martedì 4 giugno 2013

Bucatini all'amatriciana

One of the most widely known Italian traditional dish!

Its origins date back to the late 18th century in central Italy, from the town of Amatrice, not far from Rome.
I lived in the Eternal city for a while and every Roman is sure to have the authentic recipe passed on through the generations. I hope that nobody will be unhappy with my list of ingredients for 2.

200 gr bucatini
80 gr cured pork cheek (guanciale)
250 gr peeled canned San Marzano tomatoes
pecorino romano cheese
olive oil

Pan fry the guanciale, cut into strips, over low heat till It renders the fat (if It is not enough, add a tbs of olive oil). It must not be crispy. Turn the heat off and put the strips aside.
In the same pan with the pork fat, cook the tomatoes (in advance crushed with a fork) for 10 min with some chili and salt.
Drain the pasta and mix with the sauce, adding the guanciale strips and some grated pecorino cheese.

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