When in Rome...
Carciofi alla romana are a must if you visit the Italian capital city. It is one of the best local specialties and if you ever tried them, you understand why.
The recipe is simple, the ingredients are just a few, but you will be surprised by their deliciousness.
Since the secret to obtain perfect "carciofi alla romana" is to place them tight in the pot, you will need to change the amount of them according to the dimensions of the pot you have available.
I used Roman artichokes, a variety of artichokes that in Italy grow from February to April and, in my opinion, are the best carciofi. They are usually bigger and more tender than other strains and are perfect for this kind of recipes, but of course you can use any other kind of artichokes.
They can be served still hot or at room temperature, as a starter or a side dish... also, if you have any leftover you can store them in the fridge for a couple of days.
Buon appetito!
INGREDIENTS:
7 ROMAN ARTICHOKES (or any other variety)
1 LEMON
FRESH MINT
FRESH PARSLEY
2 CLOVES OF GARLIC
SALT
BLACK PEPPER
EXTRA VIRGIN OLIVE OIL
INGREDIENTI:
7 CARCIOFI ROMANI (o di altro tipo)
1 LIMONE
MENTA FRESCA (o MENTUCCIA ancora meglio)
PREZZEMOLO FRESCO
2 SPICCHI D'AGLIO
SALE
PEPE
OLIO EXTRA VERGINE DI OLIVA
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Негізгі бет Roman Style Artichokes - How To Make Perfect "Carciofi Alla Romana" (VEGETARIAN)
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