Cucurbitas Elixatas et Frictas (Gourds, Stewed and Fried)
Cucurbitas Elixatas et Frictas (Gourds, Stewed and Fried) is a traditional Ancient Roman recipe for a classic dish of boiled squash or gourd that's finished by frying with cumin. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Gourds, Stewed and Fried (Cucurbitas Elixatas et Frictas).
Aliter cucurbitas elixatas et frictas: in patina compones, cuminatum superfundes, modico oleo super adiecto. fervere facies et inferes.
Translation
Another: Gourds, Stewed and Fried: Put [boiled gourds] in a pan. Sprinkle cumin [over them] with a little olive oil poured on top. Cook and serve.
Modern Redaction
Ingredients:
1 medium-sized squash, gourd, pumpkin or small vegetable marrow
2 tbsp butter or oil
1/4 tsp ground cumin
freshly-ground black pepper, to garnish
Method:
Peel the squash and cut into slices. Add the pan with enough water to cover, bring to a simmer and cook for about 20 minutes, or until just tender.
Drain the squash pieces and set aside. Melt the butter in a frying pan, add the squash pieces and scatter the cumin over the top. Fry gently until golden brown then turn into a serving bowl, season with black pepper and serve.
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