This week, Sue is hosting. She wrote: "Choose a recipe that is Roman or Italian to celebrate the month of August and pay tribute to the 1st Roman Emperor, the namesake of August." Here's the line-up...
- Authentic Italian Meatballs by Making Miracles
- Herbed Whole Wheat Piadinas & A Sandwich by Sneha’s Recipe
- Honey Glazed Pork Loin by Amy’s Cooking Adventures
- Lasagna Bolognese by Karen's Kitchen Stories
- Spaghetti Cacio e Pepe by A Day in the Life on the Farm
- Spaghetti Carbonara by Palatable Pastime
- Supplì al Telefono and a Quintessential Roman Pasta by Culinary Adventures with Camilla
My favorites include Pizza Con Patate and Stracciatella alla Romana. I considered sharing recipes for less-than-common vegetables such as cardi (cardoons) or cicoria (it's sort of like a dandelion-endive cross).
But, then, I landed on two of my favorites. We'll start with the quintessential Roman pasta. Jake and I made a video for our #CulinaryCam YouTube channel. Watch me make Pasta Carbonara...
Supplì al Telefono, literally means supplì 'to the phone.' Odd name, perhaps, until you think back to the days when phones had cords. Yes, younguns, phones used to have cords! Inside the supplì are molten bits of mozzarella cheese; when you bite into them and pull away, the melted cheese is long and stringy, resembling a telephone cord. Like this...
Supplì is a great dish to use up leftover risotto. Use whatever risotto you have on-hand.
- 4 to 5 cups leftover risotto, chilled
- 12 ciliegie (fresh mozzarella is traditional and gives you that nice 'string')
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cup panko bread crumbs, or traditional breadcrumbs
- Also needed: baking sheet, parchment paper or silicone mat
- 2 cups passata di pomodoro or tomato sauce
- 1 Tablespoon dried basil
- 2 teaspoons dried oregano
- 3 to 4 cloves, peeled and minced
- freshly ground salt
- freshly ground pepper
Coat the ball with beaten eggs and, finally, roll the ball in the bread crumbs. Place the coated ball onto the prepared baking sheet. Repeat with the remaining risotto until all of the risotto has been used.
Place the passata di pomodoro, basil, oregano, and garlic in a small sauce pan. Bring to a simmer and reduce till slightly thickened. Season to taste with salt and pepper.