In Isiciato Pullo (For Chicken Forcemeats) is a traditional Ancient Roman recipe for a classic dish of chicken forcemeat balls cooked in a mix of water and oil flavoured with fish sauce and black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: For Chicken Forcemeats (In Isiciato Pullo).
In isiciato pullo: olei floris lib. I, liquaminis quartarium, piperis semunciam.
Translation
For Chicken Forcemeats: 450ml extra-virgin olive oil, 120ml liquamen and 15g black pepper.
Modern Redaction
Ingredients:
350g chicken forcemeat balls (made according to the pheasant forcemeat recipe [substitute chicken for the pheasant])
1 tbsp freshly-ground black pepper
2 tbsp liquamen
60ml olive oil
300ml water
Method:
Prepare the chicken forcemeat balls according to the recipe and set aside to firm-up in the refrigerator for 1 hour.
Combine the liquamen, olive oil, fish sauce and pepper in a pan. Bring to a simmer and gently add the chicken meatballs. Return to a simmer and cook for about 30 minutes, or until the meatballs and done through and firm and the liquid has almost all evaporated away. Remove with a slotted spoon and serve.
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