Answer: Roman-style artichokes with herbs and garlic
The following ingredients are needed: artichokes, garlic, mint, olive oil, lemons and parsley.
This is a simple dish that uses very few, mostly fresh, ingredients. Although this is served as an appetizer, it can also be used as a main dish. It is very important to prepare it using very fresh artichokes.
2. Paglia e fieno alla ghiotta
Answer: Straw and hay pasta with cream ham and mushrooms
To make the dish we will need cooked ham, Parmesan cheese, nutmeg, onion, mushrooms, peas, cream and butter.
To make the fettuccine we will need flour, eggs and spinach. Alternatively we can buy ready made pasta.
This recipe comes from the Lazio area of Rome. It utilises all the fresh ingredients of spring. The dish is also called "Yellow and Green" after the colours of the pasta used.
3. Risotto ai gamberi
Answer: Prawn risotto
To make the dish we will need prawns, garlic, parsley, olive oil, salt, pepper, wine, stock, onion and Arborio rice.
The secret of this recipe is the need to constantly stir it. Make sure that the rice is cooked by adding more liquid when needed. The prawns are added when the dish is served.
4. Timballo di rigatoni
Answer: Baked rigatoni with meatballs
Ingredients: pasta, Parmesan cheese, lemon juice, basil, minced beef, tomatoes, parsley, garlic, olive oil and eggs.
It is very important to make small meatballs. Tubular pasta is used so that the sauce gets in the tubes and that makes the final product juicier.
Timabllo comes from the French word for kettledrum.
5. Gnocchi verdi al sugo di pomodoro e panna
Answer: Spinach and potato gnocchi in tomato-cream sauce
Ingredients: tomatoes, potatoes, spinach, onion, carrot, celery, butter, nutmeg, flour and double cream.
Gnocchi are dumplings that are made a lot lighter with the addition of potato.
You can prepare the sauce and the gnocchi the day before and keep them in the fridge. For better results make sure that the gnocchi are all the same size.
6. Sfogi in saor
Answer: Sole fillets marinated in wine vinegar
We will need: sole fillets, vinegar, rocket, raisins, flour, onion, olive oil, pine nuts and orange juice.
In the days before the widespread use of refrigerators food was preserved using salt, lard, vinegar, etc. The fried fish is best left in the wine vinegar mixture to marinate for a couple of days before it is served.
7. Stufato di manzo al Barbera
Answer: Beef braised in red wine
Ingredients: beef, red wine, celery, thyme, onion, tomato puree, carrot, olive oil and beef stock.
This is a favourite in northern Italy. The dish is rationally cooked on top of the stove. It is served with gnocchi.
This dish can be cooked and kept in the fridge. It is heated before serving.
8. Fegato alla Veneziana
Answer: Sauteed liver and onions
To make this dish we will need: calf's liver, onions, olive oil, butter, potatoes, black pepper and milk.
As the name suggests, this dish originated in Venice. The liver should be sliced very thinly and sauteed very quickly.
Serve liver with mashed potato.
9. Pollo alla diavola
Answer: Devilled chicken
Ingredients: chicken, lemons, red chilies, tomatoes, garlic, parsley, dried breadcrumbs, olive oil and pepper.
The dish takes its name from the fresh chilies that are used. The backbone of the chicken is removed and it is marinated for at least a day before cooking.
10. Pollo alla cacciatora
Answer: Hunter's chicken
For this dish we will need: chicken pieces, olive oil, escarole, rosemary, garlic, stock, white wine, bay leaf, onion and pepper.
"Alla Cacciatora" refers to cooking game birds. We don't have to shoot our chicken though! This is another dish that can be cooked a couple of days before and kept in the fridge. In this case it is heated on top of the stove before serving.
This quiz was reviewed by FunTrivia editor jmorrow before going online.
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