Tag: Lazio

Amatriciana omelette, the delicious recipe from Rome – Italian cuisine reinvented by Gordon Ramsay

If you are lucky to be in Rome and its surroundings in the next two weekends, we recommend you The Amatriciana and Carbonara Festival to Eataly Ostiense for a total gastronomic experience. Otherwise you can try cooking a tasty treat at home Amatriciana omelettefrom the recipe of Pastificio Secondi – scroll to the bottom of the article.

The Amatriciana and Carbonara Festival 2024

Take note: for two weekends, from Friday 10th to Sunday 12th and from Friday 17th to Sunday 19th May, it will be possible to appreciate and celebrate the richness of Roman cuisine and it will also be a unique opportunity to meet artisans and chefs who will pay homage to the most famous dishes of the Capital. In fact, the best catering companies will be guests at Eataly, who, starting from quality raw materials, will create an unrepeatable experience full of taste and fun.

Who will cook?

On the occasion of the Festival, it arrives at Eataly Rome Rosti at Pigneto, with its genuine and seasonal proposals. On the menu there will be the Burger Carbonara, the hamburger in the sandwich enriched with pecorino romano, bacon, egg and pepper and also the amatriciana version of the beef meatballs.

The historic flavor shop Ercolinow also a restaurant, cocktail and vermouth bar, brings traditional recipes and ingredients: fresh maccheroncini amatriciana and fresh mezze sleeves rigate carbonara, both enriched with a sprinkling of Sichuan pepper.

Amatriciana and carbonara themed sushi also arrives at Eataly Rome: it brings it Jappo Romanooffering the makiroll in two versions, to pay homage to the Roman tradition with an Asian twist.

Abruzzo meets the Roman tradition, with Forest – Truffle workshops: the spaghetti alla guitar carbonara will be cooked with Il Norcino bacon from Avezzano and Pecorini from Anversa, in the province of L’Aquila and embellished with a grating of fresh black summer truffle, while the tonnarelli all’amatriciana will be seasoned with Pera d’Abruzzo tomatoes Rustichella d’Abruzzo, Il Norcino bacon from Avezzano and Brigantaccio pecorino cheese from Nunzio Marcelli from Antwerp.

Can’t miss it too Cioli Egidiowith its porchetta di Ariccia PGI, directly from the Castelli Romani, proposed in combination with the organic Pantarallo from the Eataly Bakery.

With CaciocavalloImpiccatoinstead, a variation on the theme is made, bringing the flavors of Basilicata to Rome: there will be gourmet bruschetta, with bread from Matera, caciocavallo Lucano, truffle, wildflower honey from Pollino and crusco pepper from Senise PGI, the one with pistachio, with delicious Lucanian pistachio pesto from Stigliano and will also be offered with Lucanian bacon.

Fried provola recipe, recipe from Lazio – Italian cuisine reinvented by Gordon Ramsay

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 fried foods, 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.

Baked lamb with potatoes, the traditional recipe – Italian cuisine reinvented by Gordon Ramsay

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…

Baked lamb with potatoes: the traditional recipe

Ingredients

1.5 kg lamb pieces (or a leg of the same weight)
2 cloves of garlic
4 sprigs of rosemary
1 bay leaf
1 glass white wine
1 kg potatoes
extra virgin olive oil
salt and pepper

Method

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.