Authentic Pollo alla Romana (Roman-style chicken) recipe

This traditional, rustic Roman dish of chicken with bell peppers, onion and tomatoes takes a bit of time because all the ingredients are cooked quite slowly, but this makes for a very tasty dish that is definitely worth waiting for!

You will need (for 4):

- 1 chicken, jointed and broken into smaller pieces (or 8 chicken thighs, cut into smaller pieces probably in halves is enough). Leave the skin on. 

- 4 bell peppers

- 1 large onion

- 1 quantity passata or 1 tin plum tomatoes

- 3 garlic cloves, cut into smaller chunks

- White wine (optional)

- Salt and pepper

- 2 non-stick frying pans with lids (or some robust, good-quality foil if you don't have lids)

Time:

around 1.5 hours

Start by adding the pieces of garlic to the pan in some olive oil. Season the chicken pieces all over with salt and pepper and place in the pan with the garlic. Fry over a low heat, covered, for around 45 minutes. Turn the chicken occasionally.

In a separate pan, sweat some onion rings until they start to go floppy, but not brown.

Meanwhile, de-seed and slice the peppers into ~2cm strips.

 Put the peppers in with the onions.

Add the Passata or plum tomatoes. Season with salt and mix together, then cover and leave to cook over a low heat until the peppers are just starting to soften. 

When the peppers are ready, take them off the heat and go back to the chicken. The pieces should be cooked through by now; nice, tender and juicy. At this stage (if you like) you can add the white wine bit by bit, with the pan uncovered, until all the wine has evaporated. 

Remove the chicken from the pan using a slotted spoon and put in with the peppers. Stir well to mix everything together. Cover again and leave to cook for another 10 mins or so...

...and done! This dish is full of flavour and the chicken melt-in-the-mouth tender.

Authentic Bucatini all'Amatriciana recipe

This ultra simple tomato-based pasta dish originates from Amatrice, a town in North-East Lazio. The traditional recipe uses Bucatini pasta (which is a bit like a thick spaghetti with a hole in), but spaghetti is a pretty good substitute. This pasta sauce is so famous that it is recognised as a traditional dish of Lazio by the Italian ministry of agriculture, food and forestry. 

You will need (for 4):

- 1 onion, finely chopped

- 1 fresh chilli, finely chopped

- 1 garlic clove, finely chopped

(yes, this recipe involves a bit of chopping)

- 120g cubed panchetta (or Guanciale -dried pork cheek- if you can find it. This is what the original Amatriciana is made with.) 

- 500g fresh tomatoes, chopped (or 1 x 400g tin of chopped tomatoes)

- 500g Bucatini or spaghetti

- Pecorino or parmesan for grating 

Time: 

45 mins - 1 hour (depending on how good you are at chopping)

Heat some olive oil in a pan and fry the panchetta or guanciale until crispy and golden. Remove from the pan and set aside, leaving the oil behind.

Fry the onion, garlic and chilli until the onions are soft, (but don't let them brown).

Add the tomatoes to the pan with the onion, garlic and chilli, and season.

Simmer until the sauce has thickened and lost its 'watery' appearance. Add the bacon back into the pan with the sauce.

Boil the pasta according to the instructions. Beautiful pasta, isn't it?

When the pasta is cooked, drain the water and then return the pasta to the pan. Pour over the sauce, mix well, top with the grated cheese and serve. Simple!