This recipe is a specialty of region of Velletri and Viterbo, in northern Lazio
First,
Why this strange name, matticella?
Matticella is a bundle of vine shoots, those which are cut off the plant during maintenance of the vines carried out in early spring.
These branches are pruned quite thin and long it would weaken the plant. Branches are gnarled and are generally very irregular, and they seem a bit ' crazy .
Artichokes a la matticella are cooked on a fire of bundles of matticelle .
Some argue that this recipe was already in use by the Etruscans, but they are first documented in the early 1800s or late 1700s and come from some of the writings of the Jesuits. In fact they settled in the territory of Lazio precisely on those dates.
There is also a legend of a girl, named Assuntina who, while flirting with a boy, forgot artichokes that she had collected, right near the embers of matticelle and then, to repair the damage and not be scolded by her father, had the idea to remedy stuffing them with olive oil and garlic. This idea, fortunately, was lucked and pleased to her father who decided that these artichokes were very good if eated drinking the new wine ...
The recipe is not complicated but need absolutely not only matticelle but also patience, and this is a quality not easy to find: the matticelle, in fact, should be left to consume slowly until they are brace.
I recommend it especially for those who are working in the country or in the garden and who are friends of some farmer who has a vineyard.
It is a good way to organize an outdoor barbecue ... tasting the new wine .
Ingredients: artichokes, bacon, pork, olive oil, garlic (as always optional and at your discretion ), salt, pepper, mint leaves.
Clean up the artichokes and remove the tough outer leaves.
Cut into small cubes of good pork cheek and beat mint thinly sliced and chopped garlic in a mortar with oil, salt and pepper.
Spread the central part of the artichoke, put these ingredients part in the center of each artichokes and also between bracts.
Place the artichokes on the brace of matticelle and let them roast.
They will be ready when they will be of a brownish burnt color, outside.
Eat them hot.
These artichokes could probably be loved also by people who does not have a particular passion for this plant but still love the artichokes a la Giudea.
Every year Velletri, in the month of April, organizes a Matticella Artichokes Feast
Why this strange name, matticella?
Matticella is a bundle of vine shoots, those which are cut off the plant during maintenance of the vines carried out in early spring.
These branches are pruned quite thin and long it would weaken the plant. Branches are gnarled and are generally very irregular, and they seem a bit ' crazy .
Artichokes a la matticella are cooked on a fire of bundles of matticelle .
Some argue that this recipe was already in use by the Etruscans, but they are first documented in the early 1800s or late 1700s and come from some of the writings of the Jesuits. In fact they settled in the territory of Lazio precisely on those dates.
There is also a legend of a girl, named Assuntina who, while flirting with a boy, forgot artichokes that she had collected, right near the embers of matticelle and then, to repair the damage and not be scolded by her father, had the idea to remedy stuffing them with olive oil and garlic. This idea, fortunately, was lucked and pleased to her father who decided that these artichokes were very good if eated drinking the new wine ...
The recipe is not complicated but need absolutely not only matticelle but also patience, and this is a quality not easy to find: the matticelle, in fact, should be left to consume slowly until they are brace.
I recommend it especially for those who are working in the country or in the garden and who are friends of some farmer who has a vineyard.
It is a good way to organize an outdoor barbecue ... tasting the new wine .
Ingredients: artichokes, bacon, pork, olive oil, garlic (as always optional and at your discretion ), salt, pepper, mint leaves.
Clean up the artichokes and remove the tough outer leaves.
Cut into small cubes of good pork cheek and beat mint thinly sliced and chopped garlic in a mortar with oil, salt and pepper.
Spread the central part of the artichoke, put these ingredients part in the center of each artichokes and also between bracts.
Place the artichokes on the brace of matticelle and let them roast.
They will be ready when they will be of a brownish burnt color, outside.
Eat them hot.
These artichokes could probably be loved also by people who does not have a particular passion for this plant but still love the artichokes a la Giudea.
Every year Velletri, in the month of April, organizes a Matticella Artichokes Feast
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