Tonnarelli with cacio fiore e artichokes
Chef Fabio Boschero
Rome Cavalieri – A Waldorf Astoria Hotel – Ristorante l’Uliveto
for 4 people
400 gr Tonnarelli
120 gr Cacio Fiore
60 ml white wine
20 gr roman mint
Salt and Black Pepper.
1. The ingredients.
2. Clean the artichokes and put them in a container with water and lemon.
3. Cut the artichokes into thin wedges and sauté them in a pan with a clove of garlic, deglaze with white wine and season with salt and pepper.
4. Take an artichoke and cut it into very thin slices
5. Fry the cut artichoke in oil at 140 ° until crisp.
6. Blend the artichokes previously stir-fried with a blender to create a sauce.
7.In a large pot, boil the salted water, throw in the tonnarelli and drain them lightly al dente and stir in the artichoke sauce.
8. Finally, add the cacio fiore and the Roman mint cut into julienne strips, stir in a few seconds.
9. Serve and decorate with crispy fried artichoke flakes and the grated cheese with a micro plane.
Bio of the Chef
Fabio Boschero has been the Rome Cavalieri executive chef since 2016, when he returned to Italy after numerous experiences abroad. From the first moment, he was able to give the menus a clear and precise approach: Mediterranean cuisine with international influences, the result of his being Italian and at the same time a profound connoisseur of international culinary culture. His cuisine has a very personal style, in which alongside the typically Italian products, exotic ingredients, vegan and gluten free foods appear. On the one hand, therefore, we find the excellent raw materials of the territory, with a careful search for small quality artisan productions, paying particular attention to the producers of Lazio, Tuscany and Umbria; on the other hand, unusual ingredients that blend perfectly with Mediterranean aromas, giving them that touch of color and flavor that makes each course unique. A seasonal menu, attentive to the rotation of raw materials and a philosophy that puts the healthiness of food in the foreground. Modern cooking techniques, such as low temperature cooking, but above all a great interaction between chefs and guests. Many of the activities move into the dining room, under the eyes of the diners who can taste the delicacies of the menu with their eyes, rather than their palate. Particular attention is paid to sustainability: not only the general virtuous techniques that have earned the hotel the Green Key certification, the international environmental quality mark promoted by the Foundation for Environmental Education (FEE), recognized by UNESCO as a leader world in the field of environmental education and sustainable development – but also attention to the selection of raw materials, with choices aimed at the traceability of products and the containment of waste, especially ingredients of animal origin. His tasty, beautiful, colorful, healthy cuisine is always very attentive to the new needs of a public increasingly sensitive to the aesthetics of food, health, the environment and the modern taste of what it eats. Italian and cosmopolitan, Fabio Boschero has a long experience in catering to his credit, having been responsible for “excellent” kitchens not only in Italy but also in Brazil, the United States, the Caribbean and South America, where he was able to compete with the wishes of the most demanding international clientele.
Typical products of Excellence
Broccoletto di Anguillara
The Broccoletto of Anguillara plant has a central stem from which branch off large leaves irregularly lobed and toothed of a dark green color. At the base of each leaf develops the flowering stem that, once grown, is collected by cutting the stem at 8-10cm from the ground. The flavor is sweet with a hint of cauliflower.
Anguillara Sabazia (RM), Ladispoli (RM)
Lattarino del Lago di Bracciano
The Lattarino, belonging to the Atherinidae family, Atherina species boyeri-risso (1812), is a small fish, at most it reaches 5-10 cm in adulthood, it has a silvery-white color. The lattarino lives in shoals, even numerous, in the fresh waters of the lake and nourishes itself of planktonic invertebrates. Fishing for lattarino in Lake Bracciano takes place from the month of May, and lasts for the whole year, excluding from August to September because it coincides with the reproduction period.
Anguillara Sabazia (RM), Bracciano (RM)
Cacio fiore della campagna romana
Raw sheep’s milk, vegetable rennet, obtained from the artichoke flower or wild thistle collected in the summer period, two ruptures of the curd, of which the first into squares and the second made after 20 minutes of pause, chickpea grain, forming in parallelepiped molds, dry salted and matured for 30-60 days on wooden boards. The cacio fiore has a typical brick shape, with convex sides of 5cm.; the rind is wrinkled and yellowish; the paste is soft and creamy, with small holes, the scent is determined with artichoke hints and field vegetables; the taste is intense, not salty and slightly bitter.
Anguillara Sabazia (RM), Roma (RM), Capena, Guidonia Montecelio (RM), Trevignano Romano (RM)
PAT e Presidio Slow Food
The Roman Hazelnut designates the fruits of the Corylus Avellana species of varieties “Tonda Gentile Romana”, “Nocchione”, “Tonda di Giffoni” and their selections. The Tonda Gentile Romana has a sub- spheroidal with slightly pointed apex, not uniform in size, hazelnut color, of low brightness, with diffuse tomentosity at the apex and numerous evident streaks; medium-small seed, of variable shape sub-spheroidal, mostly covered with fibers, with corrugated surface and more or less evident grooves; compact and crunchy texture; flavour and very fine and persistent aroma. Nocchione has hazelnut in shell spheroidal, sub-ellipsoidal, medium-sized; shell thick, light hazelnut color, streaked, not very pubescent; medium seed small with fibers present in extent.
Bracciano (RM), Canale Monterano (RM), Manziana (RM), Trevignano Romano (RM), Barbarano Romano (VT), Bassano Romano (VT), Bassano in Teverina (VT), Blera (VT), Bomarzo (VT), Calcata (VT), Castel Sant’Elia (VT), Civita Castellana (VT), Corchiano (VT), Faleria (VT), Gallese (VT), Monterosi (VT), Nepi (VT), Oriolo Romano (VT), Orte (VT), Villa San Giovanni in Tuscia (VT), Sutri (VT), Vallerano (VT), Vasanello (VT), Vejano (VT).
Coregone del Lago di Bracciano
Medium-sized lake fish, belonging to the order Salmoniformes, family Salmonidae. It can be fished all year round except for the period from January to February, respecting the reproductive period of the species.
Anguillara Sabazia (RM), Bracciano (RM)
Pane di Canale Monterano
Bread prepared with type 0 and 00 soft wheat flour; slightly alkaline water, supplied by the municipal aqueduct, mother yeast (obtained by adding about 2% of the previous day’s sourdough into the mixture of water and flour).
Canale Monterano (RM)
Quality marks: PAT
Selection of manufacturing companies
Azienda Agricola Sergio Delle Monache
Production of extra virgin olive oil
Category: Fats (butter, margarine, oils)
Main products: Organic extra virgin olive oil, vinegar
Office: Strada Provinciale Norchia,
Category: Natural or processed plant products
Main products: Hazelnuts from Monti Cimini
Office: Stazione Fabrica Di Roma 50 – 01034 Fabrica Di Roma (VT) – Tel. 0761 569005 – email@example.com
Web Site: https://www.fabiotorresrl.com/
L'isola del Formaggio
Category: Dairy products
Main products: Cacio fiore, fresh cheese, seasoned and spicy
Office: Via Settevene Palo, 39 – Bracciano RM- Tel. 06 9987072 – firstname.lastname@example.org
For “litorale Romano” means the stretch of coast that gives Civitavecchia comes up to Nettuno. For to the geographical nature of the area of great interest are the fish products among which we remember the tellina (Slow Food Presidium), whose fishing interests the coastal stretch that gives Passo Scuro comes up to Anzio.
Complesso lacuale di Bracciano e Monti Sabatini
With “Complesso lacuale di Bracciano e Monti Sabatini” it refers to the geographical area that extends around the lake of Bracciano.
he peculiarity of the area is certainly the lake fish. There are two species par excellence associated with Lake Bracciano: coregone and the lattarino.
Castelli Romani e Monti Prenestini
The territory of the Castelli Romani and Monti Prenestini extends south of Rome and is included in the geographical areas identified as the Castelli Romani Park and the mountain community of the Castelli Romani and Monti Prenestini.
In this area there are numerous typical and traditional productions, many of which are certified with a Community or national quality mark.
The territory of the Monti Lepini falling within the province of Rome affects the municipalities that from Artena continue southwards to Carpineto. It boasts numerous known productions that mainly derive from the breeding of the black pig of the Monti Lepini..
The territory of the Valle delle Aniene is attributable to the municipalities belonging to the mountain community of the same name, which extend from the peaks of the Simbruini and Lucretili Mountains to the plains adjacent to the Aniene.
Renowned for the production of legumes, it boasts a consistent number of bean species recognized as typical.
Roma e Valle del Tevere
By ‘Valle del Tevere’ we mean a large area that extends from the border with the Sabina to the south east of Rome where it borders the Valle dell’Aniene and the Castelli Romani and Monti Prenestini. In particular, in the north east of Rome, we find a very large oil production, which can also be found in the province of Rieti.