Sauce for Fried Gourd or Marrow

Apicius 3.4.7

Preparation info

    • Difficulty


Appears in

Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

  • About

This is a basic oenogarum but with more spices than usual. It was designed for cucurbits, the original gourd-like plants which were native to Italy and which we might equate with any of the firm-fleshed gourds or squashes. Marrows and courgettes were not available in the ancient Mediterranean world, they are New World varieties brought back by the successors of Columbus. If you want to use them in this recipe, a large and aged marrow is better than a softer courgette.