Cucurbitas Elixatas (Stewed Gourds) is a traditional Ancient Roman recipe for a classic dish of squash or gourd cooked in broad (fava) bean water and served in spiced stock thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stewed Gourds (Cucurbitas Elixatas).
Aliter cucurbitas elixatas: ex liquamine, oleo, mero.
Translation
Another: Stewed Gourds: Stew in stock, oil and unmixed wine.
Modern Redaction
Ingredients:
1 medium-sized squash, gourd, pumpkin or small vegetable marrow
500ml bean stock (liquid left after cooking broad [fava] beans)
120ml vegetable or squash stock
2 tbsp olive oil
80ml white wine
freshly-ground black pepper, to garnish
Method:
Peel the squash, cut into slices then combine in a pan with the oil, wine and stock. Bring to a simmer, cover and cook for about 25 minutes, or until tender.
Turn into a bowl, sprinkle with black pepper and serve.
)
Click on the image, above to submit to Pinterest.