It is difficult to specify what is "classic" Italian cuisine.
Dishes vary dramatically from region to region, all of
them "classic" and sublime. From the seafood of Naples
to the the risotto of the plains, and of course the olive oil
of Tivoli, classic Italian cuisine represents the essence
of flavor and the respect for pure ingredients.
Misticanza Romana (salad of bitter greens)
Arugula (or wild "rughetta", native to Lazio), wild chicory, rampion, salad burnet, wood sorrel, borage, wild endive, poppy greens and other bitter greens
Dress the salad with TIBVRTINI Extra Virgin Olive Oil, vinegar, pepper and salt. Peeled large grapes are often added to misticanza. >>>>>>>>>>>>>>>>> Cicoria "Strascinata" (sautéed chicory) - serves 4 1.5 kg (3.3 LB) fresh, wild chicory, 6 Tbs. TIBVRTINI Extra Virgin Olive Oil, 2 cloves garlic, 1 small hot red pepper, salt Clean the chicory carefully without separating the leaves at the base, then boil in plenty of salted water. Crush the garlic and fry in a skillet with the oil and the red pepper, crumbled. Drain the chicory and put it, still dripping, in the skillet. Stir and cook, letting the flavors blend until the water has almost entirely evaporated. Curly endive can be prepared the same way. Add to the skillet 2 chopped anchovy fillets, and if desired, a few spoonfuls of tomato purée. Finish with an additional heavy drizzle of TIBVRTINI Extra Virgin Olive Oil. >>>>>>>>>>>>>>>>> Broccoletti "Strascinati" (sautéed broccoli rape) - serves 4 1.5 kg (3.3 LB) broccoli rape, 2 cloves garlic, 1 small piece hot red pepper, 4 Tbs. TIBVRTINI Extra Virgin Olive Oil, salt Trim the greens, removing the stems, strings and toughest leaves. Parboil for 2 minutes in salted water. In a large skillet fry the garlic, crushed flat, with the oil and the hot red pepper. Drain the greens, chop coarsely and add to the skillet after discarding the garlic and the hot red pepper. Stir and let the flavors blend for a few minutes. If the greens are small and tender, parboiling can be skipped.
