Bucatini all'Amatriciana

Bucatini all'Amatriciana
INGREDENTS (for 4 people):
400 g (0,88 lb) Bucatini
2 Tablespoons of Extra virgin olive oil
150 g (5 oz) of Guanciale of pork (lard from the pig’s cheek) or Pancetta (bacon)
1 Red chilli
400 g (14 oz) (8-9 large tomatoes) Fresh tomatoes type Samarzano
100 g (4 oz) Pecorino Romano cheese of medium aged
Salt for seasoning
PREPARATION TIME: 15 minutes

COOKING TIME: 40 minutes

WINE: Rosatello Cerveteri (Red Wine)

PREPARATION
Start with the preparation of the ingredients you need for the sauce. Cut in strips the guanciale and mince the red chilli. Prepare the fresh tomatoes type Samarzano, peel them and cut in little pieces.

Bucatini all'Amatriciana

When everything is ready start with the cooking: preheat the extra virgin olive oil, when the oil is hot add the strips of guanciale and the minced red chilli, cook them until the fat part of guanciale becomes transparent.

Bucatini all'Amatriciana

At this point add the white wine and let it evaporate. Now add the tomatoes, mix everything together and let cook for about 25-30 minutes.

Bucatini all'Amatriciana

Bucatini all'Amatriciana

When the sauce is almost ready let salted water boil for bucatini, let them cook for 8-9 minutes.

Bucatini all'Amatriciana

Grate the pecorino Romano cheese. Before to stop the cooking of bucatini, try them and drain them when they are still firm. Put bucatini in the pan with the sauce and let them sauté just few minutes.

Bucatini all'Amatriciana

Serve warm and sprinkle with pecorino Romano cheese grated.

Bucatini all'Amatriciana

BUON APPETITO!

FROM
http://www.italian-food-recipes.net/

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