{"id":2710,"date":"2011-03-15T05:26:01","date_gmt":"2011-03-15T12:26:01","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2710"},"modified":"2011-03-15T05:26:01","modified_gmt":"2011-03-15T12:26:01","slug":"julius-caesar-shakespeare-maccheroni-romana","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2011\/03\/15\/julius-caesar-shakespeare-maccheroni-romana\/","title":{"rendered":"Ricotta Maccheroni Romana | A Meal Fit for an Emperor"},"content":{"rendered":"

\"\"<\/a>
\ncopyright 2011 art of living,PrimaMedia,Inc\/Maria Liberati
\nThe 15th of March was made famous by an event in Ancient Rome, back in 44 AC when Rome lost it\u2019s mighty Emperor that day at the hands of Brutus.\u00a0 But this wasn\u2019t immortalized worldwide\u00a0till 1589, until\u00a0Shakespeare\u00a0 penned the play about Julius Caesar and the now infamous line \u201cBeware the Ides of March\u201d.\u00a0 Under\u00a0Caeasar’s rule, although\u00a0 Emperor and a Dictator, there was a type of grandeur that was never recaptured again in Ancient Rome. Romans of today still remember him by bringing flowers to\u00a0 the Foro Romano.
\nThe Ides of March was based on the Roman Calendar. It was said that on\u00a0 the 15th day of the\u00a0months of March, May, July, October\u00a0 and on the 13th of every other month, there was a full moon and legend has it still today that strange things happen when there is a full moon.\u00a0 Things that stretch our imagination, sometimes good, sometimes bad..the philosophy of the Romans.
\nIn honor of Ancient Rome, although most of these ingredients were not around at that time, this is a typical Roman dish using Ricotta Romana. If you have never tried it you are in for a treat. It is made from the whey of sheep\u2019s milk and is sold in a conical form, the surface has a\u00a0 criss cross , with the lines left from the basket the cheese is put to drain in. It is famous for its\u2019 sweet taste and is often used for traditional pies made for various Holidays.
\nA delicious meal for lunch or dinner..fit for a Roman Emperor.\u00a0A\u00a0 dish of Maccheroni Romana for lunch or dinner with a glass of a dry red wine from Castelli Romana (is\u00a0 deliciously out of the ordinary enough to be served on the Ides of any month)\u00a0and\u00a0 you will appreciate another famous line in Shakespeare\u2019s Julius Caesar
\n\u201cEnjoy the honey heavy dew of slumber\u201d
\nRICOTTA ROMANA<\/strong>\"\"<\/strong><\/a>
\nMaccheroni Romana<\/strong>
\n1 (500 g) lb maccheroni
\n1\/2 lb (250 g) Ricotta Romana
\n1 lb (500 gr) plum tomatoes (fresh or canned)
\na small handful fresh basil leaves (no stems)
\n1 garlic clove
\n1\/3 cup (80 grams) freshly grated parmigiana reggiano cheese
\nsalt and freshly ground pepper to taste
\n3 tblsps extra virgin olive oil
\nWash,pat dry and chop cut basil into thin strips. Cut tomatoes into quarters, place in bowl and squash or mash down with fork.
\nPlace olive oil in saucepan with garlic, saute over medium heat.\u00a0When garlic is just about golden, place in tomatoes. Cook over low heat for 20 minutes,\u00a0\u00a0or until thick, place in basil and salt\u00a0 to taste, remove from heat and cover.
\nIn rapidly boiling ,salted water , place in maccheroni. Cook till al dente, drain.\u00a0Place ricotta in bowl, remove\u00a02 (30 gr)\u00a0tablespoons of cooking water from pasta and place into ricotta, with fork, soften ricotta with water, set aside.
\nDrain pasta, place into tomato sauce and toss. Serve, top with ricotta, freshly grated parmigiana reggiano and freshly grated black pepper.
\nFor more great recipes, get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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