Ancient Roman Peas With Squid and Leeks (Serves 2)

Photo: Celia R. Muller

Ingredients

1/2 pound squid, cleaned and sliced into rings

2 cups peas, fresh or frozen

2 medium leeks, cleaned and sliced crosswise

1/2 teaspoon peppercorns

1/2 teaspoon whole cumin

1/2 teaspoon whole anise seed

1/2 teaspoon whole coriander

1/2 teaspoon dried oregano

1/4 cup white cooking wine**

1 tablespoon honey

1 teaspoon nuoc nam (fish sauce)

Preparation

Grind all the spices together. Boil the squid for 40 minuted, until tender, and set aside.

Heat oil in a skillet over medium-high heat and add the leeks. Toss the peas in when they start to soften, and mix in the the spices, then pour over the wine, honey, and fish sauce. Add the squid and cook for 5 minutes, until most of the liquid is boiled off.

The original recipe calls for sweet wine, but a light cooking wine mixed with honey worked well as a substitute.