959 roman recipes

We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Authentic Italian tiramisu layered with espresso-soaked ladyfingers, whipped mascarpone, and a snowy dust of cocoa and powdered sugar. The Roman classic with no shortcuts.

Spaghetti carbonara with bacon, egg, Parmesan, garlic, and hot pepper flakes tossed together fast while the pasta is screaming hot. No cream needed for this Roman classic.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Pizza bianca is the Roman white pizza topped with olive oil, sea salt, sliced garlic, and fresh rosemary. No tomato, no cheese, just crackly crisp dough.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Fettuccine alla Romana with a luxurious butter, egg yolk, cream, and Parmesan sauce tossed with hot pasta. Five-ingredient Roman pasta classic that's richer and silkier than classic Alfredo.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.