When I first moved to Rome 13 years ago, I lived here for the time being. My friends keep asking how we can manage to put all our things in such a small space. My answer is, we do not have, we just live in a domestic Tetris around them and my 6 year old child feels the most interesting. I do not. But I had a great feeling for this small apartment on the second floor. The small apartment shared an internal courtyard with a bakery and a bistro, which in many ways was the reason I started writing food. We may be shot dead, but we are awakened by the thick bread scent we draw from the oven. Later that day, with the advent of snack bars, the siren smell of marinated pork ushered in a hot pot,
This is the first restaurant I have ever tasted in many classic Roman pastas in the following restaurants and neighbors on either side: gricia, carbonara, amatriciana, spicy arrabbiata insisted on macaroni; the first time I enjoyed pasta fagioli (pasta and Beans) scoops; and rosemary vanilla pasta (pasta and chickpeas). There’s also a solid ravioli pillow with butter and sage, chicken liver noodles and my desert island dishes – spaghetti and clams. Years ago, when I tried my best to fail to wrap my fork on a fork, I told my mom that pasta might be my favorite meal. I must be eight years old. When I knew I was 32 years old.
When I first arrived in Rome, I knew nothing of the food in Rome, nor did I speak Italian. This is frustrating, but in retrospect it is quite useful in cooking as this means the best advice. You do not need words to understand that Italian love of spaghetti is offal, it is synonymous with family, and does not need to understand the strength and resilience of the Italian diet and their best faith in everything. I do think this is scary, especially when combined with the idea of ??often hurting English and their food. I do, but none of this is enough to stimulate my passion or determination.
My adult life is done pasta, but never tasted Rome and later Sicilian cuisine. I am happy to re-learn the most basic things: how to cook spaghetti, fry the garlic cloves, make the simplest tomato sauce, how to mix the shape of sauce, flip the pot and place the different parts together. I read, I copied. Coupled with a new partner whose nonno is a Sicilian tomato and wheat farmer – this explains his stubborn devotion to a pasta, which is not a lifestyle meal.
These days Oketa Zanini Devi’s pasta encyclopedia has never left my desk. Whenever I saw this amazing compilation of 300 shapes and 1500 regional changes, I realized that despite my age and travel, my pasta experience was trivial and Rome’s influence prevailed. We eat spaghetti almost daily, and they are spaghetti every day, which means there is no bullshit – some bold ways to combine, make sense, respect tradition, but never hinder meal. I have written most of them here – spaghetti, chickpeas or beans or potatoes, spaghetti with clams, pasta with tomato sauce (bursting tomatoes), grilled pasta with Cinzia, spaghetti with zucchini cooked like carbonara , Classic Bologna ragù, this is another ragù. Inspired by the pumpkin flavor of tomatoes, today’s recipe offers two meals.
Like many Italian recipes, the basics are the most basic: bacon and a handful of chopped carrots, celery and onions until soft and fragrant. Then, the meat – in this case the whole one – is brown, followed by wine and tomato and bubbles until the sauce is shiny and tender. Meat has a dual role here, lending sauces rich in sauces while preserving enough flavor to serve another dish or meal, ideally green sauce. I adopted the Roman way of doing this. First, leave the pasta on the side with cheese so that a better sauce can be made. Regardless of whether you are before or after joining the cheese, vigorously toss, send steam and attractive fragrance to your neighbor.
Spaghetti with braised beef noodles
100g bacon, diced
4 tablespoons olive oil
2 white onions, peeled and cut, diced
1 celery ribs, diced
A big carrot, peeled, fine cut
8 parsley, chopped
600-800g boneless beef, steak steak)
500 ml red wine
400 ml Passat
2 Bay leaves
Salt and black pepper
Extra stock or simply water
500g dry or fresh pasta
1 In a heavy lidded cauldron, fry the bacon in olive oil and add the vegetables and parsley and cook until soft and withered – about 10 minutes.
2 Place the beef in a pan and turn over on all sides. Heat a little, add wine, allow the foam to evaporate for a few minutes, then add tomato, bay leaf, a little salt and pepper.
3 Gently heat the sauce, simmer the sauce, and then cover the pan for 2 hours or until the meat is tender and the sauce is reduced but still very miso – check by adding a lid from time to time, add to the stock, or remove if the sauce is too thick Meat and save the second course or another day (of course you can add some back to the sauce).
4 boil a large pot of water, add salt, stirring, add pasta, cook until the human body. If it cools down, it will heat up again. Pour the pasta into a big, warm bowl, add a grated parmesan, add the sauce and stir. Separate between the bowls and deliver more parmesan for those who want it. Perhaps, meat sauce can also be used as a second course.