Ingredients x3 p
600 gr drippery fillet salted codfish
300 gr of flour 00
200 ml of mineral water
500 ml Oil x fry
1) Remove the skin from the salted codfish
2) Remove the infrequent plugs with a tweezers
3) Cut the thread into equal portions of about 10 cm
4) Prepare the batter by mixing the water with the flour
5) Wrap the fillets in the batter
6) Fry the fillets in boiling oil, few times x ten minutes
7) Dry excess tear with absorbent paper
8) Serve hot
9) DO NOT ADD SALT IN PROCESS STAGE OR IN THE LATEST COOK
Roman cuisine, focused on simple, often poor ingredients, is a cuisine that encapsulates ancient flavors of different cultures.
This tradition of simplicity originates in three great gastronomic traditions.
The first line, called the “fifth quarter” (typical of the Testaccio district) was affected by the influence of the nearby slaughterhouse and was characterized by all the parts of the scrap of beef.
The second line of the Roman-guided (typical of the Ghetto) originates in the ancient Jewish community. Jewish merchants and artisans influenced Roman cuisine with oriental traditions enriched with new fragrances and ingredients. To the poor flavors of the offal, added the refined ones of the fried, such as the zucchini stuffed with mozzarella and anchovies, cod fillets and a set of typical recipes (artichokes at Giudia, marinas zucchini).
The third, the “peripheral” neighborhoods, was linked to the land and traditions of the surrounding Castelli farms where, in addition to the lamb called lobster, all the typical vegetables of these broccoli, peas, lettuce, chicory and broad beans were introduced.
Ristorante Benito Ghetto
Ristorante Vecchia Roma Ghetto
Ristorante Primo al Pigneto
Filettaro a Santa Barbara
Largo dei Librari, 88. Tel. 06-6864018- [bws_related_posts]Closed on Sundays
Link youtube Filettaro
Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. “Amazon on me”and ‘his first work of fiction.