Name: Sauce for Stuffed Cuttlefish (In Sepia Farsili)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Roman
Ingredients: cooked, stuffed, squid or cuttlefish (see the stuffed squid or Stuffed and Cooked Cuttlefish recipes); For the Sauce:; 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds (or celery seeds); 1/2 tsp caraway seeds; 1 tsp honey; 2 tbsp liquamen (fish sauce); 100ml beef or strong fish stock; 100ml white wine

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In Sepia Farsili (Sauce for Stuffed Cuttlefish)

In Sepia Farsili (Sauce for Stuffed Cuttlefish) is a traditional Ancient Roman recipe for a classic dish of cooked, stuffed squid or cuttlefish served in a lightly-spiced wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Stuffed Cuttlefish (In Sepia Farsili).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

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Original Recipe

In Sepia Farsili (from Apicius' De Re Coquinaria) IX, iv, 1

In sepia farsili: piper, ligusticum, apii semen, careum, mel, liquamen, vinum, condimenta coctiva. calefacies, et sic aperies sepiam et perfundes.

Translation

[Sauce] for Stuffed Cuttlefish: [Combine] pepper, lovage, celery seeds, caraway, honey, liquamen, wine and cooking seasonings. Simmer and then open the cuttlefish and put [the sauce inside].

Modern Redaction

Ingredients:

cooked, stuffed, squid or cuttlefish (see the stuffed squid or Stuffed and Cooked Cuttlefish recipes)

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp caraway seeds
1 tsp honey
2 tbsp liquamen (fish sauce)
100ml beef or strong fish stock
100ml white wine

Method:

Prepare the squid or cuttlefish according to either the stuffed squid or Stuffed and Cooked Cuttlefish recipes.

In the meantime, prepare the sauce. Pound together the black pepper, lovage (or celery) seeds and caraway seeds in a mortar. Mix with the honey, liquamen, stock and white wine. Turn into a pan and bring to a boil. Reduce to a simmer and cook for about 25 minutes, or until reduced and thickened.

Drain the cooked cuttlefish or squid and slice. Arrange the slices on a serving plate, pour over the sauce and serve.

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.