Davide Rapisarda's Cookbook
There are numerous variations of the recipe for stuffed roasted sweet peppers, the one I propose today has a flavor that is very reminiscent of southern Italy as it is based on italian sausage and pecorino romano cheese.
Ingredients
Sweet Peppers (the long and narrow ones) to taste
400 gr of Italian Sausage
1 Egg
40 gr of Grated Pecorino Romano Cheese Continue reading “Stuffed Roasted Sweet Peppers (Italian Recipe)”
After the carbonara day, I was left with some unused bacon so, being a little fed up with the “usual” recipes, I decided to make a gricia risotto.
It is a sort of reinterpretation of the most famous “pasta alla gricia” and will certainly bring an equal load of taste to our tables. The realization of gricia risotto is relatively easy and fast. Continue reading “Gricia Risotto (Original from Rome)”
Pasta carbonara is among the most famous typical dishes of Italian cuisine and in particular Lazio / Roman cuisine known all over the world.
Its origins are as ancient as they are humble, in fact it was prepared by the shepherds and charcoal burners who in their periods of transhumance, away for days from the home, had with them all ingredients that did not deteriorate quickly, produced with their own work and therefore contemplated also eggs, guanciale and pecorino cheese. Continue reading “Pasta Carbonara (Italian Traditional Spaghetti)”
Pasta Amatriciana as well as the cacio e pepe, carbonara and gricia, represent the cornerstones of Roman cuisine. The origins of this dish can be attributed to the pastoral world and in particular to the periods of transhumance in which the shepherds of the area between Abruzzo and Lazio, having to stay away from home for several months, brought with them a few tasty and not easily perishable ingredients. Continue reading “Pasta Amatriciana (Original Italian Sauce)”
Trippa alla romana (or Roman Style Tripe) is one of the classics of Roman and Lazio cuisine in general, a second course or rather a single dish, often underestimated perhaps due to its not exactly pleasant appearance.
For tripe, in fact, we mean the stomach of the bovine and in butchers it is sold already clean, pre-cooked and sometimes already cut into strips.
Tripe is high in protein, low in fat, tasty and above all inexpensive. As an original recipe, impossible to go wrong, we will rely on that of the very nice and unforgettable Lady Sora Lella, a Roman DOC. Continue reading “Roman Style Tripe (or Trippa alla Romana)”
Meatloaf is a dish that is given a cylindrical shape based on minced meat (pork-beef) mixed with various ingredients, usually baked in the oven and sometimes stewed. It can be considered indifferently a second course or even a single dish.
It does not have a territorial character, it is cooked not only throughout Italy but also abroad. Obviously it can have numerous variations based on the ingredients that we intend to use from time to time to fill it. Continue reading “Meatloaf – Italian Polpettone”
Penne Norcina is a typical dish of Italian (Umbrian) regional cuisine and in particular of Norcia (PG) based on italian sausage and cream sauce.
The peculiarity of the Norcia sausage is that it is flavored with garlic and chilli.
The making of penne norcina is really simple and will take just the time necessary to cook the pasta. Continue reading “Penne Norcina – Italian Original Pasta”
