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Recipe: Appetizing Bucatini all' Amatriciana

Bucatini all' Amatriciana. Heat oil in a large skillet over medium-high heat. Remove with a slotted spoon and discard. Drain the tomatoes, finely chop them and add to the onion in the pan.

Bucatini all' Amatriciana This classic sauce takes its spiciness. The key to bucatini all'amatriciana is guanciale: cured pork jowls, akin to pancetta or unsmoked bacon, cooked until crispy, then sauced with San Marzano tomatoes. Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe – like many other classic Italian pasta dishes – stands the test of time. You can cook Bucatini all' Amatriciana using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bucatini all' Amatriciana

  1. You need 480 gr of Bucatini.
  2. Prepare 300 gr of Guanciale.
  3. Prepare 150 gr of Pecorino.
  4. You need 1 of Peperoncino Piccante Fresco.
  5. You need q.b of Olio d’Oliva Extravergine.
  6. Prepare q.b of Sale.
  7. Prepare q.b of Pepe Nero.
  8. You need 2 Scatole of Pelati.
  9. Prepare 1 of Mazzettino di Prezzemolo.

The secret to success in this dish lies in its quality ingredients – the beautiful guanciale, Pecorino Romano and San Marzano tomatoes make all the difference. Simple and flavorful, bucatini all'amatriciana is named for the small town of Amatrice, located about an hour northeast of Rome. Bucatini, a long and hollow pasta, perfectly picks up the simple sauce, which is perfectly balanced with spicy chili, sharp Pecorino Romano cheese, sweet-tart tomato sauce, and rich guanciale (cured pork cheek). While bucatini all'Amatriciana is associated with Rome, the pasta dish is actually enjoyed all around Italy.

Bucatini all' Amatriciana instructions

  1. Mettete a bollire l’acqua salata in una pentola per gli bucatini..
  2. Tagliate a julienne il guanciale e lasciate da parte per un attimo..
  3. In una padella mettete il guanciale e fate rosolare qualche minuto circa, togliete e adagiate in una ciotola coprendo con carta stagnola..
  4. Nella stessa padella, mettete l olio, fate scaldare un po e aggiungete i pelati, aggiustate di sale, pepe nero, prezzemolo tritato, il peperoncino sminuzzato e fate cuocere una decina di minuti circa..
  5. Togliete i bucatini al dente e adagiate nella padella con i pelati, aggiungete il guanciale, un po' d' acqua di cottura e mantecate..
  6. Impiattate e servite con del pecorino grattugiato..

It originated in Amatrice, a village in Lazio around two hours northeast of Rome. Crush tomatoes and add to skillet. Authentic bucatini all'amatriciana is made with chewy bucatini pasta (a type of thicker, hollow spaghetti), tossed with a rich sauce made from tomatoes, caramelized onion, dried chile pepper, and. Heat oil in a large heavy skillet over medium heat. Pasta recipes are always a family favorite because they're simple to prepare and are always tasty.

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