Title: Peas in Wine Sauce
Categories: Vegetable
Yield: 4 Servings

1/2	lb	Peas
1/4	c	Water
1		Leek; white part only,
		. chopped
1/4	ts	Pepper
1/2	ts	Cumin
1/4	ts	Lovage or celery seed
1/2	ts	Coriander
1/2	ts	Dill
5		Fresh basil leaves; chopped
1/4	c	Wine
1/4	c	Broth

Adapted from an ancient Roman cookbook by Apicius. Simmer peas in water for a few minutes. Add leek. Grind pepper, cumin, lovage, coriander and dill and then add to the peas and the leeks, along with the wine, stock and basil. Simmer, stirring occasionally, until tender, about ten minutes. "When done, stir well and put in what perchance should be missing, and serve."

Makes about four servings. ** The Herb Quarterly -- Summer 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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