Tasting Rome · Fresh Flavors and Forgotten Recipes from an Ancient City by Parla, Katie -- Read -- Imperial Library of Trantor

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Title Page Copyright Contents Foreword Introduction Rome: Then and Now About this Book Snacks, Starters, and Street Food

Supplì Classici / Classic Rice Croquettes Supplì Cacio e Pepe / Rice Croquettes With Pecorino Romano and Black Pepper Supplì Radicchio e Gorgonzola / Rice Croquettes with Radicchio and Gorgonzola Cazzimperio / Crudités Torta Rustica / Savory Pie Polpette di Bollito / Deep-Fried Shredded Beef Meatballs ’Nduja in Carrozza / Fried Mozzarella with ’Nduja Fave, Pecorino, e Corallina / Fava Beans, Pecorino, and Salami Filetti di Baccalà / Fried Cod Fillets Fiori di Zucca e Pezzetti Fritti / Fried Squash Blossoms and Seasonal Fruits and Vegetables Olive Marinate / Marinated Olives Crostini con Burro e Alici / Butter and Anchovy Crostini Bruschette con Carciofi, Limone, e Pecorino Romano / Bruschetta with Artichoke, Lemon, and Pecorino Romano

Classics and Variations

Rigatoni Alla Carbonara di Flavio de Maio Cacio e Pepe di Leonardo Vignoli / Leonardo Vignoli’s Cacio e Pepe Spaghetti Alla Gricia di Claudio Gargioli / Claudio Gargioli’s Spaghetti Alla Gricia Bombolotti All’Amatriciana di Roscioli / Roscioli’s Bombolotti All’Amatriciana Amatriciana Estiva / Summer Amatriciana Il Guanciale di Alessandro Fanelli / Alessandro Fanelli’s Guanciale Picchiapò / Simmered Beef with Tomato and Onion Pollo Alla Romana / Chicken with Tomatoes and Bell Peppers Ajo, Ojo, Peperoncino, e Pomodori Arrostiti / Garlic, Oil, Peperoncino, and Roasted Tomatoes Gnocchi di Patate di Arcangelo Dandini / Arcangelo Dandini’s Potato Gnocchi Agnello Brodettato / Lamb in Egg and Herb Sauce Involtini di Manzo / Beef Rolls Porchetta di Vito Bernabei / Vito Bernabei’s Porchetta

Cucina Ebraica

Concia / Fried and Marinated Zucchini Spaghetti con Cicoria e Bottarga / Spaghetti with Dandelion Greens and Cured Fish Roe Hraimi con Couscous / Spicy Fish with Couscous Triglie con Cipolle, Pinoli, e Uvetta / Red Mullet with Onions, Pine Nuts, and Raisins Scaloppine con Lattuga Ripiena / Veal Scallopini with Stuffed Lettuce Aliciotti con L’indivia / Anchovy and Frisée Casserole Brodo di Pesce / Fish Soup Polpette di Pollo In Bianco / Chicken Meatballs in White Wine Sauce Pizzarelle / Honey-Soaked Matzo Fritters Frittata di Zucca / Pumpkin Frittata Biscotti con Mandorle e Cannella / Almond and Cinnamon Biscotti

Quinto Quarto

Fettuccine con Rigaglie di Pollo / Fettucine with Chicken Innards Ragù Animelle con Marsala / Sweetbreads with Marsala Wine Fegatelli di Maiale / Grilled Pig’s Liver Lingua in Salsa Verde / Beef Tongue in Salsa Verde Insalata di Nervetti / Boiled Veal Cartilage and Tendons Trippa Alla Romana / Tripe with Tomato Sauce, Mint, and Pecorino Simmenthal di Coda / Oxtail Terrine Coda Alla Vaccinara / Braised Oxtail

Verdure

Sformatino di Broccolo Romanesco / Romanesco Custard Insalata di Misticanza / Micro Green Salad With Hazelnuts and Pecorino Vignarola / Artichoke, Peas, Fava, and Lettuce Stew Pomodori con Riso / Baked Tomatoes Stuffed with Rice Verdure Gratinate Al Forno / Baked Vegetables with Bread Crumbs Insalata di Carciofi Crudi / Shaved Artichoke Salad Verdura Ripassata in Padella / Twice-Cooked Greens Insalata di Rughetta e Pinoli / Arugula and Pine Nut Salad Insalata di Finocchio, Radicchio, e Pera / Fennel, Radicchio, and Pear Salad

Bread and Pizza

Pizza Bianca e Pizza Rossa / Sheet Pan Pizza two Ways Pizza Romana / Thin Crust Roman-Style Pizza Pizzette / Little Puff Pastry Pizzas Pizza Al Contrario / Upside-Down Pizza I Cracker / Crackers Ciabattina di Passi / Passi’s Ciabattina Trecce con Olive, Noci, e Zucchine / Olive, Walnut, and Zucchini Twisty Bread Habemus Panem di John Regefalk / John Regefalk’s Bread with Fennel Pollen and Poppy Seeds

Sweets

Affogato Al Caffè / Zabaione Gelato Drenched in Coffee Castagnole / Fried Dough Balls with Sugar Sorbetto di Pesche e Vino / Peach and Wine Sorbet Panna Cotta Alla Menta con Salsa di Cioccolato / Mint Panna Cotta Granita di Caffè / Coffee Granita Maritozzi con La Panna / Sweet Buns with Whipped Cream Crostata di Prugne di Sara Levi / Sara Levi’s Plum Crostata with Almond Crust Torta di Ricotta / Sheep’s-Milk Ricotta Cheesecake Fave Dei Morti / Day of the Dead Cookies Brutti Ma Buoni / Hazelnut Meringues

Drinks

Carbonara Sour di Co.So. / Co.So.’s Carbonara Sour Cinquième Arrondissement Del Gin Corner / The Gin Corner’s Cinquième Arrondissement Cosa Nostra di Patrick Pistolesi / Patrick Pistolesi’s Cosa Nostra Frida Kahlo Nerone / Nero Spritz con Cynar / Cynar Spritz Garibaldi / The Garibaldi Digestivo All’Alloro / Bay Laurel Digestif Martinez Romano / Roman Martinez Mex Man Del Jerry Thomas Project / The Jerry Thomas Project’s Mex Man

Acknowledgments Bibliography Resources Restaurant Resources Index

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