bonnieinholland
Well-known member
nope, not too simple - it sounds perfect and very Italian! cheers,
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ISO: ISO: Recipes from the Rome region of Italy, web sites, other sources. TIA
- Thread starter richard-in-cincy
- Start date
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markinhouston
Well-known member
Richard, here is a link to an egullet.com thread about Lazio e Roma
http://forums.egullet.org/index.php?showtopic=85575&hl=lazio
http://forums.egullet.org/index.php?showtopic=85575&hl=lazio
Growing up, we never put greens on the antipasto platter but always had a green salad
with oil and vinigar at every meal with (not before) our entree. Just as in Greece, in the 1970s, greek salad was just tomatoes, cucumbers and feta cheese; black olives were extra. I think they added greens later just to fill up the plate and now nobody seems to know better. And so it goes--change and not always for the better.
with oil and vinigar at every meal with (not before) our entree. Just as in Greece, in the 1970s, greek salad was just tomatoes, cucumbers and feta cheese; black olives were extra. I think they added greens later just to fill up the plate and now nobody seems to know better. And so it goes--change and not always for the better.
A few months ago when we were entertaining the idea of a trip to Italy I came across
Giuliano's cooking school. I think it would be a blast to take some classes there one day, or just about anywhere abroad. ;o)
http://www.giulianohazan.com/school/
http://www.giulianohazan.com/school/
Giuliano's cooking school. I think it would be a blast to take some classes there one day, or just about anywhere abroad. ;o)
http://www.giulianohazan.com/school/
http://www.giulianohazan.com/school/
richard-in-cincy
Well-known member
Mark, thank you so much for this link...
how have I never found this site before? These are some SERIOUS foodies. I love how they're methodically disecting Lazio food, history, culture, etc. as an entire group. Truly amazing.
how have I never found this site before? These are some SERIOUS foodies. I love how they're methodically disecting Lazio food, history, culture, etc. as an entire group. Truly amazing.
richard-in-cincy
Well-known member
Jean, you are so kind. Thanks.
shaun-in-to
Well-known member
I'm just back from Rome ... at this time of year (and Italians care deeply about "seasonal")
artichokes alla Romana -- braised in white wine and oil with mint and parsley) -- Marcella's recipe is my go-to. There's also a springtime Roman soup/stew called La Vignarola -- artichokes, fava beans (or frozen lima), green peas. I think I posted a recipe here once. I saw a lot of artichoke salads -- raw baby chokes with thick shavings of Parmesan and mint, a little oil, coarse salt. A lot of ricotta/spinach ravioli-type pastas. Pasta carbonara, amatriciana, and cacio e pepe (a sheep's milk cheese and coarse pepper) are everywhere. Gnocchi alla Romana (sort of a semolina polenta, cut into circles, baked with butter and Parmesan and sometimes cream -- heavenly).
artichokes alla Romana -- braised in white wine and oil with mint and parsley) -- Marcella's recipe is my go-to. There's also a springtime Roman soup/stew called La Vignarola -- artichokes, fava beans (or frozen lima), green peas. I think I posted a recipe here once. I saw a lot of artichoke salads -- raw baby chokes with thick shavings of Parmesan and mint, a little oil, coarse salt. A lot of ricotta/spinach ravioli-type pastas. Pasta carbonara, amatriciana, and cacio e pepe (a sheep's milk cheese and coarse pepper) are everywhere. Gnocchi alla Romana (sort of a semolina polenta, cut into circles, baked with butter and Parmesan and sometimes cream -- heavenly).
shaun-in-to
Well-known member
I see Marilyn has posted the gnocchi below. Good stuff. The ones I had were without cream.
Just discovered he has some upcoming classes in the U.S. as well, and
OMG he's coming to Ramekins Cooking School in September where I do class-assisting. How cool is that!
http://www.giulianohazan.com/schedule.html
OMG he's coming to Ramekins Cooking School in September where I do class-assisting. How cool is that!
http://www.giulianohazan.com/schedule.html
richard-in-cincy
Well-known member
Update: Nonna from Lazio has taken over this dinner. LOL
And I was really liking the way my menu was shaping up. Will have to try that later this summer.
Anyway...
When Nonna found out (still back in Lazio)...well she is sending the recipes (in Italian, of course since Nonna doesn't speak English), and we are going to go to the Italian market for ingredients, then go back to my place and we're spending the day following Nonna's recipes and instructions to make our Lazio Feast. I'm sure there will be several calls to Nonna required.
What fun!
And I was really liking the way my menu was shaping up. Will have to try that later this summer.
Anyway...
When Nonna found out (still back in Lazio)...well she is sending the recipes (in Italian, of course since Nonna doesn't speak English), and we are going to go to the Italian market for ingredients, then go back to my place and we're spending the day following Nonna's recipes and instructions to make our Lazio Feast. I'm sure there will be several calls to Nonna required.
What fun!
Sorry I got in late. My nonna comes from South of Rome REC: Spiedini alla Romana...
SPIEDINI ALLA ROMANA
1/2 cup olive oil -- for frying, plus
2 tablespoons olive oil -- for frying
Vegetable oil for frying
8 slices whole wheat bread -- lightly toasted
14 slices mozzarella cheese -- sliced 1/4-inch thick
4 large eggs -- well beaten
1/4 cup milk
Salt and freshly ground black pepper
1 cup all-purpose flour -- for dredging
4 cloves garlic -- crushed
6 anchovy fillets -- cut into pieces
1/2 cup dry white wine
1 lemon -- juice of
2 tablespoons small capers in brine -- drained
2 tablespoons chopped parsley -- Italian, plus sprigs for garnish
1. Heat oven to 200°. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach a depth of 1 inch. Meanwhile, prepare the sandwiches: Place 1 slice of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a four-layer sandwich. Place a 10-inch skewer through the center of each sandwich quarter. With a serrated knife, gently remove the crusts and discard. Cut sandwich between skewers into four equal quarters.
2. Combine eggs, milk, salt, and pepper. Whisk, and pour into a shallow baking dish. Dredge sandwich quarters in flour and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer immediately to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet and place in oven to keep warm.
3. In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic and cook until golden. Add anchovies and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil and continue to boil until reduced by half.
4. Stir parsley into reduced sauce. Remove skewers from sandwiches and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.
NOTES : For delicious variation, try adding prosciutto, fresh basil, sliced tomatoes, or roasted vegetables in between the layers of bread and cheese.
SPIEDINI ALLA ROMANA
1/2 cup olive oil -- for frying, plus
2 tablespoons olive oil -- for frying
Vegetable oil for frying
8 slices whole wheat bread -- lightly toasted
14 slices mozzarella cheese -- sliced 1/4-inch thick
4 large eggs -- well beaten
1/4 cup milk
Salt and freshly ground black pepper
1 cup all-purpose flour -- for dredging
4 cloves garlic -- crushed
6 anchovy fillets -- cut into pieces
1/2 cup dry white wine
1 lemon -- juice of
2 tablespoons small capers in brine -- drained
2 tablespoons chopped parsley -- Italian, plus sprigs for garnish
1. Heat oven to 200°. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach a depth of 1 inch. Meanwhile, prepare the sandwiches: Place 1 slice of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a four-layer sandwich. Place a 10-inch skewer through the center of each sandwich quarter. With a serrated knife, gently remove the crusts and discard. Cut sandwich between skewers into four equal quarters.
2. Combine eggs, milk, salt, and pepper. Whisk, and pour into a shallow baking dish. Dredge sandwich quarters in flour and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer immediately to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet and place in oven to keep warm.
3. In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic and cook until golden. Add anchovies and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil and continue to boil until reduced by half.
4. Stir parsley into reduced sauce. Remove skewers from sandwiches and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.
NOTES : For delicious variation, try adding prosciutto, fresh basil, sliced tomatoes, or roasted vegetables in between the layers of bread and cheese.