{"id":451,"date":"2009-01-02T21:48:54","date_gmt":"2009-01-02T21:48:54","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=451"},"modified":"2009-01-02T21:48:54","modified_gmt":"2009-01-02T21:48:54","slug":"only-in-italy-la-matriciana","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/01\/02\/only-in-italy-la-matriciana\/","title":{"rendered":"Only in Italy&#8230;&#038; La Matriciana"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/01\/la-matriciana.jpg?ssl=1\" title=\"la-matriciana.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/01\/la-matriciana.thumbnail.jpg?ssl=1\" alt=\"la-matriciana.jpg\" \/><\/a>Only in Italy can we get away with criticizing Italian food..who else in the\u00a0world \u00a0would consider doing that? Italians take for granted the exquisite artisan treats such as Parmigiana-Reggiano\u00a0 cheese, prosciutto, risotto, Chianti and other usual dinner table foods..<br \/>\nI still remember my amazement when my 3 year old and 8 yr old nieces in Italy exclaimed at the dinner table their appreciation for the quality of the parmigiano-reggiano cheese we had been served with dinner.\u00a0 Were they born with this knowledge..where did it come from?\u00a0 While in America a 3 yr old may clain their love for a brand of hotdogs, here in Italy you\u00a0can expect a 3 yr old to be well versed in their choice of authentic parmigiano-reggiano cheese or prosciutto..<br \/>\nBut Italians are also considered food snobs..who can blame them..even Barack Obama has admitted his\u00a0 weakness for a great plate of pasta carbonara&#8230;.and to make the Italians even more snobbish about their food an Italian chef has been invited to cook part of the Inauguration menu!<br \/>\nWhile Americans describe Italian food as being food that\u00a0they have a weakness for and dream about, \u00a0Italians seem to sometimes take it for granted..<br \/>\nWell enough for my early 2009 observations, here is another recipe I have been working on in The Basic Art of Italian Cooking kitchen here in Italy..hope you enjoy.<br \/>\nThis is a recipe from a famous restaurant in Rome I just visited read more about it here<br \/>\n<a href=\"http:\/\/www.trifter.com\/Europe\/Italy\/Dinner-in-Rome-Italy-at-Sora-Lellas-Restaurant.426177\">http:\/\/www.trifter.com\/Europe\/Italy\/Dinner-in-Rome-Italy-at-Sora-Lellas-Restaurant.426177<\/a><br \/>\n<em><strong>La Matriciana<\/strong><\/em><br \/>\nfor 4 people<br \/>\n*1 lb of pasta (spaghetti, bucatini,rigatoni)<\/p>\n<ul>\n<li>\u00bd onion<\/li>\n<li>1 clove of garlic<\/li>\n<li>\u00bc pound bacon (optional), cut into thin strips<\/li>\n<li>3 tblsps of extra virgin olive oil<\/li>\n<li>\u00bd cup of dry white wine with \u00bd tblsp of white wine vinegar<\/li>\n<li>5-6 leaves of fresh basil<\/li>\n<li>\u00bc of a dry, hot ,red pepper<\/li>\n<li>a pinch of black pepper<\/li>\n<li>2 lbs of ripe red plum tomatoes<\/li>\n<li>\u00bc cup of pecorino romano cheese freshly grated<\/li>\n<\/ul>\n<p>Place olive oil in saute pan and warm, place in bacon and chopped onion, hot red pepper, garlic .Saute until onion begins to become golden. Pour in wine and let liquid evaporate. Then add in the tomatoes that have been fileted (seeds removed) and fresh basil leaves.<br \/>\nSaute on medium heat for approx 20 minutes, stirring frequently.<br \/>\nCook the pasta till al dente. Drain and place in sauce, toss and place in half of the grated cheese, toss. Serve each portion with a pinch of black pepper and more grated cheese.<br \/>\nFor more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at <a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com\/<\/a><br \/>\nMangia Bene, Vivi Bene<br \/>\nMaria<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Only in Italy can we get away with criticizing Italian food..who else in the\u00a0world \u00a0would consider doing that? Italians take for granted the exquisite artisan treats such as Parmigiana-Reggiano\u00a0 cheese,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,7,41,50,11,39,1],"tags":[491,492,493,494,9,271,495,496,497,159,498],"class_list":["post-451","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-cucina","category-entertaining","category-facts","category-recipes","category-travel-customs","category-uncategorized","tag-3-yr-old","tag-barack-obama","tag-carbonara","tag-child","tag-food","tag-garlic","tag-hotdogs","tag-inauguration","tag-parmigiana-reggiano","tag-pasta","tag-snobs"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=451"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/451\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}