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"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about Grace Parisi's spaghettini with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
Lamb is a popular ingredient in Roman cooking; grazing sheep are a common sight in the hills around the city. At Osteria Fontana Candida, Antonio Ciminelli infuses roast lamb with orange and lemon zest; the citrusy pan juices make a silky, lightly tart sauce.
These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but good." The name pretty much says it all. Antico Forno Molinari, in operation in the town of Frascati since the 1800s, makes this delicious and effortless four-ingredient version.
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