Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A CookbookA love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book! |
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Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A ... Katie Parla,Kristina Gill No preview available - 2016 |
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½ cup ¼ cup 30 minutes al dente anchovies artichokes baking sheet bay leaves begins to shimmer black pepper boil over high bread crumbs broth butter carbonara carrot celery cheese chopped city's classic cocktail cream cuisine dish dough extra-virgin olive oil flavors freshly ground black frying gelato grams grated Pecorino Romano ground black pepper guanciale Heat the olive high heat inches large eggs large pot lemon juice lightly low heat meat medium bowl medium heat mezcal mixture mozzarella nduja Neutral oil oil begins onion ounces oxtail parchment paper Parmigiano-Reggiano pasta Pecorino Romano peperoncino pieces pizza plastic wrap pork pot of water pound Preheat the oven prosciutto radicchio ramekins recipe refrigerator Remove rice Roman romanesco Rome Rome's room temperature Salsa Verde Salt the water Sea salt Serve immediately simmer simple syrup skillet slices spoon stirring sugar tablespoons tablespoons extra-virgin olive Testaccio vegetables vodka white wine