Pasta Amatriciana
200g smoked guanciale (cured pork cheek), 5 mm thick slices
500g peeled tomatoes or crushed datterini tomatoes
400g bucatini
Parmigiano Reggiano, grated
1 shallot
½ glass dry white wine
100 g extra virgin olive oil
Chili flakes
Pepper
Coarse salt
Salt
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Cut the guanciale into chunks and sauté in a pan with a drizzle of oil. In another pan, sauté a shallot in oil and, when soft, take out and mash. Add the tomatoes, salt, pepper and chili.
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When the guanciale has melted, glaze with wine and allow to rest with the heat off.
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In the meantime, cook the bucatini in salted boiling water and drain when "al dente". Mix the guanciale into the sauce, add the bucatini to the pan and toss to combine. Dust with a generous handful of Parmigiano Reggiano and serve immediately.
AppetizerBaked Parmigiano Reggiano croquettes
Main courseCauliflower cheese pie
DessertParmigiano Reggiano mousse with honey and lavender
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
