Rome Food and Recipes

Traditional Roman cuisine originated in the Testaccio area, near the old slaughterhouse whose butchers were paid partly in meat, generally offal. This offal was cooked slowly and richly flavoured with herbs and spices and became a culinary delight. These traditional and robust dishes such as oxtail in the slaughterhouse style (coda alla vaccinara) still feature on many menus.

Cucina Romana also has its roots in Jewish cusine of the atmospheric ghetto area, whose origins date back over 400 years. Plump, locally grown artichokes are fried in olive oil (carciofi alla giudea) or served alla romana, with oil, garlic and Roman mint. Salt cod fillets are also popular when deep fried (filetti di baccala).

Roman seafood restaurants are some of the best around even though they may be expensive. There's also authentic thin and crispy pizza romana from wood fired ovens.

Pasta is still the mainstay of the Roman meal, especially spaghetti. There is the classic Roman dish of spaghetti alla carbonara, made with pancetta (cured bacon) or guanciale (pig's cheek), egg yolks and cheese. Also spaghetti alle vongole, with tomatoes and clams.

The desserts (La Dolce Vita) often combine nuts, fruits and ricotta cheese into mouth watering recipes. Of course there is also ice cream which is an art form in Rome with over 100 flavours of home-made gelati.

Some recommended dishes are:

• Abbacchio alla cacciatore: baby lamb cooked in anchovies, garlic, Castelli Romani wine, chillies and olive oil
• Coda alla vaccinara: oxtail braised in herbs, tomato and celery
• Fave al Guanciale: young spring broad beans simmered in olive oil with pig's cheek and onion
• Filletta di baccala: salt cod fillets in batter
• Gnocchi alla Romana: little dumplings, made with semolina flour and served with tomato or a meat ragu
• Saltimbocca alla Romana: veal slices rolled with prosciutto and sage
• Spaghetti alla vongole: the classic Italian pasta with a sauce of baby clams and tomatoes
• Spigola alla romana: sea bass with porcini mushrooms, Roman style

Recipe for the typical Roman dish of 'carciofi alla romana':

This is a dish of stuffed artichokes flavoured with Roman or Italian mint. Serves 4.

• 5 tablespoons lemon juice
• 4 globe artichokes
• 1 garlic clove
• 2 sprigs fresh mint
• 4 sprigs fresh, flat-leaved parsley
• 1 quartered lemon
• 4 tablespoons olive oil
• 2 tablespoons dry, uncoloured bread crumbs
• 2 garlic cloves, finely chopped
• 25g/1oz fresh flat-leaved parsley, coarsely chopped
• 25g/1oz fresh mint, coarsely chopped
• 1 tablespoon unsalted butter, sliced
• Salt and pepper

Preparation:

1. Select a bowl large enough for the prepared artichokes. Fill the bowl with cold water and 4 tablespoons lemon juice. Taking one artichoke at a time, snap off the stems, then peel away the tough outer leaves. Break off or snip the tough tops of the remaining leaves. When you reach the central cone of the artichoke, cut off the top 2cm (3/4 inch) with a sharp knife. Drop the prepared artichokes into the lemon water to prevent discolouring.
2. Place each of the artichokes in a heavy-based saucepan that is large enough to hold all four firmly upright in a single layer. Add the whole garlic clove, mint sprigs, parsley sprigs, lemon quarters and olive oil and season with slat and pepper to taste. Pour is sufficient water to come 2/3rds of the way up the sides of the artichokes. Bring to the boil over a low heat, cover and simmer for about 15 minutes until nearly tender.
3. Meanwhile, combine the breadcrumbs with the chopped garlic, parsley and mint in a bowl and season with salt and pepper.
4. Remove the artichokes from the saucepan when ready and set aside to cool slightly. When they are cool enough to handle, gently separate the leaves so that you can remove the central bearded chokes or cones with a teaspoon and discard. Season the artichokes to taste with salt and pepper then return them to the saucepan, standing them upright in a single layer as before. Spoon the breadcrumb mixture into the centres, cover tightly and cook over a low heat for 20-30 minutes, until tender.
5. Using a slotted spoon, transfer the artichokes to 4 different serving plates and set aside. Strain the cooking liquid into a clean saucepan and bring to the boil over a high heat. Cook until reduced by about one quarter, then lower the heat and stir in the remaining lemon juice. Add the butter one slice at a time, swirling in the saucepan until melted. Do not allow the sauce to boil. When all the butter has melted into the mixture, remove the saucepan for the heat. Serve the artichokes still warm and serve the sauce in a dish for adding according to individual taste.

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