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Isicia de lolligine (Squid Rissoles)
Isicia de lolligine (Squid Rissoles) is a traditional Ancient Roman recipe for a classic forcemeat made from squid flesh flavoured with fish sauce and bound with egg. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Squid Meatballs (Isicia de lolligine).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4-6
Rating: 
Tags : Spice RecipesBread RecipesAncient Roman Recipes
Original Recipe
Isicia de lolligine: sublatis crinibus in fulmento tundes, sicuti adsolet. pulpa et in mortario et in liquamine diligenter fricatur, et exinde isicia plassantur.
Translation
Squid Forcemeats: Remove the tentacles and pound on the chopping board as usual. Place the flesh in a mortar and diligently pound with fish sauce. After that form into balls.
Modern Redaction
Ingredients:
300g squid (cleaned and with the cartilage removed)
1/2 tsp freshly-ground
black pepper
2 tsp
lovage seeds (or
celery seeds)
1 tsp
cumin seeds
2 tbsp fish sauce
1 egg, beaten
90g fine breadcrumbs
2 tbsp olive oil, for frying
Method:
Grind or pound the black pepper, lovage seeds (or celery seeds) and cumin seeds in a mortar. Finely chop the tentacles and body of the squid then process in a food processor until you have a smooth paste. Work this into the spices in the mortar then blend in the fish sauce and the breadcrumbs. Add the beaten egg to moisten and bind.
Shape the squid mixture into balls then heat the olive oil in a pan and use this to fry the squid balls until cooked through and coloured a nice golden brown. Serve as a main dish with salad or use to garnish seafood salads and soups.
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.
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