Italian Recipes - How About A Dinner In Rome?
When one thinks of Italy, many things come to mind, from the stunning architecture to the gorgeous views and the mouth-watering cuisine. Italy is known for its versatile and flavorful dishes, and food is an integral part of Italian culture. From the street-side cafes to the fine dining restaurants, there is never a shortage of delicious options to savor.
Among the culinary delights that Italy is famous for, some of the most loved dishes come from the city of Rome. Rome, the capital of Italy, is renowned for its history, art and, of course, food. Roman cuisine has developed over the centuries, influenced by the various cultures that have inhabited the city over the years. Today, the culinary scene in Rome is a mix of traditional and contemporary dishes, drawing from ingredients that are often sourced from the surrounding Lazio region.
If you are in Rome and looking for a dinner to remember, here are some must-try Italian recipes that you can enjoy!
Spaghetti alla Carbonara
Spaghetti alla Carbonara is perhaps one of the most well-known Roman dishes. This simple but flavorful pasta dish is made with spaghetti, guanciale (cured pork cheek), eggs, pecorino Romano cheese, and black pepper. It’s a creamy, comforting dish that’s great for any time of the year.
To make Spaghetti alla Carbonara, start by cooking spaghetti in boiling salted water until it’s al dente. While the pasta is cooking, fry the guanciale in a pan until it’s crisp. In a bowl, beat the eggs with grated pecorino Romano cheese and black pepper. When the pasta is ready, drain it and mix it with the guanciale and its fat. Remove the pan from heat, and pour the egg mixture over the pasta, making sure to stir well so everything is coated with the egg and cheese mixture. The heat from the pasta and guanciale will cook the eggs, but be careful not to overcook and scramble them.
Saltimbocca alla Romana
Saltimbocca alla Romana is another classic dish from Rome that is simple to prepare but packs a punch of flavors. This dish features thinly sliced veal, sage, and prosciutto, and is best eaten with a side of sautéed spinach or roasted potatoes.
To make Saltimbocca alla Romana, start by pounding the veal slices until they are thin and tender. On each slice, place a slice of prosciutto and a sage leaf, and then secure everything with a toothpick. Dip the slices into some flour and cook them in a pan with a knob of butter, until they are golden brown. Add some white wine to the pan to create a sauce, and let it reduce before pouring it over the Saltimbocca. Serve hot.
Coda alla Vaccinara
Coda alla Vaccinara is a rich and hearty stew made from the oxtail, tomatoes, celery, onion, and various spices. This dish is said to have originated in the Testaccio neighborhood of Rome, which was once home to the city’s meat market.
To make Coda alla Vaccinara, start by preparing the oxtail by trimming off any excess fat. Season it with salt and pepper and brown it in a large pot. Remove the oxtail from the pot and set aside. In the same pot, sauté finely chopped celery, onion, and garlic for a few minutes until they are soft. Then add the oxtail back to the pot, along with some canned tomatoes, a pinch of cinnamon, bay leaves, and cloves. Cover the pot and cook everything on low heat for about 3-4 hours, until the meat is tender and falls off the bone. Serve hot with a side of polenta or mashed potatoes.
Supplì al telefono
Supplì al telefono is a popular street food in Rome. These small fried rice balls are filled with tomato sauce, mozzarella cheese, and sometimes additional ingredients such as meat or vegetables. The name “al telefono” (on the phone) comes from the fact that when you pull apart the melted mozzarella cheese, it creates a stringy, phone-like appearance.
To make Supplì al telefono, start by cooking risotto rice with some chicken broth, onion, and butter. When the rice is cooked, let it cool down a bit before adding some beaten eggs and grated Parmigiano Reggiano cheese. Allow the mixture to cool completely before shaping it into small balls, about the size of a golf ball. Place a small piece of mozzarella cheese in each ball and shape it to enclose the cheese completely. Roll each ball in beaten egg, then coat it with breadcrumbs and deep fry until golden brown. Serve hot, while the cheese is still gooey.
Tiramisu
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy, but has since become popular throughout the country, including Rome. This dessert, traditionally made with layers of ladyfingers soaked in espresso coffee and a mixture of mascarpone cheese, eggs, and sugar, is a perfect way to end a delicious Roman meal.
To make Tiramisu, start by preparing the filling. In a mixing bowl, whisk together egg yolks, sugar, and vanilla extract. Add the mascarpone cheese and beat until everything is combined and creamy. In a separate bowl, whisk egg whites until they form stiff peaks, then fold them into the mascarpone mix. Next, soak ladyfingers in cooled espresso coffee, then layer them in a dish or bowl. Cover the ladyfingers with the mascarpone mixture and repeat the layers until you run out of ingredients. Refrigerate the Tiramisu for at least two hours before serving, and dust with cocoa powder before serving.
Conclusion
There you have it, five classic Roman dishes to try on your next visit to Rome. Whether you fancy a creamy pasta dish or a hearty meat stew, Rome has something for every taste bud. Each of these dishes highlights the flavors that make Italian cuisine so beloved – simple ingredients prepared with an uncompromising attention to detail. They are a perfect representation of everything that makes Rome so special. Buon appetito!