Yes, I dived into my Latin cookbook once more to find another dish to try out - this time a dish for dinner and I wanted to try something meatless. So I found this dish, called Pisum, for a Roman version of yellow peas. It is of course a dish originally from Apicius' cookbook. Traditionally in Denmark, you cook yellow peas together with a few herbs and serve them with fried or cooked pork belly. In the Roman version of it, you add more herbs and of course you add some garum (I use the Asian fish sauce instead) and white wine for taste. It tasted really good. The spices to add are originally cumin, caraway seeds, fresh basil, dill and fresh coriander. We don't like fresh coriander or caraway well, so I added parsley instead of the coriander and just left out the caraway. The only other thing you need is a leek and some olive oil and fresh pepper.
You cook the yellow peas in twice the amount of lightly salted water. After 45 minutes, add the cumin, coriander and leek that you cut out into smaller pieces. Crush the basil and mix with dill, a little bit of white wine and a little bit of fish sauce and olive oil. Add this mix just before you serve the dish. Serve in bowls, drip over a little bit of extra olive oil, grind some pepper - and eat it with a piece of bread and maybe a salad. I thought it was yummy