Spaghetti alla Carbonara
Ingredients for 4 persons
- 400 gr of spaghetti
- 1 clove of garlic
- 3 eggs
- 100 gr of bacon
- 60 gr grated sheep's milk cheese
- olive oil
- salt
- pepper
Make brown the garlic that you have cut in small pieces in a saucepan and take it off when it becomes blond, then add the diced becon.
Make it brown for some minutes and then cover it with a bit of white wine and wait till the wine evaporates.
In the meantime, while you're waiting that the water boils, shake the eggs together with cheese, salt and pepper.
Boil the spaghetti and drain it al dente, toss the pasta with the oil and the browned bacon, then add the mixture of eggs and cheese.
Before turn it off the heat, toss the spaghetti for a while and serve it immediately.
Fettuccine alla Papalina
Ingredients for 4 persons
- 400 gr of fettuccine
- 1 small onion
- 2 eggs
- 100 gr of ham cut in a single piece.
- 80 gr of grated Parmeasan cheese
- 100 gr of butter
- 300 gr of husked peas
- Salt
- Pepper
Make melt the butter in a big saucepan and make brown the onion diced in small pieces, the add the peas and let them cook at a low heat.
When the pasta is ready add the diced ham and taste if there is enough salt and pepper.
While waiting that the fettuccine boil in salted water, shake the eggs with the parmeasn cheese in a bowl.
Drain the pasta and put it in the bowl, toss it quickly and then add the peas sauce. Toss it again and serve it immediately.
Saltimbocca alla Romana
Ingredients for 4 persons
- 8 slices of veal
- 200 gr of ham
- 100 gr of butter
- ½ glass of white wine
- 8 small leaves of green sage
- Olive oil
- Salt
- Pepper
- wheat
Beat the slices of meat, add a bit of salt and pepper and then put a leave of green sage and a slice of ham on every slice of veal. After this fold the meat in half and stop them with a toothpick.
Make melt the butter in a frying-pan and lay down the saltimbocca, make them brown for a short time, in a high heat, then add the white wine, wait until they're cooked, add a pinch of wheat and serve them.
Carciofi alla Giudia
Ingredients for 4 persons
- 8 artichokes
- 1 chili
- 2 lemons
- Oil
- Salt
- Pepper
Clean the artichokes from the external leafe, cut the stem and remove the central hay part and put all in the trough with water and lemon juice for about 30 minutes.
Now drain the artichokes and put it reverse on the table: mash up it and open it.
Now in a big pan, warm a glass of oliv oil with chili and settle the artichokes overturn.
Cover all and let cook in a middle heat.
After 10 minutes remove the cover increase the flame and let it brown, riverse it and mash up it with a fork, keep untile the external par will be very crispy.
Maritozzi
Ingredients
- 100 gr. dough of bread
- 4 Eggs
- 600 gr. of wheat
- 100 gr. of sugar
- ½ glass of oliv oil
- 100 gr. of pine nut
- 200 gr.currant
-100 gr. di scorzette candite ( citrus fruit candies)
- Salt
To work, on the table, the dough of bread with 200 gr of weat, 2 eggs, half of glass of oliv oil and little pinch of salt.
To knead and let baking powder in a warm place for six hours.
After this time, move back the dough on the table and join the rest of the weat, the rest of oil, the two eggs, the sugar, the pine nut, the currant, and the scorzette candite and knead all with a little warm water.
And now, shape a many little oval bread roll and dress in the oven.
Let baking powder for another six hours and put in the oven at the high temperature for 15 -20 minutes.
