True Roman cuisine
Traditional regional and Roman recipes
The Mediterranean nature of the products, at 'Gusto, takes on the tones and flavors of popular tradition. A typical Roman cuisine cared for in every respect. A recovery of the authenticity of our gastronomic customs, of typical recipes, of raw materials, but also a desire to reclaim spaces and times that take into consideration a healthy right to park. The table as a moment of consideration and as a symbol of aggregation, friendship and sociability.
Roman first courses, but not only...
The dishes of traditional Roman cuisine that we all know have always been on the 'Gusto menu. Appreciated and highly sought after thanks to the constant research and selection of raw materials. Between typical dishes I'm there tonnarelli cheese and pepper, i rigatoni carbonara, amatriciana and to gricia, between the seconds the salted cod, The rolls and the meatballs. In honor of the Lazio tradition, there is no shortage of courgette flowers filled with ricotta and anchovy sauce.
The team
The dishes of traditional Roman cuisine that we all know have always been on the 'Gusto menu. Appreciated and highly sought after thanks to the constant research and selection of raw materials. Between typical dishes I'm there tonnarelli cheese and pepper, i rigatoni carbonara, amatriciana and to gricia, between the seconds the salted cod, The rolls and the meatballs. In honor of the Lazio tradition, there is no shortage of courgette flowers filled with ricotta and anchovy sauce.
Roman cuisine: appetizers
Fried cod fillets
Courgette flowers filled with ricotta cream and anchovies
Fried courgette flowers are another appetizers 'mythical' of Roman cuisine in which the sweet flavor of the courgette flower is combined with the flavor of the anchovy cream, combined with the milky flavor of fresh ricotta and fiordilatte. A simple appetizer which, when tasted, reveals its incredible flavour, enriched by the slightly crunchy body of the fried batter, made with water and flour.
Roman first courses
Renowned and appreciated throughout the world, Roman first courses are characterized by a few ingredients with a strong flavor and very high in calories: bacon and pecorino. The explanation for these particularities derives from the peasant origins of Roman cuisine, a poor cuisine handed down by shepherds and farmers who, with the few resources at their disposal, had to guarantee themselves an energetic meal throughout the day.
Gricia
Spaghetti or rigatoni, it doesn't matter, both are fine for a good gricia. Another authentic dish of Roman cuisine, gricia is made with a white base, bacon and pecorino. Guanciale is a fundamental ingredient in traditional Roman cuisine and its use has origins that are intertwined with the movement of shepherds in the Lazio countryside on the border between Abruzzo and Umbria, from which comes the bacon par excellence used for first courses Roman dishes, Amatrice bacon. It is from this location that the original gricia recipe comes from. A simple preparation that includes: Amatrice bacon, pecorino cheese and fresh crushed pepper.
The original recipe requires the addition of lard to the pan, but it is also possible to heat just some oil in the pan, to which add the bacon, letting it brown for a while. In this way the bacon loses part of its fat which, when combined with the oil, will create a juicy seasoning base. At this point you can add the drained pasta to the pan, along with a little cooking water. Once the pan is removed from the heat, add the pecorino and mix the sauce with the pasta. In the dish, sprinkle fresh pepper on the pasta, taking into account the pepper already present in the bacon used.
Tomato and bacon
Amatriciana can be considered a variant of gricia, to whose recipe all you need to do is add sliced tomatoes or peeled tomatoes. During the preparation phase, a touch of white wine and then the tomato are added to the bacon which browns in hot oil. While you let the sauce cook, boil the pasta in salted water. Bucatini, long pasta with a hole in the middle, is ideal for a full-bodied sauce like amatriciana. Adding the pasta to the sauce, stir in the seasoning by adding freshly grated pecorino. A further sprinkling of pecorino does not spoil the presentation of the dish and can add further tastiness to bucatini all'amatriciana.
Cacio e Pepe
For cacio e pepe, as the name suggests, the only ingredients used are cacio, pecorino romano DOP, aged and aromatic sheep's cheese, savory and slightly spicy, and pepper, which must be added freshly ground. Tonnarelli, fresh, long and square pasta, is the best for serving cacio e pepe. The porosity of the surface of the tonnarelli collects and retains the seasoning to ensure that nothing is lost on the plate. Despite being a simple recipe, it is not easy to make a creamy and balanced cacio e pepe. There are different procedures, but the secret to making real cacio e pepe is the same for everyone and is in the creaming. The right creaminess of the ingredients, in fact, can be achieved by choosing to mix the pasta with the cold seasonings, or by combining the freshly drained pasta in a pre-prepared container with grated pecorino cheese and crushed fresh pepper, to which add a little cooking water to mix. Or by adding the cooking water to a pan with a drizzle of hot oil, the freshly drained pasta and, having removed the pan from the heat, sautéing the tonnarelli while sprinkling on the grated pecorino. Finally the freshly ground pepper.
The result can be excellent in both cases, the important thing is to remember that the creaming must not take place on the heat to prevent the cheese from creating lumps and removing the creaminess.
Bacon and egg
Carbonara, another typical first course of Roman cuisine, is a relatively young recipe but has fully entered into tradition. Egg is added as an ingredient to bacon and pecorino. Carbonara is a particularly quick first course, which includes a sauce that can be prepared while the pasta is boiling. Spaghetti is ideal, but for those who prefer short pasta, rigatoni and mezze sleeves are also fine. The bacon should be heated in a pan (our advice is not to add oil, until it reaches the right crunchiness. In a separate container mix the egg yolks, one for each diner, plus a whole egg, and beat them together with the grated pecorino.If the pecorino is of a particularly tasty and spicy quality, you can also add some parmesan to prevent the pecorino from overwhelming all the other flavours.
The pasta, cooked al dente, should be added as soon as it is drained and hot to the beaten egg with the pecorino and mixed until the sauce reaches the right creaminess. Finally, add the crispy bacon with a little freshly ground pepper for those who like it.
Second Romans
Meatballs
Prepared with boiled meat to make broth, meatballs are a tasty dish that bears witness to a poor cuisine that recovers the ingredients to create different recipes. The meatballs are in fact made with boiled meat chopped into small pieces, to which stale bread soaked in milk, garlic, parsley, nutmeg, grated parmesan, eggs, salt and pepper are added. Once mixed, everything must be divided into round meatballs which, before being added to the sauce, prepared separately, can be fried or cooked in the oven, steamed or stewed.
Lamb ribs
Lamb chops correspond to the cut of meat called rack, excellent if cooked roasted. The rack is made up of lamb chops which must be divided with a fairly thick cut to prevent the meat from toughening during cooking. In Rome, grilled ribs are characteristic, commonly called "allo tagliodito"
Ricotta and sour cherries, the ingredients of a
typical Roman dessert
Ricotta and sour cherries are two ingredients at the base of a characteristic Roman dessert, which has its roots in the recipes of Judeo-Roman cuisine which had a lot of influence in the preparation of many traditional Roman dishes.
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