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Conchiclam de Pisa Simplici (A Dish of Plain Peas)
Conchiclam de Pisa Simplici (A Dish of Plain Peas) is a traditional Ancient Roman recipe for a classic dish of peas, leeks and coriander finished in a herbed sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Plain Peas (Conchiclam de Pisa Simplici).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Conchiclam de pisa simplici: pisam coques. cum despumaverit, fasciculum porri et coriandri mittis. dum coquitur, teres piper, ligusticum, origanum, fasciculum, suffundis ius de suo sibi, fricabis, [suffundis], liquamine temperabis, mittis. super adicies oleum, et lento igni ferveat, et inferes.
Translation
A Dish of Plain Peas: Cook and skim the [dried] peas. Add a bunch of leeks and coriander. While [these are] cooking, pound pepper, lovage and oregano [in a mortar]. Add a bouquet garni [of fresh herbs] and moisten with stock, blend with wine and liquamen, put into the pan [with the peas]. Add olive oil, cook over a low fire [until done] and serve.
Modern Redaction
Ingredients:
200g dried peas
3 leeks, sliced
1/2 bunch
coriander, chopped
360ml water
For the Sauce:
1/2 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or
celery seeds)
1 tsp dried
oregano, crumbled
1 tsp dried thyme, crumbled
1/2 tsp fresh
rosemary, finely chopped
100ml meat stock
60ml white wine
2 tbsp liquamen (fish sauce)
1 tbsp olive oil
freshly-ground black pepper
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 50 minutes, or until just tender. Skim the surface, drain the peas, then add the leeks, coriander and 360ml water. Return to a simmer, cover and cook for 10 minutes more. Take off the heat and set aside.
Prepare the sauce. Pound together the black pepper, lovage seeds, oregano thyme and rosemary. Stir in the meat stock, white wine and liquamen. Pour into a pan then drain the pea mix and add this. Stir in the olive oil, bring the mixture to a boil. Cook until heated through and thickened then turn into a dish, 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.
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