[194] BEANS IN THE POD CONCHICLA [1]
COOK THE BEANS [2]; MEANWHILE CRUSH PEPPER, LOVAGE, CUMIN, GREEN CORIANDER, MOISTENED WITH BROTH AND WINE, AND ADD [more] BROTH TO TASTE, PUT INTO THE SAUCE PAN [with the beans] ADDING OIL; HEAT ON A SLOW FIRE AND SERVE.
[1] Tor. Concicla—conchis—conchicula—young, immature beans, string or wax, boiled in the shell or pod.
[2] conchiclam cum faba—young string beans and (dry, white or kidney) beans, cooked separately of course and mixed when done, ready for service.
[195] PEAS IN THE POD APICIAN STYLE CONCHICLAM APICIANAM
FOR PEAS IN THE POD [1] APICIAN STYLE TAKE: [2] A CLEAN EARTHEN POT IN WHICH TO COOK THE PEAS; TO THE PEAS ADD FINELY CUT LUCANIAN SAUSAGE, LITTLE PORK CAKES [3], PIECES OF MEAT [4] AND PORK SHOULDER [5]. CRUSH PEPPER, LOVAGE, ORIGANY, DILL, DRY ONIONS [6] GREEN CORIANDER MOISTENED WITH BROTH, WINE, AND ADD [more] BROTH TO TASTE; UNITE THIS WITH THE PEAS IN THE EARTHEN POT TO WHICH ADD OIL IN SUFFICIENT QUANTITY TO BE ABSORBED BY THE PEAS; FINISH ON A SLOW FIRE TO GIVE IT LIVE HEAT AND SERVE.
[1] Peas in the pod are likewise called conchicla; hence perhaps any legumes cooked in the shells.
[2] Tor. sentence wanting in other texts.
[3] isiciola porcina.
[4] pulpas—in this case no specific meat.