While on vacation, my family and I went a restaurant called Armando al Pantheon, conveniently located next to the Pantheon in Rome. My aunt Melissa had recommended it, so we decided to give it a shot. Overall, it was pretty good. However, my Cacio e Pepe was over seasoned. My dad ordered a beef dish that he couldn’t remember the name of, and it was AMAZING! Brisket, sitting in a rich tomato sauce. So simple, yet so delicious. We scoured the internet looking for the recipe. Finally, one day, he surprised us by making his own version while listening to the opera La Traviata: Beef Alla Roma with Cacio e Pepe and a spinach pomegranate salad.
Beef Alla Roma Serves 4 (90 mins.)
- Olive oil
- 1 lb. of stew meat (preferably beef chuck roast)
- 1 white onion, minced
- 1 clove of garlic, minced
- 2 cups of marinara sauce (preferably Rao’s)
- Salt and pepper to taste
Brown the onion and garlic in the olive oil, or until fragrant. Add meat to the mixture in pan, until also browned, about 15 minutes. Mix in salt, pepper, marinara sauce, and let simmer for 1 hour. Serve with the Cacio e Pepe
Cacio e Pepe Serves 4 (15 mins.)
- 1 box of thick spaghetti
- 1/4 cup of pecorino romano or parmesan cheese
- 1 tsp. ground black pepper
- 1 Tb. melted butter
Cook spaghetti. Drain and mix in butter, pepper, and cheese. Serve with Beef Alla Roma.
Spinach Pomegranate Salad Serves 4 (15 mins.)
- 1 bag of baby spinach
- 5 baby carrots, cut into coins
- 1 cup of pomegranate seeds
- 2 medium tomatoes, diced
- Olive oil
- Balsamic vinegar
Mix spinach, tomatoes, carrots, and pomegranate together and toss with olive oil and vinegar.
Soulcake 