Recipes from Rome

While preparing these Recipes from Rome you may feel like your cooking for an Emperor. Rome has a long history of huge feasts so there is no reason to stop now. Set up the banquet table and cook a feast for family and friends.

One of the best things about cooking ancient Roman food is that many recipes survived throughout the ages and are readily available. There ingredients and cooking techniques can easily be incorporated into today’s modern kitchen.

These Recipes from Rome are simply delicious. Dishes like Roman Artichokes, Pasta and Lentil Soup and Macaroni with Ricotta are simple to make and hearty to eat. Best of all they’re inexpensive. Enjoy!

Recipes from Rome

Roman Artichokes

INGREDIENTS

8 medium sized artichokes

2 lemons

1/4 cup of lemon fresh juice

4 cups of water

1/4 cup of extra virgin olive oil

6 Tbls of fresh mint leaves, chopped

3 cloves of garlic, finely chopped

1 tsp of salt

PREPARATION

Wash the artichokes thoroughly.

Cut artichokes about 1 inch from the top.

Peel off all the large leaves until you get to the pale yellow leaves

Cut all the tips off the leaves.

Press the artichoke firmly against a cutting board.

Remove all the inside leaves and the fibrous part in the middle.

Cut the artichokes in half and rub them with the lemons and place them in lemon water to prevent them from turning brown.

In a large frying pan add the water, olive oil, lemon juice, mint leaves, garlic and salt.

Add the artichokes in one layer.

Cover and simmer until tender for about 30 minutes.

With a slotted spoon transfer the artichokes to a plate.

Turn up the heat and reduce the liquid while whisking.

Pour the mixture over the artichokes and serve.

Serves 4 to 6 people

Pasta and Lentil Soup

INGREDIENTS

1 pound of lentils

1/2 pound of ditali pasta

3 Tbls of extra virgin olive oil

3 cloves of garlic, finely chopped

1 small yellow onion

2 sticks of celery, chopped

3 carrots, chopped

1 15oz can of tomato sauce

3 cups of chicken or beef broth

1/4 cup of fresh parsley, chopped

1/2 tsp of salt

1/2 tsp of fresh grated black pepper

PREPARATION

Put the lentils in a colander and rinse them off under cold wate.

Place the lentils in a pot with 6 cups of water and bring to a boil.

Cook the lentils for about 30 minutes until slightly tender.

Turn off the heat and keep them in the water and set aside.

In a large saucepan sauté the garlic, onion, celery and carrots for 2 minutes in the olive oil.

Stir in the tomato sauce and the lentils with the water.

Bring to a boil, season with salt and pepper and cook for around 10 minutes.

Add the pasta and cook until the pasta is al dente.

Add the parsley and serve.

Serves 6 to 8 people

Macaroni with Ricotta

INGREDIENTS

1 pound of macaroni

1 pound of ricotta cheese

2 egg yolks

pinch of cinnamon

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

¼ cup of fresh parsley, chopped

PREPARATION

In six quarts of boiling salted water cook the macaroni until al dente.

In a bowl mix together the ricotta, egg yolks, cinnamon, salt and pepper.

Drain the macaroni and mix with the ricotta and garnish with parsley.

Serves 4 to 6 people

Roman-Style Chicken

INGREDIENTS

4 chicken breasts

4 chicken thighs

1/2 tsp of salt

1/2 tsp of fresh ground pepper

3 Tbls of extra virgin olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 yellow onion, sliced

4oz of prosciutto, chopped

3 cloves of garlic, chopped

1 15oz can of diced tomatoes

1/2 cup of white wine

1 tsp of dried thyme

1 tsp of dried oregano

1/2 cup of chicken broth

2 Tbls of capers

1/4 cup of fresh parsley, chopped

PREPARATION

Season the chicken with the salt and pepper

In a large skillet cook the chicken in the olive oil until browned on both sides.

Remove the chicken from the pan and set aside.

Add the onion, peppers and prosciutto to the pan and sauté until the prosciutto is crisp.

Add the garlic and sauté for about 1 minute.

Add the wine, tomatoes, thyme and oregano

Return the chicken to the pan.

Add the chicken broth and bring to a boil.

Reduce the heat and simmer for around 30 minutes.

Add the capers and parsley and serve.

Serves 4 to 6 people

Roman Pear Patina

6 pears

1 Tbls of honey

1/8 tsp of fresh ground black pepper

1/8 tsp of cumin

1/2 cup of Vin Santo wine

3 eggs

1 and 1/2 cups of milk (optional)

1 Tbls of extra-virgin olive oil

PREPARATION

Poach the pears in water until fork tender.

Peel and core the pears.

Puree the pears and mix with honey, pepper, cumin and Vin Santo.

Beat the eggs adding the milk if desired.

Blend the eggs into the pear mixture with olive oil.

Pre-heat the oven to 350 degrees.

Place the pear mixture in a casserole dish and bake for around 20 minutes.

Serves 4 to 6 people

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