Mastering Roman Classics: 7 Main Courses You Must Try!

Overview

Italian cuisine is a treasure trove of delicious main courses, but few dishes capture the essence of Roman cooking like the seven classics we’ll explore here. These dishes, rich in flavor and history, appeal to food lovers from all backgrounds, whether you’re an experienced cook or a novice wanting to impress. Each dish is rooted in the Roman tradition, showcasing hearty ingredients and age-old techniques that make Italian food comforting and satisfying.

Prep and cook times vary, usually ranging from 1 to 3 hours depending on the dish, with some requiring minimal effort and others needing a more significant time investment. The level of difficulty ranges from easy to intermediate, making these recipes accessible yet rewarding. The flavor profiles are rich and diverse, making them perfect for weeknight dinners, family gatherings, or festive occasions, where they are sure to impress. Let’s dive into the seven main courses you must try!

1. Saltimbocca alla Romana

Ingredients

• 500g (1 lb) veal cutlets
• 100g (3.5 oz) prosciutto
• 8 large fresh sage leaves
• 60ml (¼ cup) dry white wine
• 30g (2 tbsp) unsalted butter
• Extra-virgin olive oil
• Salt and pepper to taste

Step-by-Step Instructions

1. Lay out the veal cutlets and place a slice of prosciutto and a sage leaf on top of each.
2. Secure with a toothpick or string. Remember, keeping the prosciutto intact enhances the flavor.
3. Heat the olive oil and 15g of butter in a large skillet over medium-high heat.
4. Sear the wrapped cutlets for 3-4 minutes on each side until golden brown. Don’t overcrowd the pan.
5. Remove the cutlets, then deglaze the pan with white wine, scraping up any brown bits.
6. Return the cutlets to the skillet and simmer for another 2 minutes.
7. Plate the dish with a drizzle of the sauce, and enjoy!

Variations & Substitutions

For a gluten-free option, ensure all seasonings are certified gluten-free. Swap out the veal for chicken or pork according to your preference. To make it vegetarian, use grilled eggplant or zucchini in lieu of meat, pairing it with sage and prosciutto alternatives.

Make Ahead, Storage & Reheating

This dish can be prepped in advance; simply store the assembled cutlets in the fridge for a few hours before cooking. They can be stored in the refrigerator for up to two days or frozen (before cooking) for up to a month. Reheat gently in the skillet with a splash of wine to maintain their tenderness.

Nutrition (Approx.)

Calories: 400 | Protein: 30g | Fat: 28g | Carbohydrates: 2g

Serving Suggestions

Pair Saltimbocca with a side of creamy polenta and sautéed seasonal vegetables. A crisp, dry white wine like Pinot Grigio complements the richness of the dish nicely. For a kid-friendly twist, serve with a side of buttered noodles.

FAQs

Q: Can I use chicken instead of veal? A: Absolutely! Chicken works beautifully with the same preparation.

Q: Can I prepare this dish without alcohol? A: Yes, you can skip the wine and use broth instead for moistness.

2. Cacio e Pepe

Ingredients

• 400g (14 oz) spaghetti
• 100g (3.5 oz) Pecorino Romano cheese, grated
• 2 tsp black pepper, freshly cracked
• Salt

Step-by-Step Instructions

1. Cook spaghetti in a pot of salted boiling water until al dente.
2. Reserve about 1 cup of pasta water before draining.
3. Immediately toss hot pasta with Pecorino Romano and black pepper in a large bowl.
4. Add reserved pasta water a little at a time until desired creaminess is achieved.
5. Serve immediately with extra cheese and pepper on top.

Variations & Substitutions

For a lighter version, use whole-grain pasta or gluten-free options. For a flavor twist, add sautéed mushrooms or arugula before serving.

Make Ahead, Storage & Reheating

This dish is best served fresh; however, you can prepare the cheese and pepper mixture in advance. Store leftover pasta in the fridge for up to two days. Reheat gently, adding a splash of water to loosen the sauce.

Nutrition (Approx.)

Calories: 500 | Protein: 18g | Fat: 14g | Carbohydrates: 76g

Serving Suggestions

Pair Cacio e Pepe with a light green salad and a glass of Chianti. Add a sprinkle of parsley for color and freshness on the plate.

FAQs

Q: Can I use Parmigiano-Reggiano instead of Pecorino? A: While different, it works well; the flavor will just be milder.

Q: Is it essential to reserve pasta water? A: Yes, the starchy water helps create the sauce’s creamy texture.

3. Osso Buco

Ingredients

• 4 pieces of veal shank (about 1 kg / 2 lbs)
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 300ml (1 ¼ cups) white wine
• 400g (14 oz) canned San Marzano tomatoes
• Salt and pepper
• Fresh parsley, for garnish

Step-by-Step Instructions

1. Heat oil in a large pot and season veal shanks with salt and pepper. Brown on all sides (about 8-10 minutes).
2. Remove shanks and sauté onion, carrot, celery, and garlic until soft.
3. Deglaze with white wine, scraping off any bits from the bottom of the pot.
4. Add tomatoes, return shanks to pot, cover, and simmer for 2 hours until tender.
5. Serve with gremolata (lemon zest, garlic, and parsley) on top for added freshness.

Variations & Substitutions

For a lighter option, substitute shanks with chicken thighs. Veggie alternatives include artichokes or portobello mushrooms, braised in similar fashion.

Make Ahead, Storage & Reheating

Osso Buco tastes even better the next day! Store in an airtight container in the fridge for 3 days or freeze for a month. Reheat in a pot over low heat, adding a splash of broth to keep it moist.

Nutrition (Approx.)

Calories: 520 | Protein: 40g | Fat: 25g | Carbohydrates: 15g

Serving Suggestions

Serve with creamy risotto or mashed potatoes for a comforting meal. Pair with a medium-bodied red wine, such as Barolo, to complement the dish beautifully.

FAQs

Q: Can I make Osso Buco in a slow cooker? A: Yes! Brown the meat and transfer everything into the slow cooker on low for 6-8 hours.

Q: What’s a good substitute for veal? A: Pork shanks or even lamb shanks can work well.

Conclusion

Italian cooking is an art that allows for endless creativity while respecting tradition. By mastering these seven classic Roman dishes—like Saltimbocca, Cacio e Pepe, and Osso Buco—you’ll be well on your way to impressing friends and family. Embrace the authentic cooking techniques, and don’t hesitate to explore regional variations or modern twists. Try your hand at these recipes, and share your experiences with us! What are your favorite Roman dishes? Let us know in the comments below!