I Heart Rome - Maria Pasquale


I Heart Rome: Recipes & Stories from the Eternal City
by Maria Pasquale is a guided tour with beautiful food and location photography, classic recipes, and stories from the Italian capital. Profiles of food purveyors and chefs told along with quirky stories and glorious pictures, take the reader on an inspiring journey through the Rome that tourists rarely get to see.

In a country justifiably famous for its food, Rome boasts its own fascinating cuisine that is fundamentally tied to its history. Influences from Ancient Rome to more recent events are reflected in the food culture of the city today. The author keeps us in touch with the past while keeping a finger on the pulse on Rome's modern offerings.

Recipes in this title include the classics from Crocchette di patate (potato croquettes), Crostata di marmellata (jam tart), to Pesce in guazzetto (fish stew). Essays on Jewish-Roman cuisine and the Roman ghetto, market guides, with pizza and pasta heavily covered. Besides the recipes, recommendations on where to eat, where to drink and how to experience Rome like an Italian is shared.

Maria is the voice behind the blog Heart Rome which has become the go-to for information on travel  information on Rome, dining and broader travel. I Heart Rome is her first cookbook and is indeed a love letter to this beautiful city.

Amatriciana  by Eleonora Chiari

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Serves 4

  • 150 g (5½ oz) guanciale (cured pork cheek)
  • 1 red chilli
  • 400 g (14 oz) rigatoni, mezze maniche or bucatini pasta
  • 2 tablespoons extra virgin olive oil
  • 350 g (12½ oz) fresh cherry tomatoes, chopped (or tinned chopped tomatoes)
  • 50 g (1¾ oz) Pecorino Romano, grated, plus extra for serving
  • 50 g (1¾ oz) Parmigiano Reggiano, grated, plus extra to serve

Heat a large frying pan. Cut the guanciale into chunky strips about 1 cm (½ inch) thick and add them to the pan with the whole chilli. Fry over medium heat for about 2-3 minutes, or until the guanciale becomes dark and crunchy and the fat has melted. Turn off the heat.

Remove the guanciale using a slotted spoon and drain on paper towel. Discard the chilli, but leave the leftover fat in the frying pan.

Bring a large saucepan of salted water to the boil. Add the pasta and cook for the time indicated on the packet.

Meanwhile, add the olive oil to the leftover guanciale fat, then add the tomatoes. Season with salt and freshly ground black pepper and cook over low heat for 10 minutes.

Once the pasta is al dente, drain and add to the sauce, along with the cooked guanciale. Mix everything together, then turn off the heat and stir the pecorino and parmigiano through.

Serve with an extra sprinkling of cheese.

Authors Note: The tomato-based amatriciana is a Roman favourite, although its origins lie in the Lazio town of Amatrice, hence the name. In Rome, unlike what might be served up outside of Italy, amatriciana is made with pecorino cheese, tomato and guanciale (cured pork cheek). My friend Eleonora is seven generations Roman (in Rome you aren't considered Roman unless your bloodline dates back at least seven generations!), and her amatriciana is to die for, yet she defies tradition by adding some Parmigiano Reggiano and a hint of chilli.

You can stick with her version, or play around with this to make it your own. Serve it with either rigatoni, mezze maniche or bucatini pasta.

The publisher is offering copies of this book two copies of this book to EYB Members in the US and two copies to members in Australia and New Zealand (4 books in total) One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 3rd, 2018.

102 Comments

  • heyjude  on  1/17/2018 at 7:00 PM

    Sea Bass Carpaccio

  • Amdona  on  1/17/2018 at 7:32 PM

    Tiramisu!

  • lauriesk  on  1/17/2018 at 7:32 PM

    Slow-cooked Jewish beef stew

  • EmilyR  on  1/17/2018 at 7:47 PM

    Mozzarella ‘in a carriage’ (Mozzarella in carrozza)

  • lpatterson412  on  1/17/2018 at 8:29 PM

    I would totally try her carbonara first!!!

  • jmay42066  on  1/17/2018 at 9:05 PM

    Slow-cooked Jewish beef stew

  • contest718  on  1/17/2018 at 10:36 PM

    Jam tart (Crostata di marmellata) [Toni Brancatisano]

  • Toomanybooks88  on  1/18/2018 at 12:59 AM

    Ricotta sour cherry tart

  • Angryyew  on  1/18/2018 at 1:48 AM

    Cacio e pepe

  • AnnaZed  on  1/18/2018 at 2:10 AM

    Jewish fried artichokes (Carciofi alla Giudia) [Da Enzo al 29]

  • dvajefink  on  1/18/2018 at 6:27 AM

    Oxtail stew sounds interesting but I’ll say Rice stuffed tomatoes

  • vickster  on  1/18/2018 at 7:55 AM

    Fried Rice Balls

  • laffersk  on  1/18/2018 at 7:56 AM

    Fried meatballs (Polpette di bollito)

  • Sueskitchen  on  1/18/2018 at 8:46 AM

    The sea bass

  • kmn4  on  1/18/2018 at 9:26 AM

    Pan-fried veal with prosciutto and sage (Saltimbocca alla Romana)

  • sarahawker  on  1/18/2018 at 10:19 AM

    Fried rice balls

  • Kerreydp  on  1/18/2018 at 2:49 PM

    I’d try carbonara first.

  • Siegal  on  1/18/2018 at 5:20 PM

    Tiramisu is my fav

  • hirsheys  on  1/18/2018 at 7:01 PM

    Jam tart!

  • mpdeb98  on  1/18/2018 at 7:51 PM

    Ricotta and sour cherry tart

  • dbielick  on  1/19/2018 at 10:25 AM

    Mum’s chicken and egg-drop soup

  • robynsanyal  on  1/19/2018 at 2:50 PM

    Gnocchi with mussels and pecorino

  • milgwimper  on  1/19/2018 at 4:08 PM

    ricotta and sour cherry tart

  • Scotsman61  on  1/20/2018 at 12:04 AM

    Tiramisu!

  • RSW  on  1/20/2018 at 1:59 PM

    Gnocchi with mussels and pecorino

  • FireRunner2379  on  1/20/2018 at 4:04 PM

    I love pizza, so my first choice is the Pizza bianca!

  • DarcyVaughn  on  1/20/2018 at 7:12 PM

    Porchetta

  • annieski  on  1/21/2018 at 6:15 AM

    Ricotta and sour cherry tart!

  • LizyB  on  1/21/2018 at 8:04 AM

    Slow roasted pork

  • hazychase  on  1/21/2018 at 11:03 AM

    roman broccoli

  • v.t  on  1/21/2018 at 12:03 PM

    Fried rice balls (Supplì)

  • sgump  on  1/21/2018 at 1:48 PM

    The ricotta and sour cherry tart (crostata di ricotta e visciole) sounds lovely!

  • LaurenE  on  1/21/2018 at 2:10 PM

    Slow-cooked Jewish beef stew

  • bstewart  on  1/21/2018 at 5:56 PM

    Tiramisu!

  • littleminxgirl  on  1/21/2018 at 7:30 PM

    I'm a sucker for a good tiramisu

  • rchesser  on  1/21/2018 at 9:54 PM

    Oxtail Soup

  • matag  on  1/23/2018 at 6:56 PM

    Rawest wine biscuits

  • matag  on  1/23/2018 at 6:58 PM

    Sweet wine biscuits

  • Dannausc  on  1/24/2018 at 6:17 PM

    Jewish fried artichokes

  • lgroom  on  1/24/2018 at 8:29 PM

    Slow-cooked Jewish beef.

  • Julia  on  1/25/2018 at 10:57 PM

    Jewish fried artichokes.

  • henare  on  1/26/2018 at 12:34 AM

    Pan-fried veal with prosciutto and sage

  • MaryCunningham86  on  1/26/2018 at 4:43 AM

    I am intrigued by the Ugly but good biscuits!

  • luccio  on  1/26/2018 at 5:39 AM

    Brutti ma buoni : (with a name like that...!)

  • fbrunetti  on  1/26/2018 at 9:01 AM

    Grilled lamb cutlets

  • infotrop  on  1/26/2018 at 10:55 AM

    Sweet wine biscuits sound intriguing (as does Ciambelline al vino)

  • CCF4  on  1/26/2018 at 11:10 AM

    Lamb Cutlets

  • sugo  on  1/26/2018 at 9:53 PM

    Roman-style battered salt cod (Filetti di baccalà alla Romana) for me

  • cora429  on  1/27/2018 at 4:41 AM

    La gricia

  • tararr  on  1/27/2018 at 9:38 AM

    Anything with lamb... Lamb cutlets

  • FuzzyBee  on  1/27/2018 at 9:44 AM

    Ricotta and sour cherry tart

  • ravensfan  on  1/27/2018 at 8:52 PM

    Carbonara [Da Enzo al 29]

  • DougPalermo  on  1/27/2018 at 9:19 PM

    I would love to try the fish stew Pesce in guazzetto.

  • Jenamarie  on  1/27/2018 at 9:34 PM

    Rice-stuffed baked tomatoes (Pomodoro col riso)

  • ktpotat  on  1/27/2018 at 10:24 PM

    Roman style artichokes

  • Marcia1206  on  1/27/2018 at 10:57 PM

    Oh my! How to choose ? I love Italian food all ways. I’d like to learn to make gnocchi

  • Bakersdozen  on  1/28/2018 at 12:31 AM

    I want to try the Slow-cooked Jewish beef stew (Stracotto).

  • Clove  on  1/28/2018 at 3:26 AM

    Ugly but good biscuits. Who could resist that title?!

  • naty  on  1/28/2018 at 6:16 AM

    Amatriciana....pork cheeks.....gotta try that

  • lisambb  on  1/28/2018 at 8:09 AM

    Sour cherry tart

  • RickPearson54  on  1/28/2018 at 9:04 AM

    Jam tart

  • artthecat  on  1/28/2018 at 11:42 AM

    Carbonara

  • ljskop  on  1/28/2018 at 1:46 PM

    Crostata di marmellata

  • rachael_mc  on  1/28/2018 at 5:03 PM

    Fried Stuffed Olives!

  • jd5761  on  1/28/2018 at 6:26 PM

    Tiramisu for me :-)

  • obbigttam  on  1/28/2018 at 7:53 PM

    Slow Roasted Pork - Yum!

  • Whyvette  on  1/28/2018 at 7:55 PM

    I'd make the Amatriciana first.

  • sarahshan  on  1/28/2018 at 9:35 PM

    I'd try the carbonara first!

  • sequoia55  on  1/28/2018 at 11:54 PM

    Sour cherry tart

  • kerrin1976  on  1/29/2018 at 12:41 AM

    Fried doughnuts

  • jim.windle  on  1/29/2018 at 9:34 AM

    Puntarelle! Love it!

  • Sfgordon  on  1/30/2018 at 5:37 PM

    Meatballs and Tomato sauce!

  • jezpurr  on  1/30/2018 at 10:43 PM

    Sweet Cream Buns!!!^_^

  • cambridgecook  on  2/1/2018 at 10:58 AM

    Roman style battered salt cod

  • Shelley.b  on  2/1/2018 at 7:40 PM

    Fried rice balls

  • topdawg11  on  2/2/2018 at 8:15 AM

    Fried zucchini flowers.

  • DeepCreekKitchen  on  2/2/2018 at 11:27 AM

    Cacao e pepe

  • nicki.williams  on  2/2/2018 at 2:53 PM

    I’d make Fried, marinated zucchini. Sounds like a delicious way to use all the courgettes that I have in the garden at the moment!

  • Lambsears  on  2/2/2018 at 3:47 PM

    I've eaten Suppli in Trastavere and adored them, so I'd be keen to recreate that experience at home!

  • t.t  on  2/3/2018 at 11:45 PM

    Jewish fried artichokes (Carciofi alla Giudia)

  • laureljean  on  2/5/2018 at 11:28 AM

    Slow-cooked Jewish beef stew (Stracotto)

  • Karla123  on  2/7/2018 at 10:43 AM

    Pasta and chickpeas ...this perfect winter dish would quickly become a favorite of mine.

  • lebarron2001  on  2/9/2018 at 11:36 AM

    Roman broccoli and potato smash

  • soffner  on  2/10/2018 at 9:20 PM

    Gnocchi with mussels and pecorino (Gnocchi cozze e pecorino) [Angelo Preziosi]

  • choppergirl  on  2/11/2018 at 8:46 AM

    Pizza bianca [Antico Forno Roscioli]

  • rahiscock  on  2/15/2018 at 11:46 PM

    Amatricana

  • katehenderson  on  2/16/2018 at 6:14 PM

    Jam tart

  • Arinelle  on  2/17/2018 at 9:26 AM

    I'd try the Crochette di patate!

  • JenJoLa  on  2/17/2018 at 1:36 PM

    Roman-style artichokes (Carciofi alla Romana) [Gina Tringali]

  • orchidlady01  on  2/24/2018 at 2:43 AM

    Pan-fried veal with prosciutto and sage (Saltimbocca alla Romana)

  • PennyG  on  2/25/2018 at 4:46 PM

    Fried mini-mozzarella balls (Mozzarelline fritte)

  • jemans  on  2/27/2018 at 10:29 PM

    fried artichokes - I had them at a restaurant once and they were beyond divine, would love to recreate them!

  • obbigttam  on  2/28/2018 at 1:57 AM

    Zeppole di San Giuseppe [Gina Tringali] - gotta give Joe some love :)

  • skyejaden  on  2/28/2018 at 8:53 AM

    Oh definitely the fried rice balls!!

  • HermionieG  on  2/28/2018 at 2:52 PM

    Chicken with peppers (Pollo con i peperoni) [Angelo Preziosi]

  • GregH  on  2/28/2018 at 7:22 PM

    Roman broccoli and potato smash (Torta di patate e broccoli Romani) [Piero Drago And Jacopo Ricci, Secondo Tradizione]

  • Cryambers  on  3/1/2018 at 10:50 AM

    Pasta and chickpeas (Pasta e ceci)

  • hibeez  on  3/1/2018 at 6:23 PM

    I have a favorite tiramisu recipe, so I'd like to check out another version!

  • thewife1992  on  3/1/2018 at 7:56 PM

    This sounds so delicious! Mascarpone mousse with wild strawberries (Mousse di mascarpone con fragoline di bosco) [Da Enzo Al 29] (page 52)

  • ccav  on  3/1/2018 at 9:16 PM

    Anchovy and endive bake!

  • LobsterloverLisa  on  3/2/2018 at 12:14 PM

    It’s so cold outside today. I need to make Pork sausage and lentils (Cotechino e lenticchie) to warm me up.

  • bamato  on  3/2/2018 at 12:18 PM

    slow-roasted pork. Looks fabulous!

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