Sides
Cucurbitae (Braised Gourds with Cumin)
Ingredients
- - 4 medium courgettes/zucchini, sliced into rounds (about 700 g)
- - 30 ml olive oil (2 tbsp olive oil)
- - 1 tsp ground cumin
- - 15 ml white wine vinegar (1 tbsp white wine vinegar)
- - 1 tsp honey
- - 1 tbsp fresh mint, chopped
- - Salt, to taste
Method
- Heat the olive oil in a wide frying pan over medium heat.
- Add the courgette rounds and cook for 5 minutes, turning occasionally, until lightly golden.
- Sprinkle over the cumin, cover, and reduce the heat to low. Braise for 10 minutes, until tender.
- Uncover, stir in the vinegar and honey, and cook for a further 2-3 minutes to glaze lightly.
- Season with salt, scatter with fresh mint, and serve warm.
Native Name: Cucurbitae
Cultural Background: Apicius records several recipes for cucurbitae, a term covering gourds, squash and what we would now call courgettes or zucchini, braised gently and finished with cumin, vinegar and a little honey – a light, adaptable side that appears often alongside richer meat dishes.
Tips: Don't overcrowd the pan – cook in batches if needed so the courgette browns rather than steams.
Variations: A firmer summer squash or even young marrow can be substituted, adjusting the braising time slightly longer for denser vegetables.
Vegetarian / Vegan Note: Naturally vegan.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: Reheat gently in a pan over medium heat for a few minutes, stirring, until warmed through.
Nutrition: Approx. 100 kcal, 2 g protein, 9 g carbohydrate, 7 g fat per serving.
FAQs:
Q: What vegetable is closest to Roman 'cucurbita'?
A: Zucchini/courgette and other summer squashes are the closest modern equivalent available today.
Q: Is this served hot or cold?
A: Traditionally served warm alongside a main dish, though it's also pleasant at room temperature.