Vitellian Peas (Pisam Vitellianam Sive Fabam)

Ingredients

• 1 lb (450g) Dried peas or fava beans (Marrowfat peas (UK), split peas (US), or broad beans (fava) all work)
• 0.5 tsp Black pepper (Freshly ground preferred)
• 1 tsp leaves or 0.5 tsp seeds Lovage leaves or seeds (Use half as much if using seeds)
• 0.5 tsp Dried ginger root
• 3 large Egg yolks (hard-boiled) (Cook and peel eggs in advance)
• 3 tbsp Honey (To taste; add more if desired)
• 1 tbsp Liquamen (garum) or Colatura di Alici (Roman fish sauce; substitute with Thai or Vietnamese fish sauce)
• 0.5 cup (120ml) White or red wine (White keeps peas greener; red darkens the color)
• 2 tbsp Wine vinegar (Red or white wine vinegar)
• 1 tbsp Olive oil

Instructions

1. Soak the peas or beans (if needed)

   If using dried peas or beans that require soaking (such as fava or marrowfat peas), place them in a large bowl and cover with plenty of water. Soak for 6-8 hours or overnight. If using split peas, soaking is optional but can reduce cooking time.

   Time: PT0M

2. Cook the peas or beans

   Drain soaked peas/beans. Place in a large pot and add enough fresh water to cover by about 1 inch. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 1 hour 30 minutes, stirring occasionally and adding more water if needed to prevent drying out.

   Time: PT1H30M

3. Prepare the seasoning paste

   While peas are cooking (about 10 minutes before they're done), use a mortar and pestle to grind together the black pepper, lovage, and ginger until finely ground. Add the hard-boiled egg yolks and pound until a smooth paste forms.

   Time: PT7M

4. Combine liquid seasoning ingredients

   In a small saucepan, add honey, liquamen (garum or fish sauce), wine, and wine vinegar. Mix well. Add the egg yolk-spice paste and stir until combined. Stir in the olive oil.

   Time: PT5M

5. Cook the seasoning mixture

   Set the saucepan with the seasoning mixture over medium heat. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally.

   Time: PT7M

   Temperature: Medium heat

6. Mash and season the peas

   Once peas are fully cooked and soft, drain any excess water if needed. Mash peas in the pot with a wooden spoon or potato masher until mostly smooth. Pour in the hot seasoning mixture and stir vigorously until well combined and smooth. Taste and add more honey if desired.

   Time: PT6M

7. Serve

   Transfer the Vitellian peas to a serving dish and serve warm as a side dish.

   Time: PT0M

8. Cleanup

   Wash all used pots, pans, utensils, and surfaces. Mortar and pestle may need extra scrubbing due to sticky honey and egg yolk.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

11g

Carbohydrates

35g

Fat

4g

Fiber

8g

Ingredient Substitutions

• Instead of Dried peas or fava beans: Split peas, Marrowfat peas, Broad beans
• Instead of Black pepper: White pepper
• Instead of Lovage leaves or seeds: Celery leaves, Flat-leaf parsley (milder)
• Instead of Dried ginger root: Fresh ginger (use a bit more), Ground ginger
• Instead of Honey: Maple syrup, Agave syrup
• Instead of Liquamen (garum) or Colatura di Alici: Thai fish sauce, Soy sauce (for vegetarian)
• Instead of White or red wine: Non-alcoholic white grape juice with a splash of vinegar
• Instead of Wine vinegar: Apple cider vinegar, White vinegar
• Instead of Olive oil: Canola oil, Sunflower oil

Equipment Needed

• Large pot
• Mortar and pestle
• Small saucepan
• Wooden spoon
• Measuring spoons
• Measuring cup
• Colander (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use white wine and white wine vinegar for a greener, more visually appealing dish.
• Taste as you go—Roman recipes are often 'to taste' for sweetness and saltiness.
• Serve as a side to roasted meats or as part of a Roman-themed meal.
• For a modern twist, add a drizzle of extra virgin olive oil before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a sealed container for up to 2 months. Thaw and reheat gently, adding a splash of water if needed.

Room temperature: Not recommended due to egg and fish sauce content.

Make-Ahead Tips

• Peas can be cooked and mashed a day ahead; reheat before adding seasoning.
• Hard-boil eggs in advance and store in the refrigerator.
• Seasoning mixture can be made ahead and gently reheated.