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Old 11-14-2006, 11:22 AM   #21
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Well, one could write a book about a local specialty around Rome, let alone Italy...

A few example of delicacies particular to Rome.

Spaghetti alla carbonara
Bucattini all'Amatriciana
Spaghetti a Cacio e pepe
Artichokes alla Giudia
Stuffed tomatoes with rice and parsley, with roasted potatoes
Cipolline agrodolce (bunch of mini-onions cooked in "sweet & sour" style)
Castagnaccio (typical sweet treat made with chestnut flour and pine nuts)
Whipped cream piled on ice cream...

and the list goes on...

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Old 11-14-2006, 12:05 PM   #22
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urmaniac - do you have a recipe for Castagnaccio? Sounds so different and yet so tasty!

boufa, thanks so much for the recipe....and for starting this wonderful thread~!

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Old 11-14-2006, 12:09 PM   #23
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You are most welcome jkath! Glad to be of help.
The proof of the pudding is in the eating!
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Old 11-14-2006, 12:25 PM   #24
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We all down here have a penchant for pulled bbq, ribs, coleslaw, shrimp& grits, fried catfish/hushpuppies, pecan pie, chess pie and peppered sausage gravy over biscuits/waffles.
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Old 11-14-2006, 12:32 PM   #25
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Originally Posted by jkath
urmaniac - do you have a recipe for Castagnaccio? Sounds so different and yet so tasty!
Here ya go!!


250g (about 8,5 oz) chestnut flour
about 400 ml (about 14oz, or little less than half pint) whole milk, lukewarm (or half milk half water)
2 pinches of salt
50g(about 2oz) raisins or sultanas, soaked for about half an hour in water diluted rumr
50g(about 2oz) pine nuts
20g(about 2tbsp) chopped walnuts
1tbsp sugar
splash of fresh rosemary sprig
2tbsp. evoo
grated orange peel of a 1/2 orange + or -
Pre-heat your oven to 180°C(350°F). Sift the flour into a bowl, add enough water to form a slightly thin smooth batter, sort of like crepe batter, (try to leave no lumps). Add the salt and sugar and mix. Pour in an greased (with olive oil) 25-30 cm wide cake or pie form, depending on how thin you want your castagniaccio (they are traditionally about a size of medium thick pizza). Sprinkle raisins, pine nuts, walnuts and orange peel on top. Bake in the oven for about 35 minutes. Remove from the oven, let cool and cut into wedges. Very nice accompanied by some fresh ricotta (preferably of sheep milk)!!
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Old 11-14-2006, 02:09 PM   #26
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Originally Posted by BlueCat
Italian beef sandwiches seem to be a popular regional food here in the Chicago area. They're delicious. It's slow cooked beef in a broth with Italian spices, served with hot or mild peppers on a crusty French type of bread, sliced lengthwise. I like mine with sweet onion and hot peppers.

Growing up in the Chicago area, I can certainly attest to the popularity of Italian Beef sandwiches, though I didn't realize that is was more popular in Chicago than in other areas. If you're ever in the city and want a quick and tasty Italian Beef sandwich checkl out Portillo's. If I remember correctly it's very close to Michigan Ave.

I have to say that if Chicago has a signature dish though, it has to be the deep dish pizza. So many great places to get a deep dish in Chicago and the surrounding areas. That's definitely one of the things I miss most about Chicago.
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Old 11-14-2006, 02:17 PM   #27
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What can I say, in Chesapeake Bay country it's steamed Blue Crab with white corn and a beer
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Old 11-14-2006, 03:21 PM   #28
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Originally Posted by thumpershere2
Wild rice hotdish, anything made with venison, meat and potatoes.
not walleye????
Wine is the food that completes the meal.
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Old 11-14-2006, 05:33 PM   #29
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If I had to put together a "typical" Caracas meal, I'd go for:
  1. Mondongo. Tripe soup, basically, heavily seasoned with coriander leaf; or perhaps a "Crema de Auyama" basically a creamy pumpkin soup.
  2. Pabellón Criollo. Pulled skirt of beef, seasoned with a sofrito of onion,garlic, bell pepper and ají dulce - sweet chili pepper.Served with fried plantains, black beans and white rice. You might ask for an arepa on the side - our very own version of corn bread. You might want to accompany your Pabellón with a salad, in which case I'd recommend
  3. Ensalada Redonda. Literally, Round Salad - I've never seen this anywhere before. The salad is built up with a base of cooked beetroot, sliced into large rounds: first layer. Then cooked carrots - sliced into rounds: second layer. Avocado, sliced into rounds: third layer. Onion, sliced into rounds: fourth layer. Tomatoes, sliced into rounds, of course: fifth layer. Palm hearts, sliced into rounds: sixth layer. You could go on and on - concentric circles drizzled with oil and vinegar.
  4. Torta Tres Leches. Three different kinds of milk, made into a cake/sweet/pud. Or if you're too full, just ask for a plate of Dulce de Lechosa; green paw-paw fruit cooked for an eternity in raw cane sugar.
However, if I were at a typical cocktail party in the city, there would be myriads of cocktail snacks to enjoy. No self-respecting Venezuelan host would dream of throwing a party without:
  • Tequeños. White cheese wrapped in a spiral pastry shell and deep-fried.
  • Maracuchitas. White cheese wrapped in a strip of fresh plantain.
  • Pollito con Tocineta. Chicken bites (usually breast meat) wrapped in a bacon slice and gently fried.
  • Lomito. Beef tenderloin cubes, cooked very rare, and served with Guasacaca - a mildly spiced sauce of avocado, onion, garlic, pepper, coriander leaf and vinegar.
  • Cachapitas. Small corn pancakes served with fresh white cheese.
  • Canapés de Pavo. Turkey breast strips with cranberry jelly, served on a thin square of bread ( Now I wonder where THAT one came from???)
  • Huevos de Codorníz. Quail eggs, served with Salsa Rosada ( a pink sauce made with, yes, you guessed: Tomato ketchup and mayonnaise!)
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Old 11-14-2006, 06:04 PM   #30
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That's pretty much the sauce we call Marie Rose over here - which is commonly served at Beefeaters and pub grub places, poured over prawn cocktail!

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