Lazio, pasta mania!

Lazio is in the mid-peninsula region of Italy. It is the second most populated region of Italy falling just behind Lombardy. The region of Lazio can be somewhat unknown by most people because the name of the region is vastly overshadowed by the name of its capital city, Rome, which is also the capital city of Italy and a famous tourist destination south out by those with a peaked interest in historic architecture and art. Lazio is bordered by the neighboring regions of Tuscany, Umbria, and Marche to the north. To the lay the regions of Abruzzo and Molise. The southern border is shared with the region of Campania. To the west, one finds the beautiful coastline of the Tyrrhenian sea. The land is mostly flat with mountainous located in the eastern and southern areas. It is believed that the name Lazio comes from the Latin word “latus” which translates to “wide” in English.

Agriculture, the raising of livestock, and fishing have traditionally fueled the economy of the region. Wine grapes, fruit, vegetables, and olives are cultivated in abundance throughout the region. Lazio cooking often features fresh seasonal produce. Artichokes are widely grown in the region and appear in many of the local dishes and are served in a variety of ways and can be served either cold or hot. Arugula and endive are popular greens often used to make salads. Tomatoes enjoyed by stuffing them with diced tomato, rice, and potato seasoned with garlic and basil, baked, then allowed to cool before serving.

The coastline of Lazio has two large fishing ports that provide the region with substantial amounts of affordable seafood. Baccalà (dried salted cod filets) is braised with pine nuts, raisins, tomato, and onion to make a dish known as Guazetto. Mussels, huge shrimp, and seabass are often served grilled with a simple dressing of olive oil and lemon juice.

Beef and veal are often used in the cuisine of Lazio, and example being Saltimbocca alla Romana. Veal filets wrapped with prosciutto and sage leaves, sautéed in butter then served with a sauce made of butter and white wine. Oxtail is slowly stewed with celery, onion, and tomato to create a rich and mouth-watering stew. The abundance of collagen found in this cut of meat makes the finished stew especially rich and flavorful.

We have already spoken about guanciale, the succulent bacon-like product made for the jowl of a pig often utilized in several celebrated pasta dishes prominent in the cuisine.

Pasta alla Amatriciana, Spaghetti alla Carbonara, and Pasta alla Gricia being some of the most widely known and enjoyed. You have a recipe for Amatriciana in a previous post.

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Pasta alla Gricia Recipe

The exact origin of pasta alla gricia is ambiguous. It is believed that the recipe came from a town called Griciano. Appreciation of the dish traveled throughout the rest of Lazio. Beginning as a meal eaten by shepherds explains its few and simple ingredients.

The most important step to cooking an authentic Roman pasta alla gricia is using the proper ingredients. Besides guanciale and Pecorino Romano cheese, this recipe only needs spaghetti and black pepper.

The thing that makes pasta alla Gricia special is the guanciale. It has a stronger palate than pancetta. It’s also very fatty. Its rendered fat flavors the dish. Guanciale is the preferred ingredient for both amatriciana and carbonara for its intense flavor and richness.

Ingredients

400 g spaghetti (14 oz)

200 g guanciale (7oz)

150 g pecorino grated (5 oz)

salt for pasta

black pepper to taste

1-2 tbsp extra virgin olive oil

Directions

Cut the guanciale into strips. Grate the pecorino

Heat a frying pan or iron skillet and brown the guanciale in the olive oil until crispy and golden.

Start a pot of water to boil for the pasta. When it starts to boil add salt and return to a boil.

Cook the pasta al dente. I suggest one to two minutes less than the cooking instructions stated on the package. When the pasta is almost cooked, take a little pasta water and add it a little at a time to the guanciale stirring constantly over low heat. This starchy water combines with the fat to form the sauce for the pasta. If you miss this step the sauce will not come together properly.

When draining the pasta, reserve some of the pasta water. When the pasta has reached an al dente state, drain and add it to the pan with the guanciale mixing well. Continue to cook for just about a minute over medium-low heat.

Remove from the heat, add half the grated Pecorino cheese, ground black pepper. Toss well and serve immediately with a garnish of the grated Pecorino Romano cheese.

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Let’s talk about cheese now. Pecorino Romano is often used in the cuisine of Lazio to finish pasta dishes and make incredible sauces, but other cheeses are equally if not more important. Ricotta Romana is made from grass-fed sheep and when fresh should be eaten within a few days of the production. I can also be salted and preserved for use later and is deliciously grated over pasta as the crowning glory of the plate. Mozzarella di

Bufala, creamy and rich often seen as a delightful addition to a Caprese salad makes the perfect light summer lunch or dinner. After all, who wants to be standing over a hot stove when it is already super-hot outside.

It is time for dessert. Lazio is famous for Gelato, a dense sweet ice cream enjoyed all over Italy and much of the rest of the world. You may wonder what makes Gelato different than ice creams. It is not just the ingredients that separate the two, it is also the way they are made. Ice cream and gelato are both churned to create that creamy consistency. It is the speed at which they are churned determining the amount of air incorporated into the mix that makes the difference. Gelato is churned at a slower speed than ice cream creating a denser consistency with less air incorporated into the finished product. Gelato contains about 25 to 30 percent air. Ice cream can contain as much as 50 percent air.

Once made, they are stored at chilly temperatures to maintain consistency. Ice cream is served at a temperature of around zero degrees Fahrenheit. Gelato is stored and served at a warmer temperature of fifteen degrees Fahrenheit. Gelato is not completely frozen creating a texture that is softer and smoother than ice cream. Since gelato has less fat and is stored and served at a higher temperature than ice cream, the flavors come through with more intensity than ice cream. I suggest when buying gelato in the supermarket that you allow it to rest a bit before diving in. The difference it makes in the texture and flavor is well worth the wait.

I do apologize that I missed last week. I was very busy at the hotel and just didn’t have the time to write last week. I hope you enjoyed today’s post. I will see you next time around. Please share this post with anyone you feel might enjoy it.

Thank you so much for joining me!

Until then, alla prossima!

Buon cibo e buon appetito a tutti!!

Chef John