viernes, 21 de octubre de 2011

Pasta alla Amatriciana

Certain days I would kill for a good Amatriciana from Da Enzo (in the heart of Trastevere), but because of the distance, we’ll have to put hands on the real recipe.

This recipe is quite easy, and the result surprising. At the begining I trully though that adding bacon to tomato sauce was not a great contribution to the cooking world, but done properly it’s amazing!

INGREDIENTS (4 persons):

  • 100 g of pork belly or bacon
  • 100 g  of pecorino cheese (or parmesan)
  • 400 g of pasta.
  • 400 g pureed tomatoes.
  • Half a glass of white wine
  • A couple of spoons of white vinegar.
  1. Sautee the belly in an non-stickable pan at medium heat.
  2. When belly is getting golden, add the vinegar and the wine. It will absorve the grease and leave a nice flavour. Let the wine reduce.
  3. Add the tomatoes and let it reduce at medium heat for 20-30 minutes.
  4. Cook the pasta.
  5. Mix the pasta with the sauce and sprinklewith the pecorino cheese.
  6. OPTIONS: Almost no italian will be offended if you throw some peperoncino when you sautee the belly.

    Bon Profit!

2 comentarios:

  1. This makes me want to eat pasta right away! Thanks for the share - it looks lovely!

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