So here are my favourite Roman dishes. I would live eating the carciofi alla giudia (Jewish artichokes), deep fried and crispy. I know anything fried can be good, but the 'antipasto' (starter) is my favorite part of the meal: Fiori di zucca, fried zucchini flowers stuffed with anchovies and mozzarella, olive ascolane, fried olives stuffed with meat, mozzarelline fritte, fried mozzarella, misto fritto vegetale, fried slices of vegetables, baccalà fritto, fried cod, supplì, fried meat rice with mozzarella. Heaven!
| My clients sometimes ask me for suggestions about Roman dishes they can try. First of all, when Romans feel very inspired can eat antipasto (starter), primo (the first course of pasta), secondo (the second course of meat or fish), and a dessert, but if you don't want to sink in your chair at the end of the meal, go for some starters and the first course OR a second course. I know I will disappoint someone, but consider that pasta with meatballs is NOT Italian, and the Cioppino is Californian. So you won't find them on the menu |  Carciofi alla giudia, credit to Roberta R. through Flickr.com |
Gnocchi alla romana, credit to Roger Ferrer Ibáñez through Flickr.com My fave pasta is gnocchi. They are handmade with smashed potatoes, reminding me of my nonna (grandmother). She used to add pieces of mozzarella so that when she put the hot gnocchi on the mozzarella, it started to melt, creating a stringy effect.
My other cherished dish is cacio e pepe, pasta with goat cheese and pepper. It looks simple, but it is not. Each chef has a secret to cook a perfect cacio e pepe so that the flavour is not too strong on the cheese or aggressive on the pepper.
My other cherished dish is cacio e pepe, pasta with goat cheese and pepper. It looks simple, but it is not. Each chef has a secret to cook a perfect cacio e pepe so that the flavour is not too strong on the cheese or aggressive on the pepper.
I also like the typical Carbonara a pasta with bacon and egg or the Gricia which is a carbonara without the egg.
| My tastes in meat are similar to Americans: give me grilled meat, and you will make me happy. Consider, though, that that wouldn't be too Roman. Our meat tradition derives from shepherds, so any real Roman, like my father-in-law, would eat lamb. The toughest Romans love the offal or the less valuable parts of the cow, coda alla vaccinara, the tail, or the trippa alla Romana, the tripe. |  Saltimbocca alla romana, credit to cyclonebill through Flickr.com |
Well, I have to admit that I only recently converted to tripe, but it will pass some more time before I have the courage to eat pajata (the last part of the intestines)...
So my suggestion for meat? Saltimbocca alla romana, veal with ham and a leave of sage.
Tips: Try the fried artichokes in the Jewish Ghetto.
Visit the blog of my talented friend Jo. She can teach you step by step all the secrets to cook a perfect Carbonara! Go on https://frascaticookingthatsamore.wordpress.com/
If you need any further information, contact me at info@mylovelyrome.com
So my suggestion for meat? Saltimbocca alla romana, veal with ham and a leave of sage.
Tips: Try the fried artichokes in the Jewish Ghetto.
Visit the blog of my talented friend Jo. She can teach you step by step all the secrets to cook a perfect Carbonara! Go on https://frascaticookingthatsamore.wordpress.com/
If you need any further information, contact me at info@mylovelyrome.com
