Lazio food/ Lazio recipes/ Meat pasta recipes

Pasta amatriciana: the original recipe

https://www.youtube.com/watch?v=JFZLUGaXG-8

Cult dish of Roman cuisine, “pasta alla amatriciana” are in reality originating of Amatrice, common Abruzzo until 1927 and today part of the province of Rieti. The version of Amatrice differs however for the choice of pasta kinds, preferring the spaghetti to the bucatini used in the capital. The amatriciana is inserted in the list of traditional traditional food of Lazio (PAT) and is certainly one of the preparations more notes of Lazio and Italian cuisine. Easy to bring to the table and tasty, bucatini amatriciana are the perfect solution for every occasion: from lunch in a family of all days to convivial dinners.

Story of amatriciana sauce

The Amatriciana was born as an evolution of the gricia recipe, seasoning used by shepherds based on two poor ingredients and always available: pork jowl and pecorino cheese. The addition of the sauce you have probably around the end of 1700, when in Italian cuisine begin to experiment with the use of tomato. From the nineteenth century the dish spreads in Roman restaurant managed by citizens of Amatrice, that delight the palates with succulent portions of gricia and amatriciana, two plates destined to become symbols of roman cuisine.

Original amatriciana recipe

Ingredients for 4 serving

  • 150 gr. of pork jowl cut into slices are not too thin
  • 500 gr. of peeled tomatoes
  • 100 gr. of grated pecorino romano
  • 50 gr. of white wine 1 chili pepper
  • fresh basil leaves fresh
  • 1 tablespoon of olive oil or lard
  • ground black pepper
  • salt

Directions

Cut the slices of pork jowl into pieces (i leave a whole person to be used as decoration) and brown in a saucepan until they become transparent with the golden borders. In the bottom of the cooking add a chili (not too spicy) and fades with the white wine. After a minute, when it has evaporated, pays the peeled tomatoes or crushed with a fork and some basil leaves chopped. Mix and leave to cook over a low heat for 20-25 minutes from the resumption of the boil. Cook the bucatini al dente, drain and mix-up pasta with amatriciana sauce, adding a handful of grated pecorino cheese and black pepper. Servants bucatini amatriciana sprinkled on pasta other grated pecorino cheese and garnish with the slices of iowl crisp.

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