Cuttlefish Boiled from the Cauldron
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- cuttlefish
- pepper
- laser (silphium / asafoetida resin)
- liquamen (Roman fermented fish sauce)
- pine nuts (nuclei)
- eggs
Instructions
- Put the boiled cuttlefish into cold liquid with pepper, laser (asafoetida), liquamen and pine nuts.
- Add eggs and season to taste.