RECIPES – THE ROMAN FOOD TOUR

We hope you enjoyed the cooking class with The Roman Food Tour.

Below are the recipes to recreate you cooking experience at home.

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PASTA RECIPES

    PASTA DOUGH (serves 2)

• 200gr all-purpose flour

• 2 medium eggs

 1) Put flour in a bowl, make a hole in the centre and break the eggs inside

2) Beat the eggs with a fork and slowly mix in the flour

3) When it comes together, roll into a ball and move it to a flat surface

4) Knead: with the palm press down, stretch forward, fold it and repeat

5) Roll pasta dough with machine at its wider: roll, fold, repeat many times

6) When pasta is smooth, roll it – only once – to the thickness you want

  FETTUCCINE AI 3 POMODORI

  ̄ Dust flour on the pasta sheet, roll it and cut the fettuccine with a knife

 ̄ Cook the fettuccine for 4/5 minutes in salted boiling water

 ̄ In the meantime, prep the sauce: in a pan fry for a couple of minutes some extra

virgin olive oil with finely diced garlic and basil. Add diced San Marzano tomatoes, cherry tomatoes cut in half and at last tomato passata. Add salt and let it boil (for a more intense taste, marinate the cherry tomatoes cut in half with sugar and thyme and cook at 300 °F / 150 °C until crispy)

 ̄ Drain the fettucine and energetically stir them in the pan with the sauce

  RAVIOLI BURRO E SALVIA

  ̄FIRST prep the filling and let it rest in the fridge for one hour: boil and squeeze spinach, mix with cow ricotta cheese, Parmigiano, salt and pepper

 ̄ Make sure to get two thin pasta sheets of the same size

  ̄ With a cookie cutter ‘stamp’ the circle of ravioli on one pasta sheet

 ̄ Put the filling in the center of the circle

 ̄ Use egg as glue to paint the pasta sheet around the filling with a brush  ̄ Put gently the other pasta sheet on top and push air out

 ̄ Seal ravioli and cut with the cookie cutter

 ̄ Cook the ravioli for 4/5 minutes in salted boiling water

 ̄In the meantime, prep the sauce: in a pan melt butter together with fresh sage

leaves and add some milk till creamy

 ̄ Drain the ravioli and gently stir them in the pan with the sauce

 TIRAMISU’ (serves 8)

• 2 cups americano coffee, unsweetened, cold or room temperature

• 16 ladyfingers (savoiardi)

• 500 gr mascarpone cheese

• 8 medium eggs

• 8 tablespoons of sugar

• Unsweetened cocoa powder

 1) Separate yolks and whites in two big bowls

2) Add sugar to the yolks

3) Whip whites until very fluffy, thick and firm

4) Whip yolks until silky and light yellow

5) Slowly add the mascarpone cheese to yolks and stir gently

6) Add whites to yolks, stir slowly with a folding movement bottom to top

Cream is ready! To assemble the tiramisù, in a cup or in a glass layer ingredients this way:

Cream at the bottom ≫ Ladyfingers dipped in coffee ≫Cream on top ≫ Cocoa powder

BUON APPETITO

For any questions email us at contactus@romanfoodtour.com