Cooking Foods: Italian Recipes – Amatriciana Sauce

 

 

 

 

Cooking Foods Italian Recipes – Amatriciana Sauce

More details of my recipes are in my books! check on Amazon.com 

061120136589

 

 

In the cold winter time the pasta can be dressed with Amatriciana Sauce.

The most important ingredient of the Amatriciana Sauce is the special seasoned pork cheek named: “guanciale” its taste is unique and it is made by a special blend of spices; the Italians “pancetta” or the English “bacon” are completely different: please note that I know that the “guanciale” is not always available in your place so it is easier for you to use “pancetta” or “bacon” to make this sauce; it will be very good for your pasta but it will be “amatriciana style” not the original “Amatriciana Sauce” which I am going to describe to you now….

 

 

 

 

Cooking Foods: Italian Recipes – Amatriciana Sauce

More details of my recipes are in my books! check on Amazon.com 

 

Ingredients: (four-six people one pound to two pounds of pasta)

Amatriciana (1)

Guanciale – 10 oz (300 gr)

Leek – two

Scallion – 3

Garlic – 3 cloves

Laurel – 3 leaves

Tomato – fresh (two) or sauce or juice (one glass)

White wine – half glass

Extra virgin olive oil (E.V.O.) – 1 or 2 spoons

Marine salt

Other ingredients could be added if you like or need: chilly pepper, black pepper, onion, carrot, parsley etc.

 

 

 

 

 

 

 

 

Amatriciana (3)

Start frying the “guanciale” in 1 or 2 spoons of E.V.O.

 

 

 

 

 

 

 

 
Amatriciana (4)

 

The “guanciale” takes a golden color.

 

 

 

 

 

 

 

 

 
Amatriciana (5)

 

Cut the leeks and drop in the fry-pan.

 

 

 

 

 

 

 

 

 
Amatriciana (6)

 

 

Let the leek to fade.

 

 

 

 

 

 

 

 

 

 

 

Amatriciana (7)

 

 

Drop the scallion (cut or chopped).

 

 

 

 

 

 

 

 

 
Amatriciana (8)

 

Add a pinch of marine salt.

 

 

 

 

 

 

 

 

 
Amatriciana (9)

 

 

Drop the chopped garlic.

 

 

 

 

 

 

 

 
Amatriciana (10)

 

Add the laurel leaves too.

 

 

 

 

 

 

 

 

 

 

 

 

Amatriciana (12)

 

As the garlic take a yellow color add half glass of white wine. in the meantime scallion and leek get a darker color.

 

 

 

 

 

 

 

 

 

 

 

Amatriciana (13)

 

Add the tomato juice, let cook for five to eight minutes to reduce the sauce. Remember to stir the sauce as necessary.

 

 

 

 

 

 

 

 

 
Amatriciana (14)

 

 

Check the salinity and, if needed, add another pinch of salt.

 

 

 

 

 

 

 
Amatriciana (17)

 

Stir and let the sauce to reduce. Before to complete the sauce you should check again the salinity and adjust it accordingly to your personal taste.

 

 

 

 

 

 

 

 

 
Amatriciana (18)

 

 

The Amatriciana Sauce is now ready: you can drop the (already cooked) pasta straight in to the fry-pan and cook  it in the sauce for three or four minutes, then add two or three spoons of grated Parmesan cheese and mix before to put on table…personally I prefer to add “pecorino” cheese and chilly pepper…use your taste to make it suitable to your taste…

 

 

 

 

Cooking Foods: Italian Recipes – Amatriciana Sauce

More details of my recipes are in my books! check on Amazon.com 

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