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Cucurbitas Elixatas (Stewed Gourds)
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).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
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.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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