CHICKEN WITH SWEET PEPPERS

For 4

- 1 kg cleaned chiken

- 3 sweet pepper (red and yellow)

- 1 glass of white wine

- 1 clove of garlic

- rosemary as needed

- 4 tomatoes

- EVO oil, salt and black pepper

·      Heat the oil with the garlic adding the rosemary. Brown the chicken properly.

·      Add wine and simmer until reduced and add the chopped tomatoes, the peppers cut in strips, salt and black pepper.

·      Cook under low heat capped for about 1 hour.

RIGATONI ALLA CARBONARA (with a dressing made of eggs, small pieces of bacon and Pecorino cheese)

For 4

-350 gr of rigatoni pasta

-4 eggs ( 2 yolks and 2 whole eggs)

-150 gr of guanciale (lard from the pig’s cheek) or bacon ( It’s good, but it’s not the same)

- 100gr roman pecorino cheese

- black pepper as needed

-salt as needed

-EVO oil

·      Cut into cubes the guanciale, and brown it with a drizzle of oil ‘til the fat becomes transparent. Once ready, turn off the flame and keep it warm.

·      In a mixing bowl, beat the eggs with a pinch of salt, add grated pecorino cheese and ground black pepper.

·      Cook rigatoni and once strained the pasta out of the water, pour it in the bowl.

·      Mix everything (the heat given out by the pasta will cook the eggs! )

·      If the egg is still too liquid put the pasta in a pot and heat it on a low flame just for a minute. Another pinch on pepper and serve! 

SPAGHETTI WITH GARLIC, OIL AND HOT CHILLI PEPPER

For 4

-400 gr spaghetti

-2 clove of garlic

-hot chilli pepper as needed

-EVO oil

·      Start cooking the spaghetti.

·      Meanwhile , put In a large pan 5 table spoon of oil , chopped garlic  and  hot pepper as your taste and let it heat on a medium flame until the garlic is lightly browned. Turn of the flame.

·      Take  out the garlic from the pan, take 2 spoons of  pasta cooking water and add them to the pan where you have heated the oil .

·      Once strained the pasta out of the water, pour it in the pan and heat (low flame) for a couple of minutes, stirring it.

·      Take the pan out from the heat  and serve your fabulous spaghetti!

video recipe by yellowsaffron =)

TOMATOES WITH RICE

This is one of the most typical dishes that every roman family eats on sunday....

For 4

- 8 big tomatoes

- 1 ½ fistful of rice each tomatoes

- garlic

- EVO oil

- basil

- salt

·      Take the tomatoes and cut them horizontally, paying attention to let  the tomatoes underside bigger than the top part..

·      Take the seed out, put a pinch of salt in the tomatoes and turn them upside-down to drain the liquid.

·      Add rice, chopped basil and garlic, salt  and oil as you like to the tomatoes pulp.

·      With the mixture, fill the tomatoes and put them in an oiled backing pan.

·      Put on each tomato the top part, previously cut  and preserved.

·      Put in the oven for 45 min  at 356° F (18o° C ).

FRIED MOZZARELLA CHEESE

    For 4

    - 300 gr mozzarella cheese

    - 2 eggs

    - White flour as needed

    - Breadcrumb

    - Frying oil

·      Cut into cubes, not too small, the mozzarella and flour it.

·      Beat the eggs with a pinch of salt and immerse the floured mozzarella cubes.

·      Then dip the cubes in the breadcrumb and fry.

·      Serve the dish when it’s still hot.

FRIED ZUCCHINI FLOWERS WITH MOZZARELLA CHEESE AND ANCHOVIES

For 4

- 8 zucchini flowers

- 8 anchovies

- 50 gr mozzarella cheese

- frying oil

 For the batter

- 200 ml ice-cold beer

- 200 gr flour

- 1 egg

- salt as needed

·            Wash delicately the zucchini flowers and cut off the central pistil.

·            Fill each flower with a bit of mozzarella and one anchovy.

·            Now you have to prepare the batter. Add to the flour, one beaten egg, a pinch of salt and the ice-cold beer. Let it stand for 15 min. and then immerse the zucchini flowers in the batter.

·            Deep fry them until they are golden brown. Serve the flowers when they are still hot!!!!

SHELLED FAVA BEANS AND PECORINO CHEESE

 This traditional roman food, aged more than 2000 years, is typical of the Mayday dinner.

For 4

- 400 gr of fava beans

- 250 gr of roman pecorino cheese

Shell the fava beans and wash them. Once drain, taste the fava beans with slices of  roman pecorino cheese.