Carciofi alla giudia

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Carciofi alla giudìa
Carciofo alla Giudia.jpg
Carciofo alla giudìa
Alternative names Carciofi alla Giudea
Course antipasto
Place of origin Italy
Region or state Rome
Serving temperature warm
Main ingredients artichokes
Cookbook:Carciofi alla giudìa  Carciofi alla giudìa

Carciofi alla giudìa, literally "Jewish-style artichokes", is among the best-known dishes of Roman Jewish cuisine.[1] The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew.[2] It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in spring-time. In English the dish is usually referred to with the standard Italian spelling Carciofi alla giudea;[3][4][5] this spelling may be found in Italian sources also,[6] but the Roman dialect name is much more commonly used.

Preparation[edit]

Artichokes of the Romanesco variety, which are harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia, are the best for this dish.[1]

The artichokes are cleaned with a sharp knife, eliminating all the hard leaves with a spiral movement.[1] They are then beaten together to open them. They are left for some minutes in water with lemon juice, then seasoned with salt and pepper and deep-fried in olive oil.[1] The last touch consists in sprinkling a little cold water on them to make them crisp. At the end they look like little golden sunflowers and their leaves have a nutty crunchiness. They are eaten warm.[7]

See also[edit]

References[edit]

  1. ^ a b c d Malizia (1995), pg. 54
  2. ^ "Giudio". Vocabolario Treccani. Enciclopedia Italiana. Retrieved 5 May 2013. 
  3. ^ David, pp. 164–5
  4. ^ Gray and Rogers, p. 146
  5. ^ Davidson, p. 36: carciofini alla giudea
  6. ^ Cervellati p. 95
  7. ^ Malizia (1995), pg. 55

Sources[edit]

  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori. 
  • Cervellati, Alessandro (1973). Bologna futurista (in Italian). Bologna: A cura dell'Autore.
  • David, Elizabeth (1987). Italian Food. London: Barrie & Jenkins ISBN 0-7126-2000-1. (1st: London: Macdonald, 1954)
  • Davidson, Alan (1999). The Oxford Companion to Food. Oxford: University Press.
  • Gray, Rose, and Ruth Rogers (1995). The River Cafe Cookbook. London: Ebury Press.
  • Malizia, Giuliano (1995). La Cucina Ebraico-Romanesca (in Italian). Roma: Newton Compton Editori. 

External links[edit]