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Gustum de Cucurbitis (Gourd Antipasto)
Gustum de Cucurbitis (Gourd Antipasto) is a traditional Ancient Roman recipe for a classic dish of boiled and squeezed squash finished in a spiced sauce made from the squash cooking liquid with vinegar and boiled wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Gourd Antipasto (Gustum de Cucurbitis).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Gustum de cucurbitis: cucurbitas coctas expressas in patinam compones. adicies in mortarium piperem, cuminum, silfi modice [id est laseris radicem], rutam modicum, liquamine et aceto temperabis, mittes defritum modicum ut coloretur, ius exinanies in patinam. cum ferbuerit iterum ac tertio, depones et piper minutum asparges.
Translation
Gourd Antipasto: Squeeze out the water from the cooked gourds and place in a shallow pan. In a mortar, add pepper, cumin and a little silphium, that is laser root, a little rue, and blend with stock and vinegar then mix in a little defritum for colour and pour this [mixture] into the pan. Let it boil three times, remove [from the fire] and sprinkle over it a very little pepper.
Modern Redaction
This classic Roman recipe is for a light dish that was probably intended as an
antipasto, a light dish served before the main meal to whet the appetite.
Ingredients:
1 medium-sized squash, 2 courgettes (zucchini), pumpkin or small vegetable marrow
For the Sauce:
1/2 tsp freshly-ground
black pepper
1/4 tsp
ground cumin
generous pinch of
asafoetida powder (hing)
pinch of
rue (or rosemary)
1 tsp cider (or white wine) vinegar
2 tbsp
defritum
120ml reserved squash cooking stock
Method:
Peel and dice your squash, place in a pan of boiling water, return to a boil and cook for about 20 minutes, or until tender. Drain the squash pieces (reserve the cooking liquid), allow to cool then squeeze out the excess moisture.
Combine the pepper, cumin, asafoetida and rue (or rosemary) in a mortar and grind together. Work in the vinegar, defritum and squash stock until the mixture is smooth. Combine this sauce in a pan with the squash, bring to a simmer and cook until heated through. 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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