Month: May 2011

Stuffed tomatoes from Roman pizzerias

Like many Roman visitors (and many Romans, for that matter), we took advantage of the city's many pizzerias for quick meals or snacks. Once our Zone 6 garden swings into production around mid-July, we hope to revisit the subject of Roman pizza for the myriad of vegetable versions. But it was in the pizzerias that we stumbled onto another quintessentially Roman dish: stuffed tomatoes on a bed of roasted potatoes. Tomatoes stuffed with rice are a standard dish in a lot of parts of Italy, but Rome was the first place where we had seen them served with a big batch of potatoes. The simplicity of the single combined dish appealed to us, as it clearly does to many Romans getting an inexpensive casual meal....Read More

And then there was amatriciana

While Tsatsu Nicholas Awuku was teaching us to make bucatini cacio e pepe (see below), Alessandro Sillani, the chef of Ristorante-Caffe di Rienzo (Piazza del Pantheon 8/9, 06-686-9097,, demonstrated the equally popular and almost as simple sauce for bucatini all'amatriciana. Tradition holds that this sugo (sauce) originated in Amatrice, a town in the mountains of Lazio on the border with Abruzzo. Many families from the region settled in Rome, adding this dish to the capital's own cuisine. Sillani heated olive oil in a large frying pan, sautéed sliced onion until it was soft, and then added a thick pinch of hot pepper flakes and a handful of diced guanciale -- cured pork cheek that is similar to pancetta but typically leaner. He kept cooking...Read More