Day: July 1, 2011

Roman recipe dictionary

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If there is only one vegetable Rome is known for it is the carciofo- the artichoke. The classic Roman preparation, the carciofo romana. It is made from the large, globe-shaped artichokes and they are stuffed with wild mint and garlic, then braised in the owen. For the excellent Roman-Jewish version is the carciofo alla guida. That artichoke version is the best from the young artichokes that are deep-fried until become crispy and leathery brown in color.

Bucatini alla matriciana

Spaghetti with red sauce a spicy rich and complex dish that owes its flavour to an important ingredient the guanciale, the pig’s cheek. The sauce is made of crushed tomatoes and red pepper flakes. It is served over bucatini, a kind of pasta (spaghetti like) and topped with grated pecorino romano cheese.

Coda alla vaccinara (stewed oxtail with lard and celery)

Oxtail in the style of slaughter house. The sweet and sour dish is made from oxtails stewed with tomatoes and wine, seasoned with garlic, cinnamon, pancetta and myriad other flavouring. The stew is cooked for a day or even two, then finished with the sweet and sour element raisins or bittersweet chocolate. Served over polenta or pasta

Rigatoni con la pajata (macaroni with calf’s intestine)

Rigatoni con la Pajata in Italian is Rigatoni con la Pagliata, is a classic dish of the Roman Cuisine. The dish can still be found in some traditional trattorias in Rome. Pajata is the term for the intestines of an “un-weaned” calf only fed on its mother’s milk. The intestines are cleaned and skinned, but the chyme is left inside. The preparation the intestine is cut in pieces 20 – 25 cm long, which are bond together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional roman dish in which pajata is stewed in a typical tomato sauce and served with Rigatoni

Trippa alla romana (tripe) dishes regarded in the past as suitable for those doing heavy manual work and which today continue to be appreciated in the numerous family-run trattorias.

This dish is made of  beef honeycomb tripe cook with extra-virgin olive oil, onion, carrots, celery,  garlic , dry white wine, and can of whole tomatoes.

preparation: Cook the tripe covered about 4 hours (tripe will have a pungent aroma while simmering).  Meanwhile steam the onion, carrots, celery, and garlic in wine, adding tomatoe can with its  juice to the sauce. Finally flavour with mint and sprinkled with finely grated Pecorino Romano and additional chopped fresh mint.