Italialicious

This is another extremely simple recipe from the Roman kitchen to yours. If you know some Italian I’m sure you’ll be surprised by the name of this recipe. Maybe you would recognize better aglio, olio e peperoncino. While aglio, olio e peperoncino is standard Italian, ajo, ojo e peperoncino is Roman dialect or romanesco. Both mean garlic, oil and hot pepper. As a matter of fact, these are exactly the ingredients we’ll use.

Ingredients
1 lb spaghetti
1-2 garlic cloves, minced
5 Tbsp Olive oil
1½ Tbsp peperoncino (red pepper flakes – or 2 small and fresh hot peppers)

Cook the pasta in plenty of salted boiling water. Just minutes before the pasta is ready, sauté the garlic with the olive oil in a saucepan over medium heat. Add the peperoncino. When the pasta is al dente, drain it and reserve about ¼ cup of the cooking water. Toss the pasta over the quick soffritto and add the reserved starchy water. Give a quick stir and serve!

This might be the easiest pasta dish to make! And this recipe is the real McCoy, in the sense that other traditional Roman dishes like bucatini all’amatriciana and spaghetti alla carbonara were inspired by bucatini alla gricia.

Ingredients
1 lb bucatini pasta
5 oz guanciale (Italian unsmoked bacon), diced
4 Tbsp pecorino romano cheese, grated
Freshly ground black pepper

Cook the pasta in plenty of salted boiling water. In the meantime, in a saucepan over medium heat sauté the guanciale until nice and golden. When the pasta is al dente, drain it and reserve about ¼ cup of the cooking water. Toss the pasta over the guanciale, add the cheese, some freshly ground black pepper, and the reserved starchy water. Give a quick stir and serve!

Tips
Pasta alla gricia is supposed to come from the town of Grisciano near Rome. The absence of tomatoes indicates its ancient origins: pasta alla gricia was eaten before tomatoes were introduced to Europe from South America.

Bucatini are like thick spaghetti with a transversal hole inside. Buco means hole in Italian.

The traditional recipe calls for guanciale, a kind of Italian unsmoked bacon (actually, cured and unsmoked pig jowl). However, New York City is the only place I know in North America where you can find guanciale (in one store in the middle of the meat district). So, it's only for this reason that you’re temporarily allowed to use pancetta or unsmoked bacon instead… but if you’re in New York, then you MUST get some guanciale! The same thing will apply to every recipe calling for guanciale.

This is a super simple pasta dish to make and a perfect example of the Roman cucina povera. Penne all’arrabbiata means penne pasta in a rage… and their anger is expressed by being really spicy!

Ingredients
1 lb penne pasta
1 ¾ cup passata di pomodoro or good tomato sauce
2 Tbsp peperoncino (red pepper flakes – or 2 small and fresh hot peppers)
2 garlic cloves, minced
4 Tbsp olive oil
1 bunch Italian parsley, chopped

Cook the pasta in salted boiling water. Meanwhile, in a saucepan over medium heat and using 2 Tbsp of olive oil, sauté the garlic together with the peperoncino for a minute or so (be careful since we don’t want to burn the garlic). Add the tomatoes and the remaining 2 Tbsp of olive oil. Let the sauce cook for about 5 minutes, just until the pasta is al dente. Drain the pasta and toss it over the sauce. Give a quick stir, add the parsley, and your penne all’arrabbiata is ready to serve!

Tips
Instead of tomato sauce, you can also use about 15 oz ripe tomatoes (peeled, chopped and seeds discarded) or 15 oz canned San Marzano tomatoes (pelati).

If you want a less-angry version of penne all’arrabbiata, use 1 garlic clove and 1 Tbsp peperoncino.

In Italy, pasta is condita, which means seasoned with a sauce. That’s why you’d probably find traditional recipes a bit scarce in sauce by international standards.

So, there’s no cheese in this recipe? In traditional recipes, usually cheese is not added to a sauce when you’re using garlic.

Despite my love for Giada de Laurentiis, arrabbiata sauce does not call for pancetta or bacon. If you use pancetta then you’ll be getting something closer to pasta all’amatriciana. The use of onion is also a widespread mistake. In sum, onion, pancetta and cheese (even pecorino romano) are considered a sacrilege to the traditional recipe!

Roma è una città meridionale – Rome is a southern city – used to say my grandfather, proud of his deep northern Italian roots. You can really tell this is true when you look at what Romans eat. In Italy there are two different pasta regions: while in the North we prefer fresh pasta – pasta fresca – (and sometimes we prefer rice), in the South people use dried pasta – pasta secca. And Romans love dried pasta. In fact, they die for spaghetti! In Rome you’ll find the apotheosis of recipes calling for spaghetti: spaghetti alla carbonara, spaghetti cacio e pepe, spaghetti alla carrettiera, spaghetti alla gricia, spaghetti ajo, ojo e peperoncino... Romans love their spaghetti so much that they dispute with Naples the origin of spaghetti alla puttanesca! But Romans do not only love spaghetti. Rigatoni (such as in rigatoni alla pajata), bucatini (think of bucatini all’amatriciana) and penne (penne all’arrabbiata) are also dried pasta shapes Romans like.


Roman cuisine, and by extension the cuisine of the whole Lazio region, is also a cucina povera or peasant cuisine. No dairy products, almost no butter, no cream… so, carbonara sauce with cream? Heresy! And that’s also why you’ll never find fettuccine Alfredo in a trattoria in Rome. Actually, Alfredo sauce doesn’t even exist in Italy. So, if you visit Rome please don’t ask where you can have the “authentic” fettucine Alfredo or you’ll hear a loud “mai sentito!” (never heard of it!).

Also don’t expect garlic bread in Rome, because, you know, it doesn’t exist in Italy. However, Romans do have wonderful bruschette and crostini, which constitute a perfect starter or antipasto for your meal.

Broccoli is also a very Roman thing, but artichokes are the quintessential Roman vegetable: carciofi alla romana, carciofi alla matticella, carciofi alla giudia. Artichokes Jewish style or carciofi alla giudia is a dish that comes from the important Jewish community – a community living in Rome since antiquity but also including refugees from Spain after their expulsion in 1492 and from Naples, by then under Spanish rule. Another legacy of the Roman ghetto is the love for deep fried food: baccalà alla romana (deep fried cod) and fiori di zucca fritti (deep fried zucchini blossoms).

What about meat? Roman cuisine is a poor one, so what people could afford was the offal of butchered animals: kidney, liver, tripe, entrails… I assure you that most of the quinto quarto (or offal in Italian) tastes better than it sounds. So, if you are brave enough you won’t regret asking for coda alla vaccinara (oxtail) or trippa alla trasteverina (tripe).

Are you thinking of having pizza in Rome? Although pizza is something you should try in Naples, where pizza was born, Romans have their own specialty: pizza bianca di Roma (white pizza from Rome). If you’re in a hurry, don’t hesitate to try a piece of pizza al taglio (pizza by the slice): it was the Romans who created the idea of rectangular pizza that they cut in little squares and then sell by the piece. Whereas in Naples pizza has only two different toppings (marinara and margherita), Romans got more creative with pizza al taglio, offering it with more toppings.

Finally, whereas peasants couldn’t afford cakes or pies on a daily basis, there are some elaborate Roman desserts, usually deep fried doughnuts, that were prepared for holidays and special occasions: bignè di San Giuseppe, castagnole, maritozzi con la panna, frittelle zuccherate. But the Roman dessert I like the best, and I’m sure you will too, is gelato!!!


Tips

In Rome, there are two restaurants for American tourists that claim to be the creators of the non-Italian fettuccine Alfredo (or all’Alfredo). Both are the only places in Italy where you can have pasta with Alfredo sauce. Actually they don’t use sauce, but Parmesan cheese with lots (I really mean lots) of butter – and now you know: Parmesan and butter is not a very Roman thing at all. In one of those restaurants, Alfredo himself (well… Alfredo “the third”) comes to your table to serve a big portion of his fettuccine using a golden fork and a golden spoon… MADDAIIIIIIIIII!!! If you’re visiting Rome please choose an authentic Roman trattoria!