Recettes Claudia

Recipe of Spaghetti to Amatriciana revisiting in my way

Recette Spaghetti Amatriciana revisité ma façon - les nouilles sont mélangés dans une casserole avec le fromage
Recette Spaghetti Amatriciana revisité ma façon - les nouilles sont mélangés dans une casserole avec le fromage
The original recipe of Amatriciana bases its origin to Amatricia and is now one of the main dishes of the cuisine of Rome. The original recipe does not want (as in my retelling) onion, uses only peeled tomatoes (or passata) and cheese (no Parmesan). But I believe that my review with the onion that has taste and texture to the sauce, with fresh tomatoes (+ basil) which give freshness and parmesan that softens the strong character of the cheese will turn up their noses to the purists ... but try it and you will know I say !!
 
Recipe for 4 people
 
Ingredients:
Spaghetti of Gragnano 320 g
Extravirgin oil 10 g
1 medium onion
Cheek lard 150 g
Tomatoes Pachino DOP 450 g
Dry white wine 50 g
Parmigiano Reggiano (o Grana Padano) DOP at least 24 month to grate 40 g
Pecorino DOP to grate 30 g
Black pepper qb
Salt qb
 
Preparations: 
Start by cutting the onion into very thin slices and place in a large non-stick frying pan with oil and a cup of warm water. Let it go until it becomes blonde (possibly by adding water if the sauce is too dry). Meanwhile, take the bacon, remove the rind lasts and cut into thin slices and then into strips of thickness. Add it to the onion and mix with the aid of a wooden spoon. Pour the white wine.
Meanwhile, put a large saucepan on the stove with water. Bring to a boil and salt. When the water begins to boil pour the spaghetti.
Add the tomatoes (cut in half) and basil to the onion and bacon and close the lid. After a few minutes, when the tomatoes are softened, remove the lid and helping Break them with the wooden spoon.
A tip: do not add salt to the sauce as there is already that of bacon and cheese.
When the spaghetti are al dente, add the sauce half a ladle of cooking spaghetti sauce same water, drain the noodles and place them in a pan over high heat. Turn them carefully and when ready add the Parmesan (or Grana Padano) and Pecorino and turn off the heat while continuing to turn them.
 
Serve with a few leaves of fresh basil in brightly colored plates of CeramicaVietrese.it and you will see that even the Spaghetti Amatriciana revisited my way to make happy you and your friends at the table.