Wonderful recipe from Antiquity and easy to follow. When reading it you quickly realize how food was far simpler then. After 1492 when Mr. Columbus returns from the Americas food and food preparation will take a complicated turn.
It has been over a year since I last blogged about ancient Roman cooking, even though I have tried a few more recipes in the meantime, as people who follow me on Twitter or Facebook have probably noticed.
One of my last cooking sessions was on the occasion of Hadrian’s birthday on 24th January. Pullum (chicken) dishes from ancient Rome have proven to be a favorite of mine and I invite you to try this recipe taken from Apicius’ De Re Coquinaria Book VIPullum Numidicum (Numidian Chicken). Pullum Numidicum is a chicken dish flavoured with pepper and asafoetida that is roasted and served with a spiced date, nut, honey, vinegar and stock sauce. I choose to accompany my Pullum Numidicum with Conchicla Cum faba (Beans with Cumin).
Pullum Numidicum recipe in Latin:
Apicius 6.8.5: Pullum Numidicum: pullum curas, elixas, levas, laser ac piper et assas. teres piper, cuminum, coriandri semen…
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