…and I don’t say “like a Roman” because I live in the house of a Napolitan lady who although lives in Rome for more than twenty years cooks like in Campagna most of the time. Napolitan cuisine is more rich, amalgamated and intertwined,as is their strange wonderful city and region. A mixture of Italian, French, Spanish, Greek, Arab and you name it. Proud locvacious hardy people of south, very different of the solemnly depressed Romans, always ready for patronising. Not exaggerating very much, you know.
Oh yes, about the lunch. Spaghetti with walnuts; as easy as it gets: cook for a few minutes nuts with a clove of garlic, some peperoncino and olive oil; mix with spaghetti boiled “all dente”. NB: pasta cooked very close of the crunchiness moment is healthier and more nourishing; if overcooked it’s called “glue” and who is to blame? Also fish(hake) with potatoes, a can of peeled tomatoes, olives( these ones are marinated in brine, with peperoncino and herbs), another clove of garlic, olive oil, oregano and just before putting in plate, some chopped parsley. Buon appetito!!