Maccheroni alla ricotta cheese (Maccheroni alla ricotta)
ingredients (4 people)
maccheroni: 400 grams
ricotta: 300 grams
peeled tomatoes: 400 grams
minced basil: 1 spoon
grate parmesan: 60 grams
garlic: 1 slice
olive oil
salt
pepper
preparing
Mince tomatoes, basil, salt and pepper.
Cook it together with oil and garlic for about 20 minutes.
As soon as the dressing is hard enough drain maccheroni and arrange them in quite a deep plate. Mix them up with the dressing and ricotta.
Add hot water and parmesan.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
