Roman Delights: 20 Easy-to-Prepare Traditional Recipes

By Emme Elle

Indulge in the gastronomic marvels of Rome with "Roman Delights," a captivating culinary journey unveiling the heart and soul of Italian cuisine. This beautifully curated book presents a collection of 20 time-honored recipes, offering a delightful fusion of flavors that define Rome's rich culinary heritage.

From the iconic Pasta Carbonara and Cacio e Pepe to the tantalizing suppl al telefono and the aromatic Saltimbocca alla Romana, this book guides you through preparing authentic Roman dishes in the comfort of your kitchen. Each recipe is meticulously crafted to encapsulate the essence of Rome's traditional flavors, allowing you to savor the taste of Italy from wherever you are.

With easy-to-follow instructions and insightful tips, this book is perfect for both beginners and seasoned cooks eager to explore and savor the distinct and mouthwatering dishes Rome has to offer. Whether you're longing for a comforting bowl of Pasta e Ceci or craving the boldness of a classic Amatriciana, "Roman Delights" brings the spirit of Rome to your table, celebrating the simplicity and richness of Italian cuisine.

Recipes

Carbonara: Pasta dressed with eggs, guanciale (cured pork cheek), pecorino romano cheese, and black pepper.
Cacio e Pepe: Spaghetti seasoned with pecorino romano cheese, black pepper, and extra virgin olive oil.
Amatriciana: Pasta with tomato sauce, guanciale, pecorino romano cheese, and chili pepper.
Suppl al telefono: Rice croquettes filled with mozzarella, breaded, and fried.
Carciofi alla romana: Artichokes cooked with garlic, mint, parsley, olive oil, and lemon.
Saltimbocca alla romana: Veal slices with prosciutto and sage, pan-fried with white wine.
Trippa alla romana: Tripe cooked with tomato, pecorino romano cheese, and mint.
Gnocchi alla Romana: Italian gnocchi made from semolina flour, milk, butter, and cheese.
Porchetta: Pork stuffed with aromatic herbs and spices, roasted in the oven.
Abbacchio alla cacciatora: Lamb cooked with tomato, white wine, garlic, and rosemary.
Fiori di zucca ripieni: Zucchini flowers stuffed with mozzarella and anchovies, battered and fried.
Pasta e Ceci: Pasta and chickpea soup seasoned with rosemary, garlic, and oil.
Coda alla vaccinara: Oxtail stewed with vegetables, celery, carrots, and tomato.
Carciofi alla Giudia: Fried artichokes in olive oil
Pasta e fagioli: Pasta and bean soup with tomato, garlic, and rosemary.
Gricia: Pasta with guanciale, pecorino romano cheese, and black pepper, without added tomato.
Puntarelle alla romana: Chicory salad dressed with anchovies, garlic, oil, and vinegar.
Pizza Romana: Thin-crust pizza topped with tomato, mozzarella, anchovies, and oregano.
Pollo alla romana: Chicken cooked with garlic, chili pepper, rosemary, and white wine.
Torta Ricotta e Visciole: Sweet cake with ricotta cheese and sour cherries, typical of Roman tradition.

• Format: Paperback
• Language: English
• ISBN: B0CPT9WS9G
• ISBN13: 9798870894553
• Release Date: December 2023
• Publisher: Independently Published
• Length: 76 Pages
• Weight: 0.18 lbs.
• Dimensions: 0.2" x 5.0" x 8.0"