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Some famous Roman recipes PENNE ALL’ARRABBIATA Ingredients for six persons: 600 grams of pasta (penne) 500 grams of tomatoes 3 or 4 garlic cloves Parsley Oil Salt Hot pepper Fry the oil with some garlic and hot chilli (the amount depends on the taste). When the garlic is golden add the tomatoes and the salt and leave cooking foe some minutes. In the meanwhile boil the pasta in abundant salty water until chewy. Flavour the pasta al dente with the prepared sauce and serve with a generous tablespoon of freshly chopped parsley. Italian Wine and Cheese Tasting in Rome The best way to taste the delicious Italian wines and cheese? Enjoy a "Wine and Cheese Tasting" tour in Rome! You will taste an excellent variety of white and red wines, regional artisan cheese and delicious cured meats at the popular "L’Angolo Divino" wine bar, where an experienced guide will tell you everything you need to know about Rome delicacies. MACARONI WITH RICOTTA CHEESE Ingredients for six persons: 600 grams of macaroni 400 grams of ricotta cheese 2 egg yolks cinnamon salt While the pasta boils in abundant salty water, mash the ricotta with the egg yolks together with one spoon of the water of the pasta and a pinch of cinnamon powder. Blend well, drain the pasta and mix straight away with the prepared cheese sauce. SPAGHETTI WITH OIL, GARLIC, AND HOT CHILLIIngredients for six persons: 600 grams of spaghetti 3 or 4 cloves of garlic oil salt hot chilli Fry for some minutes the garlic and the hot chilli in the oil, till the garlic becomes brown. When the pasta is ready, add the spicy oil removing the garlic. SPAGHETTI CARBONARAIngredients for six persons: 600 grams of spaghetti 300 grams of streaky bacon 4 eggs Roman pecorino cheese Oil Salt Pepper Fry the bacon in the oil cut into little pieces till it gets golden. In a bowl, beat together the eggs, 4 tablespoons of pecorino, salt and pepper. Boil the pasta till it is chewy, drain, and mix straightaway with the beaten eggs and fried bacon. Reheat it all for some minutes in a pan sauce until the egg sauce becomes firm. To your taste, add some milk or cream. Sprinkle some more cheese and add pepper. POTATO GNOCCHI Ingredients for six persons: 2 kg of potatoes 300 grams of flour salt Boil the potatoes and mash them still warm with a sieve. Mix the cold mash potatoes with the flour and salt till you have a soft mixture. Roll the potato mash into long finger-thick strips and cut the gnocchi, each 2 cm long. Dust each one with some flour so that they do not stick together. In the meanwhile, boil abundant salty water. When it boils, pour the gnocchi and leave them cook till they come to the surface. Then remove and drain. Mix the gnocchi with lots of gravy (the recipe is that of Roman fettuccine) and grated Roman pecorino cheese. BUCATINI ALL’AMATRICIANAIngredients for six persons: 600 grams of bucatini 50 grams of streaky bacon 500 grams of tomatoes Roman pecorino cheese Onion Oil Salt Hot pepper Fry in oil an onion till it get brown, then add the bacon cut into little cubes, the tomatoes, salt and hot chilli. Leave the sauce cook slowly. In the meanwhile, boil some water and cook the pasta. Once ready, pour the bucatini al dente into the pan and leave them cook together with the sauce. The characteristic flavour of this dish is granted by the cheese, which has to be the Roman pecorino. FETTUCCINE ROMANEIngredients for six persons: 600 grams of fettuccine (noodles) 500 grams of beef red wine onion carrot celery parsley lard Season a good piece of beef with salt and pepper as you would for a roast. In the meanwhile cut the carrot, the onion, the celery, and the parsley in some lard. When the fried mixture is browner pour in the pan the beef finely chopped till it gets well fried. Then add half glass of red wine and let it evaporate. At this point, add the tomatoes and leave the sauce cook slowly till the meat is cooked. The beef has to remain tender and the sauce thickened to the right consistency. Cooking Class in Rome Once in Rome, you can’t miss the chance to learn all the secrets about the Italian cuisine and Roman recipes! You will surprise all your friends and family when coming back home with fresh, authentic, homemade pasta and other typical Italian food! You can choose between: Rome Walking Tour and Cooking Class Duration: 4 hours (approx.) Price: Starting from EUR € 67 per person Small-Group Cooking Lesson in Rome Duration: 5 hours (approx) Price: Starting from EUR € 110 per person SPAGHETTI WITH PECORINO CHEESE AND PEPPERIngredients for six persons: 600 grams of spaghetti Roman pecorino cheese Oil Salt pepper Cook the spaghetti al dente and drain them. Leave them a bit moist. Mix with some oil, lots of grated Roman pecorino and a generous sprinkling of freshly ground pepper. RIGATONI WITH CALF’S INTESTINESIngredients for six persons: 600 grams of rigatoni 2 kg of calf’s intestines 1 clove of garlic 1 stick of celery Roman pecorino cheese Half carrot Lard Tomato sauce Wine Oil Salt pepper Cut the meat into little pieces and tie the ends of each to form a ring. Fry in the lard the carrot, the onion, the garlic, and the celery and add the intestines. Fry the rings of intestine in the lard, diluting with half glass of red wine. Leave it flavour for some minutes and then add the tomato sauce, salt and pepper. Leave the sauce cook for about 2 hours. Then cook the pasta and drain it al dente. Pour it into the pan with the sauce, taking care not to break the rings. Serve with Roman pecorino cheese. PAPAL FETTUCCINEIngredients for six persons: 600 grams of fettuccine (egg pasta) 100 grams of ham 200 grams of peas 3 eggs parmesan cheese butter onion salt pepper Fry half a sliced onion in some butter and cook the peas. Once ready, add the chopped ham, salt, and pepper. In a bowl, mix the eggs with three tablespoon of parmesan. When the pasta is ready, add it to the eggs mixture until the sauce thickens around the pasta. Add the peas and the ham and ultimately few knobs of butter. Serve with a generous amount of parmesan and a good sprinkling of freshly ground pepper. BURINA FETTUCCINEIngredients for six persons: 600 grams of fettuccine 250 grams of fresh mushrooms 40 grams of thin raw ham 250 grams of peas 50 grams of butter cream pecorino cheese oil salt Fry slightly the pillow in the oil, add the peas and bring to cooking. Add the clean fresh mushrooms and the ham cut into slices. Amalgamate well all the ingredients and when the sauce is ready add some salt. Boil the pasta and season it with the compound, adding butter, pepper, and some cream. Serve hot with pecorino cheese. PASTA AND BROCCOLI Ingredients for six persons: 600 grams of rigatoni 1 green broccoli garlic oil cayenne pepper salt Pecorino cheese Cook the broccoli and when ready boil the water in the same water opportunely salted. In the meantime fry slightly in a saucepan 3 garlic cloves and add the broccoli with some pepper, crashing it all with the fork. Add salt. Drip the pasta and amalgamate it with the sauce and the pecorino cheese. TOP PASTA AND LENTIL SOUP Ingredients for six persons: 300 grams of small pasta 300 grams of lentils 100 grams of streaky bacon 2 cloves of garlic 1 onion 1 celery tomato sauce Roman pecorino cheese salt oil pepper Fry in a pan the chopped bacon with the onion opportunely cut, half glass of tomato sauce, garlic, salt, pepper, and the whole celery that you’ll remove when the sauce is ready. Leave to flavour and add the lentils (previously left to soak in water overnight), cover with abundant water and leave it cook for about one hour and half. When the lentils are well cooked, check that there is enough water and then add the pasta. Add salt, pepper, one tablespoon of oil and a generous amount of cheese. BROAD BEANS SOUPIngredients for six persons: 300 grams of small pasta 500 grams of broad beans 100 grams of streaky bacon 1 onion tomato sauce Roman pecorino cheese half glass of white wine garlic salt oil hot pepper Fry in a pan with oil the bacon with the garlic, salt, and hot chilli. Leave the ingredients golden a little and then add the broccoli cut into pieces together with half glass of white wine. When the wine has evaporated, add two glass of water and leave the broccoli cook slowly. When the sauce is ready add the pasta, adding some more water if necessary, and season with a generous amount of pecorino cheese. ROMAN BROTHIngredients for six persons: A good stock of meat 500 grams of lamb breast 6 egg yolks the juice of half lemon few marjoram leaves Roman pecorino cheese Toasted bread croutons Spices The good result of this recipe depends on a really good meat stock. But the particular flavour of this soup is given by the breast of lamb, which you should boil together with the rest of the meat. Prepare the meat and leave it aside. Pour the egg yolks in a pan and add the juice of lemon and the marjoram leaves. Little by little, put the hot stock, which should not be boiling, over the eggs and leave the ingredients on the fire till they blend together. Make sure that the meat does not boil, or else the egg yolks will break up. Serve with toasted bread croutons and a generous amount of roman pecorino cheese. SOUP OF OFFALSIngredients for six persons: 300 grams of small pasta 300 grams of sheep’s offal 2 lt. of stock 1 onion parsley salt pepper oil Cut the sheep’s offal into fairly small pieces. In the meanwhile fry in two tablespoons of oil the onion finely chopped. Add the offal beginning with the heart and lungs. When the meat is rather tough, season with salt, pepper, and some chopped parsley. Leave the sauce cook slowly, adding if necessary a few tablespoons of hot water to avoid ardening the fibres of the offal. Prepare the stock. When it boils put the pasta and leave it cook. QUADRUCCI AND PEASIngredients for six persons: 300 grams of small noodles (quadrucci) 300 grams of peas 1,5 lt. of stock onion garlic celery Roman pecorino cheese Parsley Salt Oil Pepper Fry in one tablespoon of oil a medium size onion, half stick of celery, one clove of garlic later removed, and a sprig of chopped parsley. Leave the ingredients cook slowly and then add shelled peas. Cook for about ten minutes, till the peas absorbe the flavour, and add salt and pepper. In the meanwhile, prapare the stock and pour it over the peas. When the stock begins to boil again add the noodles. When the pasta is ready serve it hot with a generous amount of grated Roman pecorino cheese. PASTA AND CHICKPEA SOUPIngredients for six persons: 300 grams of small pasta 300 grams of chickpeas 6 or 7 cloves of garlic 5 or 6 anchovy fillets rosemary tomato sauce oil salt pepper Fry in a pan with on etablespoon of oil 3 or 4 cloves of garlic and then add the checkpeas (left to soak in water overnight). Cover with abundanz water and season with salt, pepper, and a generous amount of rosemary. Let the soup cook for about thre hours. In a meantime, fry in a small frypan the rest of the garlic in abundant oil and add two tablespoons of tomato sauce and the chopped anchovy fillets. Pour the soup into the pan with the chickpeas and bring it to boil again. Check the amount of water. When the soup is almost ready add the oasta and serve it hot with a drop of oil and some pepper. PASTA AND POTATOESIngredients for six persons: 300 grams of small pasta 4 or 5 potatoes 1,5 lt. of stock 1 slice of streaky bacon 1 onion Roman pecorino cheese Parsley Oil Salt Pepper Fry in a pan with a tablespoon of oil the bacon cut into little pieces, the sliced onion, and the chopped parsley. When the mixture is getting brown, add the stock and the potatoes cut into pieces, salt, and pepper. Just before the potatoes are ready, pour the pasta and season with a good handful of grated cheese. TOP ROMAN FILLETS OF STOCKFISH Buy a stockfish already softened and cut it into finger-thick strips. Now prapare a batter with two tablespoons of flour, half glass of water, 1 tablespoon of oil, salt and, for a smoother batter, an egg-white beaten stiff. Dip the stockfish strips into the batter and fry them in abundant oil. ROMAN MIXED FRY This is one of the reachest and most appreciated Roman dishes. The ingredients can be numerous: brain, sweetbreads, spiral marrow, testicles, artichokes, apples, ricotta cheese, broccoli, all ried and served at the same time. First of all boil separately the brain, sweetbreads, and testicles for some minutes. Then coat with flour, dip into beaten eggs and fry in abundant oil. Cut the cooked artichokes into long slices and coat them with flour before frying. Remove the core of the apples and cut them into slices. Dip them in a batter prepared with water, flour, salt, and a tablespoon of cognac and fry them. The ricotta should be blended with one or more eggs according to the quantity and a little nutmeg. Then make small marble shapes which must be floured, dipped in beaten eggs, coated with breadcrumbs and then fried. Finally, boil the broccoli, dipp them in a batter of flour, water, salt and a teaspoon of oil, and fry them. LAMBCHOPS OF ABBACCHIO FOR BURNT FINGERS Calculate at least two chops per person and beat each one until well flattened. Add salt and pepper. Then rub over with oil and cook, preferably on a barbecue grill, on both sides. Serve hot and crispy. LAMB’S OFFAL WITH ARTICHOKES Buy the heart, lungs, and intestines of a little lamb. Fry in pan a little onion with some lard and add at least 2 lots of offal cut into fairly small pieces in the following order: first the lungs and the intestines, and after some minutes, when they are quite tough in texture, the heart and ultimately the liver. If they tend to ge hard, add half glass of white wine and let it evaporate. Season with salt, pepper, and the juice of a lemon. In the meantime cut 4 or 5 artichokes into long pieces and fry them in some lard, taking care not to let them get too dry. When tender, add them to the offal, cook all together for some minutes and remove the pan. Sprinkle over the frying mixture some parsley and some lemon joice. ROMAN SALTIMBOCCA(fried veal slices with ham) Buy 2 thin slices of veal of 50 grams each per person. Flavour with salt and pepper and place on each slice one small slice of raw ham and a sage leaf. Roll up the veal slices and pierce them with a toothpick. Fry the saltimbocca in a pan with butter and oil, and dilute with a cup or white wine. ROMAN TRIPE Calculate about 1 kg. of ready-cooked tripe for 6 persons. Cut it into pieces and boil in abundant salted water together with a carrot, an onion, two sticks of celery, and a spring of parsley. When cooked, drain the tripe and mix it with a generous amount of gravy prepared according to the recipe for Roman fettuccine. Let the tripe absorb the flavour for about 20 minutes and serve with a sprinkling of Roman pecorino cheese and some mint leaves. STEWED OXTAIL Calculate 2 kg. of rather fatty oxtail for six persons. Wash it carefully and cut it into pieces. Fry them in a mixture of 100 grams of streaky bacon, 1 onion, 1 clove of garlic, and a finely chopped sprig of parley previously fried in oil. When the oxtail pieces are well fried, add a glass of white wine and let it evaporate. Then add 20 grams of tomatoes, salt, and pepper and cook all for a couple of hours. Add to the fried mixture some stock prepared with 4 or 5 sticks of celery. When the oxtail pieces are nearly cooked, add the celery chopped into small pieces and serve hot. ARTICHOKE OMELETTE For six persons, clean three small Roman artichokes and cut them into long pieces. Fry them in a pan with half spoon of lard or oil and moisten with a tablespoon of dry white wine to keep them tender. In the meantime, beat 6 eggs in a bowl with salt and pour it in the frying pan with the artichokes when they are tender enough. Let the omelette cook for a few minutes on both sides on a high flame. The omelette is ready when both sides are brown and the inside is soft. COURGETTE OMELETTE For six persons, cut 4 or 5 courgettes into slices and fry in a pan with 1 tablespoon of lard of oil, half a sliced onion, a finely chopped sprig of parsley, salt, and pepper. Use the same procedure as for the artichokes omelette. When the courgettes are cooked, pour over the beaten eggs and cook the omelette on both sides till they are both golden. ROMAN TRIPE OF EGG Prepare an ordinary omelette calculating 1 egg per person. Use a large pan to render the omelette very flat. Then cut it into thin strips as it were tripe, and place in layers in a backing pan, alternating with abundant sauce prepared according to the recipe for the Roman fettuccine, a mixture of parmesan and Roman pecorino cheese, and a few mint leaves. Heat it in the oven and serve it hot. ROMAN’S ARTICHOKES Ingredients for six persons: 12 artichokes 4 or 5cloves of garlic pennyroyal oil salt pepper Clean the artichokes and rub them with the lemon to avoid that they blacken. Mix together the garlic, the pennyroyal, oil, salt, and pepper to have a sauce. Take the artichokes and slacken well the leaves with the fingers. Put them in a pan where you have previously poured the sauce. Add a spoon of oil for every artichoke and pour water to cover one third of the vegetables. Cook at a moderate flame for about one hour. CHICORY IN FRYING-PAN Ingredients for six persons: 1 kg. of chicory 3 cloves of garlic oil salt hot pepper Clean well the chicory removing the external leaves and the base of the stem. Wash well and boil in abundant salted water. When the chicory is crush, drip and put it in a frying pan with oil, garlic, and hot chilli. BEANS AND PORK RING Ingredients for six persons: 500 grams of beans 3 cloves of garlic 100 grams of pork ring 1 rosemary’s twig 500 grams of tomatoes 1 onion oil salt hot pepper Leave the beans in water for one night. Then put them in a pot with the rosemary’s twig, 2 cloves of garlic, the salt, and cover it with water. Cook the beans for one hour. In the meanwhile, brown the pork rings in oil with the onion, garlic, salt, and hot chilli. Add the tomatoes and cook up for about 30 minutes. Drain the beans and add them to the sauce. Continue to cook for other 15 minutes. STEWED POTATOES Ingredients for six persons: 1 kg. of potatoes 3 cloves of garlic 200 grams of tomatoes sauce 1 little bunch of parsley 1 glass of white wine oil salt hot pepper Peel, wash, and dry the potatoes. Cut them in slices of a medium size. Pour the potatoes in a saucepan with water, wine, oil, salt, garlic, hot chilli, and tomatoes sauce. Cook the potatoes in the sauce till they are ready and serve them with the parsley. JEWISH ARTICHOKESIngredients for six persons: 8 artichokes oil salt Clean up the artichokes and put the down heads in a saucepan with half water, half oil, and salt. Cook at a moderate flame. When ready, take out the artichokes and cool them down in a steel plate. Heat the oil in a frying pan and deep the artichokes in the oil. To make them tender, raise the flame and incite it with spays of cool water. CORAL BEANS Ingredients for four persons: 1 kg of coral beans 3 onions 300 grams of tomatoes 1 glass of white wine oil salt Clean and wash the beans and put them in a saucepan with oil, salt, wine, and the onions cut into thin slices. Cook the beans for 20 minutes in the deck pan. Add the tomatoes and continue the cooking in the uncovered pan for 20 minutes. SMALL ONIONS TO THE SOUR-SEET Ingredients for four persons: 500 grams of small onions oil salt vinegar sugar Peel, wash, and dry the small onions. Fry them in oil till they get brown. Then, cover the saucepan and continue the cooking to moderate flame. Before removing them from the flame, wet them with the sauce prepared with a spoon of sugar and three fingers of vinegar. Serve the onions cold. PUNTARELLE IN ANCHOVY SAUCE Ingredients for four persons: 400 grams of puntarelle 100 grams of anchovies salt vinegar oil Season the puntarelle with a sauce of anchovy and garlic crushed in a mortar with oil and vinegar. Let them macerate in a deck cup for about one hour before serving. BROAD BEANS WITH STREAKY BACON Ingredients for four persons: 500 grams of fresh broad beans 100 grams of streaky bacon 1 onion 1 glass of white wine oil salt Fry together the bacon and the onion cut into thin slices. Add the broad beans, salt, and wine. Cook up for 15 minutes, adding some tablespoon of warm water. CAULIFLOWER TO THE WINE Ingredients for four persons: 500 grams of cauliflower 2 cloves of garlic 1 onion 50 grams of streaky bacon 1 glass of red wine oil salt Clean up the cauliflowers eliminating the core and the leaves. Wash in cool water. Fry the minced garlic, the bacon and the onion cut into small parts till they get brown. Add the cauliflower and pour wine. Let it evaporate and add some spoons of hot water. Cover the pan and continue the cooking to moderate flame. TOP CREAM PUFFS OF ST. JOSEPH Ingredients for 10 persons: 100 grams of flour 60 grams of butter 2 eggs water salt 3 tablespoons of sugar oil Heat a glass of water with 50 grams of butter and a pinch of salt. When it boils, add the flour and mix straightaway. Continue the cooking for 5 minutes. Take out of the flame and let it cool down. Then, add 2 beaten eggs and sugar. Heat abundant oil in a frying pan (add some butter to avoid hot oil jets) and fry the fritters. Prepare the cream following the recipe for the English trifle. Fill up the fried cream puffs with the help of an icing syringe and dust with icing sugar. RICE FRITTERS Boil 100 grams of rice in some milk. When the rice is cooked, drain it and mix it with 50 grams of sugar, 1 egg, the grated ring of a lemon, a pinch of cinnamon, and a handful of raisins. Prepare a soft mixture with 100 grams of flour, 20 grams of yeast, 2 tablespoons of sugar, and half glass of milk. Let the mixture leaven for a couple of hours. Then add the rise and leave it rise for one hour. Pour some oil in a frying pan and fry a tablespoon of the mixture at a time. Dust the fritters with some icing sugar. You can eat the rice fritters hot or cold. ROMAN MARITOZZI To prepare the Roman maritozzi you have to mix the yeast dough with a tablespoon of oil, a handful of raisings, one tablespoon of pine seeds, a pinch of salt, and few tablespoons of sugar. When the mixture is well made, shape the maritozzi giving them their typical oval shape. Leave them rise for half a day and bake them in a very hot oven. SWEET BROAD BEANS To cook this dessert you have to prepare almond flour with 200 grams of almonds without peel and 200 grams of sugar. Grind the mixture well so that the sugar can absorb the oil produced by the almonds. Pass the almond flour with a sieve and add 100 grams of white flour, 1 egg, the grated ring of half lemon, and half teaspoon of powdered cinnamon. Mix well the dough and divide it into little pieces giving them the typical oval and flattened shape of this sweet broad beans. Place them in a buttered baking tray and cook them in the oven for about half an hour. ENGLISH TRIFLE Place two thin slices of pan di spagna in two plates and moisten one with rum and the other with alkermes. Then prepare the custard with 3 egg yolks, 3 tablespoons of sugar, 2 tablespoons of flour, and half litre of milk. To your taste, add some candied peel. Separately, beat the whites of the eggs till they are stiff and add three tablespoons of sugar. At this point place in a small baking tray the base with one of the two sponges and pour over it the custard. Cover with the other sponge and spread over the beaten whites of the eggs. RICOTTA CHEESE TART Prepare the mixture with 300 grams of flour, 150 grams of butter, 100 grams of sugar, 2 egg yolks, and the grated ring of half lemon. Leave it rest for an hour. In a small bowl, blend together 500 grams of ricotta cheese, two eggs, 200 grams of sugar, a pinch of cinnamon, and two tablespoons of candy fruits chopped into small pieces. Grease a baking pan with some butter and place over it half the mixture. Add a layer of ricotta cheese. Make long strips with the rest of the mixture and decorate the tart with a criss-cross pattern. Let the tart cook in the oven at a moderate temperature for half an hour. FRAPPE AND CASTAGNE FRITTERS Prepare the mixture for the frappe with 200 grams of flour, 50 grams of melted butter, 1 egg yolk, 100 grams of sugar, and a pinch of salt. When the mixture is ready roll it till you have a thin puff pastry. Cut it into long strips and work them out to form a knot. Fry the frappe into abundant lard. When ready, place them on a place and add some icing sugar. To prepare the castagnole fritters you have to mix 200 grams of flour with 2 eggs, 4 tablespoons of sugar, and 50 grams of melted butter. Blend together the ingredients and form the castagnole giving them their typical form of little marbles. Fry them in abundant oil, adding each time a tablespoon of butter. EASTER PIZZA Mix 500 grams of bread dough already risen with 300 grams of sugar, 100 grams of melted butter, 5 egg yolks, and a pinch of salt. Leave the dough rest for half a day. Then re-knead it incorporating the beaten whites of the eggs. Mix the ingredients and let the mixture rest for two hours. Then, roll out the dough and cut it into little slices. Place them in a buttered baking tray and let the pizza so prepared cook in the oven for about one hour.TOP
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