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Another recipe from the ancient Roman cookbook written (or at least sponsored) by Apicius (ca. 25 BCE - 42 CE), this time a cold, sweet-and-sour sauce for roast or fried chicken, ideal to pep up some chicken leftovers, to be eaten either warm or cold. You need: chicken, garum (Roman fish sauce, similar to the Italian colatura di alici from Campania, or the French pissalat from the region of Nice. You can take the Thai Naam Plaa or Vietnamese Nuoc Mam as a substitute or, if you prefer, soy sauce), vinegar, olive oil, dried mint, dill, mustard, concentrated grape must (vincotto), dates and garlic, leeks or asafoetida as a substitute for the extinct laser resin. Stay tuned - there are much more historical recipes to come on this culinary archaeology channel. In these little videos I focus on easy-to-reproduce recipes (“try this at home“). For more complex historical dishes and cooking techniques, or a full feast visit me for one of my historical cooking workshops in Puglia:
