REAL ITALIAN: Bucatini all’Amatriciana

ENGLISH RECIPE IS BELOW.

Ingredienti per 4 persone:

– 500 g di bucatini;

– 2 cucchiai di olio;

– 400 g di pomodori;

– 1 cipolla intera;

– 250 g di guanciale stagionato;

– 60 g di pecorino stagionato;

– vino bianco secco;

– sale e pepe;

– peperoncino (facoltativo);

Preparazione: tagliare il guanciale a cubetti e cuocerlo a fuoco basso in una padella antiaderente di 28 cm con l’olio, quando il grasso è diventato trasparente aggiungere la cipolla finemente tagliata e appena e’ dorata aggiungere mezzo bicchiere di vino bianco secco e far evaporare, aggiungere quindi i pomodori tagliati a pezzetti e il peperoncino e cuocere per 35-45 minuti a fuoco lento (piu’ il guanciale sara’ lasciato cuocere e piu’ sprigionera’ il sapore del suo grasso nel sugo). A meta’ cottura del sugo aggiungete la meta’ del vostro pecorino e mescolate. Lessare la pasta in abbondante acqua salata, quindi unirla al sugo, mescolare bene per condire uniformemente la pasta e servire. Usate il resto del pecorino per spolverare sopra la pasta e se volete, aggiungete un pizzico di pepe o peperoncino.

Beverage Advice:
Un Barbera e’ decisamente appropriato a questo piatto. Anche se esso puo’ essere vinificato in modi diversi, prenderne uno che non abbia sapori derivanti dalla quercia, visto che potrebbe risultare in contrasto con il sapore del pepe nero. Semplice, succoso, puramente fruttato risulta il migliore. Prova il 2003 Agostino Pavia Barbera d’Asti Bricco Blina.

Curiosità

Quando furono inventati i bucatini all’amatriciana, Amatrice geograficamente era in Abruzzo, e questo piatto era il pasto principale dei numerosissimi pastori, che originariamente era senza il pomodoro, e si chiamava “Gricia”.
Con la scoperta dell’America e l’arrivo in Europa del pomodoro, questo ortaggio fu aggiunto alla preparazione e divenne “Amatriciana”.
I bucatini all’amatriciana sono protagonisti ormai da tantissimi anni di una festa di piazza famosissima, che si svolge ad Amatrice, in provincia di Rieti e si tiene, l’ultimo fine settimana di Agosto: la Sagra dei bucatini all’Amatriciana.

ENGLISH RECIPE: 

You should be able to get the pancetta or guanciale for this recipe at a local Italian deli or specialty store. Bucatini is a thick rod shaped pasta with a hole in the center. If you prefer you could also spice this dish up a little by adding a pinch of crushed chili.

Serves 4

2 tblsp of olive oil

1/2 of a pound of guanciale or italian pancetta, chopped

1 yellow onion, chopped

15 oz of tomatoes

dry white wine

salt & pepper to taste

1 pound of bucatini pasta

1 cup freshly grated Pecorino Romano cheese

some chili to taste (facultative)

  1. Heat olive oil in large saucepan over medium heat. Add the guanciale or pancetta and cook, stirring often, until golden, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the white wine with high heat until evaporate, about 1 minute longer.
  2. Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Change with really slow heat and cook covered, stirring occasionally, until the sauce thickens, from 35 to 45 minutes. (the more you cook the guanciale or pancetta inside the sauce the better it spreads its fat inside the tomato sauce, that’s the taste of the real amatriciana 🙂 In between the cooking time, add half of your grated pecorino to the sauce and keep the rest for after.
  3. While the sauce is cooking, bring a large pot of water to a boil. Add 2 tablespoon of salt and the bucatini. Cook uncovered over high heat.
  4. Drain the pasta, then add the pasta to the sauce in the saucepan and stir well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano to put over and if you want add some cracked black pepper or chili.

Beverage Advice:
A high-acid varietal like Barbera would definitely pair well with this dish. Although Barbera can be vinified in various ways, look for one that has little or no oak influence, as this could prove problematic with the heat from the pepper flakes. Simple, juicy, pure fruit is best. Try the 2003 Agostino Pavia Barbera d’Asti Bricco Blina.


Curiosity
Amatrice, the small town where they invited bucatini all’amatriciana, geographically was in Abruzzo, and this plate was the main course of all the shepherds and originally was without the tomatoes and it was called “Gricia”.
With the discovery of America tomatoes were exported to Europe and it became part of the Amatriciana recipe. Bucatini all’amatrciana has now been the main dish for many years of a famous regional festival in Amatrice, in the Rieti province, the last weekend of August: Sagra die Bucatini all’Amatriciana.

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