We've been twice, including our honeymoon, and while spaghetti alla Carbonara is heaven to me, another of Rome's regional hits resonates as a childhood favorite for its combination of cured pork and spicy tomato sauce. I also love tomato season, and the stores by us are starting to carry local produce. To that end, I also also love pasta, but that's hardly breakfast food around our house.
3 Tbsp chopped bacon or pancetta
1 Tbsp olive oil
1 tsp fresh chile paste or 1/2 tsp red pepper flakes
2 Cups chopped ripe tomato (plum or beefsteak)
dash cider vinegar
1 tsp kosher salt
2 tsp fresh cracked black pepper
3 eggs, cooked to your taste
In a medium saute pan*, heat olive oil and add bacon. Fry until crispy, then add pepper flakes or chile**. Stir in tomato, vinegar, salt and pepper. Allow the tomato to break down into a liquid state, then reduce by half. Serve over eggs and enjoy!
On our first trip to Rome, our favorite restaurant (seen above) offered 'American-style breakfast' one day. In addition to freshly squeezed orange juice, they brought us scrambled eggs that had been puffed and fried crispy in super-hot olive oil, a flavor and texture I have since replicated and love. This dish would be a nice combination of the two, but seems it would work with any style of egg. I'll actually be trying it with over-easy eggs next, as I strongly suspect the egg yolk will be blissful.
Of course, given more time, this could also be nice with the addition of some bell pepper strips, perhaps some grated onion, and some queso anejo, ricotta salata or another dry, crumbly cheese grated over the top. Throw in some tortillas instead of
(Speaking of another post, I really hope to get back to posting some recipes on a regular basis. If nothing else, it keeps me creative in the kitchen.)
* I bought myself a $5 wok at Ikea a few weeks ago. Much like children will spend all of their time with the newest toy in the box, I've spent more time cooking in this pan than any others we own and it rocks, especially for reducing sauces. I have a taco recipe that I'm itching to share once I get the measurements figured out.
** Because it feels like a shortcut, I feel guilty when I get sucked in by the squeeze tubes of prepared herbs at the grocery store. In particular, I like the hot chiles and the lemongrass, since they're otherwise ingredients I wouldn't have on hand. (Have you ever tried buying one serrano pepper? It barely registers on the scale!) Plus, it means if I accidentally rub my eye after adding chiles to a dish, I won't immediately and for hours on end regret my unconscious decision to do so.