Roman recipes

SPAGHETTI ALLA AMATRICIANA

Ingredients for 4 people:
300 gr of bucatini, half medium onion, 150 grams of bacon, or, in the absence of fresh bacon, 300 grams of fresh tomato pulp or canned, 40 g of grated pecorino romano, 3 tablespoons oil olive oil, salt, pepper, crushed red pepper.

preparation
Cut the bacon into cubes and chopped small onion half, while these two ingredients separately. Heat the oil in a frying pan to medium heat and let cook until the bacon cubes will become translucent.
United off the onions and lower the flame to a minimum. Let cook for several minutes until the onion starts to imbiondire. Do not allow to become too dark because the flavor will change decisively and above the pillow.
Pour the tomato pulp in a pan and shuffled well. Cook over low heat. Salt, pepper, and add some ‘ground pepper. It ‘best not to exceed with the salt at the beginning, especially if you use the bacon may be salty enough of her.
Boil pasta in abundant salted water. Are used traditionally bucatini or perciatelli, but it is clear that the sauce is delicious with practically all types of pasta too long or short.
Drain the pasta al dente and pour into pan. Stir well and sprinkle with half the grated pecorino. Stir and serve sprinkled with the remaining pecorino.

SPAGHETTI ALLA CARBONARA

Ingredients
spaghetti:450g (1 pound)
pancetta: 225g (½ pound)
egg yolks: 5
Pecorino or Parmigiano-Reggiano cheese, grated: 360ml (1½ cups)
olive oil, extra-virgin: 3-4 tablespoons
pepper, freshly ground: ½ tablespoon
salt

Preparation
Dice the pancetta into small pieces (1 inch [2.5cm] will do).
The Pot: Bring a big pot of water to a boil and add salt when it begins to simmer.
The Pot: Cook the spaghetti until it is al dente and drain it, reserving ½ cup (118 ml) of water.
The Skillet: As spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
The Bowl: In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks, using a fork. Add the Parmesan cheese and pepper. Mix with a fork.
The Skillet: Transfer the spaghetti immediately to the skillet with the pancetta. Toss it and turn off the heat. Add the egg mixture to the skillet with the pasta and toss all the ingredients to coat the pasta. Taste the pasta and add salt and black pepper, if necessary

GNOCCHI ALLA ROMANA

ingredients
3 cups whole milk
3/4 cup semolina (sometimes labeled “semolina flour”; resembles fine yellow cornmeal)
1 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg
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preparation

Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.
Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving

SALTIMBOCCA ALLA ROMANA

Ingredients
4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

preparation
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.

Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.

Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately

SPELT AND TRUFFLE POLENTA

ingredients
200 G farricello
1 celery stalk
80 g black truffle (or summer truffle)
50 g of sausage
50 g of olive oil from Sabina
50 g butter
100 Cl broth
Salt (optional)
Chili (optional)

Preparation:
Prepare the truffle cream: Brush the truffles in the water, grind, mix them with butter and oil, melt them in a double boiler, season with salt and pepper if necessary. Farricello Wash and cook in 100 cl of broth for about 45 minutes, adding a stick of celery. A baked polenta is served on hot plates sprinkle each plate with truffle cream.

VENISON CUTLETS ALLA ROMANA

ingredients
White Wine
Rosemary
Sage
Thyme
Celery
Juniper
Laurel
Marsala wine
Carrots
Lard: a stomp
Marjoram
Fresh Butter
Chops Roe: Some
Escalogne

preparation.
It is cutting through a square piece of venison chops and then put them to marinate for 24 hours in white wine with the addition of all the fragrant thyme, juniper, marjoram, carrots, celery, escalogne , the bay leaves, rosemary, sage, etc. removed from the marinade, dry coat in flour and then brown them in fresh butter.
Sprinkle with Marsala wine and add a beaten lard
Finally, cover the whole with the sauce from the marinade passed through a sieve and cook.