Ancient Roman Peas With Squid And Leeks (serves 2)


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)


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