{"id":3130,"date":"2018-01-05T10:00:51","date_gmt":"2018-01-05T09:00:51","guid":{"rendered":"https:\/\/gusto.it\/?p=3130"},"modified":"2018-11-28T11:28:23","modified_gmt":"2018-11-28T10:28:23","slug":"jewish-style-artichoke-recipe","status":"publish","type":"post","link":"https:\/\/gusto.it\/en\/ricetta-carciofo-alla-giudia\/","title":{"rendered":"The chef&#039;s recipe: Giudia style artichoke, cheese and pepper and bacon chips"},"content":{"rendered":"<p>The <strong>artichoke<\/strong> it is a vegetable representative of the typical side dishes of the Roman and Lazio tradition. Among the most renowned, there is that of <strong>artichoke Giudia style<\/strong>, which has its roots in the Jewish-Roman culinary tradition, in which the artichoke is fried. The <a href=\"https:\/\/gusto.it\/en\/\">restaurant &#039;Gusto<\/a> proposes it in combination with two raw materials which are the foundation of <a href=\"https:\/\/gusto.it\/en\/taste-of-the-tavern\/roman-cuisine\/\">Roman gastronomic culture<\/a>: <strong>the bacon and the pecorino<\/strong>. The name of the recipe itself celebrates the combination of these ingredients as a tribute to the flavors of the territory.<\/p>\n<p><strong>Range:<\/strong> side<br \/>\n<strong>People:<\/strong> 4<br \/>\n<strong>Difficulty:<\/strong> average<\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n4 Roman artichokes<br \/>\n160 g Pecorino romano<br \/>\n50 g grated Parmesan<br \/>\nGround black pepper<br \/>\n<a href=\"https:\/\/gusto.it\/en\/butchers-shop-falorni-cheek\/\">Seasoned bacon Antica Macelleria Falorni<\/a> (Florence)<br \/>\n1 lt sunflower seed oil<\/p>\n<p><strong>Method:<\/strong><br \/>\nClean the artichokes, removing the hardest external leaves, the toughest part of the stem and the internal hair, using a corer.<\/p>\n<p>Heat the oil in a pan and once the temperature has reached 150\u00b0C, dip the artichokes in, leaving them to cook for about 15 minutes. Once cooked, drain them upside down on absorbent paper and leave aside.<\/p>\n<p>Proceed to prepare the cacio e pepe cream, combining the pecorino, parmesan and pepper in a blender with the addition of a ladle of hot vegetable broth or water. Blend by slowly adding a spoonful of seed oil until the cream becomes soft and frothy.<\/p>\n<p>Get ready i <a href=\"https:\/\/gusto.it\/en\/artichokes-alla-romana\/\">artichokes<\/a> and the cheese and pepper cream, spread the bacon cut into thin &quot;leaves&quot; on a baking tray and place another tray on top which, with its light weight, will prevent the bacon from curling during cooking. Bake in the oven at 180\u00b0C for 15 minutes.<\/p>\n<p>At this point, fry the pre-cooked artichokes for another 5 minutes, but this time at 180\u00b0C. Once ready, drain them well and move on to composing the dish.<\/p>\n<p>Place the cheese and pepper cream, the hot artichoke and finally the crispy bacon chips on a plate.<\/p>\n<p><strong>Chef&#039;s advice:<\/strong> serve the artichoke with the addition of chopped leaves of Roman mint, in order to give aroma and freshness to the dish.<\/p>","protected":false},"excerpt":{"rendered":"<p>Il carciofo \u00e8 un ortaggio rappresentativo dei contorni tipici della tradizione romana e laziale. Tra le pi\u00f9 rinomate, c\u2019\u00e8 quella del carciofo alla Giudia, che affonda le radici nella tradizione culinaria giudaico-romanesca, in cui il carciofo viene fritto. Il ristorante &#8216;Gusto lo propone in abbinamento a due materie prime che sono fondamento della cultura gastronomica [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3178,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Carciofo alla Giudia Cacio e Pepe e Guanciale | 'Gusto Ristorante","_seopress_titles_desc":"Una gustosa e facile ricetta che unisce al carciofo alla giudia, una crema di cacio e pepe e il guanciale croccante. Come pulire e cucinare il carciofo. Con i consigli dello chef per realizzare un contorno unico e ricco di sapore.","_seopress_robots_index":"","footnotes":""},"categories":[14],"tags":[],"class_list":["post-3130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto"],"_links":{"self":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/3130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/comments?post=3130"}],"version-history":[{"count":0,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/3130\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media\/3178"}],"wp:attachment":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media?parent=3130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/categories?post=3130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/tags?post=3130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}