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Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)
Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank) is a traditional Ancient Roman recipe for a classic dish of boiled cuttlefish or squid cooked in a strongly flavoured stock that's served with a sauce of the stock thickened with an egg liaison. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Cuttlefish from the Tank (Sepias Elixas a Balineo).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4-6
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Sepias elixas a balineo: in frigidam missas... cum pipere, lasere, liquamine, nucleis. ova addes et condies ut voles.
Translation
Boiled Cuttlefish from the Tank: Put in cold water . . . with pepper, laser, liquamen and nuts, Add eggs and other seasonings, as you wish.
Modern Redaction
Ingredients:
1kg squid or cuttlefish
For the Cooking:
1 tsp freshly-ground black pepper
1/4 tsp asafoetida
2 tbsp liquamen (fish sauce)
250ml good
fish stock
4 tbsp pine nuts, finely chopped
For the Sauce:
1 tsp
lovage seeds (or celery seeds), ground
60ml caroenum
1 egg yolk
Method:
Prepare the squid or cuttlefish then slice into strips. Combine in a pan with the black pepper, asafoetida, liquamen, fish stock and pine nuts. Pour in enough water to cover the ingredients then bring to a boil. Reduce to a simmer and cook for about 40 minutes, or until tender.
Take 250ml of the cooking stock and combine in a pan with the lovage and caroenum. Beat the egg yolk in a bowl and add a ladleful of the sauce to temper. Pour this into the pan with the sauce and heat gently to thicken (but do not boil). Arrange the squid or cuttlefish on a serving dish, 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.
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