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Sic Farcies eam Sepiam Coctam (Stuffed and Cooked Cuttlefish)
Sic Farcies eam Sepiam Coctam (Stuffed and Cooked Cuttlefish) is a traditional Ancient Roman recipe for a classic dish of cuttlefish or squid stuffed with a brain forcemeat that are boiled to cook. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stuffed and Cooked Cuttlefish (Sic Farcies eam Sepiam Coctam).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Pork RecipesAncient Roman Recipes
Original Recipe
Sic farcies eam sepiam coctam: cerebella elixa enerviata teres cum piper, cui commisces ova cruda quod satis erit, piper integrum, isicia minuta, et sic consues et in bullientem ollam mittes ita ut coire impensa possit.
Translation
Stuffed and Cooked Cuttlefish: Pound cooked brains, with the membranes removed and pepper. Mix with a sufficient number of raw eggs, peppercorns and small forcemeats. [Use to stuff the cuttlefish], sew up and plunge in a deep pan of boiling water so the stuffing can solidify.
Modern Redaction
Ingredients:
1kg squid or cuttlefish
For the Stuffing:
120g calf's brains (or tinned corned beef)
1 tsp coarsely-ground black pepper
50g pork sausage meat
1 egg
4
fennel fronds
olive oil for frying
Method:
Prepare the squid or cuttlefish then cut off the tentacles and chop finely. Finely chop the calf brains (or corned beef). Heat olive oil in a pan, add the chopped brains and tentacles and fry until nicely browned all over. Turn into a bowl and mix wit the pork sausage meat. Season with the black pepper then work in the egg to bind. Use this mixture to stuff the squid and secure closed with toothpicks.
Place the stuffed squid in a pan, cover with cold water and add the fennel fronds. Bring to a boil then reduce to a simmer, cover the pan and cook for 60 minutes, or until done though. Serve hot.
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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