Difficulty: low Preparation: 10 minutes Cooking: 20 minutes Ingredients (4 servings) 350 g bucatini 150 g guanciale 400 g peeled tomatoes 50 g grated Pecorino Romano 1 glass dry white wine Salt to taste Black pepper to taste Rome PGI Primoli Oil Preparation In a pan, heat a drizzle of
Difficulty: low Preparation: 15 minutes Cooking time: 35 minutes Ingredients (4 servings) 4 Roman artichokes 2 garlic cloves Roman mint to taste Parsley to taste Salt and pepper to taste Water as needed Olio di Roma PGI Primoli Preparation Clean the artichokes by removing the outer leaves and gently opening
Difficulty: medium Preparation: 10 minutes Cooking time: 40 minutes Ingredients (4 servings) 1 kg lamb, cut into pieces 2 garlic cloves 4 sage leaves 1 sprig of rosemary ½ glass of white wine Salt and pepper to taste Olio di Roma PGI Primoli Preparation Brown the lamb in a casserole
Difficulty: medium Preparation: 15 minutes Cooking: 25 minutes Ingredients (4 servings) 600 g salt cod (already desalted and softened in water) 400 g peeled tomatoes 1 small onion 1 celery stalk Black olives to taste 1 tablespoon desalted capers Parsley to taste Black pepper to taste Rome PGI Primoli Oil
Difficulty: low Preparation: 10 minutes Cooking: 20 minutes Ingredients (4 servings) 350 g bucatini 150 g guanciale 400 g peeled tomatoes 50 g grated Pecorino Romano 1 glass dry white wine Salt to taste Black pepper to taste Rome PGI Primoli Oil Preparation In a pan, heat a drizzle of
Difficulty: low Preparation: 15 minutes Cooking time: 35 minutes Ingredients (4 servings) 4 Roman artichokes 2 garlic cloves Roman mint to taste Parsley to taste Salt and pepper to taste Water as needed Olio di Roma PGI Primoli Preparation Clean the artichokes by removing the outer leaves and gently opening
Difficulty: medium Preparation: 10 minutes Cooking time: 40 minutes Ingredients (4 servings) 1 kg lamb, cut into pieces 2 garlic cloves 4 sage leaves 1 sprig of rosemary ½ glass of white wine Salt and pepper to taste Olio di Roma PGI Primoli Preparation Brown the lamb in a casserole
Difficulty: medium Preparation: 15 minutes Cooking: 25 minutes Ingredients (4 servings) 600 g salt cod (already desalted and softened in water) 400 g peeled tomatoes 1 small onion 1 celery stalk Black olives to taste 1 tablespoon desalted capers Parsley to taste Black pepper to taste Rome PGI Primoli Oil
