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Italian recipes - pasta | roma-gourmet inglese
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Italian recipes - pasta


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Rigatoni pasta with Grouper, aubergines and salted Ricotta cheese

Chef Massimo Riccioli Italian recipe - restaurant La Rosetta – Rome

He come down in kitchen, between the crew ovations, and he cooked an invented dish that Fiorentino Ariza christened love aubergines. 
Gabriel Garcia Marquez, Love in the Time of Cholera

Pluck aubergines, cut them in disks, add salt and make rest for some minutes.
In a middle pot brown 2 cloves of garlic and chilli pepper.
Brown the mirepoix of grouper, salting and adding wine since it vanish.
Put together the three kinds of tomato and salt, parboil and peel the fresh tomatoes and cook for about 10 minutes to low fire.
In the meanwhile fry in abounding oil the aubergines carefully washed and dried.
Drain pasta not overcooked, salting and adding to the fish ragout.
Put pasta and ragout in the dishes with aubergines, decorating with salted Ricotta cheese and parsley.

Ingredients for 4 people

40 gr of Grouper; 1 long aubergines; 30 gr of rigatoni pasta; extra virgin olive oil; parsley; salted Italian Ricotta cheese; 1 glass of dry white wine; 2 cloves of garlic; 1 chilli pepper; 3 middle parboiled tomatoes; 20 gr of pachino tomatoes; 20 gr of tomato soup

Vino
[coupling by Roma gourmet]

Verdicchio di Matelica Mirum 2000, La Monacesca
Matelica, Macerata, Marche

Power and balance, long and deep, rich. To the palate cedar and crust of bread.




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Rome restaurant guides

2008 Guides best Rome restaurants

For international Guides Michelin, L’espresso and Gambero rosso top Rome restaurants are:


La Pergola Hotel Cavalieri Hilton
Il Pagliaccio
Open Colonna

Baby Aldrovandi

Il Convivio Troiani

Agata e Romeo
Acquolina

All’oro
Il Sanlorenzo

La Rosetta
Glass hostaria

For most famous restaurants Guides, Rome is a place where cuisine is very good … read more

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