The cuisine of lazio is characterized by ingredients is very poor, not a case we say that this kitchen is the most plebeian of our country. It’ a kitchen essential, simple ingredients, made of strong flavors and tasty. Let's start with an appetizer typically roman supplì.
It is one of the traditional recipes of the roman cuisine, which are also called SUPPLI’ to the phone because you will eat it, opening them up and half of the mozzarella and leaves form a thread that reminds of the thread of the old phone, and that unites the two parts that are divided.
grams 350 of superfine rice for risotto
grams 199 of minced meat of veal
180 grams of tomato sauce
half a glass of wine
vegetable broth, just enough
salt, pepper, bread crumbs, oil for frying as needed
In a pan put a few tablespoons of olive oil and the minced meat and brown it. Add the wine and when it has completely evaporated join the tomato sauce. Cook the sauce for about 30 minutes putting a bit of vegetable broth to prevent from drying too much. Adjust the salt and pepper. Put at this point the rice and cook in the sauce while continuing to put the vegetable broth. Once cooked allow to rest for at least an hour. We cut in the meantime, the chopped mozzarella, and blasting down the eggs.When the risotto is completely cooled down, prepare the rice balls, which are balls of risotto, from the shape, a bit elongated inside of it, put a piece of mozzarella. Pass the rice balls in the beaten egg and then in bread crumbs. Fry the rice balls in abundant oil to fry very hot until golden. Serve warm.
We now turn to the pasta dishes with a recipe known all over the world, the spaghetti alla carbonara.
grams 400 of spaghetti
grams 200 of bacon
1 whole egg and 3 egg yolks
grams 50 grated pecorino romano cheese
salt and black pepper just enough
Bring to a boil a pot of salted water and as soon as it boils throw in the spaghetti.
Meanwhile, cut into strips the bacon and fry in a pan without oil because it melts the fat and sprinkle with a little ground black pepper at the moment.
In a bowl break the eggs and put a whole egg and 3 egg yolks, beat the eggs and add a pinch of pepper and half of the grated pecorino romano.
The spaghetti should be removed from the water one minute before the rice is al dente and put in the pan with the guanciale. If they seem too dry add a few tablespoons of the cooking water. Turn them with care, and last add the beaten eggs by removing almost immediately the pan from the heat to avoid the egg rapprenda. The difficult of this recipe is the consistency of the egg to be perfect, must not be too dried nor too liquid. Finish by placing the remaining grated pecorino romano and bring it to the table very hot.
Another typical first dish of lazio, known all over the world.So called because it was made for the first time in the town of Amatrice in the province of Rieti and the basic ingredients of this recipe are specific to the town of Amatrice, i.e. the guanciale and the pecorino cheese that are produced in this town.
grams 400 of spaghetti (but if you prefer, you can use bucatini)
100 grams of guanciale of Amatrice
grams 80 of pecorino of Amatrice or pecorino romano cheese
grams 450 of peeled tomatoes in pieces
grams 30 of dry white wine
salt, black pepper and red pepper enough.
Meanwhile, cook in salted water the spaghetti until one minute before the rice is al dente.
In a large pan put the bacon cut into julienne strips and sauté until the fat has become transparent. Do not add oil because it is produced from the fat of the bacon. As soon as the bacon is golden and crispy remove from the pan by putting it aside and leaving the loose fat on the bottom of the same. Add the peeled tomatoes cut in small pieces and let it cook for about 15 minutes adding 20 p 30 grams of grated pecorino cheese. Once cooked the pasta, put it in the pan with the tomato, add the guanciale and the pecorino cheese left, mix well. Turn off the fire and serve very hot.
One of the seconds of typical roman along with the lamb, even these well known all over the world.
pounds 1 about the tail of beef cut in small pieces
grams 60 of lard
grams 700 of the pulp of chopped tomatoes
1 glass of dry white wine
2 hearts of celery
1 clove of garlic
a few leaves of chopped parsley
meat broth or cube enough
grams 10 unsweetened cocoa powder
raisins and pine nuts enough
salt and pepper to taste
In a large saucepan, sauté in the lard the pieces of the tail of the beef. Prepare a mince with the carrot and the onion and the parsley and add to the tail of the beef. Also add the cloves and the finely chopped garlic. When the vegetables are golden add the wine and let it evaporate completely for about 30 minutes. United now the peeled tomatoes and close the pan with a lid cook for about 3 hours, adding occasionally a little broth of meat or nut in order to avoid that dry too. Adjust the salt and pepper. The hearts of celery should be cut into pieces and boiled for ten minutes in salted water. When almost cooked, take a few tablespoons of the sauce, add the pine nuts, the cocoa powder, the raisins (that you have first soaked in water for a few minutes and then drained) and chopped celery boiled on the fire, mix everything together. Will be so ready a great sauce for the pasta.
grams about 1500 of lamb, cut into small pieces
1 glass of white wine
1 fourth cup white wine vinegar
3 anchovies in salt
2 cloves of garlic
rosemary, sage, salt, pepper and enough flour
In a baking pan is very large, with a few tablespoons of olive oil, sauté the pieces of lamb that before you have passed in the flour. Add salt and pepper and cook until the pieces of lamb are well browned from all sides.
Add the sprig of rosemary and the integers, and let it cook for another 5 minutes. (both the rosemary and the cloves of garlic should be removed at the end of cooking)
Join now the wine and the vinegar, let evaporate well for about twenty minutes.
Put a half cup of warm water in the pan and bake in preheated oven at 180 degrees for about 40 minutes, checking occasionally that the sauce is not too dry. In that case, add a bit of hot water.
While the lamb finishes cooking, take 3 or 4 tablespoons of its cooking juices and place them in a pan. Add the 3 anchovies finely chopped and when you will be dissolved completely, turn off the heat and with this sauce to wet the meat of the lamb which in the meantime you will have put in a serving dish. Serve hot.
A side dish very good and very well known of the traditional cuisine of lazio.
6 artichokes (possibly violet or roman artichoke
1 clove of garlic
a small bunch of parsley
a small bunch of mint roman
olive oil and salt to taste
in a pan, rather high, put a quarter of a cup of olive oil. Prepare a mixture of garlic, parsley, mint. Clean the artichokes by removing the outer leaves and cutting the tips and the stem. Should remain only the heart of the artichoke. Past slightly the juice of a lemon onto the artichokes already cleaned, to avoid that blacken when cooked. Open slightly the artichokes and put a little mixture of herbs and a pinch of salt. Place the artichokes upside down next to one another in the pan. Then add a cup of water and cook on a slow flame with the lid on for about 30 minutes, or until the water has all been absorbed. Serve warm.
Let us now move on to a dolcetto is typical of the traditional cuisine of lazio the MARITOZI with the cream. They are fluffy sweet rolls with a filling of whipped cream. In antiquity they give to future brides by boyfriends who were called, with a term of endearment romanesco precisely BUNS . They are delicious for breakfast with a cappuccino or a snack.
grams 400 of flour manitoba
grams 10 of fresh yeast
100 grams of sugar
grams 130 whole milk
grams 40 seed oil
1 yolk of egg
the peel of a lemon
the peel of an orange
grams 300 of whipped cream
We do warm the milk and add the sugar and the fresh yeast. Stir and mix well.
Meanwhile, on a pastry board, prepare the flour and begin to work with your hands adding slowly the milk with the sugar and then the seed oil, the beaten egg and the peel grated of lemon and orange.
Knead about ten minutes until you get a dough firm and elastic. Wrap the dough in cling film and put to rise for about 2 hours or until doubled in volume.
After this time, resume the dough, and after having worked briefly let us divide it into many small rolls to put in a pan with a distance between them because lieviteranno once again. Close the pan with cling film and let it rise for another hour.
At this point, heat the oven to 180 degrees and brush the rolls with the yolk of a beaten egg. Now they are ready to be put in the oven for about 25 minutes.
Removed from the oven and cooling are then etched to half and filled with whipped cream.