Aliter Sepias (Cuttlefish, Another Way)

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Aliter Sepias (Cuttlefish, Another Way)

Aliter Sepias (Cuttlefish, Another Way) is a traditional Ancient Roman recipe for a classic dish of cooked squid or cuttlefish served in a spiced and herbed white wine sauce thickened with an egg yolk. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cuttlefish, Another Way (Aliter Sepias).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4-6

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

Original Recipe

Aliter Sepias (from Apicius' De Re Coquinaria) IX, iv, 4

Aliter sepias: piper, ligusticum, cuminum, coriandrum viridem, mentam aridam, ovi vitellum, mel, liquamen, vinum, acetum et oleum modicum. et, ubi bullierit, amulo obligas.

Translation

Cuttlefish, Another Way: [Mix] pepper, lovage, cumin, fresh coriander, dried mint, egg yolks, honey, liquamen, wine, vinegar and a little olive oil [for the sauce]. When [it has] boiled, thicken with starch.

Modern Redaction

Ingredients:

1kg cooked squid or cuttlefish

For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1/2 tsp coriander seeds
1/2 tsp dried mint, crumbled
1 raw egg yolk
1 tsp honey
60ml fish stock
60ml white wine
1 tsp white wine vinegar
2 tsp olive oil

Method:

Pound together the pepper, lovage (or celery) seeds, coriander and mint in a mortar. Work in the honey, stock wine, vinegar and olive oil then turn into a pan. Heat gently and when warm gently whisk in the beaten egg yolk. Bring to a simmer (do not boil) and cook gently until thickened.

Arrange boiled or fried squid (or cuttlefish) on a warmed serving dish, pour over the sauce and bring to the table.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.