Pompeii tours - guided tours in Pompeii- Archaeologist in Pompeii - Pompeii ruins

English version
Versione italiana
You are in: Home Page » Recipes of the ancient Pompeii » PULLUS VARDANUS (Chicken à la Varus)

PULLUS VARDANUS (Chicken à la Varus)

PULLUS VARDANUS (Chicken à la Varus)

(Apic. 6, 8, 11) Ingredients:

  • 1.4 kg chicken thighs and drumsticks
  • 3 tbsp Liquamen (or soya sauce)
  • 1 tbsp olive oil
  • 250 ml fruity white wine (eg chablis)
  • white peppercorns
  • 150 g pine nuts
  • whites of two boiled eggs, mashed with a fork
  • 60 ml cooking liquid
  • 60ml/120ml milk

Cook the chicken by placing in a roasting tin, covering with the Liquamen, olive oil and white wine. Cover with a lid and bake at 180°C for 90 minutes or until the chicken is done. Drain the cooking liquor and reserve. Meanwhile, add the peppercorns, pine nuts, and egg whites to a pan. Pour the remaining cooking liquor from the chicken into this along with 60ml milk (for a thick sauce) or 120ml milk for a more liquid sauce. Gently heat the mixture, stirring all the time. When it is thick enough place the chicken pieces on a plate and cover with the sauce.

Archives of the ancient Recipes of Pompeii