Rice puddingThe Reid of Stolichnaya green label, both only used for medicinal purposes only ............. I learnt my lesson when I was fifteen that drink and sharp knives do not mix. :-( Ok, I will wait until I...
So far many have offered quickies that have no fiber or vegetables and Jamie Whatsis would just die. Beans on Toast? Eggs and Chips? Bah! Here is the real amatriciana translated.
400 g di spaghetti o bucatini a pound of macaroni that is straight with a hole through it
some good olive oil perhaps 2-3 soupspoons
130 g di guanciale tagliato a striscioline 130 g of pancetta or its cousin, guanciale, cut in strips
400 g di pomodori pelati di collina a pound of peeled tomatoes, or its equal in peeled tinned tomatoes
50 g di cipolla 50 g (about 1.5 ounces?) chopped onion
1 spicchio d' aglio intero one clove of garlic left whole 1 ctav di aceto balsamico a small slurp of balsamic vinegar (but I use sherry or marsala)
2 belle manciate di pecorino romano 2 good handfuls of grated pecorino romano cheese
sale, pepe e peperoncino q.b. salt, pepper and chili to taste (I use a small amount of crushed chili)
Esecuzione: Appbutbreaste la cipolla e l'aglio in un saltiere, dorate il guanciale, bagnate con l' aceto, quindi i pomodori. Aggiustate di sale, lasciate sobbollire per 6-7 minuti. Scolate la pasta, saltatela in padella, aggiungete il pecorino, servite ben calda.
end: Boil the pasta water, throw in a small fistful of salt and then add the pasta when you put the pancetta into the sauce and cook it until it is al dente. Heat the oil in a saute pan and start to slowly saute the onion and garlic, but do not brown them. Add the pancetta or guanciale and saute is until slightly browned, deglaze the pan with the balsamic or the wine, then add the tomatoes and the seasonings. You must taste for salt needed, because the pancetta is salty. Simmer for 6-7 minutes. Drain the pasta, put it into the saute pan and mix with the sauce, then add the grated pecorino and serve it smoking hot.
