How to Make PASTA AMATRICIANA like a Roman - Crepes sind berühmt für ihre dünnen Pfannkuchen, die eine glattere Textur als herkömmliche Pfannkuchen haben, was sie zu einer perfekten Leinwand für eine Vielzahl von Füllungen macht prädestiniert. Crepes können sowohl herzhaft als auch süß sein und sind eine hervorragende Mahlzeit dar - sei es zum Frühstück, Mittagessen oder Abendessen.

How to Make PASTA AMATRICIANA like a Roman

PASTA AMATRICIANA RECIPE Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavours thanks to the perfect combination of tomato and guanciale.

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PASTA RECIPES: http://bit.ly/MyPastaRecipes

PIZZA RECIPES: http://bit.ly/MyPizzaRecipes

NONNA’S RECIPES: http://bit.ly/NonnaRecipes

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PASTA AMATRICIANA RECIPE.

INGREDENTS: 250g/8.8oz Bucatini Pasta (for 2 people) 75g/2.6oz Guanciale /Pig cheek (Per person once skin is removed) Subsitute options: Pancetta, salami – not bacon! 1 can/400g/14.1oz peeled tomatoes Salt & Pepper 5L water

UTENSILS: Medium sized deep fry pan Wooden spoon Large pot for boiling pasta Pasta strainer/Long tongs Tablespoon Knife

METHOD: 1. This Pasta amatriciana recipe starts with the guanciale! Cut it into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender. 2. Next, it’s time to use Nonna’s favourite utensil for squashing peeled tomatoes…a fork! Pour the tomatoes into a bowl and squash them down, mixing as you go. 3. Boil approx. 5L water in a large pot and once it boils, add a handful of rock salt. 4. Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often. 5. Once the guanciale has started to crisp and change colour, this amatriciana recipe calls for white wine! Add one glass and mix through. 6. After 3 minutes, most of the wine will have evaporated, mix again and add the peeled tomatoes. 7. Use your wooden spoon to stir through and leave to simmer for 10-15minutes. If your stove is too strong, just lower it so it cooks more gently. 8. While this amatriciana recipe sauce is simmering, add a touch of salt and be generous with pepper. 9. Once the sauce has reduced, switch off the stove and cook your pasta al dente (according to packet instructions). 10. Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra tablespoons of pasta water and mix the sauce through the pan really well. HOW TO SERVE: Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of pecorino cheese – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy.

E ora si mangia, Vincenzo’s Plate…Enjoy!

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Diese köstliche Speise sind ein vielseitiges Gericht, das jeder genossen werden kann. Sie können herzhaft oder süß serviert werden und bieten eine unendliche Anzahl von Möglichkeiten, wenn es um Füllungen geht. Probieren Sie dieses unkomplizierte Rezept aus und experimentieren Sie mit unterschiedlichen Füllungen, um Ihre Crepe-Kombination zu finden. Bon Appétit!