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Don't Panic Pantry: Amatriciana-ish
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This is one of the all-time great pastas in the world, and as luck would have it, we are sharing the official recipe from the great cookbook, "Tasting Rome" by Katie Parla and Kristina Gill, as made at Roscioli (one of the great restaurants in the world). Here it is!
Bombolotti all' Amatriciana di Roscioli
serves 4 to 6
3 teaspoons extra-virgin olive oil
7 ounces Guanciale, cut into 1/2-inch cubes
2 medium shallots, minced
sea salt
1 (28-ounce) can whole tomatoes (we like San Marzano), hand crushed
1 pound bombolotti (also called mezze maniche) or other short, tubular, ridged pasta
3/4 cup grated Pecorino Romano
Heat 1 teaspoon of olive oil in a small skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring, until golden brown and crisp, about 10 minutes. Remove the pan from the heat and set aside.
Heat the remaining olive oil in a large skillet over medium-low heat. Add the shallots and season with salt. Cook until softened, about 5 minutes, then add the tomatoes and increase the heat to medium. Cook for about 15 minutes, or until the sauce has reduced slightly and tastes less acidic. Add the guanciale and rendered fat to the pan with the tomatoes.
While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta. Cook until very al dente, then drain, reserving the cooking water.
Add the pasta to the tomato sauce in the skillet and toss to coat. Add enough reserved pasta cooking water to nearly cover the pasta. Simmer, stirring, adding more cooking water as needed, until the pasta is al dente. Remove the skillet from the heat, add 1/2 cup of the Pecorino Romano, and mix well. Season with salt to taste.
Plate and sprinkle each portion with some of the remaining Pecorino Romano. Serve immediately.
“Tasting Rome” Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter, an imprint of Random House.”
The Team:
Basically Everything other Than Cooking: Ben Leavitt
Music: Ray Suen
Pop-up Graphics: Jordan Husmann
Noah Galuten: Noah Galuten
Bombolotti all' Amatriciana di Roscioli
serves 4 to 6
3 teaspoons extra-virgin olive oil
7 ounces Guanciale, cut into 1/2-inch cubes
2 medium shallots, minced
sea salt
1 (28-ounce) can whole tomatoes (we like San Marzano), hand crushed
1 pound bombolotti (also called mezze maniche) or other short, tubular, ridged pasta
3/4 cup grated Pecorino Romano
Heat 1 teaspoon of olive oil in a small skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring, until golden brown and crisp, about 10 minutes. Remove the pan from the heat and set aside.
Heat the remaining olive oil in a large skillet over medium-low heat. Add the shallots and season with salt. Cook until softened, about 5 minutes, then add the tomatoes and increase the heat to medium. Cook for about 15 minutes, or until the sauce has reduced slightly and tastes less acidic. Add the guanciale and rendered fat to the pan with the tomatoes.
While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta. Cook until very al dente, then drain, reserving the cooking water.
Add the pasta to the tomato sauce in the skillet and toss to coat. Add enough reserved pasta cooking water to nearly cover the pasta. Simmer, stirring, adding more cooking water as needed, until the pasta is al dente. Remove the skillet from the heat, add 1/2 cup of the Pecorino Romano, and mix well. Season with salt to taste.
Plate and sprinkle each portion with some of the remaining Pecorino Romano. Serve immediately.
“Tasting Rome” Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter, an imprint of Random House.”
The Team:
Basically Everything other Than Cooking: Ben Leavitt
Music: Ray Suen
Pop-up Graphics: Jordan Husmann
Noah Galuten: Noah Galuten
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