Lazio cuisine is based on homemade food, made of simple but cleverly mixed ingredients, so that the flavors are exalted.
The gastronomic tradition of this region is almost always identified in that of Rome, but Lazio also offers other recipes, perhaps less well-known but not less tasty.
The traditional cuisine is rich in first courses (dry or in soup) and meat dishes, however the fish is less widespread.
Among the typical Lazio dishes we can mention the salad with puntarelle (a variant of chicory), the abbacchio alla cacciatora (a baby lamb roasted), rigatoni alla pajata (a kind of pasta with a special tomato sauce) and then cuttlefish with peas (among the few fish specialties).
Salad with puntarelle
Salad with puntarelle is a fresh and typical side dish in Lazio. Puntarelle are a kind of chicory with a rather bitter flavor, very common in Lazio and now readily available throughout Italy. Their appearance resembles asparagus and are found in tufts.
The recipe doses we offer are for four people.
- 800 gr of puntarelle
- 4 or 5 anchovies (under salt or oil)
- 2 garlic cloves
- 2 spoons of vinegar
- oil to taste
- salt and pepper to taste
- Clean the puntarelle; rinse well the tuft in order to remove every soil residue. Cut off the base and separate the harder leaves from the shoots (the shoots are the puntarelle).
- Cut the puntarelle in half and then again in stripes
- Immerse them in a bowl of water and ice for at least one hour. The icy water gives them the typical curled shape and mitigates the bitter taste.
- Meanwhile, in a separate bowl, chop and mix the garlic, the anchovies and the vinegar in order to form a kind of sauce. Then add oil, salt and pepper to taste.
- Once you have drain the puntarelle, place them in a bowl, sprinkle them with the sauce just prepared and serve on the table.