There fried provola it is a quick and easy recipe to make and perfect to bring to the table for a delicious appetizer that will win over everyone. Traditional preparation from Lazio, it involves first breading the cheese in a mixture of eggs, flour and saltthen in bread crumbsthen frying in peanut oil for a few seconds.
As with all friedfoods, fried provola should be served hot: in this way it will also be soft and stringy. If you like, you can flavor the dish with a few sage leaves.
Also discover these recipes: Pasta, potatoes and provola, Pasta mixed with potatoes, mussels and smoked provola sauce, Fried cheese morsels, Fried brie with onions in raspberry vinegar.
One of the symbolic dishes of Roman cuisine for lunch on December 25th isBaked lamb: a simple and substantial traditional second course that will make you look great, without having to waste too much time in the kitchen, but enjoying your loved ones gathered for the holidays.
Abbacchio at Easter and Christmas
We usually associate lamb – also called “abbacchio” in Lazio and in many areas of central-southern Italy – with Easter celebrations. In reality, in Rome and its surroundings, sheep meat is also consumed at Christmas, this is because the agricultural tradition is strongly rooted in Lazio and especially in the Agro Pontino. This dish with a traditional taste is very easy to prepare – just put all the ingredients in the oven – and it practically cooks itself. The result is guaranteed: your guests will love it and you won’t have to stay in the kitchen cooking, while they enjoy good food, good wine and company. The choice is yours whether to use chopped lamb or a spectacular leg (in this case extend the cooking by approximately 20-30 minutes).
There is no lamb without potatoes
However, there are two points on which we must be firm, without discounts for anyone. First of all Baked lamb is served with potatoes, which must be cooked in the same pan as the meat, so as to absorb its juices and smells. And then: lamb meat should be eaten hot, very hot, to burn your fingers. Not for nothing, another traditional Roman dish is lamb steak, but this is a story that we will tell another time…
Arrange the lamb in a pan with the peeled and chopped garlic cloves, the rosemary sprigs and the bay leaf.
Drizzle the meat with white wine and season with extra virgin olive oil, salt and pepper.
Bake the meat at 180 degrees for about 20 minutes (30-40 if you use the leg of lamb), in the meantime peeling the potatoes and cutting them into rather large wedges or cubes.
After 20 minutes, add the potatoes, mix the contents of the pan and continue cooking for another 40 minutes. Serve very hot.
There Roman pinsa it is a pizza characterized by an oval shape, crispy edges and soft, but not too thick, dough. He has one recent history: it was invented by Corrado Di Marco, an entrepreneur in the world of flours and pizza technician, who called it that from the Latin pinsere, or “to press”, “to crush”.
The secret to getting a good result is to work the pinsa dough with the fingertips, opening and closing it, with movements from the outside towards the inside, several times, between one leavening and another. Only at the last minute, before putting it in the oven, does she lie down and give him one oval shape. Then spread your fingers and begin to sink them into the dough, creating even dimples that will promote impeccable cooking.
Pinsa can be seasoned with many ingredients, in this recipe we have chosen them punterellecharacteristic vegetables of Lazio cuisine, seasoned with anchovies. Also discover: Pinsa with ‘nduja, stracciatella and pineapple, Pinsa, pumpkin cream and Catalonia.
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