Damon Binder

Recipes › Apicius

Gourd with Laser

Apicius 3.4.1 · 4th century AD

Latin

callosiores reddes gustum ad cucurbitas: coctas expressas in patinam conpones. adicies in mortarium pipere cuminum silfi modice (id est laseris radicem), rutam modicum; liquamine et aceto temperabis; mittes defreto modicum ut coloretur; ius exinanies in patenam. cum ferbuerit iterum ac tertio, depones et piper minutum asparges.

English

To give gourds a firmer bite, a relish for gourds: arrange the cooked and drained gourds in a patina. Put into a mortar pepper, cumin, a little silphium (that is, the root of laser), and a little rue; blend with fish sauce and vinegar; add a little defrutum to give it color; pour the sauce out into the patina. When it has boiled a second and third time, take it off and sprinkle with ground pepper.

Ingredients

  • 500 g squash (or gourd, if you can find it)
  • ½ tsp ground pepper
  • 1 tsp ground cumin
  • ½ tsp asafoetida
  • ½ tsp dried rue
  • 3 Tb red wine vinegar
  • 1 Tb fish sauce
  • 1 Tb defrutum

Method

  1. Cut the squash into large pieces then boil until al dente. Remove from the water and place in a dutch oven.
  2. Mix the remaining ingredients together, then pour over the squash. Bring to a simmer and cook for a few minutes, sprinkle with pepper, and serve.