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Cucurbitas iure Colocasorium (Gourds Cooked as Broad Beans)
Cucurbitas iure Colocasorium (Gourds Cooked as Broad Beans) is a traditional Ancient Roman recipe for a classic dish of squash or gourd cooked in broad (fava) bean water and served in spiced stock thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Gourds Cooked as Broad Beans (Cucurbitas iure Colocasorium).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter cucurbitas iure colocasorium: cucurbitas coques ex aqua in modum colocasiorum. teres piper, cuminum, rutam, suffundes acetum, liquamen, temperabis in caccabum, cui adicies oleum modicum et eas cucurbitas incisas, expressas in ius mittes ut ferveant. amulo obligas, piper asparges et inferes.
Translation
Gourds Cooked as Broad Beans: Boil the gourd in water, that was used for broad beans. Mix pepper, cumin and rue and sprinkle with vinegar and stock. Simmer on the fire and add a little olive oil. Add to the pan the chopped and drained gourds. Heat. Thicken with
starch, sprinkle with pepper, and serve.
Modern Redaction
Ingredients:
1 medium-sized squash, gourd, pumpkin or small vegetable marrow
500ml bean stock (liquid left after cooking broad [fava] beans)
For the Sauce:
1/2 tsp freshly-ground
black pepper
1/4 tsp
ground cumin
pinch of
rue (or rosemary)
1 tsp cider (or white wine) vinegar
250ml vegetable or squash stock
1 tbsp olive oil
cornflour
Method:
Bring the broad bean stock to a boil, add the squash or gourd, cover the pan tightly and allow the vegetable to steam for about 30 minutes, or until tender. When done, peel, cut the flesh into cubes, squeeze out the excess moisture and set aside.
Combine the pepper, cumin and rue (or rosemary) in a mortar and grind together. Work in the vinegar, vegetables stock until the mixture is smooth. Combine this sauce in a pan with the squash, bring to a simmer and cook until heated through. Add the olive oil then work in enough cornflour (cornstarch) to thicken. Turn into a bowl, sprinkle with black pepper and serve hot.
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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