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Vitellian Peas (Pisam Vitellianam Sive Fabam)
A savory-sweet ancient Roman dish of mashed peas (or fava beans) seasoned with pepper, lovage, ginger, honey, garum, wine, vinegar, and hard-boiled egg yolks. Named after the gluttonous Emperor Vitellius, this unique side is a historical predecessor to British mushy peas, but with a distinctly Roman flavor profile.
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Critical Success Points
- • Cook the peas or beans until very soft and mashable.
- • Grind the spices and egg yolks into a smooth paste.
- • Simmer the seasoning mixture to meld flavors.
- • Combine the peas and seasoning mixture thoroughly for a smooth, even texture.
Safety Warnings
- • Be careful when handling hot liquids and boiling peas.
- • Fish sauce is very salty and pungent; avoid splashing.
- • Ensure eggs are fully hard-boiled to avoid risk of Salmonella.
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