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!
Sounds delicious - I'll ask cook to give it a try. Years since I visited the baths at Bath - amazing place, but can't remember too much so thanks for the excellent update. Like the idea of snacking round the pool...maxime bonus!?
ReplyDeleteInteresting that you used anchovies for fish sauce. I use anchovies a lot to flavour things because they melt down nicely into a mush. Any left I personally adore in a brown bread sandwich!!!
ReplyDeleteI've tried authentic Roman food though mostly sweet things which are really good. I'm afraid that I can't cope with the thought of fish sauce though knowing precisely what it is:) As I don't like anchovies I haven't got that option either. In Roman times presumably I'd have grown up with it and not been quite so picky:)
ReplyDeleteDo you use Worcester Sauce? That has anchovies in it. You could try a dash of that instead.
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