Ingredients
From Wikipedia
Hearty pasta dishes find their way into the cuisine of Lazio, like the renowned amatriciana pasta dressing, based on spicy red pepper and guanciale. The region prides itself on being able to use the lesser known cuts of pork and beef in tasty dishes, such as the entrail-based pajata and coda alla vaccinara. Some Jewish influence can also be seen in the cuisine, with Jews having been part of Roman milieu since the 1st century BC. Local vegetables, especially globe artichokes, are used.
Unique dishes by region
Lazio
Gnocchi
* Saltimbocca alla Romana - Veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter
* Coda di bue alla vaccinara - oxtail ragout
* Carciofi alla giudia - artichokes fried in olive oil, typical of Roman Jewish cooking
* Carciofi alla romana - artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised
* Spaghetti alla carbonara - spaghetti with bacon, eggs and pecorino
* Bucatini all'amatriciana - bucatini with guanciale, tomatoes and pecorino
* Gnocchi di semolino alla romana - semolina dumpling, Roman-style
Directions
Notes
For original text see Wikipedia, "Italy." |
