Agata e Romeo is one of Rome’s best known restaurants owned by chef Agata Parisella and her sommelier husband Romeo Carracio. She is a talented chef who was one of the first to demonstrate that Roman cuisine could be refined without sacrificing its flavoursome roots in mamma’s home cooking. Among the primi, the cannelloni filled with a white duck ragù are memorable, their thin home-made pasta gratinéed to a delectable crispness, while the terrine of coda di vaccinara in celeriac sauce is an affectionately ironic – and, more importantly, delicious – tribute to a legendary Roman dish.
Agata and Romeo’s daughter Mariantonietta is fast becoming one of Rome’s most original and exciting pastry chefs (don’t miss her triple-whammy choc-fest of semi-sweet chocolate cake with chocolate sorbet and chocolate semifreddo). The service is very professional, and the decor elegant but welcoming, with well-spaced tables.
Agata is from a restauranteur family who had a olive farm, the inspiration for her book ‘Olii e aceti d’Italia’ – Oils and Vinegars of Italy. She makes regular appearances on television as well as contributing to various newspapers.
She says her cooking is inspired by the products and flavours of Lazio, as well as her travels to Japan. Her signature dish is an up to date version of the Roman classic ‘bucatini all’amatriciana’.
This is an example of Agata’s recipes, taken from Roma-gourmet.
Ingredients for tomato mousse
300g fresh tomato sauce
1.5 dl of very fresh whipped cream
18g of gelatin sheets
3 o 4 drops of tabasco
1 teaspoon oregano leaves, chopped,
salt, pepper
decoration:
5 dried tomatoes; cherry tomatoes, Greek basil leaves
Directions for tomato mousse:
Soften the gelatine in water, wring it out and then dissolve it in 2 tablespoons of warm water.
Blend the tomato sauce with the gelatine, season with tabasco, oregano, salt, pepper. Finally fold in the whipped cream.
Divide the mixture between little pyramidal moulds (no mention of how many) and put them in refrigerator to cool.
In the meanwhile mince the dried tomatoes to use for the decoration.
Dish presentation:
Put the pyramids of mousse on a serving dish, surround with the minced dried tomatoes. Put a cherry tomato on the top of each pyramid and decorate with a leaf of basil. Serve as appetizer.
Agata e Romeo
via Carlo Alberto 45
00185 Rome, Italy
Telephone: +39 06 4466115
Website: http://www.agataeromeo.it
Women Chefs 