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Pullum Oxyzomum (Chicken with Piquant Sauce)
Pullum Oxyzomum (Chicken with Piquant Sauce) is a traditional Ancient Roman recipe for a classic sauce of olive oil, asafoetida, liquamen and vinegar with pepper, parsley and chives that's served over cooked chicken. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Chicken with Piquant Sauce (Pullum Oxyzomum).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Pullum oxyzomum: oleum acetabulum maiorem,<laseris> satis modice, liquaminis acetabulum minorem, aceti acetabulum perquam minorem, piperis scripulos sex, petroselinum scripulum, porros fasciculum.
Translation
Chicken with Piquant Sauce: Take 35ml of olive oil, a small but sufficient quantity of laser, just under 35ml of liquamen, and the same amount of vinegar. Add a teaspoon of pepper, 1g of parsley and a bunch of chives. [Bring to a simmer, pour over the chicken and serve.]
Modern Redaction
Ingredients:
35ml olive oil
generous pinch of
asafoetida
35ml liquamen (fish sauce)
35ml white wine vinegar
1 tsp freshly-ground
black pepper
1 tbsp
parsley, minced
2 tbsp
chives, minced
Method:
Whisk together the olive oil, asafoetida, liquamen (fish sauce) and white wine vinegar in a bowl. Add the black pepper, parsley and chives and whisk to combine.
Either boil or braise your chicken, and when done place on a serving dish then pour over the sauce and serve.
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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