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Book "the past...& the pasta"

Extra Virgin Olive Oil

Pre-Post Cruise Civitavecchia

Spaghetti alla carbonara

Serve for 8/10

Pasta alla carbonara (usually spaghetti) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century

4 slices of pig cheek (guanciale or pancetta if not available) - 1/4 inch thick - coarsely chopped

1 inch dried chili broken into small pieces

1/2 white onion - diced finely

1/4 cup olive oil

1/2 cup marjoram - diced finely

4 eggs

Grated Parmesan - about 3 cups

1 lb. dried spaghetti

Brown the pig cheek with the dried chili in a large pan over medium heat until pig is crispy.

Sauté the onion and marjoram in the olive oil over low heat until onion is translucent.

Add the onion mixture into the large pan and continue cooking over low heat.

Beat the eggs in a medium bowl.

Add parmesan a handful at a time until the egg and cheese pull away from the sides of the bowl, it will look somewhat like uncooked cornbread.

Cook pasta according to directions on box but cook one minute less than recommended on the box.

Quickly drain and toss with the pig cheek and herbs in the large pan to coat the pasta well.

Remove from heat.

Form a well in the pasta.

Pour the egg and cheese mixture into the well in the pasta.

Toss it all together until the parmesan melts, the egg cooks and forms a creamy sauce.

Some recipes :

Zuppa di Lenticchie (Lentil Soup)

Serve for 8

3 garlic cloves – minced

2 carrots

Crushed red pepper (optional)

1 medium onion - minced

7 celery leaves (very green and lush) - chopped

1/2 cup olive oil

2 cups chopped fresh tomato

2 medium potatoes - peeled and cut into half inch cubes

3 cups dried dark lentils - rinsed

3 quarts of water,

2 cups short grain rice uncooked

Olive oil for garnish

Sauté the garlic, onion, and celery in olive oil, over medium heat, in a stock pot.

Put in remaining ingredients (except for the rice) and bring to a boil.

Add rice.

Reduce heat, cover and simmer until the ingredients and rice are cooked

Serve with additional olive oil drizzled on top.

Pollo alla Cacciatora

2 skinless drumsticks (per person)

handful of fresh sage

sprigs of fresh rosemary

garlic cloves

1/2 cup olive oil

1/4 cup white wine vinegar

1 cup red or white wine

With a meat cleaver, chop off the nubby ends of the drumsticks and then chop in half.

Put the drumsticks and liberally sprinkle with salt in a non-stick pan and cook on medium heat for about five minutes

Meanwhile, with a wooden morter and pestle, grind the garlic, rosemary, and 1/4 cup of olive oil until it's chunky and pulpy.

Drain the water in the pan with the chicken and add 1/4 cup of the olive oil and the fresh sage. Stir the chicken around with two wooden spoons for the first few minutes so it doesn’t stick.

Continue cooking for about five minutes.

Add the rosemary mixture to the pan and let it simmer with the chicken for about five minutes. Add the wine red or white wine

Let the wine and rosemary mixture simmer together until liquid is silky and chicken is cooked through.

Serve as a main course after pasta.

Frittelle (sweet rice nibbles)

Ingredients

· 200g (1 c) Arborio rice cooked

· 300g ricotta cheese

· 3 eggs whisked

· 3tablespoons sugar

· 300g raisins soaked for at least 1 hour in sambuca liqueur (alternatively use Amaretto Strega or Vermouth)

· 1 lemon, grated

· 100 g (3/4 c) plain flour

· 1 pinch vanilla flavored baking powder

1. Mix all the ingredients together, setting aside a small amount of sugar and cinnamon to sprinkle over after cooking.

2. Take a spoonful of the mixture and fry in oil (sunflower) till browned.

3. Dry on a paper towel before rolling in sugar and cinnamon.

4. Serve hot or cold

Limoncello

·4 lemons (unwaxed) zest

· 1 glass 90 percent alcohol

· 400 g water

· 300g sugar

1. Soak the zest of the lemons in the alcohol for a week.

2. Filter out the zest put the alcohol to one side and add the zest to a pan containing the water and sugar. Boil for 3-5 minutes.

3. Filter out the zest and discard it.

4. Mix the remaining sugar mixture with the alcohol and transfer to a bottle.

5. Leave for two weeks to a month before drinking.

6. Serve cold

 

Antipasti, contorni & verdure Bruschetta

Toast the bread until golden brown on

both sides. Rub half garlic clove evenly

over each slice. Drizzle with the olive

oil and season with salt.

Other toppings used include preserved artichokes, tomatoes with basil,

fresh cherry tomatoes basil, courgette (zucchini) grated and mixed with

olive oil and salt.

Supplì

Cook rice in salted water. Let cool.

Placed cooked rice in mixing bowl, add

tomato sauce, eggs and Parmesan

cheese. The mixture should be easily

formed into balls (not too wet).

Take a small amount of rice and roll

into a ball.

Place a piece of mozzarella in the center

and roll in breadcrumbs

Fry in sunflower oil for 3-5 minutes.

A fairly substantial appetizer, or could be served with salad as a main

course.

89

Ingredients:

Slices of day-old bread

Garlic cloves

Peeled

Extra virgin olive oil

Salt to taste

Ingredients:

400g (2 cups) Arborio rice

50g (1/2 c) freshly grated

Parmesan

100g (1/4 lb) mozzarella cheese

diced into cubes

2 beaten eggs

Freshly made tomato sauce (see

recipe in pasta section)

Grated breadcrumbs

Fioretti di zucca fritti

Wash flowers in water, dry, and remove

pistils.

Stuff each flower with ½ an anchovy

and a little piece of mozzarella or

pecorino.

Dip the vegetables in the batter (recipe

follows) and deep-fry them in very hot

vegetable oil until they turn golden. It

is important to cook the hard/ slow

cooking vegetables in the same batch and the softer (or more thinly

cut) quick cooking vegetables in another batch.

Remove them with a slotted spoon or a sieve and transfer then to

kitchen paper before serving.

The fried vegetables are best served immediately or hot. They can be

served with or without a sprinkle of salt.

Pastella per verdure

fritte

Sift mixed flours into beer/water mixture

mix until smooth add more

mixed flour if necessary put in the fridge

Test. If it coats the skin of a zucchini its is ready

90

Ingredients:

This is also an antipasto from

the region and makes an impressive

dish. A mixture of anchovy

fillets, mozzarella or a

small piece of pecorino is

mixed together and used to

stuff the flowers. The stuffed

flowers are placed in a shallow

bowl with flour (plain) and

then dipped in tempura, before

being fried in a hot pan (containing

sunflower oil)

Ingredients:

200 g (7/8 c) cold beer

200 g (7/8 c) cold water

200 g (1 2/3 c) potato flour

and 200 g (1 2/3 c) usual

flour mixed

2 tsp salt or to taste

Piselli con pancetta

In a medium sized frying pan, place approx

2 tablespoons of olive oil and

cook the pancetta lightly, then add

onion, fresh marjoram, then and lastly

peas. Add a small amount of water and

cook till peas are ready.

Salsicce e

cavolfiore

Chop cauliflower into large chunks.

Heat olive oil in large skillet and add

garlic and cauliflower.

Season with salt and chilis.

Add sausages, (optional) add red or white wine.

Cover and cook slowly until it softens.

Continue to cook for a few minutes.

91

Ingredients:

To serve 4 :

400 g (2 ½ c) peas (fresh or

frozen)

150g (5.25 oz) pancetta

1/2 an onion finely sliced

Olive oil teaspoon marjoram

fresh or dried

Ingredients:

3 Sausages

Red Wine

1 head cauliflower

3 cloves garlic

Optional red pepper

Pizza rustica

Roll out puff pastry on a floured surface,

place on a baking tray. On the

puff pastry, place a layer of cooked

ham followed by a layer of cheese

slices. Mix together the eggs and cream and spoon this mixture over

the cheese layer. You can also a add a layer of boiled chicory, spinach

or chard.

Finally cover with a top layer of puff pastry and then pierce this layer

with a fork.

Cook in the oven 150-180 °C (300-350 F) for 30 minutes till browned.

Funghetti trifolati

Lightly fry the above for 10 minutes.

Serve immediately.

92

Ingredients:

1 packet of puff pastry

150g (5.25 oz) cooked ham

1-2 packets of cheese slices

2 eggs

200 ml (7/8 c) thick double

cream

Ingredients:

½ kg (1 lb) mushrooms

Cup olive oil

Cloves garlic, peeled and

chopped

Handful of freshly chopped

parsley and tablespoon

fennel seeds

Salt to taste

Mozzarella fritta

Cut the mozzarella into 1/2 inch thick

slices.Whisk the eggs in a flat bowl.

Place semolina and bread crumbs into

separate bowls. Dip both sides of each

mozzarella slice into egg wash, then the semolina, then the egg wash

again, then the breadcrumbs. Fry each mozzarella slice in vegetable oil

over medium heat until both sides are a medium brown.

Patate con finocchio

selvatico

Dried fennel seed, enough to lightly

coat the potatoes

Pan fry in vegetable oil over medium heat until medium brown and

crispy.

Sea salt to taste.

93

Ingredients:

2 eggs

1 lb mozzarella - not the wet

fresh kind

Semolina flour

Dried fine breadcrumbs

Vegetable oil for frying

Ingredients:

2 small potatoes per person

raw, peeled, diced into 1 inch

pieces

Bietola o cicoria

in padella

Sauté all in a shallow pan over medium

heat.

If you like, you can add also sausage

one per person.

Frittata con zucchine

o patate

Sauté zucchini in olive oil in skillet

(with salt to taste) until zucchini is tender.

Beat eggs and pour them into the

skillet. As eggs brown around the edge

of pan, turn and tilt the pan slightly so edges are higher than center.

When egg is nearly set, flip over the omelet in one piece (use a flat

metal pan lid to do this). Repeat the flip twice so that omelet is a rich

brown color on each side.

94

Ingredients:

6 cups of cooked chard or

chicory - drained

4 garlic cloves - sliced

1/2 cup olive oil

1 inch dried red chili - chopped

fine

Sea salt to taste

Ingredients:

To serve for 8

9 medium zucchini - cut into

1/2 inch cubes

1/2 cup high quality, fragrantflavorful

olive oil

5 eggs

Sea salt

Insalata di fagiolini

e patate

Layer green beans and then potatoes.

Chop parsley and 2 cloves garlic together

and then sprinkle on top of potatoes.

Top with balsamic vinegar, a healthy dose of olive oil, and salt

and serve.

Crocchette di patate

Mix, make ball and cover with bread

crumbs. Then fry.

Patate al rosmarino

in padella

Boil potatoes until almost cooked.

Sauté herbs in a large skillet in olive oil.

Add the potatoes to the skillet and

cook until crispy.

95

Ingredients:

Cooked green beans

Cooked & peeled potatoes

cubed

Parsley

2 cloves garlic

Ingredients:

Mashed potatoes

Parsley

Egg

Parmesan cheese

Salt

Ingredients:

(Potatoes with Rosemary in a

Skillet)

Potatoes

1 leaf sage

2 cloves crushed garlic

1 sprig Rosemary

Funghetti con

rucola

Divide mushrooms into two separate

bowls.

In one bowl, mix the mushrooms

with arugula, sea salt and olive oil to

taste.

In the second bowl, mix the mushrooms

with the garlic, parsley, lemon

juice, and sea salt.

Cipolle al forno

Cut an onion in half and place on a

baking tray. Drizzle with olive oil. Season

with salt and pepper. Sprinkle with

Balsamic vinegar (optional).

Put in the oven

96

Ingredients:

(Two Ways)

6 large mushrooms – peeled

and sliced very thinly

1 cup arugula

Sea salt

Olive oil

4 garlic cloves -finely chopped

1/2 cup flat parsley - finely

chopped

Juice of one fresh lemon

1-2 teaspoons sea salt

Ingredients:

Onions

Olive oil

Sea salt

Pepper

Balsamic vinegar

Zucchine al forno

Cut the courgettes lengthways and

scoop out the flesh.

Chop the onion, garlic and courgette

flesh finely.

Mix together all the ingredients in a

bowl (onion, garlic, courgette flesh, parmesan, breadcrumbs and

basil leaves).

Stuff the courgettes with mixture and place on a baking tray in the

oven for 15-20 minutes 160°C (325 F).

Melanzane grigliate

Slice the aubergines length ways into

1cm (1/4 inch) strips then cover them

generously with salt for ½ and hour

before rinsing and drying them.

Grill the aubergines on a griddle pan

or under the grill until they are soft

and the flesh is well browned even

black. (NB you can lightly oil the pan

or dry grill the vegetables).

To make the dressing, disolve the salt in the lemon juice then stir in

the oil and finally adding the garlic and parsley. (NB you may want to

add a little chili to the dressing).

In a shallow serving dish layer the aubergine slices with the dressing

Serve room temperature or cold.

97

Ingredients:

3 medium sized courgettes

(zucchini)

½ onion

1-2 clove garlic

1 handful fresh basil leaves,

freshly grated parmesan and

bread-crumbs

Salt and pepper to taste

Ingredients:

4 small aubergines (small ones

have more flesh and less

pippy content)

4 cloves garlic very thinly

chopped or crushed

1 handful flat leaved parsley

roughly chopped

Juice 1 medium lemon

½ teaspoon salt

50ml olive oil

Melanzane alla

Parmigiana

Slice the aubergines to less than 1cm

(1/4 inch) thickness and cover them in

salt for 30 minutes

Rinse then and dry them well before grilling until they take on the

black grilling lines of the grill pan and are soft

Dredge the eggplant slices in flour and set aside.

Heat the vegetable oil in a pan until it's very hot and fry the egg-plant

for about 1-2 minutes on each side or until slightly golden.

In a deep lasagne pan, layer the tomato sauce, the aubergines, Parmesan

and mozzarella and then repeat to form a second layer.

Bake in a 200°C oven for about 30 minutes until golden

Peperoni grigliati

Char peppers over open flame, on a

grill pan, or in broiler until blackened

on all sides. Transfer to large bowl,

cover with plastic wrap, and cool. Peel

and seed peppers.

Cut into 1/2 inch wide strips.

Place peppers in medium bowl. Add all remaining ingredients and toss

to coat and serve.

98

Ingredients:

Fresh tomato sauce

3 large Aubergines (eggplant)

Extra virgin olive oil

1-1/2 cup grated mozzarella

2 cups finely grated parmesan

Ingredients:

3 assorted bell peppers (red,

orange, and yellow)

1/8 cup extra-virgin olive oil

1/8 cup chopped fresh Italian

parsley

1 garlic clove, minced

Pinch of crushed dried red

pepper

Salt to taste

Crocchette di

cavolfiore

Cook cauliflower through until it is

soft.

In a food processor, blend cauliflower and 1 clove of garlic until diced.

No big pieces should remain.

Mix in salt and pepper, two handfuls of parmigiano reggiano, one

beaten egg, pinch of nutmeg, and a handful of breadcrumbs. Mix well.

You might need more bread crumbs to bind mixture.

Roll into small balls and then roll into breadcrumbs. Roll in beaten

eggs and back into bread crumbs.

Heat oil in fry pan, the oil comes up about 1/3 of the sides of pan.

Once hot, fry the cauliflower croquettes. Flip over and fry on other

side until golden. Drain on paper towels.

Ingredients:

1 small head of cauliflower

1 clove of garlic

Salt and pepper

Parmigiano reggiano

2/3 eggs

Nutmeg

Breadcrumbs

99

Pasta per la pizza

In a bowl, mix the warm water and

yeast using your hands until yeast is

fully dissolved. Make a mound of flour

and scoop a well in the centre. Add

sugar, salt, and olive oil in the flour -

mix well with hands. Stir in a circular

motion to incorporate the liquid into

the flour, mixing until a dough forms.

Knead vigorously for about 10 minutes. Add more flour until a soft

dough is formed that does not stick to clean hands Sprinkle the work

surface with flour, form a ball and cover with tea towel, and leave in a

warm place to rise till approx double the volume. When the dough has

doubled in size, resprinkle the work surface with flour and knead

again. Cut into balls and roll each out as required for pizza bases.

Punch down dough. Divide into 3 pieces on well oiled large rectangular

pans. Flatten dough onto pans by using a motion pushing downward

on pan to flatten - do not stretch dough to make it fit the pan - push

down and flatten.

Condimenti per pizza

Pizza Margherita

Add a thin layer of sauce and a generous drizzle of olive oil. Cook

pizza until the dough is done. After the pizza dough is cooked, sprinkle

with mozzarella and wait until the mozzarella is melted.

Ingredients:

To serve for 4/6

1 liters (1 quart) warm water

25 grams (2 Tbsp) of yeast

1 tablespoons sugar

2 tablespoons salt

2 tablespoons olive oil

1 kilo (2.2 lbs) pizza flour

(1/2 fine semolina 1/2 regular

wheat flour if pizza flour

not available)

100

Pizza con rucola e gamberetti

Add a thin layer of sauce and a generous drizzle of olive oil. Cook

pizza until the dough is done. After the pizza dough is cooked, drizzle

with mayonnaise, toss on small cooked shrimp and fresh arugula

leaves. (we never put cheese on it).

Pizza con melanzane

One large eggplant is more than enough. Slice at about 1/8” thick.

Too thick will not cook, too thin will dry out. Quartering the eggplant

before slicing makes slicing easier and does not affect the end product.

Press the dough out to cover a well oiled baking sheet. A standard

US 10x15” cookie sheet works well. Spread the tomato sauce over the

dough then arrange the slices of eggplant to cover the entire pie surface.

A few overlaps and gaps will not hurt. Brush or drizzle with olive

oil. Cook at 400°F (200°C) for about 15 minutes. Check that dough

is cooked and add another 5 minutes if necessary. If you are making

a thin crust pizza, check after just 10 minutes.

While the pie is cooking make the finishing oil dressing.

Garlic Chopped coarsely. Too much will overpower the eggplant.

Chili pepper 2-3 dried peppers, broken up. Substitute 1 teaspoonful

of dried flakes or 1-2 inches of chili paste. Adjust to preference.

Parsley About a handful, also coarsely chopped Olive Oil ¼ to ½ cup

depending on preference.

Sautee the garlic in the olive oil until tender. Add the chili and wait

until pie is cooked before adding the parsley for a quick stir in the hot

oil. Pour the oil over the cooked pizza. You will probably need a spoon

to spread the parsley around, don’t try for a perfect layer of parsley.

Finally:- Vinegar Sprinkle small quantity over the entire pie. Do not

use balsamic, it will change the taste entirely.

101

Pizza piccante con alici e peperoncino

pureed tomato

3 garlic cloves

1 cup chopped flat parsley

1 1/2 inch dried red chili

7 anchovies

handful of capers

Mince all seasonings and herbs and add to tomato sauce and spread

on the pizza.

Pizza con patate

Peel and very thinly slice white potato

Layer barely over lapping sliced potato

Drizzle with olive oil

Salt and pepper to taste, rosemary. Bake.

Pizza con fiori di zucca e mozzarella

Remove stamens and pistils of flower.

Soak well in fresh water, drain and pat dry.

Open each tube of the flower and lay with the inner part of the flour

against the dough.

Overlap the flowers so that dough is completely covered. Salt, pepper

and olive oil. The zucchini flower pizza is put into pizza oven long

enough for flowers to wilt, then removed and lightly coated with mozzarella

and returned to the oven until cheese is bubbling.

102

Primi piatti

Handmade pasta, pasta & sauces

Fettuccine

Place a heap of flour with a pinch of

salt on a large surface and make a well

in the centre.

Break the egg into the well. Using a fork, stir the egg until it absorbs

enough flour to form a dough. Knead the dough well until it becomes

smooth and elastic, and smooth to the touch.

Cover and allow to rest for 30 minutes. Flour the surface and roll out

with a long rolling pin.

Keep the pasta floured to avoid sticking to the rolling pin or surface.

When the dough is about 1cm (1/4 in) thick, start to use the pin to

roll the pasta back over it and turn it 90 degrees and unroll it to roll

out again.

Repeat the process until the dough is thin.

Flour again and fold the edges of the pasta towards the centre to form

a double flattened roll.

Cut with a sharp knife to width.

When you have a blades length of cut pasta slide the knife blade beneath

the cut pasta and lift to unroll the cut pasta.

If you turn the knife so the blade is flat you can then slide your hand

beneath the pasta and lift from the knife, then place on a board until

all the pasta is cut.

Boil a large pan of water and add a large spoonful of salt. When the

water is boiling place the pasta in the water and wait until the pasta

rises to the surface (about 3 minutes) and the pasta is ready.

105

Ingredients:

Durum or plain (farina di grano

duro) pasta flour the quantity

depends on the size of the

egg

Eggs (one per person)

Ravioli con bietola o

spinaci o ricotta

Put the flour on the table/working surface

and make a well in the middle in

which to beat the eggs with a pinch of

salt and a small quantity of olive oil.

Knead the mixture until it becomes a

smooth and soft dough. Roll out the

dough with the rolling pin into a thin

layer, then, with a tablespoon, spread

out the filling in a thin line on one half

of the area. Use the other half of the

dough to cover the filling, and then cut

into little squares for cooking.

Ricotta Romana is fatty and strongly

flavored ricotta made of sheep’s milk

Same processing with tartufo or meat.

Ravioli con ricotta e

tartufo

Ravioli con carne

106

Ingredients:

To serve for 4

Ingredients for the pasta:

5 eggs

1 kilo (2.2 lbs) of flour.

Ingredients for spinach:

400 g (15 oz) of fresh ricotta

200 g of boiled (and chopped)

spinach

100 g of grated parmesan

cheese

2 eggs, salt, pepper, nutmeg

Ingredients for tartufo:

600 g (1 1/3 lb) of ricotta

1 egg

Pinch of salt

100g (1 c) grated parmesan

cheese

Grated truffle

Nutmeg to taste

Ingredients for meat:

300 g (2/3 lb) of minced beef

200 g (7 oz) of lean pork

100 g (1 c) of grated parmesan

cheese

Salt, pepper

Plus good quality olive oil to

cook the mixture.

Paccheri con

melanzane

Slice 2 eggplants into chunks, place in

a large strainer and salt layers.

Pres s w ith wei ghted pan to remove

water. Heat sunf lower oil (1 inch deep)

in a fry skillet with vertical sides. Rinse

salt off the eg g plant and dust with flour. Fr y until g olden brown on

both sides. Simmer tog ether the marjoram, basil, onion and olive oil.

Add tomatoes and salt. Simmer for 45 minutes.

Boil pasta of you r ch oice (larg e r igatoni/Paccheri) in boiling s a lted

water and add to sauce. Top with eggplant and thinly sliced Pecorino

Romano cheese.

Pesto al basilico

Ro u ghly 3/4 c u p Par mesan, lo osely

packed and freshly grated.

A cup of extra-virgin olive oil, a large

mezzaluna (two handled c resce nt

chopping knife) for chopping all ingredients.

107

Ingredients:

2 eggplants

1 sprig marjoram

Several sprigs of basil chopped

1/2 Onion chopped

Olive oil

1 large can (28 oz/794 grams)

of tomatoes

Salt

Ingredients:

1 large cup of basil, leaves only,

washed and dried

3 cloves of garlic

1 small handful of raw pine

nuts

Strozzapreti

Follow the same method as for the egg

pasta simply replacing the eggs with the

water and using a little more flour when kneading. You are aiming for

the same consistency of dough, so cut it in half to test it in the same

way. The only difference in consistency here is that the dough will

need to be slightly less sticky and somewhat harder. This is to make

sure that the pieces of pasta don’t stick together. The pasta can be

rolled out into sheets and cut into flat forms or rolled into long or

short spaghetti strips. Remember when rolling to keep the diameter

of the sausage shapes to 3-4 mm (1/8 in) and to try to keep the size

as regular as possible so that they all cook in the same time. Cook in

salty boiling water. After the water comes back to a boil take out the

pasta with a sieve as it comes to the surface. Add your sauce and serve

immediately, Garnish with Pecorino and basil leaves if you choose.

Gnocchi

Boil, peel and finely mash the potatoes

while they are still fairly hot.

Allow the potatoes to cool before

adding the flour because warm potatoes

absorb more flour and make the gnocchi too hard. Add the flour

to the potatoes little by little, folding and gently kneading to mix them

together to form a very soft mixture. The trick is not adding too much

flour. You want only enough flour to bind the potatoes into a very

Ingredients:

¾ litre warm water with 1

tablespoon salt dissolved in it

About 600g (5 c) Durum wheat

flour (or semolina flour)

Ingredients:

8 medium waxy yellow

potatoes. Flour (the exact

quantity depends on the water

in the potatoes, whether they

are new or mature and on the

type of potatoes).

108

soft, puffy ball. It may well feel just a little sticky. Roll the dough into

2-3 cm sausages using just a little flour. Then cut into 2cm lumps. You

can roll these lumps of gnocchi over a grater or a fork to make a prettier

shape. Dust in flour and transfer to a board for cooking. It is also

very important to cook them immediately and to use ample water to

cook gnocchi. Add the gnocchi to the boiling water. Remove them

with a sieve once they come to the surface. Serve right away with ragù

or pesto sauce and grated Parmesan and pecorino cheese.

Ragù

Stir garlic, celery, onion, basil, sausage

and chili in a pan over a hot flame for

3 minutes until the sausage is cooked.

Add tomatoes, passata and tinned

tomatoes. Cover until it begins to boil.

Reduce the heat to a simmer and leave

for about an hour until 1/3 of the

sauce has evaporated.

Ingredients:

2 cloves garlic, chopped

1 celery stalk with leaves,

chopped

½ white onion chopped

½ carrot

1 sprig fresh basil

2 quality spicy pork sausages

or minced meat (skins removed)

1 teaspoon chili flakes (optional)

3 fresh plum tomatoes roughly

chopped

700ml (3 c) passata (tomato

sauce in the US) (or skinned

peeled and sieved tomato

juice)

1 tin of plum tomatoes (approximately

400g)

109

Salsa di pomodoro

fresco

Heat the oil in a pan and add the garlic.

Cook over high heat for a few minutes

and then add the tomatoes and basil or

parsley. Simmer for 20 minutes until

the tomatoes have softened.

NB This can be served on slices of

fresh bread, with pasta, and also for

melanzane parmigiana.

For the sauce: Combine garlic, onion, basil, red pepper flakes, and olive

oil. Simmer for about five minutes over medium heat and then add the

tomato. Season with salt and pepper and let simmer for about 30 minutes.

Set aside or store in the refrigerator until you're ready to use. The

sauce is best when it's made in advance.

Sugo semplice con

carne

Sauté pork and onions in olive oil over

medium heat in a large sauté pan until

onion is translucent.

Add tomato and salt and pepper to

taste.

Cover and simmer over low heat while

making polenta or pasta

Ingredients:

Extra virgin olive oil

Garlic cloves or ½ white

onion chopped

A pinch of red pepper flakes

(optional)

Parsley chopped roughly or

basil leaves

Cherry tomatoes

Salt

Ingredients:

To serve 8

Can be used for polenta or

pasta

3 pounds ground pork

2 medium onions - chopped

1/4 cup olive oil

2 cans tomato puree

(1 lb 12 oz = 6 1/2 cups)

Sea salt

Fine ground pepper

110

Salsa di carciofi

Fry pig cheek (bacon) onion, garlic, red

chili, then tomato for 5 minutes. Add

wine and artichokes – cook.

Add cooked pasta “al dente”

Salsa di pomodoretti

Mix all the ingredients together to

make a thick, delicious smelling sauce.

Serve with pasta or use as a sauce with

fish.

Salsa con funghi

porcini

Sauté garlic in olive oil and add mushrooms.

Cover and simmer about 20

minutes.

Add rosemary, butter, salt, pepper, and

water. Uncover and simmer until the

water evaporates some. About 20-30

minutes.

Ingredients:

Olive oil

2 artichokes

1 can cherry tomatoes

1 red chili and salt

1 cup of white wine

2 slices of pig cheek-guanciale

(can use bacon or pancetta)

Ingredients:

4 cloves garlic, peeled and

crushed

Handful of fresh parsley and

basil roughly chopped

5-6 ripe cherry tomatoes

mashed with a fork

Extra virgin olive oil (enough

to make a saucy consistency)

Few drops of chili oil

Ingredients:

4 cloves garlic, peeled and

crushed

Mushrooms

Rosemary, butter

Salt and pepper

Extra virgin olive oil (enough

to make a saucy consistency)

111

Pasta e zucchine

Sauté all ingredients except zucchini

blossoms over medium heat for 5

minutes. Add zucchini blossoms and

sauté over low heat until tender. Remove

from heat and keep covered until

ready to toss pasta into sauce.

Spaghetti

alla puttanesca

Sauté everything except tuna and tomatoes

in olive oil in large pan over

medium heat until garlic is tender

Add tomatoes - simmer 10 minutes

Add tuna - heat through

Toss with pasta – spaghetti

112

Ingredients:

To serve for 8

1 small onion - chopped fine

2 cloves garlic - chopped fine

1 large bunch parsley - chopped

fine

1 inch dried red chili - crushed

10-12 small zucchini cut into

1/2 inch pieces

1/4 cup olive oil

1/4 teaspoon sea salt

Zucchini blossoms - cleaned

Ingredients:

To serve for 8

1/2 cup fresh flat leaf parsley

coarsely chopped

2-3 cloves garlic - coarsely

chopped

1 1/2 cup pitted black cured

olives

2/3 cup capers - drained

1/3 cup olive oil

1 inch dried red chili - broken

up

4 cups tomato puree

4 cups tinned whole tomatoes

ground up

2 cups high quality tuna canned

in oil

1/2 teaspoon sea salt (or to

taste)

Spaghetti

alla carbonara

Pasta alla carbonara (usually spaghetti)

is an Italian pasta dish based on eggs,

pecorino romano, guanciale, and black

pepper. The dish was created in the

middle of the 20th century.

Brown the pig cheek with the dried

chili in a large pan over medium heat

until the meat is crispy. Put some

white or red wine or vinegar.

Sauté the onion and marjoram in the

olive oil over low heat until onion is

translucent. Add the onion mixture

into the large pan and continue cooking over low heat.

Beat the eggs in a medium bowl.

Add parmesan a handful at a time until the egg and cheese pull away

from the sides of the bowl, it will look somewhat like uncooked cornbread.

Cook pasta al dente. Quickly drain and toss with the pig cheek and

herbs in the large pan to coat the pasta well.

Remove from heat. Pour the egg and cheese mixture into the well in

the pasta. Toss it all together until the parmesan melts, the egg cooks

and forms a creamy sauce.

113

Ingredients:

To serve for 8/10

4 slices of pig cheek (guanciale

or pancetta)

1/4 inch thick - coarsely

chopped

1 inch dried chili broken into

small pieces

1/2 white onion - diced finely

1/4 cup olive oil

1/2 cup marjoram - diced

finely

4 eggs

Grated Parmesan - about 3

cups

1 lb. dried spaghetti

Spaghetti alla chitarra

Pour the flour onto a large wooden cutting

board. Form a well in the center.

Pour about 1/3 of the water into the well. Using a fork, slowly incorporate

flour into water. When it is the consistency of a batter, add

more water.

Incorporate more flour using the fork. Continue until all water is used.

Knead the dough in a rolling motion using more flour. Divide into 4

portions and dust wooden board with more flour. Using a large

wooden rolling pin, roll to 1/4 inch thick. Lay flattened dough on the

“chitarra” and roll through the wires with the rolling pin.

Toss cut strands with some semolina flour.

Cook in boiling salted water for 2 minutes. Drain quickly and toss with

puttanesca sauce.

Serve with fresh country style bread to scoop up the sauce. “La scarpetta”

(little shoe)

A type of pasta, thick spaghetti with a hollowed out centre, called

“bucatini” is popular in the area. It is often served with a spicy to-mato

sauce, Amatriciana, named after the hill town called Amatrice near

Rome. Other favourites include spaghetti alla carbonara, and the very

simple garlic and oil (aglio e olio).

114

Ingredients:

To serve for 6

About 1 cup warm water with

1 spoon of salt

About 2 cups semolina flour

Spaghetti

all'amatriciana

Traditional Italian pasta sauce based on

guanciale (dried pork cheek), pecorino

cheese, and since the late 18th century

also tomato. Originating from the town

of Amatrice (in the mountainous

Province of Rieti of the Lazio region),

the Amatriciana is one of the most

well-known pasta sauces in Italian cuisine.

In a large pan brown the pig cheek with

olive oil over medium heat.

Add marjoram, garlic, onion and chili.

Add white wine and simmer 10 minutes. Add tomatoes and salt and

simmer while boiling the pasta.

Drain pasta and dump into sauce. Combine well and serve with

pecorino

Sauce is also delicious on fresh bread.

* Guanciale is similar to the jowl bacon of the United States. Pork

cheek is rubbed with salt, ground black pepper or red pepper and

cured for three weeks. Its flavor is stronger than other pork products,

such as pancetta, and its texture is more delicate. Pancetta, cured Italian

bacon which is normally not smoked, can be used as a substitute

when guanciale is not available, with slightly varying results.

115

Ingredients:

4 slices pig cheek (guanciale –

use pancetta or bacon if not

avaible) roughly cut up

1 cup extra virgin olive oil

Marjoram - fresh - minced

2 cloves garlic - finely diced

Medium white onion - finely

diced

Dried red chili - crushed

½ cup white wine, ½ teaspoon

sea salt

1 cups jarred tomato puree or

8 1/2 cups fresh tomatoes

(thin skinned)

Dry spaghetti (not fresh, the

traditional recipe calls for dry)

Pecorino

Penne Siciliane

Cut all vegetables into small pieces.

Place the vegetables in frying pan together

with oil and onion and cook

over a low heat for approximately 15

minutes (add a little of the pasta water

if necessary). At the same time bring a

large pan of salted water to the boil and cook the penne, drain.

Farfalle

al gorgonzola

Chop onion and basil finely and sauté

in oil until soft. Add chopped gorgonzola

and let it melt. Cover and remove

from heat. Cook pasta, drain and

add to sauce. Mix well and serve (once prepared, you can leave the

sauce for approx 1 hour as the flavor will improve).

116

Ingredients:

To serve for 6

1 aubergine/eggplant

1 courgette/zucchini, 1 potato

1 small onion, 1 clove of garlic

½ cup of olive oil

Salt, pepper and fresh basil to

taste

Ingredients:

To serve for 4

¾ cup olive oil

250g (1/2 lb) gorgonzola

½ white onion, handful fresh

basil

Ravioli con salsa al

gorgonzola

Make egg and flour pasta and roll into

a large thin circles (3 for this recipe)

Egg wash 1/2 of the pasta circle.

Place a rounded tablespoon of filling

about 1 1/2 apart, in rows, alternating

rows.Fold over.

Press around each mound starting with the top row, so air does not

get trapped and bubble.

Use rippled pastry cutter to make individual raviolis.

Heat all ingredients (except cream) until creamy and melted.

Boil raviolis in water with a little oil and salt.

Reheat the sauce and add cream while cooking the ravioli in boiling

salted water (about 10 minutes or until tender).

Place cooked ravioli into the sauce after removing with pasta strainer.

Garnish with basil.

Ingredients:

2 lbs/ 1 kilo ricotta cheese

1 egg

Handful of chopped Italian

parsley

Salt and pepper

2-4 cloves of garlic sliced

1/2 stick of butter

1-2 tablespoons of olive oil

Sage (several springs broken

into pieces)

1 ½ lbs/ 700 grams of good

creamy Gorgonzola cheese

1 cup of heavy cream

Basil

117

Spaghetti con

bietola o spinaci,

ricotta e pomodorini

Sauté garlic in oil. When garlic browns,

remove. Add peperoncino, tomatoes

and parsley. Simmer for 1/2 hour or so.

Process spinach in food processor and

add to sauce. Add ricotta and mix together. Remove from heat.

Cannelloni

Red sauce:

Saute onion and olive oil together. Add

tomatoes, water, salt, marjoram, basil

and simmer for 45 minutes.

White sauce:

Melt butter and add flour mixing completely

until smooth. Add milk slowly.

Next add the salt and nutmeg, stirring

vigorously until thickened.

Pasta: (Egg Pasta)

Make 2 of the following or double flour

and add 4 eggs. If doubled cut dough in

half to roll.

Ingredients:

8 cloves of garlic

Olive oil

Peperoncino

1 large can of tomatoes

Handful of chopped parsley

2 packages of frozen spinach

defrosted and drained

1 cup of ricotta

Grated parmigiano reggiano

cheese (about 1 cup)

Ingredients:

For red sauce:

1/4 cup onion chopped

1/4 cup olive oil

2 large cans (28 oz/794

grams) of tomatoes

½ cup of water

Salt

Marjoram, several sprigs,

stripped off the stems

Handful of fresh basil

chopped

For white sauce:

½ stick of butter melted

4+T of flour

2 cups of hot milk added

slowly

118

2 cups semolina (pasta flour)

Place in center of bread board

Make a well and add 2 eggs

Knead (for 10 minutes) and roll into

smooth dough. Roll dough onto rolling

pin and drag until thin and smooth. Cut

into 4 x 6 inch rectangles. Cook pasta in

boiling salted water until almost done

(7-8 minutes or so)

.

Assemble pasta:

Dredge cooked pasta in cold water and

separate pieces. Place 2 T of spinach

filling onto the pasta and roll.

Place rolls in lasagna pan with red sauce on bottom.

Top Cannelloni with red sauce, more grated parmesan cheese, and

white sauce.

Bake in 475/250 degree oven for 30 minutes.

Salt

Nutmeg

Spinach filling:

2 lbs ricotta

3 boxes of frozen spinach (10

oz/ 275 grams each box)

drained, cooked and

processed in a food

processor)

Salt

Nutmeg

1 cup of grated parmigiano

reggiano cheese

119

Lasagne vegetariane

Use fresh pasta sheets cut into lasagna

strips. Pasta should be made with eggs.

Cook pasta a few minutes in boiling

salted water. Place into cold water and

separate pieces on paper towels so they

do not stick together.

Heat olive oil and garlic in pan. Add

zucchini and eggplant into pan and

turn up heat to medium. Add salt and

pepper. Add a little bit of water and

cook until vegetables are cooked well.

Blend vegetables in a food processor until they are a little chunky.

Add mixture to ½ lb +/250 grams of ricotta. Add 2 handfuls of

freshly grated parmigiano reggiano.

Add beaten egg and salt and pepper.

To assemble:

Put a few dabs of butter into lasagna pan, then add a thin layer of the

veggie and ricotta mixture, then a layer of fresh pasta. Next a layer of

veggie and ricotta again, then a layer of parmigiano reggiano and repeat.

You will have 3 layers total.

Finish with the veggie and ricotta mixture, top with parmigiano reggiano

and bake for 20 a 25 minutes at 400/200. The pasta is fresh and

the veggies are cooked so this lasagna does not take long to bake in

the oven. If the pasta bubbles up, pierce the lasagna with a fork here

and there. Add a layer of grated fresh mozzarella on top and put the

lasagna back into the oven and turn off the heat. Let the cheese melt

in the hot oven. If it bakes too long, the cheese will become tough.

Ingredients:

Olive oil

1 clove of garlic chopped

3 small zucchinis cut in ½

moons (if zucchini comes

with flowers, chop those as

well)

1 medium eggplant cut into ¼

moons

½ lb +/250 grams ricotta

2 handfuls of parmigiano

reggiano

1 egg

Salt and pepper

8 oz freshly grated mozzarella

120

Piatti unici e locali

Ovosperso

o Cipollata

In a large pot, saute onions and garlic

in olive oil. When onions are nearly

transparent, add celery, tomatoes and

parsley. Continue to saute until slightly

reduced.

Add potatoes with enough water (one

and half glass per person) to cover.

Simmer until potatoes are nearly tender.

Add chili pepper, marjoram, salt

and pepper to taste.

Simmer until potatoes are cooked

through then crack the eggs over them.

Line shallow bowls with bread slices, cover with Ovosperso Cipollata,

top with poached egg. Serve with a sprinkling of cheese.

122

Ingredients:

1 cup olive oil (preferably from

Fontana del Papa)

3 large onions, sliced

3 cloves garlic, minced

4 potatoes, cut in large chunks

4 eggs

4 large ripe tomatoes, skinless,

diced

4 stalks celery, chopped

1 cup fresh parsley, chopped

1/2 cup fresh marjoram,

chopped

1 chili pepper, chopped fine

Freshly grated pecorino cheese

Salt and black pepper

2-3 day old bread, sliced thin

Acquacotta

Chop the pork fat very finely, with

chili, garlic and onion. (Note – the ingredients

at this point are very good on

bruschette)

Put all the vegetables in the water at

the end the potatoes in large pieces

(consider about 2 glasses of water per

person). Bring to boil and then simmer

till vegetables are cooked (approx 30

minutes). Put the pork fat, onion, garlic

and chili all chopped in the water

with all vegetables.

Variation: Once the soup is nearly cooked, crack an egg over until the

eggs are poached.

Place slices of bread on a plate. Place one egg on each plate. Soak

the bread with the juices from the vegetables. Then place potatoes and

vegetables on top. If there is excess liquid that does not absorb into

the bread, drain it off. Serve with olive oil.

123

Ingredients:

100 grams [4 ounces] of pork

fat or pancetta

3 small onions,

Handful of marjoram

1 dried chili pepper

1 potato per person, peeled

and quartered if large

Seasonal vegetables (Swiss

chard, cabbage, peas, broad

beans, potatoes,

courgettes [zucchini flowers]

2-3 cloves of garlic

1 cup water per person

1 egg per person

Slices of 2-3 day old bread

Minestre e risotti

Zuppa di lenticchie

Sauté the garlic, onion, and celery in

olive oil over medium heat in a stock

pot. Put in remaining ingredients (except

for the rice) and bring to a boil.

Add rice.

Reduce heat, cover and simmer until

the ingredients and rice are cooked.

Serve with additional olive oil drizzled

on top.

Pasta e fagioli

Over low heat in a large soup pot, sauté

the onion, carrot, celery in the olive oil

until tender. Add tomatoes, water,

beans, potatoes and salt. You can add

also chicory. Cover and cook for about

60 minutes. If using a pressure cooker,

cook for 20 min. Add pasta - cook until

pasta is tender. The pasta can be "gnocchetti"

rice, or pasta per fagioli "ditaloni".

Add extra water if needed.

Break a slice of toasted country bread

into each bowl before ladling in the

soup and drizzle with olive oil.

Ingredients:

To serve for 8

3 garlic cloves – minced

2 carrots

Crushed red pepper (optional)

1 medium onion - minced

7 celery leaves (very green and

lush) - chopped

1/2 cup olive oil

2 cups chopped fresh tomato

2 medium potatoes - peeled

and cut into half inch cubes

3 cups dried dark lentils - rinsed

3 quarts of water,

2 cups short grain rice

uncooked

Olive oil for garnish

Ingredients:

To serve for 4/6

1 medium onions - diced

1 large carrot - diced

10 celery tips – green and lush

roughly chopped

2 small white potatoes - peeled

and cut in 1/2 inch cubes

Half cup of olive oil

3 small tomatoes - quartered

10 cups water

3 cups borlotti beans - use fresh

if in season or frozen

1 tablespoon sea salt

126

Minestra di piselli

In a large saucepan place 2-3 tablespoons

of olive oil and onion and cook

gently for 5 minutes, water, tomatoes,

potatoes, peas and majoram, once potatoes

are cooked add pasta.

Optional you can add stock cube

Taste and season as required

* instead of pasta, rice could be used,

add at the same time as potatoes.

Gnocchetti per

minestra di fagioli

Mix the water and flour until a dough

is formed (may need to add more flour). Then take a small handful of

dough and roll into a long string. Cut into 2 cm pieces. Place the gnocchetti

on a clean floured surface to dry.

127

Ingredients:

To serve for 4-6

1 small onion roughly chopped

2-3 fresh tomatoes

2 potatoes cubed

500 g of peas (frozen

preferably or fresh)

Salt, marjoram

2-3 spoons of olive oil

100g of pasta (the best is egg

pasta handmade tagliolini)

1 cup of water per person

Ingredients:

1 cup of warm water

Approx 100 g (1 c) pasta flour

Risotto di zucca

Cut the pumpkin flesh finely. In a

saucepan, heat the olive oil over low

heat and add the chopped onion, pinch

of dried chili, pumpkin flesh and rice.

Gradually add the stock and let it absorb

into the rice until the rice is

cooked.

Serve with freshly grated parmesan

cheese.

Note: to serve place the risotto into the

scooped out pumpkin shell.

Risotto con salsicce

Remove the skin and cut the sausage

into pieces. Cut the carrot and onion

into large pieces and saute for about

ten minutes. Then add the sausage and

the wine until it browns. Add the tomatoes

(after removing most of the juice),

and cook for another 10 minutes on a

low heat. Then add the rice and let it absorb the flavors for 5 minutes.

Start to add the stock, well heated. Add the pepper and a little salt.

Keep adding stock a little at a time until the cooking is completed.

Serve with generous helping of grated parmesan cheese.

128

Ingredients:

To serve for 6

500g (2 c) Arborio or

Carnaroli rice

300g (2/3 lb) pumpkin flesh,

olive oil

Thin slices of pancetta

(optional)

1 small onion finely chopped

50g of parmesan

Dried chili and salt to taste

Vegetable stock (approx 1 pint)

Ingredients:

To serve for 4

400 grams (2 ¼ c) of rice

300 g of sausage

1 carrot

1 onion

3 peeled tomatoes

Half a glass of red wine

Soup stock, salt and pepper

Secondi piatti

Meat & poultry

Pollo alla Cacciatora

With a meat cleaver, chop off the

nubby ends of the drumsticks and then

chop in half.

Put the drumsticks liberally sprinkled

with salt in a non-stick pan and cook

on medium heat for about five minutes.

Meanwhile, with a wooden morter and pestle, grind the garlic, rosemary,

and 1/4 cup of olive oil until it's chunky and pulpy.

Drain the water in the pan with the chicken and add 1/4 cup of the

olive oil and the fresh sage. Stir the chicken around with two wooden

spoons for the first few minutes so it doesn’t stick.

Continue cooking for about five minutes.

Add the rosemary mixture to the pan and let it simmer with the

chicken for about five minutes. Add the wine red or white wine

Let the wine and rosemary mixture simmer together until liquid is silky

and chicken is cooked through.

Serve as a main course after pasta.

Involtini di carne o

petto di pollo

Lay out a slice of veal and top with a

slice of mortadella. At one end, place

a celery top and a carrot stick. Roll up

into a little log and wrap in one slice of

130

Ingredients:

2 skinless chicken drumsticks

(per person)

Handful of fresh sage

Sprigs of fresh rosemary

Garlic cloves

1/2 cup olive oil

1/4 cup white wine vinegar

1 cup red or white wine

Ingredients:

To serve for 4

1 carrot, peeled and cut in half,

then quartered into 8 sticks

about 2-3 inches long

8 pieces of veal sliced to about

1/4 inch thickness

8 celery tops

8 thin slices mortadella

8 thin slices pancetta

1/2 cup olive oil, 1/2 cup wine

(red or white)

16 toothpicks

pancetta, securing the pancetta with two toothpicks. Brown the veal

logs in a frying pan with the olive oil over medium heat. Add the wine

after the meat is browned, lower heat, cover the pan and simmer at

least 30 minutes. Serve. Soak bread in juice and eat it with the veal

(scarpetta).

Involtini di carne

al sugo

Place a slice of mortadella on a meat

fillet.

At the widest end of the fillet, place a

stick of celery & carrot, a piece of

onion and piece of garlic. From this

end roll the meat up, securing the roll

with a cocktail stick. Cook the involtini

in a tomato sauce (200g minced beef, 1

kg tomatoes, garlic, onion).Use the sauce for pasta and involtini as second

course with salad.

131

Ingredients:

To serve for 6

Thinly sliced meat fillets

(approx 6)

Slices of mortadella ham

(approx 6)

1 Celery stick, chopped into

sticks approx 5 cm

1 Carrot, chopped into stick

approx 5 cm

½ Onion, peeled and chopped

Garlic, peeled and chopped

Arista arrosto

Salt pork and let rest for at least 1 hour.

Add the remaining ingredients into the

baking dish and cook for approx 1

hour at 150°C (300 F). Cover with aluminum

foil.

Once cooked, cut pork into slices and

place the remaining vegetables and liquid into a mouli to make a sauce

to accompanying the meat.

Coniglio, maiale,

pollo, manzo alle erbe

Crush the herbs and garlic in a pestle and

mortar and add the vinegar.

Wash the rabbit pieces in salty water. Remove

from the water and cover the meat

with a generous amount of coarse salt before

putting it in a frying pan and cooking,

covered, over a high heat. After 4-5 minutes,

pour off the liquid that comes out of

the meat and heat again, continuing the

process until no more liquid is produced.

132

Ingredients:

1kg (2.2 lbs) pork

1 onion chopped

1 carrot chopped

1 celery stick chopped

3 garlic cloves, peeled and

crushed

Sprigs of sage and rosemary

½ litre white wine

2 cups water

Extra virgin olive oil

Salt and pepper to taste

Ingredients:

1 rabbit or other meat diced

into 4cm chunks, 6 small

chilies

1 small handful dry

rosemary or 1 handful of

fresh chopped rosemary,

basil or parsley

(depending on what’s in

season)

6 leaves fresh sage

6 cloves garlic

½ cup glass red wine vinegar

1 glass extra virgin olive oil,

1 glass white wine

This process removes the strong flavors from game and very fresh

meat. Add olive oil and wine and stir until the alcohol has evaporated.

After approximately 10 minutes, add the herb mixture and reduce the

heat to a low simmer. Cover and cook, stirring occasionally, for about

45 minutes until the meat is cooked through.

Pollo arrosto

con patate

Layer potatoes in a large roasting pan.

Liberally salt the potatoes, then follow

with 1/3 of rosemary and 1/3 of fennel.

Place chicken pieces on the top of

seasoned potatoes. Lay chicken pieces,

skin side up, on the potatoes. Liberally

salt the chicken, then follow with 1/3

of rosemary and 1/3 of fennel. Turn

chicken pieces over so the skin side is

on the potatoes. Repeat the salt and rosemary and fennel. Pour the

olive oil into the corners of the roasting pan.

Roast in a hot oven for at least an hour or until chicken is cooked

through and potatoes are crispy and brown

133

Ingredients:

To serve for 8

10 medium potatoes - boiled,

peeled, cut lengthwise into

6-8 wedges per potato

1 large chicken - cut into pieces

Sea salt

1/2 cup rosemary

1/2 cup vegetable oil

1 tablespoon fennel - dried and

ground fine

Cotoletta o carne

panata

Beat eggs with salt in a large flat bowl.

Combine the parsley, garlic, rosemary,

pepper and bread crumbs in a large flat

bowl. Dip each piece of chicken in the

egg wash and then dredge both sides in

the bread crumb and herb mixture. Pile

them on a plate until all are coated. Pan

fry in hot vegetable oil over medium

heat until both sides are a medium

brown.

Scaloppine al limone

Dredge chicken breasts in semolina

flour. Heat olive oil in large frying pan

over medium heat. Cook chicken

breasts in olive oil until lightly browned

at edges, cook in batches if needed.

Layer all chicken back into pan and

sprinkle with sea salt. Add lemon juice

and simmer gently about 10 minutes.

Remove from heat and add parsley and

garnish with lemon slices.

Hold, covered, off heat until ready to serve.

134

Ingredients:

3 eggs

1/2 tablespoon sea salt

1/4 cup flat parsley - chopped

1 garlic clove - finely chopped

1/4 cup fresh rosemary leaves

finely chopped

1 1/2 cup dry fine bread

crumbs

1/2 tablespoon fine black

pepper

4 whole chicken breasts, cut

into 6-8 pieces and flattened

to 1/2 inch

Vegetable oil for frying

Ingredients:

4-5 chicken breasts pounded

flat

Semolina flour for dredging

½ cup fresh parsley - chopped

fine

2 large lemons - squeeze juice

from 1 ½ lemons - thinly slice

the remaining

½ lemon

Olive oil

Sea salt

Polpette di carne

Mix all ingredients well using your

hands. Form into walnut sized balls and

roll in the breadcrumbs. Fry over

medium heat in vegetable oil until

browned on all sides. Serve over a bed

of arugula.

Polpette di carne

con patate

Mix all ingredients together by hand

and then roll into small balls.

Roll in fine bread crumb and then fry

in sunflower oil till golden brown.

135

Ingredients:

To serve for 4

1 lb. ground beef

1/2 cup parsley finely chopped

1 garlic cloves finely chopped

1 tablespoon white onion

finely chopped

1 cup torn bread, soaked in

milk

1 egg, 2 heaping tablespoons

grated Parmesan

Salt and pepper

Plain breadcrumbs

Vegetable oil for frying

Ingredients:

To serve for 4/6

2 potatoes

500g (18 oz) minced beef

1 egg

1-2 cloves garlic chopped

Handful of fresh parsley

roughly chopped

Salt and pepper to taste

Polpettine in bianco

con salvia

In a medium sized pan, saute olive oil,

onion, garlic and sage. After onion has

browned add milk and stir well. Meanwhile,

roll meatballs lightly in flour and then add to sauce and add

grated nutmeg. Leave to simmer gently for 15-20 minutes until the

sauce begins to thicken and resembles cream. Stir the meatballs as little

as possible (if the sauce doesn’t thicken, add a spoonful of flour).

Coniglio con patate

Over medium heat in a saute pan, cook

the pancetta, garlic, potatoes, ground

fennel, salt and pepper until the

pancetta fat is translucent. Remove

from heat. Salt the rabbits well inside

and out. Stuff cavities with potato mixture,

using toothpicks to stitch the cavity

closed. Pour olive oil over rabbits.

Brown in either a hot oven or on the

stovetop in a large covered frying pan.

Add the wine and finish cooking on

medium heat in the oven until done -

about an hour.

136

Ingredients:

¼ cup olive oil

¼ onion finely chopped

Clove garlic finely chopped

Grated nutmeg to taste

2 sprigs of sage

500 ml (2 cups) milk

Ingredients:

To serve for 8

2 rabbits - skinned

4-5 thick pancetta slices

coarsely chopped

2 garlic cloves - chopped

12 small white potatoes peeled

and cut to 1/2 inch cubes

1 generous handful of ground

fennel flowers

2 tablespoons sea salt

2 tablespoons finely ground

black pepper

1/2 cup olive oil

2 cups wine - red or white

Dolci

Crostata

Grease cake tin. Grate the zest of a

lemon into sugar, then mix the above

ingredients together to form pastry.

Place in cake tin and press down firmly

by hand until the base of the tin is covered.

Keep a small amount of pastry aside and roll this out into strips and

make lattice design to decorate the top of the cake. Pour a layer of

jam over the pastry and then cover with the lattice design.

Bake for 20-30 minutes at 160°C (325 F).

Pizza brodosa

Place cooked Arborio rice in a large

mixing bowl and stir in raisin mix.

Add ricotta, eggs and flour mixing

thoroughly. Stir through juice and zest.

Place rice mixture in a flat rectangular

pan and spread thinly; approximately ½

inch in thickness.

Drizzle with oil and cook at 180 degrees

for 30-40 minutes. Sprinkle with

cinnamon and sugar, water and oil and cook a further 5 minutes to

caramelize with sugar.

138

Ingredients:

250g flour for cakes

125 g butter or strutto

125 g sugar

1 egg

1 heaping teaspoon baking

powder

Fruit Jam (apricot, plum,

strawberry)

Ingredients:

300g Arborio rice, well cooked

and cooled

1 cup raisins infused with

sambuca

400g fresh ricotta

3 eggs

300g plain flour sifted with

1 large tsp of baking powder

Juice and zest of 1 large lemon

4 tablespoon of oil

Cinnamon and castor sugar for

dusting

Tiramisù

Separate the eggs and beat the yolks

with the sugar until the sugar is dissolved.

Add the mascarpone and mix

until smooth. Beat the egg whites until

stiff then gently fold into the mixture.

Add the sambuca to the strong coffee

in a small bowl. Tip 1/4 of the mascarpone

mixture into a serving dish and

spread evenly. Dip biscuits in the coffee

mixture and place on top of the first layer of the mixture in the

serving dish until covered. Add another layer of the mascarpone mix

then cover with coffee dipped biscuits. Repeat the last step and add a

final cover of the mascarpone mixture.

Shake a fine layer of the chocolate powder over the surface, then sprinkle

grated chocolate over the surface. Chill for 2 hours before serving.

Ingredients:

2 eggs

250 grams mascarpone

250 grams caster sugar

1 packet of plain rich tea type

biscuits "Oro Saiwa dark

chocolate”

Bitter chocolate powder

Sambuca

250 grams of cream

Strong black coffee.

139

Tiramisù con fragole

The night before preparing, combine

the strawberry liquid ingredients, cover,

and let stand. By morning, it should be

almost liquid. Press the liquid through

a sieve to get a more clear liquid, but

reserve pulp. Separate the eggs. Whisk

together the egg yolks and the sugar.

Beat the whites until fairly stiff and whip the cream. Combine the

whites, cream and yolk mixtures gently. Layer some of the egg mixture

into a dish. Lightly soak the ladyfingers in the strawberry liquid as you

layer them across the top. Continue to layer the egg mixture and the

strawberry soaked ladyfingers, ending with the egg mixture.

Spread the reserved pulp on the top and decorate as desired with sliced

fresh strawberries.

Frittelle

Mix all the ingredients together, setting

aside a small amount of sugar and cinnamon

to sprinkle over after cooking.

Take a spoonful of the mixture and fry

in oil (sunflower) till browned.

Dry on a paper towel before rolling in

sugar and cinnamon.

Serve hot or cold.

Ingredients:

200g (1 c) Arborio rice cooked

300g ricotta cheese

3 eggs whisked

3 tablespoons sugar

300g raisins soaked for at least

1 hour in sambuca liqueur

(alternatively use Amaretto

Strega or Vermouth)

1 lemon, grated

100 g (3/4 c) plain flour

1 pinch vanilla flavored baking

powder

Ingredients:

Strawberry liquid

Approx 500g (1 lb)

strawberries, chopped small

6 tablespoon sugar

1/3 c sambuca

Tiramisù:

2 eggs, 4 Tbsp sugar

250 g mascarpone, 250 g cream

1 packet of plain rich tea type

biscuits "Oro Saiwa"

140

Ciambellone

Beat eggs, then add sugar.

Add baking powder then mix in vegetable

oil and milk.

Finally fold in flour.

Butter ring mould and pour in mixture

Cook for 35mins at 160oc (325 F) (fan assisted/convection oven)

Dust with sugar and cinnamon as soon as the cake comes out of the

oven.

Semifreddo

Reserve a few amaretti for decoration.

Take the remaining amaretti and place

in a bag and break into crumbs with a rolling pin. Set aside. Separate

eggs. Whip the whites until foamy. Add a tiny pinch of salt and continue

whipping until they are fairly stiff. Set aside. Whisk together the

sugar and the egg yolks and set aside. Whip the cream. Gently fold the

cream, whites and yolk together. Then gently fold in the chopped

chocolate.

In a small baking pan or dessert pan, place a layer of the egg and cream

mixture. Sprinkle with the amaretti crumbs. Spread with more egg and

cream mixture and continue layering until you use all of the ingredients.

Decorate the top layer with crushed amaretti. Place in the freezer

for at least one hour or until frozen.

141

Ingredients:

3 eggs

300g (1 ½ c) sugar

1 lemon zest

Packet vanilla baking powder

(16g/1 teaspoon)

250ml (1 c) vegetable oil

250ml (1 c) milk

300g (2.5 c) flour

Ingredients:

3 eggs

½ liter (2 1/3 c) cream

4 tbsp sugar

1 packet amaretti (200 g)

200 g (7 oz) dark chocolate

(chopped fine)

Torta di mele

Preheat a convection oven to 325 degrees.

Peel and core the apples and cut

them into thin slices. Set the apple

slices aside. Combine all other ingredients

in a large bowl and stir with a fork

until smooth. Butter and flour a 9-inch spring form baking pan. Pour

the batter into the pan. Layer the apple slices so they overlap. Make

sure to push the apples down into the batter so that the apple slices

are firmly nestled. Bake for 60 minutes. Cool to room temperature.

Sprinkle powdered sugar on top and serve.

Torta all’arancia

Whisk the three eggs and then whisk in

oil, milk, grated peel. Combine the

sugar, flour and baking powder and

press to form a combined powder.

Whisk the powder into the egg mixture.

Grease and flour a large cake pan. Pour

in the batter and bake at 170°C (340 F)

for 40 minutes or until done.

While the torte is baking, prepare the

crema. Put juice in a small saucepan and heat. Combine sugar and

flour well. Remove the juice from the heat and sift the dry ingredients

into the juice. Return to low heat and whisk until the crema turns thick.

To assemble, cut the cake in half horizontally. Spread the crema on

the lower half and top with the other half. Can decorate with orange

slices and sprinkle with powdered sugar.

142

Ingredients:

Grated peel from 3 oranges

3 eggs, ½ c milk

150 g (3/4c) sugar, 250 g (2 c)

flour

15 g baking powder, 100 g oil

or butter

For crema:

2 tablespoon flour, 100 g

(3/4 c) sugar

Juice of 3 oranges

Ingredients:

2 eggs, 1/2 cup vegetable oil

1/2 cup sugar + three

tablespoons

1 cup flour, 1 ounce Sambuca

1 heaping teaspoon baking

powder

3 tart Granny Smith apples

Moretta

Whisk eggs with the oil and sugar. Beat

in milk and baking powder.

Add in the cocoa and flour.

Bake in a buttered and floured 12 inch

cake pan until done.

Cool cake minimum of 15 minutes

Slice into two layers.

To assemble:

Wet bottom layer of cake with the 2/3

cup milk. Place unopened jar of

Nutella in a bowl of warm water to soften.

Beat sweetened whipping cream until stiff peaks form.

Divide whipped cream into 2 roughly equal portions.

Gently fold the Nutella into 1/2 of whipped cream and use as a filling

between layers.

With remaining whipped cream, pipe vertical strips up the cake covering

it completely, use remaining whipped cream to decorate the top

of the cake. Store in the refrigerator. Can be made ahead of time as

flavor improves over a few days.

143

Ingredients:

Preheat oven to 350°C

4 eggs

1 cup vegetable oil

1 1/2 cups white sugar

1 1/2 cups white flour

1 cup milk

2 Tbs baking powder with

vanillin

6 heaping tablespoons

unsweetened cocoa

(bitter/unsweetened cocoa)

2/3 cup milk

1 pint heavy whipping cream

lightly sweetened

3 1/2 cups Nutella

Biscottini con

nocciole

Chop chocolate, but not fine. Put peel,

eggs, sugar, Sambuca, baking powder,

chocolate and hazelnuts in a large bowl

and whisk together. Gradually start

whisking in flour. As it starts to form a

solid dough, turn out onto a board and

kneed in the remaining flour until the

proper consistency. Divide dough into

6 pieces and roll into long ropes, about

1 ½ inches in diameter. Put on pan covered in parchment and bake at

200°C (400 F) for 20 minutes or until lightly browned. Remove from

oven and slice each rope diagonally into individual biscotti.

Ciambelline all’anice

e al vino

Line baking sheets with parchment

(carta da forno). Whisk the wine, oil,

and egg together. Add the sugar and

whisk well. Sift in the pastry flour until

dough is thick and can be kneaded into

a firm ball. Divide the dough into several

portions, roll into ropes about 1/2

inch thick and 4 inches long. Form into

bagel like shapes and place on the

parchment lined baking sheets. Bake in

the preheated oven until doughnuts are hard.

144

Ingredients:

Preheat oven to 400°C

1 cup sweet wine or sweet

vermouth or white wine

1 cup vegetable oil

1 egg

1 1/3 cups sugar

2 heaping tablespoons anise

seed

2 tablespoons baking powder

and vanilla

Pastry flour

Ingredients:

200 g bittersweet chocolate

(more or less to taste)

200g hazel nuts (more or less to

taste)

Peel of 2 lemons

3 eggs

300 g sugar

Approximately 3 tablespoon

Sambuca (optional)

500-700 g flour (enough to

make a good dough)

15 g baking powder

Rose del deserto

Soak raisins in the Sambuca. Whisk

eggs with sugar; add butter - combine

well. Mix in chocolate and raisins and

Sambuca.

Add baking powder and flour. Put

cornflakes in a medium bowl and take

a generous handful of cornflakes in

your palm.

Drop a 2 tablespoon mound of batter

into center of cornflakes, scoop up

cornflakes with free hand and cup

them over the batter, pressing hands

gently together to imbed cornflakes

into batter - this action is sort of like making a snowball of cornflakes

around the batter. Put balls onto parchment lined baking sheet as they

are made. Bake at 350° until lightly browned. Best eaten when still

slightly warm.

Limoncello

Soak the zest of the lemons in the alcohol

for a week.

Filter out the zest put the alcohol to

one side and add the zest to a pan containing the water and sugar. Boil

for 3-5 minutes. Filter out the zest and discard it. Mix the remaining

sugar mixture with the alcohol and transfer to a bottle. Leave for two

weeks to a month before drinking. Serve cold.

145

Ingredients:

Preheat oven to 350°C

2 cups raisins

1/4 cup Sambuca

2 eggs

Just under 1 cup of white sugar

Just under ½ cup of butter at

room temperature

Just under 1 cup of dark

chocolate - coarsely chopped

2 ½ cups flour

Heaping teaspoon of baking

powder with vanilla

Plain Cornflakes - about 4 cups

- NOT crushed

Ingredients:

4 lemons (unwaxed) zest

1 glass 90 percent alcohol

400 g water

300g sugar

Torta al kiwi

Mix together egg, zest, sugar, baking

powder, vanilla and butter. Add 1/2

cup flour a little at a time until a soft

dough is formed. Pat dough into buttered

cake pan and press dough up the

sides. Bake at 350/180 degree oven 20

minutes or until golden and puffy.

Mix together egg, zest, sugar and flour

and add 1 1/2 - 2 cups of hot milk

slowly and stir vigorously until it is

thick and smooth. Pour into cook cake

shell. Cool and add thinly sliced kiwis

on the top placed in circles. Top with pear preserves that have been

thinned a little with hot water.

Torta al limone

Combine ingredients (except powdered

sugar) adding them in order, 1 at a

time, beating vigorously. Bake in a 9

inch cake pan at 350/180. Bake for 20

minutes until golden. Turn off oven

and leave cake to set and rise for 10

minutes.

Cool and sprinkle with powdered sugar.

146

Ingredients:

2 eggs

1 cup of sugar

1 cup of flour

1 cup of ricotta

Zest of 1 lemon

1 tsp leavening

Powdered sugar

Ingredients:

1 egg combined with lemon

zest (1/2 lemon)

1/2 cup of sugar

1 t leavening

1/2 stick of butter melted in

cake pan

½ + cup of flour

1 egg yolk

Lemon zest (1/2 lemon)

2+ T sugar

2+ T flour

2 cups of hot milk

4 kiwis

Pear preserves

Torta della Nonna

Combine eggs, sugar, zest and flour

over medium heat on the stove. Pour

in milk, a little at a time, and beat with

electric mixer for 1 minute. Mixture

will be thin and fluffy. Stir around and

towards the middle until ribbons form

(a good 10 minutes), into a pudding

consistency.

Remove from heat and cool.

For the dough combine the ingredients

(except pine nuts and powdered sugar)

and press dough into a 10 - 11 inch spring form pan, also pressing half

way up the sides. Place dough in 350/180 degree oven for 8 minutes,

while the filling is cooling.

Pour filling in cooked dough, sprinkle with pine nuts and return to

oven for 30 - 35 minutes more. Turn off heat and keep in warm oven

to set for 20 minutes. Release spring form, cool and sprinkle with

powdered sugar to serve.

147

Ingredients:

4 cups of milk heated

8 egg yolks

8 T+ sugar

Zest of 1 orange

6 T+ flour

Dough:

2 eggs

1 egg yolk

1 ½ sticks of butter melted

Zest of 1 orange

1 t of leavening

Flour (enough for a soft

dough)

Pine nuts

Powdered sugar

Torta con ripienodi frutta

Make a well with the flour, add eggs

and vegetable shortening, then sugar,

baking powder, vanilla and zest until a

soft, slightly sticky dough is formed.

Press dough into a buttered 10 inch

cake pan, including 1/2 up the sides.

Reserve about a handful of dough for

the lattice top. Fill with preserves of

your choice and top with a lattice made

from the reserved dough. Fork over the sides from the rim of the pan.

Bake at 350/180 for about 1/2 hour.

Torta con ripieno di crema

Beat egg and add sugar, butter, baking

powder and vanilla. Add hot milk

slowly and stir until it is smooth. Add

flour a little at a time (about 2 cups)

until you form a smooth dough. Pat

dough into buttered 9 inch pan (bottom

and 1/2 way up the sides). Bake

shell 30 minutes at 350/180 for ½

hour. Mix egg yolks, sugar, flour and

rinds together. Over heat add hot milk,

vanilla and stir. Whisk until thickened.

Pour into baked pastry shell (removing

rind) and top with fresh fruit (kiwi, bananas, pear, grapes and cherries).

Glaze with pear preserves mixed with a little hot water. Chill.

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