Gourds in Taro-Style Sauce
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- gourds
- pepper
- cumin
- rue
- vinegar
- liquamen (fermented fish sauce)
- amulum (wheat starch)
Instructions
- Cook gourds in water as you would taro.
- Grind pepper, cumin, rue; add vinegar and liquamen; temper.
- Put in a pot with [lost ingredient] and the cut, pressed gourds; boil in the sauce.
- Thicken with starch, sprinkle with pepper, and serve.