"Ptisana'" Bean + Barley Stew
Ships to U.S. & Canada
Some restrictions applyThe Roman gourmand, Apicius, tells us of a hearty bean and barley stew comprised of chick peas, lentils, peas and barley. Flavoured with parsley, leeks, fennel, coriander seed and silphium, this stew is comforting, healthy, and likely of the variety served in the ‘fast food’ restaurants of Pompeii and Rome! Pair this stew with Pistrinum’s crispy Laganum pocket-breads, or Streptikios olive oil and pepper twists, and your taste buds will be transported back in time to a Pompeian dinner at your very own table!
Have you ever wanted to experience the breads and pastries of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell painstakingly recreates Ancient Roman recipes using techniques and ingredients sourced from archaeological research and ancient literature. Pistrinum is on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. It’s archaeo-culinary craft in action!
Have you ever wanted to experience the breads and pastries of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell painstakingly recreates Ancient Roman recipes using techniques and ingredients sourced from archaeological research and ancient literature. Pistrinum is on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. It’s archaeo-culinary craft in action!
This package serves 12 people and includes 1 “Ptisana’” Bean & Barley Stew
- Each stew weighs approx. 16 oz.
- Stew arrives without coolant, ready to enjoy!
- All ingredients are shelf stable and may be stored in a cool, dry place.
- Be sure to seal the bag when storing it!
To Serve
- Mix beans and herbs/spices packet to evenly distribute ingredients.
- For one serving: Remove ½ cup of beans.
- Measure ½ cup of the mixed beans.
- Soak beans in 1½ cups of water overnight.
- The next day, pour off the soaking water and rinse both the beans and the pot.
- Return beans to the pot with 1½ cups of fresh water and ⅓ cup of the herbs/spices mix.
- Bring to a boil, then cover and simmer on low for 45 minutes for soup or 1 hour for stew.
- Check texture at 45 minutes and adjust cooking time if needed.
- Serve & enjoy!
- “Ptisana’” Bean & Barley Stew – (Dried): Chick Peas, Lentils, Peas, Barley, Parsley, Leeks, Coriander Seed, Fennel Seed, Beet Powder, Cabbage, Mallow, Asafoetida Spice (Hing), Lovage, Salt.
Contains: Barley. Processed In A Facility That Also Processes Nuts.
Breads & Pastries Inspired by Ancient Roman Recipes
Breads & Pastries Inspired by Ancient Roman Recipes
Have you ever wanted to experience the foods of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell is renowned for her experimental archaeology projects, and she recreates Ancient Roman recipes using techniques and ingredients sourced from archeological research in addition to ancient texts and art. In 2021, she launched her online bakery, Pistrinum, on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. It’s archaeo-culinary craft in action!
Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. Her creations include Panis Quadratus loaves found in excavated ovens in Pompeii, Roman Rosettes made with savory spices praised by Pliny the Elder, crunchy-crusted bread rings (Ciambelle) milled with chickpeas, Roman fry-breads written about in Virgil’s “Aeneid,” and sweet fried honey fritters called Globi from the writings of Cato the Elder. Order these for delivery direct to your villa, and eat like an Ancient Roman!
