Carciofi alla giudia
|Carciofi alla giudìa|
|Alternative names||Carciofi alla Giudea|
|Place of origin||Italy|
|Region or state||Rome|
|Cookbook:Carciofi alla giudìa Carciofi alla giudìa|
Carciofi alla giudìa, literally "Jewish-style artichokes", is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew. 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; this spelling may be found in Italian sources also, but the Roman dialect name is much more commonly used.
The artichokes are cleaned with a sharp knife, eliminating all the hard leaves with a spiral movement. 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. 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.
- Malizia (1995), pg. 54
- "Giudio". Vocabolario Treccani. Enciclopedia Italiana. Retrieved 5 May 2013.
- David, pp. 164–5
- Gray and Rogers, p. 146
- Davidson, p. 36: carciofini alla giudea
- Cervellati p. 95
- Malizia (1995), pg. 55
- Boni, Ada (1983) . 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.