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Carbonara, from the traditional Roman recipe to a thousand trendy versions - Lifestyle

2022-04-06T16:44:25.922Z


(HANDLE) Carbonara : the typical pasta of Roman cuisine made by quickly mixing spaghetti al dente with a sort of salty zabaglione made with strictly raw beaten egg yolks only with pecorino and pepper and adding on top, when putting it on the plate, crispy cubes and piping hot smoked and sweet bacon. This ancient and historical recipe of the popular gastronomic culture of Rome - which is celebrated with Car


Carbonara

: the typical pasta of Roman cuisine made by quickly mixing spaghetti al dente with a sort of salty zabaglione made with strictly raw beaten egg yolks only with pecorino and pepper and adding on top, when putting it on the plate, crispy cubes and piping hot smoked and sweet bacon.

This ancient and historical recipe of the popular gastronomic culture of Rome - which is celebrated with

Carbonara Day

on April 6 - has over the years become one of the most popular dishes in the world and consequently one of the most revisited by chefs, experimenters, imitators.

One, one hundred, one thousand carbonaras, perhaps unbearable to the Orthodox

.


Many versions of a sauce that is now also used for something else.

ANSA.it

Roma caput mundi, Roman and Lazio cuisine at the top - Lifestyle

(HANDLE)



Among the most ordered dishes at home on Just Eat, for example, there are not only spaghetti, rigatoni, tonnarelli, bucatini but also supplì and arancini.

There are also the

carbonara burger

, the calzone, the panzerotto, even chicken and fried potatoes are in fashion "branded" carbonara.

Even the pizza bows before his majesty and makes a new dish out of it, which also applies to

bruschetta

, gnocchi and regional variants such as Sicilian or the one prepared with semolina or wholemeal spaghetti.

The curiosity on the carbonara theme is particularly strong: it is one of those dishes on which the imagination is apparently unleashed, even in restaurants.

TheFork testifies to this phenomenon ("barbaric" purists would say).


But it must be said that by now all these alternative versions are also accepted by the Orthodox, because goodness is everywhere, starting with the c

arbonara di mare

: For those who do not give up fish even in the most traditional recipes, here is the carbonara di mare which proposes fish instead of pancetta to continue with

Carbonara veggie

with seasonal vegetables instead of bacon and the use of Roman artichokes and zucchini or in a version prepared without any animal-derived product.

Among the other vegetable-based variants not to be missed the one with zucchini or the one with asparagus.

Creative carbonara

: with yellow pumpkin, smoked scamorza and saffron, with prawns and pistachios, with truffles.


The sauce also fills the tortelli according to a trend of the moment (as well as the cousin cacio e pepe).

What if carbonara becomes a pizza?

Now it is also spreading like this.


And if we want to educate ourselves on the subject, here are two titles on Amazon that dedicate suggestions and indications of accessories to the carbonara day, such as separatuorli or gadgets such as the I love carbonara sweatshirt: The perfect carbonara.

Origins and evolution of a cult dish by Eleonora Cozzella with a preface by Joe Bastianich and La carbonara non exists.

Investigation of the main dish of Roman cuisine (which perhaps is not Roman) by Alessandro Trocino.

Do you want to try veg carbonara?

Here is

the recipe

for ANSA by chef Serena Bivona of the Milanese bistro of natural cuisine RosebyMary 

Ingredients for 4 people


- Smoked paprika a pinch


- Smoked tofu 250 gr


- Vegetable cream (rice or soy) 150 ml


- 1 small shallot


- Pepper to taste


- Salt to taste


- Extra virgin olive oil to taste


- Turmeric 1 teaspoon low


- Gluten-free spaghetti 210 gr



Procedure


Boil the pasta in abundant salted water for the time indicated on the package.


For the sauce, put the oil and chopped shallot in a pan and brown with a pinch of salt;

add the cubed tofu and sauté everything in the pan.

After 4-5 minutes, add the pepper and another pinch of salt and continue cooking.

After about 4 minutes add the smoked paprika, cook for another couple of minutes, and turn off the heat.


Separately, combine the vegetable cream with a drizzle of oil, a pinch of salt and the turmeric, and mix everything with a fork.

If the cream is particularly thick, add water.


Drain pasta.

Add the tofu preparation and pour in the cream based on vegetable cream.

To taste, add oil and salt.

Source: ansa

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