A new course for an incomplete menu

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NEXT SUPPERCLUB ON 24/08

Today i thought it was probably time to present a new course for our uncomplete menu on 24/08, it’s not just eating and drinking is it? 😛

What did i learn from these 3 days? i started thinking and this morning i realised i had to come out with something which is at the same time: satisfying for the belly, modern but reminiscent of Rome flavours and traditional produces. So i went out and browsed at the search of something really local to bring home. In these days i’m in Anzio, a seaside locality famous for its hospitality and history (here it is where the American navy landed during WWII to rescue Rome and the surrounding areas from the German invasion).

Your lovely local fruit and veg


You step in and it is a completely different world from England. Fruits and vegetables are the size they should be, different from each other: your local fruit and veg is a mix of different aromas and everybody is touching this and that to check whether is really fresh or reasonably fresh. We’re miles away. Courgettes are something huge in and around Rome. We have a typical variety, quite small and thin with a more decise flavour, with beautiful courgette flowers that don’t go thrown away but we use stuffed with mozzarella and anchovy and eventually deep-fried. I got some of these and some other local veggies: red peppers, carrots, celery, basil. I will do a Roman style caponata using courgette instead of aubergine.

Queing up for meat and cheese

I almost forgot how challenging is going to the local Salumeria or Alimentari (local meat and cheese shop quite popular in small towns). Everybody is waiting for his/her turn but not patiently at all. Everybody is loud and the new people coming in, ask questions like: “Do we need to wait any longer?” or “Who is the last queing up for fresh bread” and the like. It’s a real fight. Forget your turn, you must be quick as a ninja and get what you need before the lovely old lady next to you jumps the queue and gets your prosciutto!

I bought some Coppa di Testa, quite traditonal. We are speaking about pork head, cut, minced and chopped, mixed together with spices and eventually put into bowels and boiled. It sounds disgusting but it tastes delicious: tender, melting in the mouth, flavoursome….oh my God! I’ll add up the Coppa di Testa to the Roman Caponata to make it even more Roman. I also got some Pecorino Roman Buccia Nera (black rind) to create a Pecorino cream to garnish my Caponata.

Wine? Yes, please!

In Anzio there is one of the most famous wine merchants of the region, Enoteca del Gatto, showcasing hundreds of bottles from all over Europe and rare delicacies. Luckely enough it is just five mins from where i’m staying 😀 I love short distances hahah

The final result

Ladies and Gents we have a new course on the menu. Since eggs are quite popular in the Roman diet, i thought to combine them to the fatness of the Coppa to achieve a great Roman food celebration.

So we now have:

Caponatina di Zucchine Romane e Coppa – Roman Courgette Caponata with Pecorino Romano dressing, Coppa di Testa and poached egg on top

this will be one of our starters on 24/08 but in the size portion i gave to my parents (my guinea pigs in these days?:P) it could even be a lovely fullfilling brunch dish.

caponatina romana

If tonight i’ll pay my visit to “Alceste”, one the most interesting and popular restaurants of the Roman coastline, tomorrow i’ll go and visit these guys…i guess it’d be another fight 🙂 Stay tuned!

If you wanna book our next event and try my new caponata twist click the obvious link below.

backdoorkitchen47@gmail.com

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