Indian-Style Peas (with Cuttlefish)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- peas
- leek
- coriander
- cuttlefish (sepiae)
- olive oil
- liquamen (Roman fermented fish sauce)
- wine
- pepper, lovage, oregano, caraway
- passum (raisin/sweet wine)
Instructions
- Cook peas; when foaming, add chopped leek and coriander to boil.
- Add small cuttlefish with their ink; cook with oil, liquamen, wine, and a bundle of leek and coriander.
- Grind pepper, lovage, oregano, a little caraway; loosen with the dish's own juice, balance with wine and passum.
- Chop the cuttlefish small, stir into the peas, sprinkle with pepper, and serve.