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).
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.]
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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.
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