Carciofi alla Romana
Carciofi alla Romana
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| Course | antipasto, contorno |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | warm or room temperature |
| Main ingredients | artichokes, lesser calamint, parsley, garlic |
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.
Contents
Preparation[edit]
In Rome and surroundings this dish is prepared with artichokes of the Romanesco variety, harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia.
The artichokes are cleaned with a sharp knife, eliminating all the hard leaves and the thorns with an upward spiral movement. Only a couple of cm of the stem are left: the rest is cleaned, cut in pieces and cooked with the artichokes. The artichokes are plunged for some minutes in water with lemon juice, so that they won't turn brown.[1] Then they are opened in the center and the choke (present only towards season's end) is removed.[1] In the resulting cavity of each artichoke, is stuffed a mixture of parsley, lesser calamint (in Rome named mentuccia), garlic, salt and pepper.[1] At the end, all the artichokes are put in a deep pan, standing on the stem, enough in number so that they support each other and don't fall.[1] Water and white wine are added, and oil, pepper and salt are sprinkled on them.[1] Then are braised in the covered pan until the liquid has evaporated.[1] One can eat them warm or at room temperature.
See also[edit]
References[edit]
Sources[edit]
- Boni, Ada (1985). La Cucina regionale italiana (in Italian). Roma: Newton Compton Editori.