Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, carciofi alla romana. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Carciofi alla romana is one of Italy's most famous artichoke recipes. It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices. 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.
Carciofi alla Romana is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Carciofi alla Romana is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook carciofi alla romana using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Carciofi alla Romana:
- Take artichoke per person
- Prepare Juice of one lemon
- Take Enough water to cover them
- Make ready Sauce mix :
- Make ready fresh mint leaves - 50-60 g
- Prepare Fresh parsley -
- Take garlic
- Make ready Good amount of olive oil
- Make ready For cooking :
- Prepare olive oil
- Prepare white wine
- Prepare Salt to taste
- Get Enough water to cover the artichokes
The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious! Carciofi alla romana is one of Italy's most famous artichoke recipes. It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices. I carciofi alla romana sono un contorno tipico della città di Roma e della cucina laziale: l'ingrediente principale sono le mammole, una varietà di carciofi.
Steps to make Carciofi alla Romana:
- Using a potato peeler, clean the stalk. Using a sharp knife, chop the hard 'spike' like petals and remove the furry interior part. Leave in a bowl of water and lemon juice for about 20 mins, use a plate to hold them down.
- Meanwhile make your sauce. In a small food processor, whizz up all the ingredients. After they've been soaking for 20 mins, remove the artichokes and bang on the flat side on a chopping board to remove excess water. Now using a teaspoon, fill the interior and all around the exterior part with the sauce. Place flat side down in a compact pot
- Add olive oil, wine, salt and pepper then cover with enough water until the main flower head is submerged. Place a lid on top and bring to a low simmer. Simmer without moving for 30 mins. Serve. To eat, peel the exterior leaves and gradually as you get to the centre, they become edible
It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices. I carciofi alla romana sono un contorno tipico della città di Roma e della cucina laziale: l'ingrediente principale sono le mammole, una varietà di carciofi. Cerca le altre puntate complete e gli altr. This carciofi alla Romana recipe is an iconic dish of Rome, in which marinated artichokes are cooked gently in white wine for a fragrant, light flavour. Get ready to prepare the artichokes by filling a large bowl with water.
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