Roman-style veal rolls and Jewish-style artichokes, a dish that blends traditional Jewish and Roman cuisine

involtini e carciofi

Traditional Jewish-Roman cuisine is the source of many delicious recipes, once considered poor dishes but recovered over the years as delicious foods that combine taste and substance. By opening a book of traditional recipes you discover a great variety of delicious ideas with origins that go back into history, considering that Judeo-Roman cuisine is one of the oldest in Italy. In fact, the ghetto of Rome dates back to the mid-1500s and a walk in this area is enough to notice the number of restaurants offering suggestive menus based on poor foods recovered from the tradition of the past.

Giudia artichokes, the main dish of the Jewish-Roman tradition

Speaking of traditional Roman and Jewish cuisine, the first specialty that comes to mind is usually the Giudia style artichokes. As with almost all recipes of poor cuisine, even in this case the necessary ingredients are few and simple and in fact for this dish you only need artichokes, lemon, olive oil, salt and pepper. The artichokes should be Roman ones (called violets) but in any case the important thing is that they are large, firm and well tightened and that they are not peeled too much, also keeping a small piece of stem useful for holding the artichoke upside down during the frying. The artichoke heart must then be enlarged to obtain a beautiful open flower to be immersed - after soaking in water and lemon for about twenty minutes - in a large quantity of boiling oil. The artichokes must be salted inside and out before frying, which if done double makes them even tastier.

Veal and artichoke rolls: the perfect combination

Giudia artichokes, with their golden and crunchy leaves to taste, are a tasty second course often used as an accompaniment to plates of meat like lamb or kid. But if you have never tried the pairing with Roman-style veal rolls you have missed out on a gastronomic moment of absolute delight. These are simple slices of veal (often also replaced with beef) stuffed with mortadella, celery and carrots cut yourself à la julienne, browned in white wine and then cooked in a peeled tomato sauce. A typical Roman dish simple to make and which, when accompanied with artichokes, gives its best, satisfying even the most demanding palates with a return to the genuine flavors of times gone by.

At 'Gusto you will find some of the best dishes of Jewish-Roman cuisine and among our second courses there is no shortage of Roman-style veal rolls with Jewish-style artichokes. Come and try them to discover the goodness of ancient Roman cuisine in a modern and relaxing context.