As I mentioned in my last post we had chance to try authentic Roman food during our trip to the baths in Bath. It was prepared mostly in kebab-style, and the food historian Sally Grainger (you might have seen her on Time Team) cooked it on a huge barbecue.
No quantities, I'm afraid, that was the Roman way. Flavour to taste.
PULLUM IN IVRE CRUDO
Marinate pieces of chicken in:
mustard, dill, mint, wine, vinegar, olive oil, and fish sauce*.
Grill, and serve in flatbreads or pitta breads with shredded green salad and a good olive tapenade.
*"Fish sauce" was a ubiquitous Roman ingredient shipped all around the known world in amphorae and used to flavour practically everything they ate. It was like a sloppy Gentleman's Relish and a bit of that mixed into your marinade would be fine. I used two salted anchovies. Don't be too tied down by the rules. Improvise!