Elizabeth Minchilli's blog for quite awhile now. It's always the perfect site to visit when I want a virtual moment in Rome.
Mark has been several times, and studied there for a semester in college. He was so excited that we were going; he couldn't wait to show me his Rome, and relive his memories. He knew I wasn't over-the-moon about it, but he was confident I would like it.
– Italy trip. More important to me than the recipes and beautiful photos is her guide to being there, and her advice is easily applicable to most places in Italy.
è table; (b) you just bought a slice of pizza bianco; or (c) you have a gelato (cone or cup) in hand.
«Non toccare!» - Don't touch! - is important to know.)
’t have. It's true - in the market and even restaurants. Mark had told me that if you return, you honor them with your patronage, and your service and produce will only get better.
|"Our" fruit and vegetable dealer at the Campo dei Fiori.|
Okay... on to the recipes. Having discovered I love Roman cuisine, I want to make all the recipes in this book. Well, most of them anyway. There are some ingredients that will be hard to come by in Tucson. Lamb's pluck, for instance - the lung, liver, and heart of the lamb - will not be readily available at Trader Joe's.
My one wish for the book? More photos - of the food and, of course, life in Rome. And that just makes me want to go back all the more.
Amazon. I was sent a review copy by the publisher for my honest opinion of the book.
Elizabeth Minchilli, Eating Rome
6 tablespoons (80 grams) unsalted butter
finely grated zest of 2 large untreated lemons
1 pound (500 grams) fresh tagliolini (recipe follows)
1/2 cup heavy cream
1/4 cup finely chopped fresh parsley
Melt butter in a sauté pan large enough to hold the cooked pasta. Add the lemon zest and heat for 1 minute. Remove from the heat.
Bring a large pot of salted water to a boil. Add the pasta and cook just until it is almost done; the pasta will continue to cook as you dress it.
Place the pan with the butter back on the heat and, using tongs, lift the pasta out of the water and into the pan with the butter. Stir to combine and gradually add the heavy cream, letting it thicken slightly. If it gets too thick, use a bit of the pasta water to thin it out. Serve in heated bowls, topped with parsley.
If you can’t find fresh pasta for sale, it is easy enough to make. This recipe makes enough for 4 as a main course, and 8 as a first course. For today’s post, I made a half batch to serve 2 or 4.
2 cups "00" flour, plus extra as needed
4 large eggs, at room temperature
Place flour on the counter and make a well in the center. Crack in the eggs and, using a fork, beat the eggs as if making scrambled eggs. Little by little, beat in the "wall of flour" until you have a very sticky dough. At this point, abandon the fork and use your hands to finish. Add enough of the remaining flour to make a firm but pliable dough. Knead for several minutes, then wrap in plastic wrap and let sit for 20-30 minutes. This resting period allows for the gluten to develop.
When ready to roll, cut the ball of dough into 4 pieces. You will notice that the dough is moister after resting. Take one piece and re-wrap the others until you are ready to use them. Flatten the piece into a squarish shape. Dust lightly with flour. Roll the piece through the rollers of a pasta machine at its widest setting. Fold in thirds and roll again at the same setting. Fold in half and roll one more time at the widest setting, feeding the fold end into the rollers first. Change the setting on the machine to one setting narrower. Roll the pasta through. Dust with flour whenever necessary. Continue rolling, making the setting narrower each time until you are at the second-to-last setting. Set your strip of pasta onto a floured board. Repeat this process for the remaining three pieces of dough.
Change to the rollers for cutting the pasta, and cut all four pieces of dough into tagliolini. Dust them with flour and set them on the floured counter to dry for a few minutes. I tend to "tousle" them now and then to make sure they aren't sticking to one another.