Pizza in Rome is an "elementary" experience – Italian Cuisine

Pizza in Rome is an "elementary" experience


In the alleys of Trastevere the smells, flavors and colors of the round-novelties baked by Mirko Rizzo chase each other

Coda alla vaccinara, saltimbocca, meatballs with sauce, chicory. They are among the typical dishes of Roman cuisine. Today they go from the plate to the Pizza and are transformed into tasty toppings for rigorously thin, well hydrated and rimless rounds.

The idea is of Mirko Rizzo, soul of The Elementary Trastevere (together with the partner Federico Feliziani), a novelty sign overlooking the alleys of old Rome. On one side Piazza Trilussa and the Lungotevere, on the other the Botanical Garden.

«It is a tribute to the city where I was born and to my mother Nina, a great lover of cooking. I learned from her to use the rolling pin, in the version without knobs and 30 cm long because the dough is often rolled out with just one hand ”, says Rizzo. «Let's make a pizza half a centimeter high, weighing 160-180 grams, leavening for 24 hours, cooked in wood. The flours (type 0 and 2, closest to wholemeal) come from a Marche mill, the extra virgin olive oil from Umbria ". A "bottom" ready to welcome special condiments: Coda Vaccinata (that's how it is called) mixes the classic vaccinara tail sauce with crunchy iced celery and grated dark chocolate, Bello de Nonna focuses on meatballs with sauce to lick the mustache with the addition of parmesan and parsley, Saltimbocca combines raw ham, fiordilatte, sage while Sweet Orange wants to satisfy vegetarians thanks to chicory, rich in phosphorus, calcium, vitamin A, married with sweet potato cream, pumpkin season, roasted onions, vegan garlic mayonnaise and a pinch of smoked paprika.

And, since the climate of Rome also invites you to stroll while eating in winter, Mirko Rizzo has also invented the Pizza al Volo. «Attention: we are not talking about pizza by the slice, but about a classic round folded and stuffed with other traditional recipes such as boiled meat in green sauce and pecorino and mint tripe, explains Rizzo. The Pizza al Volo by L’Elementare Trastevere can be bought "at the window" and enjoyed while looking at Rome. Breathing Rome. Eating Rome. Not just with the eyes.

Mushroom Soup – 's Mushroom Soup Recipe – Italian Cuisine

»Mushroom Soup - Misya's Mushroom Soup Recipe


First of all clean the mushrooms well (here the guide to do it better) and cut them into slices.

Peel the onion, carrot and celery and chop them, then sauté them in a large saucepan with oil.

Also add the mushrooms and let them flavor briefly, then cover with the broth, add the sifted flour and cook for 20-25 minutes over medium-low heat.

The mushroom soup is ready: season with salt and pepper, add a little parsley and serve.

Stuffed pork fillet – Salt & Pepper – Italian Cuisine

Stuffed pork fillet - Salt & Pepper


A pork tenderloin, yes, but different from usual. In this tasty recipe the fillet is in fact stuffed with raw rposciutto, chard and parmesan and then baked in the oven adding chopped vegetables, red wine and broth.

1) Clean And washed herbs and vegetables. Seared steamed beets. Put the fillet on a cutting board and open it like a book by turning it in a spiral with a long sharp knife. Beat him a little with the meat tenderizer and arrange the slices of ham, chard and Parmesan on top. Roll it up bringing it back to its original form e tie him up with kitchen twine.

2) Fix fillet in a not too wide baking dish, grease it with oil and bake at 230 ° for 10 minutes. Therefore, add the shallots cut in half, the celery and carrot into chunks, the aromatic bunch and the crushed garlic. Lower the temperature at 180 ° e carry on cooking for 5 minutes.

3) Sprinkle meat with wine, leave it partially evaporate, salty, peppery and cook for another 30 minutes: wet fillet with broth, a little at a time, during cooking. Let it sit the meat in the oven off for 5 minutes, then slice it And serve it sprinkling it with drops of balsamic vinegar.

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Posted on 07/02/2022

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