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ROME FOOD GUIDE:
ROMAN RECIPEES...

Missing the taste of the Typical Italian Recipees you tried while in Rome?
Here are some Roman recipees with typical Roman ingredients for Casa Howard Rome guesthouse customers to try at home!



Bucatini all'Amatriciana (for 4 people)

Ingredients:

  • Salt
  • Peeled tomatoes: 250 gr.
  • red hot pepper
  • olive oil
  • bucatini: 400 gr.
  • Pecorino romano Pork cheek: 150 gr.

 

Preparation:

    • Cut the pork cheek in small dices and brown them in a small amount of olive oil in the pan
    • When they are almost browned add the peeled tomatoes cut in small pieces, the red hot pepper and some salt and let them cook for apx. 10 minutes
    • Cook the bucatini till they are "al dente" and put them in the pan to mix them with the sauce
    • Add the cheese, mix all and serve

Spaghetti alla Carbonara (for 4 people)

Ingredients:

  • Bacon (the thick one, not the flat)
  • Salt
  • Black pepper
  • 3 eggs
  • Garlic
  • Spaghetti: 400 gr.
  • Grated pecorino and/or parmesan cheese: apx. 3 tablespoons of each
  • Olive oil

Preparation:

    • Brown the bacon cut in small dices in a pan with a little olive oil
    • In a bowl pour the 3 eggs and whisk them well
    • Cook the spaghetti until they are "al dente", then put in the pan and mix them with the bacon
    • Add the mix them eggs with salt and pepper and a little parmesan and/or pecorino and mix all well until the eggs become a sort of cream (they slightly cook with the hot spaghetti and bacon)
    • Add the rest of the cheese, mix well and serve

Gnocchi al Semolino (for 4 persons)

Ingredients:

  • Salt
  • Butter: 90 gr.
  • Milk: 1 lt.
  • Nutmeg
  • Grated parmesan cheese: apx. 2 tablespoons
  • Egg yolks: 2
  • Semolina: 250 gr.

Preparation:

    • Boil the milk with 70 gr. of butter, a little of salt and the nutmeg
    • Pour the semolina mixing constantly and then let it cook for 20 minutes apx.
    • Take the semolina from the stove and add the egg yolks and the grated parmesan
    • Lay the mix flat on a humid plate and let it cool off
    • When it is cool cut it in small circles and put them in a baking dish greased with butter; add some grated parmesan and put small amounts of butter on each semolina circle
    • Put the baking dish in the oven at 200 degrees Celsius for 20-30 minutes
    • Then serve

Abbacchio alla Romana (for 4 persons)

Ingredients:

  • Salt
  • Garlic
  • Vinegar
  • Black pepper
  • Rosemary
  • Lamb chops and kidney: 1 kg.
  • Salted anchovies: 2
  • Olive oil

Preparation:

    • Brown the lamb pieces cut in regular shapes in a pan at medium height, with olive oil and 2 garlic cloves previously crushed; then put salt and pepper
    • Crash the rosemary leaves, the anchovies, half a garlic clove and 1 tablespoon of vinegar all together in a pounder
    • When the lamb pieces are browned, pour the sauce which comes from the mixed ingredients on the lamb, mix and cook them together until the vinegar has evaporated
    • Serve all on a warm serving dish

 

Saltimbocca (for 4 persons)

Ingredients:

  • Prosciutto: 120 gr.
  • Salt
  • Black pepper
  • Sage
  • Butter: 50 gr.
  • Dry white wine
  • Veal slices: 500 gr.

 

Preparation:

    • Beat the veal slices, salt them together with the pepper and put half a slice of prosciutto and a sage leaf on each, and fix each with a toothstick
    • Let the butter melt in a pan, put the slices and let them brown well; add the wine and let them cook together until the slices are perfectly cooked
    • Serve all

Carciofi alla Giudea (for 4 persons)

Ingredients:

  • Artichokes: 8
  • Salt
  • Black pepper
  • Lemon: 1
  • Olive oil

Preparation:

    • Clean the artichokes and cut off the more external, the harder leaves
    • Dip them in water with lemon for a few minutes
    • Take them out, dry them well and open them a little bit by beating them; then add salt and pepper
    • Fry them in very hot olive oil in a frying pan, being careful they are fried uniformly
    • Pour some water drops when they close to being perfectly fried, in order to make them crispier
    • Take them out of the pan, dry them slightly and serve immediately.


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