August 1, 2014

Rome. October, 2011

What is that thing? Hey, a little respect, please. This happens to be one of the glories of Roman Jewish cooking, a single carciofo alla giudea. A star in every sense. Take an artichoke, flatten it out by pressing it against a hard surface, then deep fry it and serve it without garnish (a little salt, perhaps, a little parsley) to a happy, happy diner. I had my first in Rome in the early 1980s. And this one is being served to Jay on his first trip to Rome, too, on the patio at Ba’ Ghetto in Rome’s, you guessed it, Jewish ghetto. 

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