Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!
Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose the most traditional way to cook the dandelion. The chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
The Paccheri are a kind of macaroni typical of Naples: If you’ve never tried them, I recommend you do it as soon as possible! The large size and thickness of this pasta call a rich and intense sauce: to prepare this, today I bring you a ride from Naples to Rome, relishing my Paccheri with ingredients that wink to the Italian capital city. The Paccheri are a delight for those who love the taste of pasta, which is very persistent in every bite. To counter the “bullying” of the Paccheri, I suggest you a tasty “big shots” dressing with fresh pork belly, artichokes and pecorino romano cheese.