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In Lolligine Farsili (Stuffed Squid)
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).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6-8
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
In lolligine farsili: piper, ligusticum, coriandrum, apii semen, ovi vitellum, mel, acetum, liquamen, vinum et oleum. obligabis.
Translation
Stuffed Squid: Pepper, lovage, coriander, celery seeds, egg yolk, honey, vinegar, liquamen, wine and olive oil. Thicken.
Modern Redaction
Ingredients:
1kg squid, cleaned
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.
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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