Pizzarium

This Pizzarium was on our list from the start and we kept putting it off.  One day we finally decided to take a cab to it and low and behold it was at the bottom of the hill to our neighborhood.  Probably a very good thing in one week we ate there 3 times.  So this was on a lot of food blogs and finally we saw an article that Anthony Bourdain had come to town and went here.  Let us just say it was good.  This place has been known to do a foie gras and cherry pizza... we tried 4 each time.  maybe even more the first time.  Bresaola like meat with figs and a sharp parmesan type cheese with a bitter salad green, one with bacala (salt cured fish) and some craziness, one with fresh mozzarella, basil and sweet roasted yellow peppers, a sweet hot sriracha pepper type sauce and a jam of sorts, another one with fish and anchovy oil too many to remember.  But the best and simplest of all was the potato and cheese (picture below).  It was so fantastic I just cant tell you.  The potatoes were smashed Yukon golds with a sweetness and buttery depth covered in a toasted mozzarella oh my goodness.  so good

 just a simple store front with a kitchen in back.  The guys had burns on their arms from the ovens.

 served on a wood board shaped like a painters paddle.

 The potato pizza

Christmas recipes- Polenta with Mascarpone and Truffles / Polenta al Mascarpone e Tartufi -Torte Vigilia Di Natale

I have been researching Christmas in Italy and traditionally no meat is eaten at the Christmas eve meal.  I have found some interesting recipes.  Here are a few

Polenta with Mascarpone and Truffles / Polenta al Mascarpone e Tartufi

You can serve this wonderfully festive dish as a first course, where it will serve 6, or as a side dish or buffet dish. I think your friends and family will go wild for this creamy, rich, almost decadent treat.

• 2 cups vegetable or mushroom stock
  
• 2 cups heavy cream
  
• 1 cup white, fine cornmeal
  
• 4 Tablespoons unsalted butter
  
• Juice of 1 lemon
  
• 1/2 cup of Mascarpone cheese, divided into 2 equal portions
  
• 3 Tablespoons fresh chopped herbs, mixed (your favorites will do fine; I like parsley, with a little fresh tarragon, sage or thyme)
  
• 1/4 cup aged Pecorino Toscano, grated
  
• Coarse salt and freshly ground pepper
  
• 1 medium sized white Tuscan truffle
  
• Tuscan truffle oil

In a large, heavy sauce pan, bring the vegetable or mushroom stock and the cream to a boil. Lower the temperature so that the liquid mixture is simmering, and slowly pour the cornmeal into the pan, whisking continuously. The mixture should be smooth and creamy.

At this point, you can lower the heat yet a little more, and continue to cook and stir for 20 minutes. Then stir in the butter, lemon juice, herbs, grated cheese, and half of the mascarpone. Season with salt and pepper, then transfer to a serving dish. Garnish with small dollops of the rest of the mascarpone, the truffle oil, and liberal shavings of the fresh truffle. Serve immediately.

Torte Vigilia Di Natale

• 1/2 cup water
  
• 1/2 cup sweet white Tuscan wine (or Vin Santo, which is perfect for this)
  
• 1/2 cup sultanas or small raisins
  
• 1/2 cup chopped mixed dried fruits (I like orange peel, figs, and citron mixed together)
  
• 1/2 cup very coarsely chopped hazelnuts
  
• 1/2 cup very coarsely chopped almonds
  
• 1 cup sugar
  
• 1/2 cup butter
  
• 1 egg
  
• 2 teaspoons vanilla
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup sifted flour

Mix the water, wine, dried fruits and nuts in a medium sauce pan and bring to a boil. Reduce the heat and let the mixture simmer for 10 minutes. Remove from heat and cool. When cool, you can strain and save the liquid.

While the fruit and nut mixture is cooling, cream the butter and sugar until light and fluffy. Add the egg, and mix very well. Add the vanilla and mix.

Add the flour, baking powder and salt, which have been sifted together into the butter and egg mixture. Fold in the fruit and nuts, and just a little of the drained liquid, but ONLY if the mixture is too dry.

Pour into a 9 inch square baking pan that has been very well buttered. Bake at 350 degrees F, or 180 C, for 30 minutes.

When cool, remove from pan and sprinkle liberally with powdered sugar.

A little tourism

No idea what this is but as for most of Rome there are picturesque buildings at every turn.  This one lies along the river and is facing the river.

A small Piazza near my language school

simply amazing, this has been preserved and built around and in.  They have a way here to keep the ancient and keep it useful.  A stroll in the night show the city under such a romantic cast.

Again the Pantheon

Night on the river Castello St. Angello.  Just a simple view on my way home the other night.

Ostia Antica

The castello by day

At the very top of a tall hill this was the view over a wall down to a property where the Spanish Embassy is located.  It is high above the city (view to follow)

View.  At noon there was a cannon blast.