In ovis apalis
Winter 2020· Torch: U.S. · A DAY IN A ROMAN KITCHEN
14
Aliter ius in avibus
Columella salad
* 1 chicken or other bird
* 6 oz chopped hazelnuts
* 4 tsp chopped fresh mint
* 2 tsp chopped lovage or celery leaf
* 2 tsp chopped fresh parsley
* 2 tbsp clear honey
* 1 cup red wine
* 2 tbsp red wine vinegar
* 2 tbsp garum (replacement: fish sauce)
* 1 tsp ground black pepper
* pinch saffron powder
* salt
Comments: Pretty good! The chicken was very juicy and more crunchy than usual due to the hazelnuts. Goes best with sides. Rating: 8.5/10
* 4 medium-boiled eggs
* 2 oz pine nuts
* 3 tbsp vinegar
* 1 tsp honey
* Pinch each of pepper and lovage (replacement: celery leaf)
* Splash of garum (replacement: fish sauce)
Comments: VERY intense. I had to get used to the vinegar flavor on the eggs, but the next few bites were good. Plain eggs are better, though. Rating: 7/10
Soak the pine nuts 3-4 hours beforehand in the vinegar. Mix pepper and lovage. Pour on honey and garum. May use blender to mix ingredients thoroughly.
* 1 cup fresh mint (and/or pennyroyal)
* 1/2 cup fresh coriander
* 1/2 cup fresh parsley
* 1 small leek
* A sprig of fresh thyme
* 7 oz feta cheese
* Vinegar (to taste)
* Pepper (to taste)
* Olive oil (to taste)
Comments: If you like Greek salad or tabbouleh, you'll like this one. I personally don't. Rating: 5/10
Place the mint, coriander, parsley, leek, thyme, and cheese in a mortar and pestle. Grind it all together. Stir in a mixture of peppered oil and vinegar.
Roast the hazelnuts and pound them to a fine crumb. Combine the hazelnuts with all the other ingredients for the sauce and bring slowly to a boil. Place the chicken in a roasting pan and season with salt and pepper. Cut into the breast and leg, then pour the sauce over the chicken. Roast in a preheated over at 375°F for about 1 1/2 hours. Baste the chicken with the sauce while cooking.