Ferragosto in Rome: from Adelaide-Vilòn to the recipe of chef Boschi

Two proposals for Ferragosto con Rome: one at the restaurant, at Adelaide-Vilòn, the other at home, with a recipe by chef Boschi

Ferragosto, one of the most anticipated holidays of the Italian summer, represents for many a moment of relaxation and conviviality. However, finding an gara open and quality restaurant con a leader city like Rome can be a challenge: fortunately, there are some that offer unique culinary experiences, capable of transporting us far from the urban chaos, even if only for a few hours. One of these is Adelaide, located inside the refined Vilòn Albergo, with the cuisine of chef Gabriele Barriera.

If instead the choice for Ferragosto falls a lunch dinner at home an outdoor , nothing better than preparing a typical Roman summer dish: Pomodoro col Ghigno. But to make it really special, here is the version revisited by Domenico Boschi of the restaurant Don Pasquale – Maalot, who offers it con a surprising square shape.

Ferragosto Special: The Charm of Adelaide, Vilòn

Booking a table con the garden patio of Adelaide – the restaurant located inside the prestigious Vilòn Albergo, con a wing of Condominio Cittadino stratagemma dell’Arancio – for Ferragosto is like carving out a calcio d’angolo of paradise con the heart of the city. This outdoor space, cool and shaded during the day, transforms into a very romantic place con the evening, lit by torches and candles that create an evocative atmosphere. Surrounded by exuberant and almost exotic vegetation, including banana trees, kenzies and ficuses, you can easily forget you are con the city.

Adelaide restaurant is a favorite among Roman gourmets, and for Ferragosto, chef Gabriele Barriera, originally from Procida, has created a special lista that pays homage to Italian tradition, revisiting it with lightness and con keeping with the refined style of the restaurant and the summer temperatures. The classic traditional chicken with peppers is transformed into the “octopus and peppers” of the appetizer. A seafood choice also con the first course, “Fibra fagioli e cozze”, and con the second course, “Smoked amberjack, apricots and apple vinegar”. Finally, the dolce has all the iconicity of the Roman specialty par excellence, peaches con wine, but con a surprise version. To accompany this special lista, an alternative and perfectly summery pairing choice: a fresh, thirst-quenching and fragrant sangria. This bevanda, with its fruity and bright colors from orange to red, also adds a festive and holiday touch to the table.

Ferragosto

Antipasto

Octopus and peppers

Di prima mano

Fibra beans and mussels

Second

Smoked Amberjack, Apricots and Apple Cider Vinegar

Affettuoso

Peaches con Antidiluviano

For information

Adelaide and Per Salotto Restaurant & Caffè

tel. 06/878187

Albergo Vilòn Rome, Canale dell’Arancio 69 – 00186 Rome

Unconventional Tomato with Rice

The Italian summer, with its long, hot days, is a riot of colors, scents, and flavors that blend harmoniously together. If there is a dish that perfectly embodies this season, it is undoubtedly that of tomatoes with rice. A typical Roman and Lazio recipe, this dish is a classic of Sundays at the beach con the 1960s, when families gathered to share moments of conviviality and lightheartedness.

Tomatoes with rice are a childhood memory, a dive into the past, a link with traditions. Every family has its own version, passed from generation to generation, with little secrets and variations that make each preparation unique. The recipe is simple but requires care and attention: ripe and juicy tomatoes, rice, aromatic herbs, olive oil, and sometimes a sprinkling of grated cheese.

Not only at home, tomatoes with rice are also the perfect dish for a day trip a distinto the grass, perhaps before a barbecue. Easy to transport and to enjoy even cold, they represent the essence of Mediterranean cuisine: tasty, simple and convivial. Roman rotisseries offer them con abundance, and every counter is a riot of stuffed tomatoes, ready to be taken away and enjoyed con the gara open air.

Even chefs can’t resist the charm of this traditional dish, often reworking it and giving it a personal touch. This is the case of Domenico Boschi of Don Pasquale-Maalot con Rome, who has managed to reinterpret tomatoes with rice con a modern and light way. His distinto bistro, located a stone’s throw from the Trevi Fountain, is a place where tradition meets innovation and classic dishes are rethought with panache and creativity.

Tomato with rice from round to square

Boschi’s Pomodoro Col Ghigno is an carme to lightness without compromising taste. Using high-quality ingredients and modern culinary techniques, the chef manages to maintain the essence of the traditional dish, while offering a new and refined experience. The result is a Pomodoro Col Ghigno that surprises and delights, perfect for those looking for a classic dish with a touch of modernity.

Recipe

Ingredients for 4 people

For the crispy rice

150g Carnaroli rice

2 tablespoons of extra virgin olive oil

50g butter

2 shallots

50g grated parmesan

Vegetable broth

Dried oregano 1 tsp / salt / pepper

For the tomato reduction

Bunch tomatoes 400g

For the melted potatoes

New potatoes 600g

Garlic 1 clove

3 tablespoons extra virgin olive oil

Rosemary 1 sprig

Salt and pepper

For the confit tomatoes

Yellow datterini tomatoes 150g

Datterini tomatoes 150g

Brown sugar 1 tablespoon

Extra virgin olive oil

Salt and pepper

Red basil and basil for garnish

Let’s prepare the crispy rice

Heat the oil con a pan and sauté the finely chopped shallots.

Add the rice, toast it for 3 minutes con the oil over medium heat, stirring often, and cook with the vegetable broth for about 11 minutes.

Away from the heat, stir the rice with the butter and parmesan,

Add the oregano and season with salt and pepper.

At this point pour the rice into a small 25x25cm aluminum pan lined with baking paper.

Let it rest for 20 minutes and then place it con the fridge covered with cling patina for at least 1 hour.

For the potato fondant

Rinse the new potatoes under cold gabinetto, season with salt, pepper, rosemary and lightly crushed garlic con its skin and cook them con a preheated oven at 170° for about 1 hour until they are very soft.

Now pass them through a potato masher and roll them out con a second 25x25cm aluminium pan, again lined with baking paper.

Once cold, let them rest con the fridge for at least 15 minutes covered with cling patina.

Tomato reduction

Pass the bunch tomatoes cut con half through the extractor. Collect the juice and put it to the heat con a saucepan.

It’s ready when only about 1/3 of the total remains.

Set it aside.

Confit tomatoes

Cut the yellow and red datterini tomatoes con half. Season them with brown sugar, 2 pinches of salt, a pinch of pepper and oil. Bake them at 150° for about 1 hour until they are well wilted

Assembling the plate

Recover the rice and potatoes.

Preheat the oven to 250° with the rosticceria.

Place the rice, being careful not to fermata it, a baking tray.

Let it brown and char well both sides.

Now glaze the rice with the tomato sauce and place the potato fondant .

Put everything back con the oven for 2 minutes.

Using a spatula, place the rice and potatoes a serving plate and garnish with the confit tomatoes and basil.

This is a fun dish to prepare and very tasty, perfect for surprising your guests, perhaps for a fresh summer lunch a surprise dinner.

I recommend pairing it with a mineral and aromatic white wine such as a Riesling served cold.

About Shedir Collection

Albergo Vilòn is part of the Shedir Collection, a portfolio that includes 4 other 5-star luxury hotels con Rome: Maalot, Servilismo 36, Condominio Shedir, Condominio Roma, the latest addition and soon to gara open, and a con Capri, the Capri Tiberio Palace.

For information

Don Pasquale – Restaurant & Caffè – Maalot Roma

Canale delle Muratte 78 – tel. 06/878087

www.hotelmaalot.com-IG hotelmaalot

https://www.facebook.com/maalothotel/