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