So che non è un food blog ma se me piace cucinà che ce devo fa
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Ad un turista che giunge a Roma e poi ordina due Hamburger e quindi posta sui social lo scontrino con l'esoso, per lui, conto... Cosa gli fareste?
Io:
Ma le segrete del Castel Sant'Angelo sono ancora aperte? E il marchingegno che fu ideato dal dottor Joseph-Ignace Guillotin è ancora funzionante? Magari con un po' di coppale, una lubrificatina alle pulegge, un'affilatina alla lama...
Poi lo spettacolo sul ponte di Castel Sant'Angelo tutto infiorato con gerani, gardenie, due azalee.
Inoltre con queste belle giornate di sole, come dicevano i romani? "Peccato che nun ce sii l’impiccato!".
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Dinner with friends | Trattoria de Gli Amici | Rome
Calamari fritti, patatine fritte e gricia.
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Bucatini alla Gricia
When you have an empty fridge and unexpected guests to feed, pasta alla gricia, one of the oldest and tastiest dishes of Roman cuisine, is a great dish to make! 4 tablespoons finely grated Pecorino Romano cheese or more to taste, 1 tablespoon extra-virgin olive oil, freshly ground black pepper to taste, 1 package bucatini pasta, 10 ounces guanciale cut into strips
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Per mia fortuna non vivo a Roma. #roma #gricia #ammatriana #carbonara #cibo #pasta #food #cibo #pasta #tonnarello #tonnarelli #carciofi #gricia #carcioallagiuda (presso Ago & Lillo Bistrot) https://www.instagram.com/p/Ckgz42JNcHR/?igshid=NGJjMDIxMWI=
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a roma mangiando dolcetti sardi
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Pasta alla Gricia - From My Mothers Kitchen
One of the original Roman pasta dishes that originated in Lazio consisting of pasta, Pecorino Romano, black pepper, and guanciale. It is derived from the word gricio, a 15th-century Roman term for bread-maker. Immigrants from the Swiss Canton of Grisons were called i Grici.
Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE
The Canton were known for their simple dress and as sellers of bread, salami and cheese from the Sibillini mountains in a marketplace in what is now called the Piazza Lancellotti in Rome. Hence “Pasta Alla Gricia” then would mean pasta prepared with simple ingredients readily available at the local marketplace: Guanciale, cheese and black pepper.
Ingredients
16 ounces of Rigatoni pasta
7 ounces of Guanciale (cut into 1-inch strips)
8 ounces of Pecorino Romano (finely grated)
Freshly ground black pepper
Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE
Method
Bring 3 quarts of water to a boil. Add salt. In a pan sauté the Guanciale over moderate heat for about 5 minutes or until the Guanciale is golden brown. Set it aside. Also set aside the sauté pan leaving the fat in it.
Cook the pasta to almost al dente but not quite. Add a ladle of pasta water to the sauté pan with the fat and cook on medium heat. Reserve 8 ounces of pasta water before draining the pasta and add the pasta to the pan and continue cooking until al dente.
Then turn off the heat and add the grated Pecorino Romano cheese. Add the reserved pasta water and remove from the heat and mix well. Add the guanciale and toss well.
Plate and sprinkle with freshly ground paper and Pecorino Romano cheese.
Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE
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Bucatini alla Gricia
Pasta alla gricia, one of the oldest and tastiest dishes of Roman cuisine, is a great dish when you have an empty fridge and surprise guests to feed!
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Pasta alla Gricia Recipe
A typical pasta dish from Rome that is served in almost every restaurant and only calls for four ingredients is called pasta alla gricia.
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Dinner with friends | Dispensa Emilia | Rome
Affettati e gnocchi fritti, strozzapreti alla gricia ed al ragù.
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Main Dishes - Pasta alla Gricia
This quick and easy pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant and requires only 4 ingredients.
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