Apicius 203



Fabaciae uirides ex liquamineº, oleo, coriandro uiridi, cumino et porro conciso coctae inferuntur.



Broad beans

Fresh broad beans are served with garumº,oil, fresh coriander, cumin and finely cut leeks.




The Romans usually didn't eat broad beans when still fresh, so this is likely to be a luxury dish. Cook them in a Römertopf, so you will have to add a minimum of water, which leaves them much tastier. Pour over the dressing while still warm or serve as a salad. Very appropriate to accompany one of Apicius' lamb stews...