La Cucina Di Mamma Stella: September 2011

Mamma Stella's Recipe Of The Week

Bucatini All'Amatriciana

Ingredients:

3 tablespoons of extra-virgin olive oil
4 ounces of guanciale or pancetta, sliced, cut into thin strips
1 garlic clove, peeled
1/4 teaspoon of dried crushed red pepper
1 cup of finley chopped onion
2 tablespoons of balsamic vinegar
12 ounced of bucatini
3/4 cup of freshly grated pecorino romano cheese

Preparation

Heat 1 tablespoon of oil in a heavy large skillet over medium heat. Add half of guanciale and saute for about 5 minutes until crisp. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.

Add 2 Tablespoons of oil to same skillet over medium-low heat. Add garlic and red pepper; saute for 2 minutes until red pepper darkens. Add onion and remaining guanciale. Saute for about 10 minutes until onion is translucent and fat has rendered from the guanciale. Stir in the vinegar and cook for 1 minute. Add tomatoes and allow to simmer for 6 minutes. Season sauce with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain , reserving 1/2 cup of pasta cooking liquid. Return pasta to same pot.

Add tomato sauce and cheese to pasta and toss., adding some of reserved pasta cooking liquid if dry. Season to taste iwth salt and pepper. Transfer pasta to a bowl. Sprinkle with reserved guanciale and serve.

La Cucina Di Mamma Stella

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Friday, September 30, 2011

I Gnocchi Di Mamma Stella