Williams-Sonoma Foods of the World: Rome

by Williams, Chuck

• ISBN13: 9780848730062
• ISBN10: 0848730062
• Format: Hardcover
• Copyright: 2005-10-01
• Publisher: Oxmoor House

Summary

Romans take pride in their city-and their cuisine. In every corner of the capital, historic open-air markets herald the seasons with vivid displays of perfectly trimmed artichokes, plump fava beans, juicy tomatoes, bundles of wild greens, or piles of glossy brown chestnuts, all arranged for the sharply discriminating eye. Specialty shops brim with the bounty of the surrounding countryside, from fresh sheep's milk ricotta and cold-pressed olive oil to wonderful wines and cured salumi.

Table of Contents

Introduction
Culinary History	p. 11
Contemporary Cuisine	p. 13
Dining Out	p. 17
Markets	p. 21
Flavors of the Neighborhoods	p. 25
Map of Rome and Lazio	p. 28
Best of Rome
Coffee	p. 32
Pasta	p. 36
Greens	p. 42
Pizza	p. 46
Cucina Ebraica	p. 50
Wine	p. 54
Dolci	p. 58
Reference
Glossary	p. 185
Ingredient Sources	p. 187
Index	p. 188
Acknowledgments and Photography Locations	p. 191
Recipes
Antipasti
Bruschetta Al Pomodoro: Garlic-Rubbed Toast with Fresh Tomatoes and Basil	p. 69
Antipasto Bis Di Peperoni E Melanzane: Grilled Eggplant and Sweet Peppers	p. 70
Suppli Al Telefono: Rice Croquettes	p. 73
Zuccnine a Scapece: Marinated Zucchini Slices	p. 74
Fiori Di Zucca Fritti in Pastella: Fried Squash Blossoms with Mozzarella and Anchovies	p. 77
Insalata Di Finoccnio: Fennel, Orange, and Olive Salad	p. 78
Bresaola Con Rughetta E Scaglie Bi Parmiciano: Cured Beef with Arugula and Parmigiano-Reggiano	p. 81
Frittata Di Asparagi: Asparagus Frittata	p. 82
Insalata Di Mare: Seafood Salad	p. 85
La Tlella Di Gaeta Con Le Cipolle: Onion and Herb Tart	p. 86
Primi
Pasta E Ceci: Pasta and Chickpea Soup	p. 93
La Vignarola: Stewed Spring Vegetables	p. 94
Crema Di Zucca con Gamberetti: Winter Squash Soup with Shrimp	p. 97
Spaghetti Alla Carbonara: Spaghetti with Eggs, Cured Pork, and Cheese	p. 98
Rigatoni Con Guanciale E Cipolla: Rigatoni with Guanciale and Onion	p. 101
Pasta Con Broccoli: Pasta with Broccolo Romanesco	p. 102
Conchiglie Alla Caprese: Pasta Shells with Mozzarella, Tomatoes, and Basil	p. 105
Fusilli Con I Carciofi: Fusilli with Artichokes	p. 106
Tonnarelli Cacio E Pepe: Tonnarelli with Pecorino and Pepper	p. 109
Spaghetti Alle Vongole Veraci: Spaghetti with Clams in Their Shells	p. 110
Fettuccine Al Ragu: Fettuccine with Meat Sauce	p. 113
Ravioli Di Pesce Con Pomodorini: Fish Ravioli with Oven-Roasted Cherry Tomato Sauce	p. 114
Pasta Al Forno: Baked Farfalle with Mushrooms, Prosciutto, and Peas	p. 117
Gnocchi Al Gorgonzola E Radicchio: Potato Gnocchi with Gorgonzola and Radicchio	p. 118
Pizza Con Peperoni, Pomodori, E Alici: Pizza with Roasted Peppers, Tomatoes, and Anchovies	p. 121
Secondi
Saltimbocca Alla Romana: Veal Scallops with Prosciutto and Sage	p. 127
Pesce Al Forno Con Le Patate: Baked Whole Fish with Sliced Potatoes	p. 128
Petti Di Pollo In Padella: Panfried Chicken Breasts with Herbs	p. 131
Baccala In Guazzetto: Salt Cod with Raisins and Pine Nuts in Tomato Sauce	p. 132
Straccetti Di Manzo Con Rughetta: Sauteed Strips of Beef with Arugula	p. 135
Arrostino Di Maiale: Roasted Pork with Herbs	p. 136
Abbacchio Alla Cacciatora: Lamb Stewed with Rosemary	p. 139
Zucchine Ripiene: Stuffed Zucchini	p. 140
Coda Alla Vaccinara: Stewed Oxtail with Tomatoes and Celery	p. 143
Pollo Alla Romana Con I Peperoni: Chicken with Tomatoes and Sweet Peppers	p. 144
Contorni
Insalata Rossa: "Red Salad" of Tomatoes, Carrots, and Red Onions	p. 151
Verdura Strascinata: Greens with Garlic and Chile	p. 152
Cipolline In Agrodolce: Sweet-and-Sour Onions	p. 155
Insalata Verde: Salad of Roman Field Greens	p. 156
Carciofi Alla Romana: Braised Whole Artichokes	p. 159
Puntarelle Con La Salsa: Puntarelle with Anchovy Dressing	p. 160
Fagiolini A Corallo In Umido: Romano Beans with Tomatoes	p. 163
Dolci
Fragole Con Il "Mousse" Di Ricotta: Strawberries with Ricotta Mousse	p. 169
Torta Di Ricotta: Ricotta Tart	p. 170
Tozzetti: Hazelnut Biscotti	p. 173
Zuppa Inglese: Sponge Cake with Custard and Liqueur	p. 174
Torta Della Nonna: Grandmother's Tart	p. 177
Fondente Al Cioccolato: Rich Chocolate Cakes	p. 178
Pecorino Con Pere E Confettura Di Fichi: Pecorino Romano with Sliced Pears and Fig Jam	p. 181
Pizza Di Visciole Alla Romana: Sour Cherry Tart	p. 182
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