Culinary Tours through Italy: Classics of Roman Cuisine
July 30, 2024 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
The Flavors of Rome: Classic Roman Cuisine
Rome, the Eternal City, is not only a historical and cultural center but also a paradise for gourmets. Roman cuisine is known for its simplicity, robust flavors, and the use of fresh, local ingredients. In this blog article, we take you on a culinary journey through Rome and introduce you to some of the most famous dishes that you can also cook at home.
1. Cacio e Pepe
A simple yet incredibly delicious dish is Cacio e Pepe, which translates to "cheese and pepper." This dish showcases how minimalist ingredients can become a culinary masterpiece.
Ingredients:
- 400 g spaghetti
- 200 g Pecorino Romano, finely grated
- 2 tbsp coarsely ground black pepper
- Salt
- 200 g Pecorino Romano, finely grated
- 2 tbsp coarsely ground black pepper
- Salt
Preparation:
1. Cook the spaghetti al dente in plenty of salted water. Reserve about a cup of the cooking water.
2. Toast the coarsely ground pepper in a large pan over medium heat until it becomes fragrant.
3. Add a ladle of the hot pasta water to the pan and stir in the grated Pecorino until a creamy sauce forms.
4. Drain the spaghetti and add it to the pan. Mix well and add more pasta water if needed to achieve the desired consistency.
5. Serve immediately.
2. Toast the coarsely ground pepper in a large pan over medium heat until it becomes fragrant.
3. Add a ladle of the hot pasta water to the pan and stir in the grated Pecorino until a creamy sauce forms.
4. Drain the spaghetti and add it to the pan. Mix well and add more pasta water if needed to achieve the desired consistency.
5. Serve immediately.
2. Bucatini all'Amatriciana
Another classic Roman dish is Bucatini all'Amatriciana, named after the town of Amatrice. This spicy pasta dish is a favorite in Roman cuisine.
Ingredients:
- 400 g bucatini
- 150 g guanciale (pork cheek) or pancetta, sliced
- 400 g peeled tomatoes (canned)
- 1 small onion, finely chopped
- 50 g Pecorino Romano, grated
- 2 tbsp olive oil
- 1 pinch of chili flakes
- Salt and pepper
- 150 g guanciale (pork cheek) or pancetta, sliced
- 400 g peeled tomatoes (canned)
- 1 small onion, finely chopped
- 50 g Pecorino Romano, grated
- 2 tbsp olive oil
- 1 pinch of chili flakes
- Salt and pepper
Preparation:
1. Heat the olive oil in a pan and fry the guanciale until crispy. Remove and set aside.
2. In the same pan, sauté the onion and chili flakes until the onion is soft.
3. Add the tomatoes and simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Cook the bucatini al dente in plenty of salted water. Drain and reserve some cooking water.
5. Add the pasta to the sauce in the pan and mix well. Add some cooking water if needed to bind the sauce.
6. Stir in the guanciale and half of the grated Pecorino. Sprinkle with the remaining Pecorino and serve.
2. In the same pan, sauté the onion and chili flakes until the onion is soft.
3. Add the tomatoes and simmer for about 10 minutes until the sauce thickens. Season with salt and pepper.
4. Cook the bucatini al dente in plenty of salted water. Drain and reserve some cooking water.
5. Add the pasta to the sauce in the pan and mix well. Add some cooking water if needed to bind the sauce.
6. Stir in the guanciale and half of the grated Pecorino. Sprinkle with the remaining Pecorino and serve.
3. Saltimbocca alla Romana
Saltimbocca alla Romana is a delicious main course consisting of tender veal, prosciutto, and sage. The name means "jump in the mouth," which this dish literally does.
Ingredients:
- 4 veal cutlets
- 4 slices of prosciutto
- 8 fresh sage leaves
- 50 g butter
- 100 ml white wine
- Salt and pepper
- Toothpicks
- 4 slices of prosciutto
- 8 fresh sage leaves
- 50 g butter
- 100 ml white wine
- Salt and pepper
- Toothpicks
Preparation:
1. Pound the veal cutlets flat and season lightly with salt and pepper.
2. Place a slice of prosciutto and two sage leaves on each cutlet. Secure with toothpicks.
3. Heat the butter in a large pan and fry the cutlets on both sides until golden brown.
4. Remove the cutlets from the pan and keep warm. Deglaze the pan with white wine and let it reduce briefly.
5. Return the cutlets to the pan and toss them briefly in the sauce. Serve immediately.
2. Place a slice of prosciutto and two sage leaves on each cutlet. Secure with toothpicks.
3. Heat the butter in a large pan and fry the cutlets on both sides until golden brown.
4. Remove the cutlets from the pan and keep warm. Deglaze the pan with white wine and let it reduce briefly.
5. Return the cutlets to the pan and toss them briefly in the sauce. Serve immediately.
4. Carciofi alla Romana
Artichokes are a staple of Roman cuisine, and Carciofi alla Romana (Roman Artichokes) is a particularly tasty dish.
Ingredients:
- 4 large artichokes
- 2 lemons
- 4 garlic cloves, chopped
- 1 bunch of fresh mint, chopped
- 4 tbsp extra virgin olive oil
- Salt and pepper
- Water
- 2 lemons
- 4 garlic cloves, chopped
- 1 bunch of fresh mint, chopped
- 4 tbsp extra virgin olive oil
- Salt and pepper
- Water
Preparation:
1. Remove the outer leaves of the artichokes and trim the tips. Trim the stem to about 5 cm and peel it. Immediately place the artichokes in lemon water to prevent browning.
2. Mix the garlic and mint with some salt and pepper and fill the mixture into the center of each artichoke.
3. Place the artichokes in a pot and drizzle with olive oil. Add water until the artichokes are about halfway covered.
4. Cover the pot and cook the artichokes over medium heat for about 30-40 minutes, until they are tender.
5. Serve the artichokes warm or at room temperature.
2. Mix the garlic and mint with some salt and pepper and fill the mixture into the center of each artichoke.
3. Place the artichokes in a pot and drizzle with olive oil. Add water until the artichokes are about halfway covered.
4. Cover the pot and cook the artichokes over medium heat for about 30-40 minutes, until they are tender.
5. Serve the artichokes warm or at room temperature.
Conclusion
Roman cuisine is a feast of simple yet intense flavors. From creamy Cacio e Pepe to spicy Bucatini all'Amatriciana, tender Saltimbocca alla Romana, and aromatic Carciofi alla Romana, each of these dishes brings a piece of Rome directly into your kitchen. Try out these recipes and enjoy the culinary treasures of the Eternal City!