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Cucurbitas Frictas (Fried Gourds)
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).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
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.
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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