From Roma with love
August 5, 2004 | 12:00am
Amor spelled backward is Roma, and it’s a fondness for authentic Italian food that drew me to that charming trattoria down South of Alabang. The name of the restaurant is obvious: Amoroma.
When too many Italian restaurants offer the same formulaic menu of lasagna, spaghetti with meatballs and linguine alfredo, albeit satisfying, the dining experience may get a little boring. Amoroma is a refreshing break from the tried and tested as it comes up with authentic Italian classics with a delightfully, wicked twist.
What makes Amoroma distinct? Its exclusive creations, such as bombolini, which are round, pillow-shaped bread fried and served with appetizing fillings, the exotic Pizza Amoroma, a thin-crust pizza with sliced Italian truffles, shiitake mushrooms and oregano, and the intoxicating scaloppine al marsala, which are thinly sliced beef strips in a Marsala wine-flavored sauce. On my last outing, I brought my meal to a soaring finish with the restaurant’s dessert specialty, torta di ricotta e miele, a sprightly mix of fresh ricotta cheese, honey, grated lemon peel and candied fruits.
Last weekend, I was ready for another similar experience as my husband and I took our friends to Amoroma’s second branch, located at the ground floor of Valuepoint Executive Apartments at 227 Salcedo St., Legaspi Village, Makati City. It is a street level address, making it very accessible. Although it has a businesslike air, the bistro still captures the same winsome flavors that drew me to it the first time around. The tastes are still fresh on my lips and mind.
The dishes are priced quite reasonably, considering that most of the basic ingredients, such as the oil, tomatoes, cheeses, porcini mushrooms and truffles, are imported from Italy.
Their menu also caters to vegans (strict vegetarians) and ovo-lacto vegetarians (vegetarians who eat eggs, milk and cheese). The dishes are specially marked in the menu for those committed to sticking to their diets. Well, diet has never been a problem for my family. Not when there’s an abundance of good food going around!
From Roma with love, Amoroma will endear itself to anyone with a passion for authentic Italian cuisine. As a special treat, I have asked Yves Remondeulaz, Amoroma’s managing partner, to share with us the recipe to one of their signature dishes.
Osso Bucco alla Milanese is an Italian dish for the man with a hearty and robust appetite. This will inspire you to roll up your sleeves and literally suck the last drop of marrow from the bone at the end of the meal. Enjoy!!
1.4 kg. beef shank
4 Tbsps. flour
4 Tbsps. butter
1/2 Tbsps. olive oil
20 g. garlic
40 g. carrots
40 g. onions
40 g. potatoes
40 g. celery
40 g. shiitake mushrooms
40 g. asparagus
800 ml. vegetable stock
600 ml. red wine
4 beef cubes
4 cups tomato sauce
salt and pepper to taste
Coat lightly with flour the beef shanks. Pan-fry in butter until brown. Set aside on a plate.
Pour olive oil in the frying pan. Add the chopped garlic, sliced onions, carrots, celery, mushrooms and asparagus. Sauté quickly under medium to high fire while constantly stirring it. Don’t allow garlic and onions to burn. Add the vegetable stock, red wine and beef cubes. Add salt and pepper to taste. Reduce the fire. Add the beef shanks, potatoes and tomato sauce. Simmer over a low fire until thoroughly cooked and tender.
Serve in a soup plate.
Yves’ suggested side dish: Steamed white rice.
When too many Italian restaurants offer the same formulaic menu of lasagna, spaghetti with meatballs and linguine alfredo, albeit satisfying, the dining experience may get a little boring. Amoroma is a refreshing break from the tried and tested as it comes up with authentic Italian classics with a delightfully, wicked twist.
What makes Amoroma distinct? Its exclusive creations, such as bombolini, which are round, pillow-shaped bread fried and served with appetizing fillings, the exotic Pizza Amoroma, a thin-crust pizza with sliced Italian truffles, shiitake mushrooms and oregano, and the intoxicating scaloppine al marsala, which are thinly sliced beef strips in a Marsala wine-flavored sauce. On my last outing, I brought my meal to a soaring finish with the restaurant’s dessert specialty, torta di ricotta e miele, a sprightly mix of fresh ricotta cheese, honey, grated lemon peel and candied fruits.
Last weekend, I was ready for another similar experience as my husband and I took our friends to Amoroma’s second branch, located at the ground floor of Valuepoint Executive Apartments at 227 Salcedo St., Legaspi Village, Makati City. It is a street level address, making it very accessible. Although it has a businesslike air, the bistro still captures the same winsome flavors that drew me to it the first time around. The tastes are still fresh on my lips and mind.
The dishes are priced quite reasonably, considering that most of the basic ingredients, such as the oil, tomatoes, cheeses, porcini mushrooms and truffles, are imported from Italy.
Their menu also caters to vegans (strict vegetarians) and ovo-lacto vegetarians (vegetarians who eat eggs, milk and cheese). The dishes are specially marked in the menu for those committed to sticking to their diets. Well, diet has never been a problem for my family. Not when there’s an abundance of good food going around!
From Roma with love, Amoroma will endear itself to anyone with a passion for authentic Italian cuisine. As a special treat, I have asked Yves Remondeulaz, Amoroma’s managing partner, to share with us the recipe to one of their signature dishes.
Osso Bucco alla Milanese is an Italian dish for the man with a hearty and robust appetite. This will inspire you to roll up your sleeves and literally suck the last drop of marrow from the bone at the end of the meal. Enjoy!!
4 Tbsps. flour
4 Tbsps. butter
1/2 Tbsps. olive oil
20 g. garlic
40 g. carrots
40 g. onions
40 g. potatoes
40 g. celery
40 g. shiitake mushrooms
40 g. asparagus
800 ml. vegetable stock
600 ml. red wine
4 beef cubes
4 cups tomato sauce
salt and pepper to taste
Coat lightly with flour the beef shanks. Pan-fry in butter until brown. Set aside on a plate.
Pour olive oil in the frying pan. Add the chopped garlic, sliced onions, carrots, celery, mushrooms and asparagus. Sauté quickly under medium to high fire while constantly stirring it. Don’t allow garlic and onions to burn. Add the vegetable stock, red wine and beef cubes. Add salt and pepper to taste. Reduce the fire. Add the beef shanks, potatoes and tomato sauce. Simmer over a low fire until thoroughly cooked and tender.
Serve in a soup plate.
Yves’ suggested side dish: Steamed white rice.
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