1 lb. fresh fava beans, shelled and peeled (if desired)
3/4-inch piece fresh ginger root, peeled and chopped
2 tsp. fresh lovage or celery leaf, chopped
1/2 tsp. pepper
3 cooked egg yolks
3 Tbsp. honey (plus more if desired)
2 Tbsp. fish sauce (your preferred garum substitute, such as colatura di Alici, nuoc mam, or nam pla)
5 fl. oz. white wine
3 fl. oz. white wine vinegar
1 Tbsp. olive oil
Cook beans in boiling salted water until tender, 4-6 minutes; drain and puree. Pound ginger, lovage, and pepper in a mortar; add egg yolks and continue until it forms a smooth paste. Add honey and fish sauce; stir until smooth. Transfer to a saucepan, rinsing the mortar into pan with the wine and vinegar. Add oil and simmer gently a few minutes. Combine with beans and reheat if needed. If desired, sweeten with more honey.
Recipe originally from De Re Coquinaria" (compiled in the 4th or 5th century C.E. and commonly referred to by the supposed author, Apicius). This version adapted from The Classical Cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
