Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, carciofi alla romana. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Carciofi alla Romana is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Carciofi alla Romana is something which I’ve loved my whole life.
Carciofi alla Romana [karˈtʃɔːfi alla roˈmaːna], literally "Roman-style artichokes", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine Carciofi alla romana is one of Italy's most famous artichoke recipes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook carciofi alla romana using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Carciofi alla Romana:
- Prepare 1 artichoke per person
- Get Juice of one lemon
- Get Enough water to cover them
- Make ready Sauce mix :
- Prepare 1 bunch fresh mint leaves - 50-60 g
- Prepare 20-30 g Fresh parsley -
- Take Clove garlic
- Get Good amount of olive oil
- Make ready For cooking :
- Prepare 100 ml olive oil
- Make ready 1 glass white wine
- Get Salt to taste
- Get Enough water to cover the artichokes
Carciofi alla Romana involves trimming the stems, and outer leavers, and gently scooping out any furry choke. The artichoke is then stuffed with a mixture of garlic, parsley, and mint, and is braised in a pan whole with stalks pointing up, in an olive oil and white wine mixture. Carciofi alla Romana (Roman-style Artichokes) Recipe courtesy of Eataly. This recipe, traditionally served as an appetizer or a side dish, is extremely tasty, healthy, and simple at the same time.
Steps to make Carciofi alla Romana:
- Using a potato peeler, clean the stalk. Using a sharp knife, chop the hard 'spike' like petals and remove the furry interior part. Leave in a bowl of water and lemon juice for about 20 mins, use a plate to hold them down.
- Meanwhile make your sauce. In a small food processor, whizz up all the ingredients. After they've been soaking for 20 mins, remove the artichokes and bang on the flat side on a chopping board to remove excess water. Now using a teaspoon, fill the interior and all around the exterior part with the sauce. Place flat side down in a compact pot
- Add olive oil, wine, salt and pepper then cover with enough water until the main flower head is submerged. Place a lid on top and bring to a low simmer. Simmer without moving for 30 mins. Serve. To eat, peel the exterior leaves and gradually as you get to the centre, they become edible
The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious! Roman style artichokes is a traditional Roman dish. More precisely it's a tasty side dish, usually served with meats, especially lamb. In many Italian restaurants Roman style artichokes are even served as an appetizer. The variety of artichokes needed for this recipe are roman artichokes or mammole, that stands out from the others for its rounder shape and non-thorny leaves.
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