Roman Dishes Cooking lessons in Rome !

Do you want to try a wonderful experience on how to cook typical roman dishes in Rome?

Come and meet me!

I will teach you the original recipes of the 3 most popular dishes of traditional Roman cuisine: Cacio e Pepe, Carbonara and Matriciana, telling you all the secrets for a perfect dish and with its tipical tasting.

Those are all based on the tipical cheese of Rome "Pecorino Romano" and Carbonara and Matriciana uses also Guanciale ( a kind of bacon ), so are not suggested for vegetarian. All the ingredients will be fresh and mostly regional

The cooking class will be held on a splendid terrace in a central area of ​​Rome or, if the weather is not good,  indoors in an open space kitchen.

It'll be a lesson on how to prepare the dishes and which ingredients use and how, I'll show you all the steps but there'll be just few steps where you can put the hands on, because they are all quick and smart recipes ;) I'll give you anyway all the recipes that we'll cook, so you can practice at home!

You'll eat at least 150g of pasta each, and at least a glass of wine or beer ;)

You can find all the information and book here:

https://www.airbnb.it/experiences/760533

Veal Stew with Potatoes

Veal stew with potatoes is a tasty main course and complete, ideal to prepare on cold winter days. The realization of veal stew with potatoes is simple, but it requires time and attention especially during cooking, which is perhaps the most delicate phase. Veal cooked in sauce will be very tender and tasty and the potatoes, cooked in the same superb sauce, will be simply delicious. Serve veal stew with potatoes when it is still warm and serve it with slices of bread in this recipe the "shoe" is a must!

ingredients
Beef lean veal 1 kg
 potatoes 1 kg
Carrots 1
Celery 1
stalk Onions
1 Extra virgin olive oil
3-4 tablespoons of meat broth
1 liter Salt to taste
Pepe q.s.
White flour 1 tablespoon

To prepare veal stew with potatoes cut into pieces the flesh of veal (1) (pieces of about 4 cm), then peeled and finely chopped onion (2), carrot (3) and celery, to prepare the sauce . Take a large pot and pour the oil, so ask to fry the vegetables for about 10 minutes on low heat (4) (for a discussion on how to prepare the sauce click here). When the sauce is ready, and the onion has become transparent, add the meat (5) and let it cook until the meat is browned veal not on all sides (stir frequently to keep it from sticking). Now add the beef broth (6), a ladle at a time, up to entirely cover the stew and let simmer over very low heat, covering the pan with a lid, until the meat is tender (it will take about 1 hour and a half ). Towards half cooked add salt and pepper; if the stew were too dry, add more broth.

Wash, peel and chop the potatoes, then add them to the meat half an hour before the end of cooking (7); 15 minutes after the potatoes, though, you'll have to pour in the stew spoon flour mixed in a glass of water approximately, to thicken the preparation and mixed well (8). After cooking the meat and potatoes, check the flavor of veal stew with potatoes and serve hot, accompanied by the fragrant slices of bread (9).

Conservation

E 'can keep veal stew with potatoes, closed in an airtight container and place in the refrigerator for 2-3 days at most.
advice

Veal stew with potatoes prepared with a few simple steps but requires a long cooking and to follow with care: therefore recommend that you cook when you have at least a couple of hours you can spend close to the stove.

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PATATOES TORTILLA

INGREDIENTS FOR 4 PERSON

4 eggs
500g potatoes
1 onion
rosemary
Olive Oil


The potatoes tortilla is  prepared by mixing the eggs in a bowl and joining them to the potatoes after cutting thin and fried in a pan. The trick is that after cooking the potatoes are mixed cold with the egg in a bowl and not inside the pan.

An interesting thing is if we want to cut it to divide in small pieces for appetizer.
The best way is: divide in 4 or 6 part cutting across all the diameter. Then make a circular cut inside the tortilla with the half of the lenght of the diameter.
Finally, divide the outer part once again in 2 part.

Enjoy it!

ORECCHIETTE WITH TURNIP TOPS

Orecchiette with turnip greens, also called "recchitelle" or "dragged", are one of the most representative dishes of Puglia, especially in the province of Bari; This first course prepares throughout the region, with accompaniments other than turnip greens such as broccoli or tomato sauce. The secret of this dish lies in the optimal cooking vegetables with pasta, the experience and knowledge of raw materials allow to obtain a perfect dish for this reason we have chosen Sandro Romano, journalist and gastronome from Puglia who will lead Sonia in this preparation. For this recipe you can prepare fresh pasta or use dried orecchiette craft of durum wheat, the peculiarity auricle is to have a rough surface so you can hold the condiments, in this case, turnip greens and anchovies. Orecchiette are cooked in boiling water along with turnip tops to better absorb the flavors and then are stir fried with a tasty made with anchovies in oil and scented with a clove of minced garlic; last adds a touch spicy with chili powder or with l '"holy oil", an extra virgin olive oil flavored with fresh chilli. Orecchiette with turnip greens are a traditional peasant dish, simple but with a unique taste that comes from the combination of flavors: the 'bitter that distinguishes turnip greens, the flavor of the anchovies and spicy taste of chili.


Ingredients
Salt q.s. Orecchiette pasta dry craft 350 g or 500 g fresh Turnip greens 1 kg to clean garlic 1 clove Anchovies (anchovies) 8 fillets in oil Chili powder to taste Extra virgin olive oil q.s.

Preparation

Orecchiette with turnip greens
To realize the orecchiette with turnip greens have extra dried orecchiette craft or if you want to prepare the fresh orecchiette following our recipe orecchiette. Clean the broccoli rabe: eliminated wasted leaves (1), external hard stems and fibrous (2) and keep the inner smaller and tender, set aside the leaves and tender stems (3).
Orecchiette with turnip greens
Take florets, free them one by one from the core (4), remove the outer part of the core (5) and cut into pieces the internal part which is white and tender (6).
Orecchiette with turnip greens
This way you have divided the leaves from the florets (7). Boil a large pot of salted water, when the water begins to boil, add the leaves (8), which require a longer cooking, and orecchiette (9) (if you use fresh orecchiette'll have to consider that the fresh pasta cooks in less time, so you'll have to add the orecchiette after about 5 minutes). Orecchiette will cook together with the leaves for approximately 10 minutes, consider that the vegetables should be crunchy and orecchiette.
Orecchiette with turnip greens
Meanwhile, prepare the sauce: Place a large pan on the fire (which will then contain the orecchiette) paid a round of oil (10), allow it to warm and add the chopped garlic (11) (alternatively you can put the whole garlic, leave flavor the oil and then remove it), let brown, turn off the heat and add the anchovies in oil so that melt (12).
Orecchiette with turnip greens

Conservation

Orecchiette with turnip tops can be stored in an airtight container in the refrigerator for a couple of days.
If you want to eat this delicious dish all year round you can freeze turnip: mondatele and allow to boil for 5 minutes, then drain well and allow to cool, then congelatele. When you want to prepare a dish of orecchiette with turnip greens put to boil before the orecchiette and then halfway through cooking, add the frozen peaks, then proceed as described in the recipe.
curiosity

The origin of orecchiette is a mystery, and there is no evidence that they have the birth. Some argue that the dried orecchiette durum wheat have been brought in Puglia by merchants from Provence, and which subsequently are then transformed into the first dish ruler of the local gastronomy, others attribute their birth to the Jewish culture, others argue that the shape of the ears is inspired to that of the roofs of the trulli.

SALTY CROISSANT WITH MORTADELLA AND RICOTTA

This is a simple recipe that will surprise your guests. Ideal for an aperitif or as a starter, has a very simple preparation and cooking very fast. Only care: let cool for at least 10 min the croissants!

Ingredients for 4 people:
1 puff pastry round ready (or prepare it yourself)
300g Ricotta
100g Mortadella
A pinch of coriander (if available)

Preheat the oven to 200 °
Whisk the ricotta with mortadella in a mixer
Prepare the pastry on a baking dish from oven and divide into 8 parts with a pizza wheel. Divide the dough into 8 strips that you got spreading it in the largest

Roll the strips until you obtain small croissant.

Bake for 15 min or until the dough will not be golden

Remove from the oven and let cool for 15 min

Enjoy!

VINCI 1000€ DI SPESA DA EATALY

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PACCHERI ALLA PEZZOGNA E PEPE ROSA - PASTA WITH RED FISH (PEZZOGNA) AND PINK PEPPER

INGREDIENTS FOR 4 PEOPLE :

2 pezzogne ​​500G
30 TOMATOES PACHINO
2 cloves of garlic
400 g of PACCHERI GRAGNANO
PINK PEPPER
WHITE WINE


When I find this wonderful fish of the sea at the fish I always have a flicker of joy ..
Its meat is among the most delicate and tasty , reminiscent of the lobster for its sweetish aftertaste

Put water on the stove for paccheri

Take the tomatoes and bake whole in a centrifuge in order to obtain the juice. with two pinches salt and leave aside

Take pezzogne ​​, squamatele and sfilettatele ( if you're lucky like me, someone will do it for you at the fish ) .

Take the head and bones and put them in a pan with a little water , cover and cook over low heat for 5 minutes, until the water will be well seasoned . Pull out the pulp with a fork that remains attached to the bone and under the head , and let the soup that you have created. Throw the rest .


Now in another pan Go and take the fillets and sear in a pan where you have previously made ​​lightly saute a clove of garlic and a small pinch of chili on low heat , being careful not to burn them.

( I do so for the garlic , I take it whole and crush it with the palm of your hand with the skin . This gives off its flavors but does not burn )

After you have seared the fillets skin side down , sfumateli with white wine . and rigirateli . Cook a few seconds and begin to remove the skin ( you will see that it comes off easily.)
Once you have removed all the skin , continue to cook eventually fade with another wine with a fork and begin to break the pulp until you have created a sort of creamed fish, you are going to spray with the stock that we had prepared previously .

Meanwhile, salted with 2, 3 pinches of salt and the crushed red pepper with your hands or with a Tritapepe

When the mixture is all mixed and compact, turn off the heat and pour the tomato juice that we had prepared previously . mix well and let it sit with a lid.

Go to decline paccheri , that if they are of good workmanship ( Gragnano) will have a firing of at least 13-15 min.

When you get about 5 min from the end of cooking time , turn on the low heat under the cream of sea bream , and begin to drain paccheri with a slotted spoon pouring it into the cream , leaving very wet .. go even add a couple of ladles of cooking water and continue to whisk until the end of cooking .

Go to Serve and garnish with a few whole pink peppercorns and a few leaves of fresh cilantro if you have it ..

Wishing you could also fill paccheri with the cream of fish!

Serve with a great Oppidum Moscato di Terracina Andrew
Bon appetit !

VERSIONE ITALIANA

INGREDIENTI X 4 PERSONE:

2 PEZZOGNE DA 500G

30 POMODORI PACHINO

2 SPICCHI D'AGLIO

400 G DI PACCHERI DI GRAGNANO

PEPE ROSA

VINO BIANCO

Quando trovo questo meraviglioso pesce del nostro mare in pescheria ho sempre un guizzo di gioia.. 

La sua carne è fra le più delicate e gustose, ricorda l'aragosta per il suo restrogusto dolciastro

Mettete l'acqua per i paccheri sul fuoco

Prendete i pomodori pachino e passateli interi in una centrifuga in modo da ottenerne il succo. salate con due pizzichi e lasciate da parte

Prendete le pezzogne , squamatele e sfilettatele (se siete fortunati come me, qualcuno lo farà per voi in pescheria).

Prendete la testa e le lische e mettetele in una padella con poca acqua, copritele e fate cuocere a fuoco lento per 5 minuti, fino a quando l'acqua sarà ben insaporita. Staccate con una forchetta la polpa che rimane attaccata alla lisca e sotto la testa, e lasciatelo nel brodetto che avete creato. Buttate il resto.

Adesso in un altra padella prendete i filetti  e andateli a scottare in una padella dove precedentemente avrete fatto soffriggere leggermente uno spicchio d'aglio e una piccola presa di peperoncino a fuoco lento, facendo attenzione a non bruciarli.

(Io per l'aglio faccio così, lo prendo intero e lo schiaccio con il palmo della mano con tutta la buccia. In questo modo emana i suoi sapori ma non si brucia)

Dopo aver scottato i filetti dalla parte della pelle , sfumateli con del vino bianco . e rigirateli . Fateli cuocere qualche secondo e cominciate a levare la pelle ( vedrete che viene via facilmente.) 

Una volta eliminata tutta la pelle,  continuate a cuocere eventualmente sfumando con altro vino e con una forchetta cominciate a spaccare la polpa fino a quando non avrete creato una sorta di crema di pesce, che andrete ad irrorare con il brodo che avevamo preparato precedentemente.

Nel frattempo, salate con 2 ,3 pizzichi di sale e sbriciolate il pepe rosa con le mani o con un tritapepe

Quando il composto sarà tutto amalgamato e compatto, spegnete il fuoco e versate il succo di pomodoro che avevamo preparato precedentemente. mescolate bene e lasciate riposare con un coperchio.

Andate a calare i paccheri, che se sono di buona manifattura ( Gragnano) avranno una cottura di almeno 13-15 min.

Quando sarete arrivati a circa 5 min dal tempo di cottura finale, riaccendete il fuoco basso sotto la crema di pezzogna , e cominciate a scolare i paccheri con un mestolo bucato versandoli nella crema, lasciandoli molto umidi.. andate anche aggiungere un paio di mestoli di acqua di cottura e continuate a mantecare fino a fine cottura.

Andate ad impiattare, guarnendo con qualche grano di pepe rosa intero e qualche fogliolina di coriandolo fresco se lo avete.. 

Volendo potreste anche riempire i paccheri con la crema di pesce!

Accompagnate con un ottimo Oppidum Moscato di Terracina Sant'Andrea

Buon appetito!

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