In Rome is very easy to find some really good places where to eat, drink and enjoy the Eternal City’s atmosphere. It is very probable that you will eat outside under the Sun or under a very romantic Moon also on December, since Rome has the best weather conditions in all Seasons, on winter time as well.
Here are a few recipes of the most popular Roman dishes which will whet your appetite:
To start: Fried Stuffed Zucchini Flowers (Fiori di Zucca ripieni fritti)
– 1 cup all-purpose flour
– 1 tsp. salt, plus more, to taste
– 2 eggs
– 1/2 cup cold sparkling mineral water
– 1 Tbs. vegetable oil, plus more for deep-frying
– 2 oz. fresh mozzarella cheese
– 10 anchovy fillets, cut in half crosswise
– 20 large squash blossoms
In a small bowl, stir together the flour and the 1 tsp. salt. Add the eggs, mineral water and the 1 Tbs. vegetable oil and whisk just until blended. Cut the mozzarella into sticks 1 inch long by 1/4 inch wide by 1/4 inch thick. Pat the anchovies dry with paper towels.
In a heavy fry pan or sauté pan at least 3 inches deep, pour in oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer or until a bit of the batter sizzles when dropped into the oil. Alternatively, pour oil into an electric deep fryer and heat according to the manufacturer’s instructions to 375ºF.
While the oil is heating, gently spread open the petals of each flower and carefully pinch out the filaments inside. Insert a piece of the cheese and an anchovy half into each flower and press the petals closed.
One at a time, dip the flowers into the batter, turning to coat completely. Lift out and let the excess drip off. Working with a few at a time, slip the battered flowers into the hot oil and fry until golden brown on all sides, about 4 minutes. Using tongs or a slotted spoon, transfer the blossoms to paper towels to drain and season with salt. Serve immediately, then fry the remaining flowers.
First Course: Cheese and Pepper Tonnarelli (Tonnarelli Cacio e Pepe)
– 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
– 1 cup finely grated Parmigiano-Reggiano
– 1 ablespoon ground black pepper, plus more for finishing the dish
– ¾ pound tonnarelli or other long pasta like linguine or spaghetti
– Olive oil and Salt
Step1: Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
Step 2: Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
Step 3:Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Second Course: Saltinbocca Veal (Saltimbocca alla Romana)
– 6 veal cutlets (about 2 pounds)
– Salt and freshly ground black pepper
– 12 slices prosciutto di Parma
– 12 large sage leaves, plus more for garnish
– ½ cup all-purpose flour
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 cup dry white wine
Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty.
In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
….e Buon Appetito!
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