In Lolligine Farsili (Stuffed Squid) is a traditional Ancient Roman recipe for a classic dish of squid stuffed with pork forcemeat that's cooked in a wine sauce thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stuffed Squid (In Lolligine Farsili).
For the Stuffing:
300g minced pork
½ tsp freshly-ground black pepper
1 tsp bay (or juniper) berries
50g pork fat, finely minced
2 tbsp liquamen (or Nam Pla)
100g pine nuts, finely chopped
bunch of parsley, finely chopped
1 tsp cumin seeds
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp coriander seeds
1/2 tsp celery seeds
1 egg yolk, mashed
1 tsp honey
1 tbsp white wine vinegar
250ml fish stock
120ml white wine
2 tbsp olive oil
Method:
Mix all the ingredients for the forcemeat in a bowl and use this to stuff the squid. Secure the openings with string or toothpicks then set aside as your prepare the sauce.
In the meantime, prepare the sauce. Pound together the black pepper, lovage (or celery) seeds, coriander seeds and celery seeds in a mortar then work in the egg yolk. Now mix with the honey, white wine vinegar, fish stock, white wine and olive oil.
Arrange the stuffed squid in a pan and pour over the sauce. Bring to a simmer, cover and cook for about 30 minutes, or until the squid are cooked through and tender. Serve the squid in the sauce.
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