Tuesday, 8 June 2010
LOST IN ROME- PASTA ALL'AMATRICIANA
Is Rome the most beautiful city in the world?
It is difficult to say, as every great city has got its own soul and beauty, but for sure Rome is one of those worth a visit at least once in a life time. Some places are so stunning to have become an icon of the city itself and evenly swarmed with tourists. What’s more than a strolling under the ancient Latin walls of the Coliseum, with fancy gladiators posing next to you, a challenge to the mysterious pagan Mouth of Truth or throwing a coin in the baroque magnificence of the Trevi fountain?
Its continuous flux of tourists shows that Rome is still an all desired destination in the hearts of the many, but sometimes a sweaty and loud crowd can really put you off even in front of such wonders.
Even though I never miss a touristic tour of its most famous monuments every time a go to Rome, sometimes it is nice skipping the line and get lost, very easily actually, in the tangled city centre’s alleys. That’s when and where the capital reveals its real charm.
One of the best places to get lost is the area around the Pantheon. Let your feet go freely and from Via della Rotonda you may chance on a tiny bakery, selling mouth watering jam tartellettes and fennel tarallucci or discover the creamy ice-cream in one of the many gelaterie between the Pantheon and the Parliament.
Another not well known destination is the Jewish quarter, further example of the secret beauties of Rome. The Latin architecture peeps out from Renaissance buildings and mixes together with old Jewish shops and restaurants, in an overlap of cultures and ages which gives a feeling of astonishing decadent beauty. Refresh there with a fresh mint tea and move towards Trastevere for dinner.
Enjoy one of the traditional recipes, like spaghetti carbonara, coda alla vaccinara, deep fried artichokes, or bucatini all’ amatriciana, with a good glass of Est! Est! Est! Vine of Montefiascone.
For 4 people:
100 gr. Bacon
1 tbs extra virgin olive oil
A can of plum tomatoes
A glass of white vine
Freshly crushed black pepper
70 gr. Pecorino Romano cheese
320 gr. Pasta (bucatini or spaghetti)
In a pan, heat the olive oil over a low- medium heat. Dice the bacon and stir fry it. When the fat part of bacon becomes clear, add the vine and cook until it is evaporated.
Keep the bacon on the side and cook the plum tomatoes on the same pan with the bacon juices. Add a pinch of salt and leave it to thicken for around 10/15 minutes on a low-medium heat stirring often.
While the sauce is cooking, set water to the boil. Add a tbs of coarse salt, add the pasta and follow the cooking time.
When ready, drain the pasta and mix it in the saucepan with the tomato sauce. Mix well, while adding the bacon and pecorino. Serve immediately.