calimero

Uh correct! Barbera isn' the only feminine wine Yes how could'n think of Vernaccia? "Alla marsalese" means "the way they cook in Marsala" (the city in sicily), for example "triglie alla livornese" (mullets alla livornese)

The correct spelling is scaloppine AL Marsala. This is because we're writing about wine and in italian grammar wine (vino) is masculine so both the article and the preposition became masculine: a (preposition), il (article) = al (preposition combined with the definit article). The only wine that is feminine is the Barbera (for example scaloppine alla Barbera: a+la=alla)

Slurppp!!! I love ricotta tarts, you can find it everywhere in Rome, here is another version: make the dough with half Kg of flour, 250 gr of soft butter, 225 gr of sugar, 3 eggs, grated lemon rind and a pinch of salt For the stuffing, mix 400 gr of goat ricotta, 200gr of sugar, chocolate drops, (or, as my grandmother used to do, a little bit of Alchermes or almonds) an egg plus a yolk; bake at 180 C for about 40 minutes. Yes, but from my local market not from Campo de' Fiori (and on Wednesday because tomorrow is Festa della Liberazione) This is what I will found (plus more I believe): agretti (or barba di frate - monk beard), fava beans, peas Broccoli at the end of the season, delicious with sausage Puntarelle, a roman classic: Use only the fake asparagus, cut lengthwise into thin strips and put them into a bowl of very cold water until they curl up then toss with a vinaigrette made with anchovies fillets, evoo and fresh lemon juice (not vinegar) Another classic Roman dish is broccoli soup in skate broth (skate in italian means Razza, in roman dialect we call the razza "Arzilla", so this is what you have to expect in a roman trattoria when you order "minestra di broccoli in brodo d'arzilla"). Making it at home, you'll need broccoli, skate, garlic, salted anchovies, tomatoes fillets, dry white wine, dried chili, evoo and fresh pasta dough First at all prapare the skate stock with the cleaned skate, water and a little bit of wine. In a saucepan pour evoo, garlic, cleaned anchovies and chili, add the broccoli and cover for 5-10 minutes add tomatoes, cover with the skate broth, cut some fresh pasta dough giving a little square shape (quadrucci) Add the quadrucci to the soup until done (4-5 minutes) Enjoy it with a fresh Bianco from Cerveteri

This is not necessary if you buy carciofo romanesco - (roman artichokes). A different way to eat artichokes: making ravioli : Ingredients: artichokes, asparagus, pecorino cheese, mentuccia http://www.agraria.org/coltivazionierbacee...e/mentuccia.htm, garlic, shallot, bay leaves, prosciutto crudo (cured ham), evoo, black pepper. Trim and chop the artichokes and cook for few minutes in a saucepan with evo, chopped mentuccia, garlic and pepper. Then, bake them for about 20-25 minute at 170 C. Then blend with grated pecorino and mentuccia. In the meantime cook the asparagus reserving the water and prepare the pasta dough with 200 grams of flour, 2 whole eggs and half egg shell of evoo; wrap with cling film and let it rest for 30 minutes. Use the rolling pin, cut in stripes and put on the artichokes stuffing, cover with another stripe and cut. Put the chopped asparagus in a saucepan with evo, chopped shallot, garlic and bay leaves Remove garlic and bay leaves, blend and use the reserved water to make a tick sauce Cook the ravioli in salted boiling water and serve with prosciutto.

From the book La cucina lombarda the luganega sausage with vanilla is luganegheta and is from Sondrio, the luganega from Monza is with pork shoulder, salt, withe pepper, grated grana padano or parmigiano reggiano, nutmeg or cinnamon, marsala. Unfortunately there is no recipe, but here they write 70% of unfat pork meat, 25% of pork fat , 5% of grated grana and withe wine. A very good source for Lombardia cuisine is this site (in italian, scroll down and download the pdf file). Osso buco alla milanese ingredients: veal shank (with marrow), parlsey, rosemary, sage, lemon, withe wine, butter, beff stock, tomatoes (they started to use tomatoes in osso buco from the end of 1700), garlic, salt and pepper. brown the meat with the butter, add withe wine and let it evaporate. Add tomatoes and beff stock. In the meantime prepare the gremolada: chop garlic, parlsey, rosemary, sage and lemon rind Shortly before serving add the gremolada variatons: you can add pancetta or prosciutto, marjoram and anchovies.

The luaganega sausage is from Lucania (now the Basilicata region) “Lucanica, a lucanis populi a quibus romani milites primum didicerunt” Marco Terenzio Varrone (116-27 B.C.) and is prepared with the pork shoulder, pepper, withe wine, stock and grated grana padano cheese.

information about barbera http://www.barbera.it/inglese/pag/index.htm

cavatappi - corkscrew

I found this http://baconpress.blogspot.com/2005/09/ext...ive-branch.html

when you'll be in Rome, if you go to San Pietro, visit this shop: Peroni, in Piazza Dell'Unità, 29 (closed on saturday afternoon and on sunday) http://www.peronisnc.it/ the map, just because it's difficult to find it, Piazza dell'unità is a market and the Peroni's shop is an "underground" shop - http://www.peronisnc.it/contatti.asp - there is everything you need (maybe the stampo per rosetta no...), it's dangerous because everytime i go there i want buy everything Another very good shop is near Basilica di San Giovanni in Laterano: Tervi (probably even better than Peroni) http://www.tervi.it/ via della ferratella in laterano 1 When you are in Rome, go to a newspaper kiosk and ask for the Rome AZ (Azeta di Roma), the best rome's street guide, and if you need an internet point go to Easy Internet Cafe the cheapest in Rome (maybe now they'll ask for your ID card because the new antiterrorist law, but I'm not sure) http://www.easyinternetcafe.com/ Via Barberini 2, just off Piazza Barberini. It is located downtown, on the main bus lines, within walking distance from Piazza di Spagna (Spanish Steps).

Nopal cactus risotto mussles soup and tiramisu

Bruschetta with fresh pecorino cheese topped with truffles Rosetta with wild boar prosciutto, mozzarella, tomato and fresh origano

It's "Gatta Mangiona" (glutton cat), in via ozanam in monteverde neighborood: actually i think is one of the best pizzerie in Rome, but a little bit expensive. Instead, try "il Moschin", "Pout pourri", "Osteria del traslocatore" in Garbatella neighborod, very cheap and only for locals.

Octopus salad Grouper ravioli with broccoli tomatoes and bottarga (tuna eggs) Mixed fish (mussels, clams, shrimps, prawns, quids etc.) lemon sorbetto to finish All with a good bottle of falanghina

Mouthwatering!! But it isn't saltimbocca alla romana: saltimbocca alla romana are made with veal, prosciutto and sage (not marsala, but dry withe wine such as Frascati)

Those were the ones I was talking about! Lucky you! ← Not so much, they are in full season, but it's also full of dangerous mushrooms (sorry for the quality but i used a mobile phone): The last two are very strange: like a withe golf ball outside, exagonal inside...

Back at you from the other side of the world. I did use dried porcinis, and a combination of the soaking liquid from the mushrooms, chicken stock, and the cooking liquid from the asparagus. Also did not have robiola, and used some parmesan instead. Also, I saved the tips of the blanched asparagus and added them to the rissotto at the end. Turned out very tasty. Marjoram is a great match for porcini and asparagus. fixed image link ← Look pefectly delicious!!

I went to the wood and found these (asparagus acutifolius ) and served with fettuccine and clams Also i cooked the withes and served with a chicken cooked with pears and pears sauce Delicious

Traditionally for Easter lunch in Rome we eat coratella con carciofi (artichokes with coratella: kidneys, lungs, heart, intestine), baked lamb's head, fried lamb's brain. With the pig's blood we make sanguinaccio

What is gurnard??? Fish:

Clams, mussels and gurnard tagliatelle Veal in a vinegar sauce

I love skate, especially with broccoli (skate and broccoli soup is a roman dish).

A simple fish dinner: Mussels and prawns Prawns and red mullet risotto Striped seabream with mixed vegetables (porcini, broccoli, zucchini, potatoes, tomatoes, carrots)

Spaetzle with speck Stuffed zucchini

Wild asparagus: with clams soup or with seafood pasta "regular" asparagus: quiche, fritatta, gnocchi and risotto Here is risotto with asparagus, porcini mushroom and robiola cheese Ingredients: rice, porcini, marjoram, tyme, shallot, robiola, asparagus butter, dry withe wine and vegetable stock. Cook the asparagus saving the water. In a hevy pot saute the chopped shallot in a little butter till the shallot is soft; add the rice and sautè for a few minutes; deglaze with a glass of wine. Now add the chopped porcini, the thyme and the marjoram. Stir for 2 minutes and immedialy add the boiling stock (the veg broth must be hotter than the rice); continue to slowly add the veg broth little by little. In the meantime blend some chopped asparagus with their water (that you saved) and add to the rice near the end of the cooking process. When the rice is al dente and all'onda make it rest covered with the robiola cheese for 3-4 minutes (this is what we call "mantecare")