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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).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
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.
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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