Appetizers
The jewish -style fried artchokes, Carciofi alla Giudia, are one the best known and loved dish of the Jewish Roman cuisine. It can be served as an appetizer or a side dish.
Serves 6
Juice of 1 lemon
6 to 8 small artichokes
Salt to taste
Ground black pepper to taste
Olive or vegetable oil for deep frying
1. Add the lemon juice to a bowl of cold water. ...
Fried Rice Balls are a well loved Italian recipe. They are called in different regions Suppli' di Riso, Crocchette di Riso or Arancini from th fact that they have an orange (arancio) color given by the riice made with a tomato sauce.
Have some risotto ready (ideally in a red tomato sauce). Let it risotto cool to room temperature, or better yet, prepare it a day in advance.For the supplì:2 eggs2 oz (60 gr) flour 5 oz (150 gr) bread crumbs2 oz(60 gr) fresh ...
more appetizers ...
Pasta & Soup
Fusilli pasta with fava beans and peas, fusilli con fave e piselli is a simple and nutritious recipe especially fit for vegetarians as it combines pasta and legumes, which are a good substitute of the meat.
Serves 4
Ingredients:
350 Gr. Fusilli shaped pasta
100 Gr. fresh baby peas
100 Gr. fresh Fava beans, unshelled
2 Leaks
Arugola salad
2 Carrots
1 Onion
Vegetable stock
Grated Roman Pecorino cheese
Extra virgin ...
Linguini (or LInguine) with Seafood is the perfect summer recipe.It is fresh, healthy and fast, the best combination for a laid-back summer evening.
Serve 4
Ingredients:
1 lb Linguini
¼ Cup Olive Oil
1 Stick Butter
4 Garlic Cloves, Minced
1 lb Shrimp, peeled
1 lb Sea Scallops
¼ Cup Villa Massa Limoncello
1 bottle clam juice
1/3 cup sun dried ...
more pasta & soup ...
Main courses
Agliata is a garlic sauce that dates back to the middle ages.It is ideal with fried fish, boiled meat, and fried vegetables. Spread on crostini, agliata also makes a nice antipasto.
...
Porchetta is the name used in Italy to indicate a grilled or roasted suckling pig. It is very common in Lazio and Umbria.
Ingredients
1 suckling pig, 18-22 lbs.4 cloves garlicolive oil2 tbs. white winecorianderwild fennel seedsnutmeg4 sprigs rosemarypeperoncinosaltpepper
Preparation
Chop and sauté the piglet's liver, ...
more main courses ...
Side Dishes
This recipe for grilled vegetables gets a special zest from the three-herb pesto sauce to be put on the vegetable skewers. It's a great vegetarian dish or as a side dish to accompany the traditional barbecue fare.
...
Escarole Roulades with Eucalyptus Honey is a recipe that uses honey in a creative way. Though Honey is a common ingredient for desserts, it can be used in many recipes to achieve an interesting sweet and sour taste.
...
more side dishes ...
Salads
Pecorino cheese, fava beans and bread has been for centuries the meal of the farmers. Here is a more sophisticated version as a salad.
Serves 4
Ingredients:
Balsamic vinegar
4 tablespoons extra virgin olive il
200g pecorino cheese
200g of bread
200g mixed salad
500g of fresh fava beans
Select tender green leaves and season the salad with ...
Desserts
We call these biscotti, but all cookies are biscotti in Italian. These are more properly called cantuccini. They are double-baked to get their crispness.
Cantucci o Cantuccini are the traditional Tuscan biscotti. They are normally served at the end of the meal with a glass of Vinsanto, the popular sweet Tuscan wine. You are supposed to dip the cantucci in the ...
Zabaglione is a classic Italian dessert. It is very often eaten by itself, just with simple traditional Italian biscuits like Savoiardi or Lingue di Gatto. Many time the zabaglione is used as a welcome addition to other desserts.
Ingredients – Serves 4
4 egg yolks
2 – 2 1/2 oz of caster sugar
4 fl oz of dry Marsala wine
Savoiardi biscuits (Italian sponge fingers) or Lingue di Gatto, langue du chats
Method
Put the ...
more desserts ...
