Name: Vitellian Peas
Cuisine: Italy
Ingredients: a little fresh coriander, chopped; 250 g dried marrowfat peas; 2 tbsp vinegar; 4 cooked egg yolks; 2 tbsp fish sauce; 2 tbsp honey; 2 tbsp olive oil; freshly ground black pepper; 2 tsp ground ginger; 150 ml white wine; ½ tsp lovage seed

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

This is one of the original recipes from The Classical Cook Book that we have cooked many times at Roman festivals. It has been adapted a little from my original. Lovage seed replaces the plant leaf (it is quite bitter) and I have increased the number of egg yolks to make it creamier.