Cooking the Roman Way

Cooking the Roman Way

David Downie, Alison Harris

Language: English

Pages: 336

ISBN: 0060188928

Format: PDF / Kindle (mobi) / ePub

Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.

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balls. Roll them out with your palms and fingertips. Use a rolling pin to flatten them into a dozen or so Winch-wide strips of varying lengths. Build a trellis with the strips over the jam. Join the ends to the piecrust by pinching firmly at the rim. With the tines of a fork, score the rim all the way around. 9   Lightly beat the egg white with a fork or whisk. Use a pastry brush to apply it to the trellis and edge. Bake until the crust is golden, 30 to 35 minutes. 10   Let the crostata cool in

Beef, Tomato Sauce and, 122–23 Shrimp: Fried Baby Squid, Calamari and, 208–9 Pan-Fried Jumbo, with White Wine and Lemon Juice, 210 Ribbon Pasta with Arugula, Fresh Tomatoes and, 124–25 Seafood Salad with Calamari, Fennel, Celery and, 48–49, 49 Side dishes. See Vegetables and side dishes Skate, Broccoli and Pasta Soup, 63–64 Sogliola(e): Filetti di, conPatate, Cipolla, Funghi e Carciofi, 196–97 Graté di, 194–95 Sole: Fillets of, with Potatoes, Onion, Mushrooms and Artichokes, 196–97

pan. Add the oil and peperoncino. Sauté over high heat for 1 to 2 minutes to melt the guanciale fat, stirring with a wooden spoon or spatula. 3   Once the guanciale colors but before it begins to crisp, pour in the wine and boil to evaporate it, about 1 minute. 4   Pass the tomatoes with their packing juices through a food mill and add them to the frying pan. Lower the heat and simmer until the tomatoes are reduced by half, stirring often, 30 to 40 minutes. 5   Bring at least 5 quarts of water

few dried zucchini and eggplant slices. You cook it in tomato sauce for a few minutes. His same-name blend, Pasta Mauro, is a piquant mix of basil, red pepper flakes, oregano, chives and parsley in equal measure, to be sprinkled raw on olive oil—perfumed short pasta. The bruschetta mix, a topping for sliced, toasted bread garnished with olive oil (see page 15), combines lots of garlic with a pinch of red pepper flakes, basil, orégano, parsley and chives, and a tiny bit of salt and black pepper.

stirring with a fork or wooden spoon. Lower the heat and simmer, uncovered, for 20 minutes. 8   While the sauce simmers, bring at least 5 quarts of water to a boil in a large pot. When the water comes to a boil, add a generous pinch of salt, drop in the spaghetti and stir. Cover the pot. When the water returns to a boil, cook the pasta, uncovered, until barely al dente. Drain the spaghetti and toss it back into the pot in which it was boiled. Top immediately with the sauce. Away from direct

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