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).
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.
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