Lazio, Italy Region Recipes – Rustico Cooking

Since I am unable to link to the individual recipes (all the recipes are on a single page), I will include the basics here and you get to scroll to find them (these three are toward the bottom of the page):

http://www.rusticocooking.com/lazio.htm

Costolette d’Agnello all’Aglio e Rosmarino: Grilled Baby Lamb Chops with Garlic and Rosemary

  • 16 rib lamb chops, Frenched
  • 4 garlic cloves, minced
  • 1/2 teaspoon cracked black pepper
  • 4 rosemary sprigs, leaves only, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 lemon, cut into wedges

Pollo Arrosto con Arancia ed Uvetta: Roasted Chicken with Oranges and Currants

  • 1 roasting chicken, rinsed and blotted dry (about 4 pounds), cut through the backbone and flattened
  • juice and grated zest of 1 lemon
  • juice and grated zest of 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 4 garlic cloves, minced
  • 1 rosemary sprig
  • 1/4 to 1/2 teaspoon chili flakes
  • 1/4 cup currants
  • 1 and 1/2 teaspoons salt

Peperonata alla Romana: Slow-Cooked Peppers and Onions with Anchovies and Garlic

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 2 anchovy fillets, drained and chopped
  • 1/4 teaspoon chili flakes (optional)
  • 1 red pepper, cut into 1-inch cubes
  • 1 yellow pepper, cut into 1-inch cubes
  • 1 orange pepper, cut into 1-inch cubes
  • 1 purple onion, cut into 1-inch cubes
  • 6 plum tomatoes, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 16 basil leaves, torn
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