From Wikipedia, the free encyclopedia
Roman Jewish artichoke dish
Carciofi alla giudia
|
Alternative names
| Carciofi alla giudea
|
---|
Course
| Antipasto
|
---|
Place of origin
| Italy
|
---|
Region or state
| Rome
|
---|
Created by
| Roman Jews
|
---|
Serving temperature
| Warm
|
---|
Main ingredients
| Artichokes
|
---|
|
Carciofi alla giudia
(
Italian:
[kar?t??ːfi
alla
d?u?diːa]
;
lit.
'
Jewish-style
artichokes
'
) is among the best-known dishes of
Roman
Jewish
cuisine.
[1]
The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of
Rome
,
giudio
being the term for Jew in the
Romanesco language
.
[2]
It is a speciality of the
Roman Ghetto
, where it is served by Jewish restaurants in the springtime. In English the dish is usually referred to with the standard
Italian
spelling
carciofi alla giudea
;
[3]
[4]
[5]
this spelling may be found in Italian sources as well,
[6]
but the Roman dialect name is much more commonly used.
Preparation
[
edit
]
Artichokes of the Romanesco variety are commonly used for this dish.
[1]
They are cleaned with a sharp knife to eliminate the hard external leaves, beaten to open them, left for some minutes in water with lemon juice to prevent discolouration, then seasoned with salt and pepper and
deep fried
in olive oil.
[1]
Once they are cooked, a little cold water is sprinkled on them to make them crisp. They are eaten warm; the leaves have a nutty crunchiness.
[7]
Kashrut
[
edit
]
In 2018, the Chief Rabbinate of Israel declared that artichokes are not
kosher
, since the dense leaves could conceal non-kosher insects. This sowed consternation among Roman Jews, who resisted the declaration, argued that the artichokes used for this signature dish have leaves so tight that insects cannot enter, and emphasized the importance and deep cultural roots of the dish for the Italian Jewish community.
[8]
See also
[
edit
]
References
[
edit
]
- ^
a
b
c
Malizia (1995), pg. 54
- ^
"Giudio"
.
Vocabolario Treccani
. Enciclopedia Italiana
. Retrieved
5 May
2013
.
- ^
David, pp. 164?5
- ^
Gray and Rogers, p. 146
- ^
Davidson, p. 36:
carciofini alla giudea
- ^
Cervellati p. 95
- ^
Malizia (1995), pg. 55
- ^
Traverso, Vittoria (5 June 2018).
"Has Rome declared an artichoke war?"
. Retrieved
8 June
2018
.
Sources
[
edit
]
- Boni, Ada (1983) [1930].
La Cucina Romana
(in Italian). Roma: Newton Compton Editori.
- Cervellati, Alessandro (1973).
Bologna futurista
(in Italian). Bologna: A cura dell'Autore.
- David, Elizabeth (1987).
Italian Food
. London: Barrie & Jenkins
ISBN
0-7126-2000-1
(1st: London: Macdonald, 1954).
- Gray, Rose, and Ruth Rogers (1995).
The River Cafe Cookbook
. London: Ebury Press.
- Malizia, Giuliano (1995).
La Cucina Ebraico-Romanesca
(in Italian). Roma: Newton Compton Editori.
- Davidson, Alan (1999).
The Oxford Companion to Food
. Oxford: University Press.
External links
[
edit
]