Recipes of the Sabina

These recipes are part of a living tradition, not found in books but recovered directly from the people of the area. Women with a lot of patience who helped us open up a window onto this vital part of cultural tradition, in fact it is mostly women who have jealously guarded and kept alive these recipes, passing them on to subsequent generations. The background to this culture is the rural economy which has always characterized this area, with its rituals, symbols and values. Rural life and its rich traditions, tied as they are to the changing of the seasons, to religion, and to work in the fields, is the starting point for the rediscovery of this fascinating world. Our aim is neither to be exhaustive nor definitive, but rather to document and reconstruct part of the cultural history of the area and to give you another perspective from which to admire this splendid region and its people.
	The recipes: La Caponata Artichokes 'alla giudia' Stracciatella Fettuccine Frittelli

	Ciambelle all'anice Nociata Manfricoli Spaghetti alla carbonara Bucatini all'Amatriciana

La Caponata
This was a typical dish prepared during the harvest season and was served to the labourers in the fields. It is prepared in the following way: fry sliced garlic and onions in olive oil and lard and straight away add chicken pieces. Continue frying and add white wine. When the chicken is cooked, add tomato paste (traditionally prepared and bottled during the summer), peppers, chilli and parsley. This dish was traditionally served with home-made bread and wine.

Artichokes "alla giudia"
Preparation: prepare the artichokes by removing the outer leaves, cutting the stalk and the points of the leaves. As you clean them, leave them in a bowl of water with some lemon juice. Drain the artichokesand open up the leaves. Finely chop the sardines, the parsley and the garlic and add the breadcrumbs, salt and pepper. Use this to stuff the artichokes and place them in a dish with the oil and a cup of water, with the stalks pointing downwards. Cover and cook for around half an hour.

Ingredients:
8 artichokes
2 cloves of garlic
1/2 a cup of oil
parsley, breadcrumbs, sardines, 1 lemon, salt and pepper

Stracciatella Preparation: Into a bowl put the eggs, the parmesan, the breadcrumbs and a few drops of lemon and beat with a fork. Pour the mixture into the boiling broth and mix. Cook for about 10 minutes and serve.
	Ingredients: 1 litre of chicken broth 2 eggs breadcrumbs lemon juice salt parmesan cheese

Fettuccine Preparation: On a flat and well floured surface, knead the flour with the eggs until the dough forms a ball. Cover and leave half an hour to rest. Roll out the dough and cut it into strips. Allow to dry a few minutes before cooking for 2 or 3 minutes in abundant boiling water.
	Ingredients: 200 grammes of flour 2 eggs

Frittelli Preparation: Cut the cauliflower into bite sized chunks, salt them and leave for 2 hours. In the meantime prepare a batter with the flour, the eggs, the salt the water and a bit of white wine. Dip the cauliflowers in the batter and deep fry in very hot oil.
	Ingredients: 1 cauliflower 3 eggs 1 kg flour 3/4 cup of water salt, olive oil, white wine

Nociata Preparation: the honey into a saucepan and boil for 5 minutes. Add the chopped walnuts. Pour the mixture onto a marble or other heatproof surface and leave to cool. Form small diamond shapes with the mixture and put each one between two bayleaves.
	Ingredients: walnuts honey bayleaves

Ciambelle all'anice Preparation: leave the aniseeds to soak in the wine overnight. Knead the ingredients until you get a soft dough. Leave it to rise for about 3 hours. Mould the dough into small doughnut shapes and put in the oven.
	Ingredients: 3 Kg flour 1/2 litre oil 50g aniseeds 3 eggs white wine, salt

Manfricoli Preparation: On a flat and well floured surface, knead the ingredients until the dough forms a ball. Cover and leave half an hour to rest. Roll out the dough and cut it into strips. Allow to dry a few minutes before cooking for 2 or 3 minutes in abundant boiling water.
	Ingredients: flour water salt

Bucatini all'amatriciana Preparation: Cut the bacon into cubes and finely chop the onion. Fry with the oil. When the onion is translucent add the chopped tomatoes, salt and pepper and cook for about 40 minutes. Pour over the bucatini and cover with grated pecorino cheese.
	Ingredients: 400 gm. of bucatini 100 gm. of bacon 500 gm. juicy tomatoes 100 gm. pecorino cheese 1 onion oil, salt and pepper

Spaghetti alla carbonara Preparation: Fry the chopped bacon. Into a bowl put the eggs, the cheese and the pepper and beat with a fork. Cook the spaghetti, drain them and pour into the bowl with the egg mixture. Add the bacon, mix and serve straight away.
	Ingredients: 400 gm. of spaghetti 200 gm. of bacon 80 gm. pecorino cheese 2 eggs oil, salt and pepper

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