Directions
Finely cut half of the carrots,celery and onion. Trickle a little olive oil over  then put in the oven at 90° till crisp.
Brown the chicken and the rest of the vegetables and the herbs add 5cl of red wine. Cover in water and cook slowly until the chicken is cooked.
Separate the chicken and cut it finely. Sieve the rest of the mixture.
Put the crisp vegetables in a frying pan, add the sauce and the chicken.
Reduce the rest of the wine with the sugar making a dence sauce.
Cook the pasta and add your sauce.
Serve with the caciotta cheese some of your wine sauce and a drop of olive oil.

Ingredients for 4 people
360 g candle shape pasta; 50 g caciotta cheese; 200 g onion; 150 g celery; 150 g carrots; 240 g chicken breast; 1,5 dl red wine; 9 cl extravergin olive oil; 20 g herbs (rosemary, time …); 10 g sugar; salt

Ricette dello Chef Alfonso Iaccarino su Roma gourmet

• Paccheri di Gragnano with Pecorino cheese, white pepper and Scorpion fish
• Large Ravioli stuffed with wild duck,sauce of Pecorino cheese, spices and truffle
• Candle shape pasta with chiken ragù and Caciotta cheese

…

Directions for green (spinach) tagliatelle
Mince spinach and mix with egg and mixed flour.
Let it stand for 2 hours.
Spread by rolling-pin and cut as tagliatelle.

Ingredients for 4 people
200 gr durum-wheat semolina; 300 gr flour 00; 2 egg yolks; 3 eggs; 100 gr boiled  and squeezed spinach

Directions for fish ragù
Heat the oil, add the minced vegetables, red mullets bone, bay leaf, garlic and wine. Cook until the onion has a nice golden color.
Season with salt and pepper.
Take off fishbone and add cut red mullets filets. Cook for 2 minutes.

Ingredients
olive oil; celery; carrots; onion; bay leaf; black pepper; garlic; 4 red mullets; fisbone; withe wine

Directions for porcini mushrooms
Stir fry the porcini mushrooms with extravergin olive oil and a clove of garlic. When they are almost ready add some parsley.

Ingredients
3 porcini mushrooms; garlic; italian extravergin olive oil Forcella; parsley

Dish presentation
Bring to the boil a large pot of water, salt it with coarse salt, wait for few minutes and then add the tagliatelle. When ready drain it, add to the fish ragu and mushrooms. Put into dishes and add some italian extravergin olive oil and tomaotes  confit oil.

Ingredients
oil of tomaotes confit; italian extravergin olive oil DOP Forcella

© Maria Luisa Basile

Chef Angelo Troiani recipes for Roma gourmet

• Vermicelli bucati di Gragnano alla Amatriciana

• Pappardelle al mattarello con crostacei trippa di maiale pecorino e menta

• Crema di pomodoro con ricotta di pecora e aria di liquirizia

• Carbonara di mare (Angelo Troiani e Giulio Terrinoni per Acquolina)

• Zuppa riposata di Vignarola con salame Corallina scampi al lemon grass e cacione
• Triglie scaloppate con lenticchie di Castelluccio, tartufo nero e gelato di olive
• Carciofo alla romana ripieno di baccalà con salsa di patate, aglio, menta e pepe nero
• Zuppa di Arzilla e broccolo romanesco con cappelletti bianchi e al nero di Seppia
• Stracci di farina Kamut biologica al cumino con ceci e brodo di maiale
• Pralina di ricotta in crosta di frutta secca con sorbetto di visciole e spuma speziata
• Soufflè di panettone con uvetta
• Millefoglie con crema alla vaniglia, lemon gras, pepe verde e frutti di bosco
• Toast di gamberi con maionese all’ostrica
• Tortelli al taleggio con pere e infuso di erbe e spezie
• Treccia di tagliatelle verdi con ragù di triglie, funghi porcini e olio di pomodori confit

• Tartara di ricciola alle erbe con stelle di mela verde sale di Maldon affumicato e coriandoli di peperone

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

Ingredients for 4 people

4 artichokes; extra virgin olive oil; salt; black pepper

Photo: artichoke by Italian chef Alfonso Iaccarino

Cut bacon into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes).
Cook spaghetti in a 6 to 8 quart pot of boiling salted water.
While pasta is cooking, whisk together eggs, Parmesan, Pecorino, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt in a small bowl.
Drain spaghetti “al dente” and add to onion mixture, then toss with tongs over moderate heat until coated.
Remove from heat and add egg mixture, tossing to combine.
Serve immediately.

Ingredients for 4 people

bacon; 1 medium onion finely chopped; 1/4 cup dry white wine; 400 gr spaghetti; 3 large eggs; Parmisan cheese finely grated (3/4 cup); Pecorino Romano cheese finely grated (1/3 cup); Moliterno Pecorino cheese; 1 teaspoon Sechuan black pepper; 1/4 teaspoon salt

Combine parsley, chives, garlic and basil in a food processor and pulse to chop finely.
Add salt and Parmesan.
With the machine running, stream in the oils and water, mixing to a smooth puree.

Ingredients for 4 people

100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water

In a large pot brown onion and butter.
Put floured ossobuchi, browning them on both sides and turning without pricking.
Pour consommé, tomato, salt and cover.
Cooking time at low fire: 1 hour 30 minutes.
Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlicon and anchovie.

Ingredients for 4 people

4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only
white flour; 50 gr of butter; minced onion; a ladle of consommé; 1 little minced tomato; grated lemon skin; a perfum of garlicon; 1 anchovie without fishbone; minced parsley; salt

Choose fresh wild mushrooms porcini. Clean and cut into slices and plunge in water and lemon juice.
Put mushrooms in a pot with 1 l. of boiling water, lemon juice, salt and let cook for 4 minutes. Dry on a sloping surface.
Clean and peel tomatos, eliminate seeds and mix.
Put mushrooms in a large pot with extra virgin olive oil, ½ cup of white wine and evaporate. Dry mushrooms.
In the same pot brown garlic and onion. Add tomatos and cook to low fire since sauce has been reduced of half.
Add mushrooms (with their juice) and season with salt, pepper or minced chilli pepper and minced pircely.
Use sauce to season durum-wheat pasta (like spaghetti) or fresh home made pasta like tagliatelle.

Ingredients for 4 people

4 wild mushrooms porcini; 8 ripe tomatos; extravirgin olive oil; garlic; onion; salt; pepper or chilli pepper; ½ cup of dry white wine; lemon juice; parsley