As most people know Italian cooking is regional cooking, so I’ve decide to do a dish that is typical from each region.
Starting with the Lazio region and also where the capital Italy is found – Rome.
Lazio is also known for
“Saltimbocca alla Romana”
“Carciofi alla Romana”

"Le puntarelle"
“Spaghetti alla Carbonara”
“Gnocchi di Semolino all romana”
“Spaghetti alla Puttanesca”
“Where the first expresso machine was born” – Australians will be very thankful for that.
Spaghettini Aglio e Olio
400g sphaghettini
90ml olive oil
5 garlic cloves, crushed
pinch of dried chilli flakes
2 tablespoons finely chopped parsley
grated pecorino
Serves 4
Cook the pasta in a large saucepan of boiling salted water until al dente.
Meanwhile, heat the oil in a large frying pan over very low heat with the garlic and chilli and gently heat up for about 2 minutes or until garlic is softened but not brown. Remove the frying pan from the heat.
Once pasta is cook, drain the spaghettini. Return the frying pan to the heat, add the spaghettini and parsley and toss to coat, add extra oil if needed. Serve at once with the grated pecorino.
Note the secret of this dish is to not cook the garlic, chilli and olive oil for too long, if you do it will be a very bitter and burnt tasting dish.
380g plain flour
160g caster sugar
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
150g blanched almonds
Makes 20
Preheat the oven to 180 degrees C (350 degrees F/Gas 4) and line two bakign trays with baking parchment. Sieve the flour into a large bowl or food processor, add the sugar, eggs, baking powder, vanilla and a pinch of salt and mix or process until you have a smooth dough. Transfer to a floured surface and kead in the almonds.
Divide the dough into two pieces and roll each one into a log about 20cm long. Put on the baking trays and press down gently along the top to flatten the logs slightly. Bake for 25 minutes until the dough is gold in colour. Take the logs out of the oven and leave to cool slightly while you turn the oven down to 170 degrees C (325 degrees F / Gas 3).
Cut each log into 1 cm-thick diagonal slices, lay these back on the baking tay and return to the oven for 15 minutes until they start to brown and are dry to the touch. Sore in an airtight container.
Varations: Try making the biscotti with either of the following; grated lemon & orange rind to the mixture or cocoa powder just add either ingredient at the beginning.

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