Aliter Cucumeres Rasos (Peeled Cubumbers, Another Way)
Aliter Cucumeres Rasos (Peeled Cucumbers, Another Way) is a traditional Ancient Roman recipe for a classic dish of cucumbers that are peeled and cooked gently in stock or wine sauce before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Peeled Cucumbers, Another Way (Aliter Cucumeres Rasos).
Aliter cucumeres rasos: elixabis cum cerebellis elixis, cumino et melle modico, apii semen, liquamine et oleo. ovis obligabis, piper asparges et inferes.
Translation
Peeled Cucumbers, Another Way: Peel the cucumbers and boil them with a small quantity of [cooked] brains, cumin, a little honey, celery seed, stock, and olive oil. Thicken with eggs, sprinkle with pepper and serve.
Modern Redaction
Ingredients:
2 large cucumbers, peeled and thinly sliced
100g cooked calf's brains (or use tinned corned beef)
1/4 tsp ground cumin
1 tbsp honey
1/2 tsp celery seed
250ml pork or veal stock
1 tbsp olive oil
2 egg yolks
freshly-ground black pepper, to taste
Method:
Dice the calf's brains (or corned beef) and add to a pot with the cucumbers. Pound together the cumin and celery seeds in a mortar then work to a paste with the honey, olive oil and the stock. Pour this over the cucumbers and brains then bring to a simmer, cover and cook for about 10 minutes, or until the cucumbers are just tender.
Beat the egg yolks in a bowl, add a little of the liquid from the pan then stir into the pan to thicken the sauce. Bring to a simmer (do not boil) and cook until thickened. Take off the heat and turn into a bowl. Sprinkle a little black pepper over the top and serve.
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