish of dried peas mixed with a wine and liquamen sauce that's set with eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Legumes à la Commodus (Conchicla Commodiana).
prep time
20 minutes
cook time
95 minutes
Total Time:
115 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Conchicla Commodiana: pisam coques. cum despumaverit, teres piper, ligusticum, anethum, cepam siccam, suffundis liquamen, vino et liquamine temperabis. mittis in caccabum ut combibat. deinde ova IV solves, in sextarium pisae mittis, agitas, mittis in cumanam, ad ignem ponis, ut ducat, et inferes.
Translation
Legumes à la Commodus: Cook and skim the [dried] peas. Pound pepper, lovage, aniseed and dried onion [in a mortar]. Moisten with stock [from the pan], blend with wine and liquamen. Mix [this sauce with the peas] in the pan until it is absorbed. Crack four eggs. Add this may eggs for each 600ml of [cooked] peas and stir. Put them into an earthenware pot, place over a low fire until set and serve.
Modern Redaction
Ingredients:
200g dried peas
For the Sauce:
1 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
generous pinch of ground
aniseed
1 tsp finely-chopped onion
100ml meat stock
120ml white wine
2 tbsp liquamen (fish sauce)
3 egg, beaten
Method:
Place the peas in a large bowl, cover with water and set aside to soak over night. The following day, drain the peas, place in a pot and cover with plenty of water. Bring to a boil, cover and simmer for about 60 minutes, or until tender. Drain the peas and set aside.
Prepare the sauce. Pound together the black pepper, lovage seeds or celery seeds and aniseed in a mortar. Moisten with the liquamen and a little wine then pour into a bowl. Combine with the stock, white wine and liquamen then beat in the eggs and stir in the peas before pouring into a casserole dish. Cove and transfer to an oven pre-heated to 160°C. Bake for about 35 minutes, or until firm. Sprinkle with black pepper and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
%20Recipe)