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A view of Rome from the cupola of St Peter’s |
Culinary roads lead to Rome
Inspired by her cousin’s passion for all things Italian, Clare Latimer explores the style and flavours of the Mediterranean
MY cousin Charles Cavendish has tapped the toes of 90 and as long as he feels needed he is happy to go on living.
This week he has been so helpful to me and has given me these two interesting recipes. They are fun for all of us as they are not my usual style of recipe and therefore it makes a nice change.
Charles has such a love of Italy that he is often heard speaking Italian to the locals near Taunton, where he lives, even though they haven’t got a clue what he is saying. That doesn’t put him off. He has taught me so much through his amazing knowledge of history, opera and of course cooking – long may it last.
He is off to Rome next month so watch out for a new collection of recipes as he is now unstoppable!
Stracciatella soup (Roman egg drop soup)
I was not sure about the sound of this soup and even the first mouthful left me uncertain. But once I got going I found it comforting, soothing and quite delicious. It’s very easy to make and can be rustled up at the last moment. Well worth giving it a try and let me know what you think!
Ingredients
Serves 4
40 fl oz chicken stock
3 large eggs
3 tablespoons fine semolina
3 tbsp freshly grated Parmesan cheese
1 tbsp finely chopped fresh parsley
A good scratch of fresh nutmeg
Salt and freshly ground black pepper.Method
Pour some of cool stock into a largish bowl (about 5 fl oz).
Heat the remaining stock in a large saucepan until it is at boiling point, and then remove from the heat.
Meanwhile, add the eggs, semolina, cheese, parsley, nutmeg and seasoning to the cool stock and whisk until blended well.
Whisk the egg mixture into the hot stock stirring continuously.
Put back over a low heat and cook, whisking constantly for about two to three minutes. Do not let it boil as it may curdle.
Check the seasoning and then serve in bowls topped with a little more grated nutmeg.
Abbacchio alla Romana (shoulder of lamb with rosemary and anchovies)
This would be fine now but especially good around Easter time when the new season lamb is about.
I have chosen shoulder as it is cheaper than leg and I think it has better flavour.Ingredients
Serves 4
1kg shoulder of lamb, cut up into 5cm pieces
1 desp flour
3 tbsp olive oil
4 large garlic cloves, peeled and crushed
3 sprigs fresh rosemary
2 sprigs fresh sage
Salt and freshly ground black pepper
7 fl oz dry white wine
5 anchovy fillets, chopped small
5 fl oz white wine vinegar.
Method
Put the pieces of lamb into a clean plastic bag with the flour and shake well to coat the meat.
Heat the oil in a large heavy-based roasting tin and add the meat along with the garlic.
Fry on high for a few minutes to brown the meat.
Take the leaves off the stalks of the rosemary and sage and sprinkle over the lamb along with the salt and pepper.
Cook for 10 minutes then add the wine.
When the wine has evaporated lower the heat, half cover the pan with the lid and continue cooking for about 30 minutes, stirring from time to time.
In the meantime, place the anchovies and vinegar in a bowl and when the lamb is tender pour the vinegar mixture over the top and cook for further five minutes to infuse flavours. |
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