Cucurbitas Frictas (Fried Gourds) is a traditional Ancient Roman recipe for a classic dish of squash or gourd that's fried and served in a white wine sauce with oregano. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Gourds (Cucurbitas Frictas).
Aliter cucurbitas frictas: oenogaro simplici et pipere.
Translation
Another: Fried Gourds: [Serve] in a plain wine sauce with pepper.
Modern Redaction
Ingredients:
1 medium-sized squash, gourd, pumpkin or small vegetable marrow
butter, for frying
For the Sauce:
120ml white wine
120ml vegetable stock
1 tbsp olive oil
1 tsp dried oregano, crumbled
1 tsp freshly-ground black pepper
2 tbsp fish sauce
Method:
Peel the squash and cut into slices. Melt the butter in a pan, add the squash pieces and fry until golden brown on both sides and cooked through.
In the meantime, combine the white wine, vegetable stock, olive oil, oregano, black pepper and fish sauce in a pan. Bring to a boil and cook for 10 minutes. Add the fried gourd slices to this, cook for 5 minutes to heat through and serve.
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