Pasta all'amatriciana
A classic recipe with its official codification
After the presentation of pasta alla carbonara , the other cornerstone of Lazio cuisine could not be missing: pasta all'amatriciana.
This recipe was born in the municipality of Amatrice, in the province of Rieti and has known customizations that require protection of the municipality itself, to distinguish it from all the unorthodox variants: the pasta recipe all'amatriciana has therefore now a recognition PAT, as a product traditional agri-foodstuffs.
The recipe was then coded so that we can no longer question its ingredients:
Spaghetti: 400 g
Amatrice's Pillow: 100 g
Amatrice Pecorino: 75 g
San Marzano Tomato: 350 g
Extra-virgin Olive Oil: 1 spoon
Dry White Wine: 50 ml
Salt, Pepper: as needed
Chili pepper: 1
It is therefore compulsory to use the bacon - and not the bacon - even better if it is Amatrice's pillow; the same goes for the pecorino romano, an essential component of the final taste: for an authentic amatriciana pasta it should be the one produced in Amatrice.
As for the type of pasta, the spaghetti is strictly used in Amatrice. Bucatini are admitted outside and, in a short version, rigatoni.
The process for real amatriciana pasta
The process has also been carefully coded to preserve this recipe from modifications and upgrades. On the other hand it is so simple and essential that everyone can prepare it with quality ingredients.
The sauce is prepared since the water for cooking pasta boils. Brown the guanciale in a spoonful of extra virgin olive oil, blend with white wine, then add the San Marzano peeled tomatoes, cut into small pieces. Also essential for the taste is a spicy pepper, which gives flavor without covering the others. Then add salt and pepper, taking into account that the bacon is already peppery and the pecorino romano is very savory
When the pasta is cooked, add flavor to the sauce, adding plenty of grated pecorino. I love to melt it, to make the sauce itself more creamy. Another grated pecorino cheese can be added on top of the pasta.
The story of a myth
Pasta all'amatriciana seems to derive directly from another recipe that has been preserved until today: la gricia. La gricia takes its name, perhaps, from the town of Grisciano, a few kilometers from Amatrice, and is a white amatriciana, prepared with bacon and without tomatoes. Recall that the tomato has spread on Italian tables only after the second half of the 800, so it is plausible that before this variant "cheese and grease" was that universally widespread.
Others refer to the name of pasta alla Gricia, to the grici or grisci, sellers of bread and edibles, the grocers in short. Others still claim that they came from the Swiss canton of Grisons. In short, it is a great game with words.
Similarly, the "matriciano" in 800 was simply the innkeeper or innkeeper, given that many restaurateurs came precisely from the area of Amatrice.
Do you still have appetite?
