Panna Cotta alla Menta (Roman Mint Panna Cotta) and Tasting Rome

Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City, written by Katie Parla and Kristina Gill, features over 85 traditional and contemporary dishes from Rome, plus highlights from the city’s unique historical and cultural background. I’ll also be sharing their recipe for Panna Cotta alla Menta con Salsa di Cioccolato, a Roman Mint Panna Cotta topped with Chocolate Sauce.

Disclosure: I received this book from Blogging for Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Kristina Gill and Katie Parla

Kristina Gill was born in Nashville, Tennessee and moved to Rome in 1999 for work. She graduated from Stanford University and Johns Hopkins School of Advanced International Studies.

She now works in Rome as the food and drinks editor, a freelance photographer, and humanitarian advisor for food assistance/supporter of the United Nations’ World Food Programme in its fight agains hunger.

Her work has been featured in National Geographic Traveler, Need Supply Co.’s Human Being Journal, VSCO, Atlas Quarterly, Australian Gourmet Traveller, Bon Appétit, Kinfolk, Airbnb, Lomography, and Belle Australia.

Katie Parla was born in New Jersey and graduated from Yale with an art history degree. She now works as a freelance food and beverage journalist, culinary guide, and lecturer highlighting the local food and drinks in over 20 food and travel guides.

Her work has been featured in The New York Times, The Guardian, Saveur, Food & Wine, Condé Nast Traveler, Travel + Leisure, Lucky Peach, Corriere della Sera, Imbibe, Australian Gourmet Traveller, Wine Enthusiast, National Geographic Traveler, Eater, Delicious, Serious Eats, Food Republic, The Atlantic, and The Sunday Times Magazine.

Tasting Rome

Katie and Kristina’s love of the city shines through the pages of Tasting Rome. I particularly enjoyed the closer look at Roman life, restaurants, and culture.

The city has come a long way from a rural town into the complex and thriving capital we know today. The history and its role in shaping Cucina Romana is explained all the way back to founder Romulus on April 21, 753 BC and through the years of separation among classes, the rise and fall of the Roman Empire, and Papal rule.

Chapters are divided by theme: Snacks, Starters, and Street Food; Classics and Variations; Cucina Ebraica; Quinto Quarto; Verdure; Bread and Pizza; Sweets; and Drinks.

The authors collaborated with some of the city’s great chefs to develop the recipes for the book. The names of the dishes are written in Italian and English. Every recipe includes a headnote with detailed background information, inspiration, and serving tips. Measurements are provided in US Customary and Metric (with Metric being preferred, particularly for baking).

The beautiful photography is provided by Kristina Gill and Matt Armendariz. The included photos of the scenery, people, and architecture do an incredible job of making me dream of hopping on a plane to Rome right away. Many of the recipes are accompanied by a full page photograph of the finished dish. A few of the bread instructions also include step-by-step photos.

Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta)

The Panna Cotta alla Menta con Salsa di Cioccolato (Mint Panna Cotta with Chocolate Sauce) is a simple yet elegant dessert perfect for entertaining.

Lightly sweetened milk and cream are heated until almost simmering and flavored with mint and vanilla. Gelatin is mixed in before transferring the liquid to ramekins. After refrigerating for 4 hours to overnight, it sets into a wobbly dessert and is served with a layer of chocolate sauce.

If you are like my husband and don’t enjoy chocolate, a berry sauce can be used as a substitute.

I served the Panna Cotta straight from the ramekins (or clear glasses). If you want to unmold them before serving, increase the amount of gelatin to 2 1/4-2 1/2 teaspoons. Pour about 2 tablespoons of chocolate sauce on the plate, unmold the ramekin over it, then top with a little fresh mint for garnish.

My panna cotta separated into two layers as it chilled. This is a normal occurrence due to the milk and cream.

The chocolate sauce was a little thin with just the two ounces of chocolate, so I bumped the amount closer to 4 ounces. The amount of mint added in your handful depends on how prominent you want the flavor to be. Make it a smaller handful if you want a more subtle mint flavor.

Other Dishes

I also made Cacio e Pepe di Leonardo Vignoli, Coda alla Vaccinara (Braised Oxtail), Insalata di Misticanza (Micro Green Salad with Hazelnuts and Pecorino), and Pizzette (Little Puff Pastry Pizzas).

Cacio e Pepe has always been a favorite of mine and this recipe definitely doesn’t disappoint. Pasta is tossed in a simple Pecorino Romano and black pepper sauce. With only three ingredients, this dish comes together quickly and easily for a light lunch or primo.

Coda alla Vaccinara is a braised oxtail dish in a tomato vegetable sauce. It is a wonderful comfort food that is taken to the next level with the addition of raisins, pine nuts, and cocoa powder. This dish is best made a day in advance and left to sit overnight in the refrigerator to give the flavors a chance to develop.

Insalata di Misticanza is a Roman mixed salad made with a combination of micro greens and wild herbs. I used a mixture of leftover baby lettuce, arugula, kale and sunflower micro greens, and herbs from the garden. It is served with a light lemony olive oil dressing and topped with toasted hazelnuts and pecorino cheese.

Pizzette are little puff pastry pizzas. Evan and I had such fun making these together. He particularly enjoyed cutting out rounds of puff pastry and topping them with the seasoned tomato paste. They were also the perfect size for little hands. You can use store-bought pastry, but the recipe is also followed with a way to make a rough puff pastry (that can be assembled ahead of time).

Those interested in Italian/Roman food or planning to travel to Rome to experience the local cuisine in person will enjoy the dishes and history featured in Tasting Rome. Recipes range from simple to day-long affairs. Fresh, seasonal produce and using every part of the animal/ingredient are highlighted, particularly in the Quinto Quarto chapter on using the offal and poor cuts of meat. Vegetarians and cocktail lovers also have plenty to choose from.

Most of the ingredients needed are readily available at most larger grocery stores, but a few may be more difficult to find including fennel pollen, peperoncino (can substitute with dried chile flakes or fresh Thai bird’s-eye chiles), borlotti, and various offal. Substitution options are often provided.

Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce) Recipe

Excerpt from Tasting Rome

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Panna Cotta alla Menta con Salsa di Cioccolato (Roman Mint Panna Cotta with Chocolate Sauce)

A recipe for Panna Cotta alla Menta (Roman Mint Panna Cotta)! Lightly sweetened milk and cream are flavored with mint and vanilla, then set into a wobbly dessert and served with chocolate sauce.

Course Dessert

Cuisine Italian

Keyword chocolate, Italian, Italy, mint, panna cotta

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 4 Servings

Ingredients

For the Panna Cotta:

• 1 1/2 teaspoons unflavored granulated gelatin
• 1 (1 inch) vanilla bean
• Handful fresh mint leaves plus more for garnish
• 3 tablespoons granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• Neutral oil for greasing ramekins

For the Chocolate Sauce:

• 1/2 cup heavy cream
• 2 ounces dark chocolate broken into small pieces or finely chopped

Instructions

To make the Panna Cotta:

• In a small dish, combine 2 tablespoons of water and the gelatin. Set aside to soak until dissolved.
• Halve the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the mint, sugar, milk, and cream. Bring almost to a simmer over low heat, stirring continuously and muddling the mint. Remove the mixture from the heat and allow it rest for about 10 minutes, but not longer.
• Meanwhile, lightly oil four 5 1/2 ounce ramekins.
• Add the gelatin to the milk mixture and stir until dissolved. Strain the mixture into a pitcher or a mixing bowl with a spout. Divide it evenly among the prepared ramekins and cover loosely with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight to set up.

For the chocolate sauce:

• Just before serving, make the chocolate sauce: Heat the cream in a small saucepan over low heat until very hot and steaming, but not boiling. Stir to prevent scalding. Place the chocolate in a small bowl. Pour the cream over the chocolate and allow it to sit for about 2 minutes to melt the chocolate, then stir until smooth.
• To serve, spoon the chocolate sauce on top of each panna cotta in its ramekin. Serve immediately.