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Rome
A city with a glorious past, Rome has developed, throughout its history, a gastronomic culture which matches the magnificence of the city itself.
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| FETTUCCINE ALLA ROMANA |
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The artichoke, the key agricultural product of the Rome area, can be found in a number of dishes. This simple recipe is an ideal way to discover its originality. |
INGREDIENTS: |
For 4 persons:
8 small artichokes
1 lemon
2 cloves garlic
1 bouquet of parsley
A few fresh mint leaves
Olive oil
Salt, pepper |
DEVARATION: |
For the pasta:
Mix the flour and eggs and knead until you have a firm dough mixture.
Spread and cut into strips 1.5 cm wide. Leave to rest.
Boil water in a pan and cook the fettuccine. Watch over the pasta whilst cooking.
It should be served 'al-dente' (3 min). Drain and keep hot.
For the sauce:
Drop the tomatoes into boiling water and cook for 10 min. remove the skins and the seeds and crush them.
Chop up the mushrooms.In a pan, heat the onion and garlic in the lard.
Remove the garlic once it has browned. It is only used to perfume the sauce.
Add the tomatoes and mushrooms. Season.
In a second pan, cook off the chicken in butter. Then pour in the wine and leave to reduce. Add the bouillon and cover (cooking over a hot heat).
When the chicken is well cooked, add the tomato sauce. Serve this mixture hot on the pasta, sprinkling freshly grated pecorino over the whole dish.
How to make this recipe even more special?
To improve the recipe, you can add a little spice and replace the chicken with smoked bacon or pancetta, which you should first pan fry before stirring in the tomato sauce. |
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| | | | Milan gastronomy : Subtle cookery allying tradition and modernity |
| | Venice : a culinary tradition shaped by water, history and travel |
| | Sardinia : Cuisine between sea and mountain: diversified gastronomic culture |
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