Anyway, I don't have too many Rome pictures yet, but here are some food shots from my first meal back on Monday: la gricia (my favorite !!!) and stuffed artichokes. "Gricia" means gray - so called because it's considered a "gray" amatriciana, meaning it doesn't have tomato sauce. Amatriciana is tomato sauce, pancetta (a kind of bacon product), onions, oil, and pecorino cheese La gricia is all those things minus the tomato sauce. Both are traditionally made with tonnarelli, a long pasta that you buy fresh, not dried.
Preparing on the stove:
La gricia before pecorino...
And after:
A stuffed artichoke alla romana:
Italian food staples: green olives (a specific kind that I have never been able to find even in New York) and fior di latte:
2 comments:
Gricia looks good even all the way from across the Atlantic. Here is an older version that I am not so sure about:
http://www.pecorinoromano.com/en/recipes/traditional-recipes/12-gricia.html
--Shashi
can i please have that when i come?!?!?
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