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.

MediumAncient RomanServes 6

Printable version with shopping checklist

Source Video
15m
Prep
1h 50m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

Total cost:$7.60
Per serving:$1.27

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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