Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce?
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Date: 2021-09-18
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Comments and reviews: 9
Terrormundi78
I'm italian, this is not italian recipe. FIRST OF ALL GUANCIALE DON'T NEED OIL FOR COOK! Guanciale better to cook in natural mode, and must light fry in the own fat released during the cook! Need to use italian peeled tomatoes not liquid tomato sauce that is used here. Amatriciana sauce must be solid not liquid; Italian recipe use chili pepper not normal pepper! I go every year in italian town Amatrice, the original place of this italian recipe and I have seen how AMATRICE CHEF make it! I learned everything about amatriciana and original recipe from Amatrice Italy is named SPAGHETTI ALL' AMATRICIANA no generic Pasta.
Absolutely no meaning to take out cooked guanciale, all ingredients must cook together, cooking like this don't let to ingredients to mix all flavours and create the unique taste of amatriciana. Please remove this video, for italian cousine this is an abuse.
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I'm italian, this is not italian recipe. FIRST OF ALL GUANCIALE DON'T NEED OIL FOR COOK! Guanciale better to cook in natural mode, and must light fry in the own fat released during the cook! Need to use italian peeled tomatoes not liquid tomato sauce that is used here. Amatriciana sauce must be solid not liquid; Italian recipe use chili pepper not normal pepper! I go every year in italian town Amatrice, the original place of this italian recipe and I have seen how AMATRICE CHEF make it! I learned everything about amatriciana and original recipe from Amatrice Italy is named SPAGHETTI ALL' AMATRICIANA no generic Pasta.
Absolutely no meaning to take out cooked guanciale, all ingredients must cook together, cooking like this don't let to ingredients to mix all flavours and create the unique taste of amatriciana. Please remove this video, for italian cousine this is an abuse.
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Kazeshi
hey chef john, have you ever done pesto rice with a nice piece of pork, chicken, or fish? its a simple meal ive cooked for years but over the years ive come to think i might be the only one who does it.
its super simple to make, figure out what meat you want, most fish will work, roast chicken, pork tenderloin medallions from those long bags of pork tenderloins they sell at the store etc. cook your rice (really any type you enjoy, but i use good japanese rice since thats my favorite, make your pesto, mix and serve with the meat on top.
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hey chef john, have you ever done pesto rice with a nice piece of pork, chicken, or fish? its a simple meal ive cooked for years but over the years ive come to think i might be the only one who does it.
its super simple to make, figure out what meat you want, most fish will work, roast chicken, pork tenderloin medallions from those long bags of pork tenderloins they sell at the store etc. cook your rice (really any type you enjoy, but i use good japanese rice since thats my favorite, make your pesto, mix and serve with the meat on top.
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herr
White wine is in the original recipe. The absolute literally 'official' recipe posted in the town of Amatrice uses 8 things---spaghetti, guanciale di Amatrice, olio di oliva extravergine, vino bianco secco, 6 or 7 pomodori San Marzano or pomodori pelati, peperoncino, pecorino di Amatrice grattugiato, sale. This is the first time I've seen this done w/o peperoncino flakes.
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White wine is in the original recipe. The absolute literally 'official' recipe posted in the town of Amatrice uses 8 things---spaghetti, guanciale di Amatrice, olio di oliva extravergine, vino bianco secco, 6 or 7 pomodori San Marzano or pomodori pelati, peperoncino, pecorino di Amatrice grattugiato, sale. This is the first time I've seen this done w/o peperoncino flakes.
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Stephen
I grew up putting spaghetti on the plate and then spooning the Bolognaise sauce over it so when I first saw people combining them in the pan and then serving onto a plate I thought they were weirdos! Then again I also thought a zucchini was very exotic the first time I saw one so yeah I had a sheltered childhood I guess.
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I grew up putting spaghetti on the plate and then spooning the Bolognaise sauce over it so when I first saw people combining them in the pan and then serving onto a plate I thought they were weirdos! Then again I also thought a zucchini was very exotic the first time I saw one so yeah I had a sheltered childhood I guess.
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dogsinolga
Looks great. My Grandma always put sauce in the bottom of the wide, big bowl. Then added pasta, more sauce then stirred. Yours looks even better as it will marry flavors! I always liked left over pasta better, now I can enjoy 'same day' left over flavor.
Thank you!
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Looks great. My Grandma always put sauce in the bottom of the wide, big bowl. Then added pasta, more sauce then stirred. Yours looks even better as it will marry flavors! I always liked left over pasta better, now I can enjoy 'same day' left over flavor.
Thank you!
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Luigi
Traditionally guanciale was cooked with a bit of lard that adds a bit more richness to the sauce. You are right about the wine in the past they use to add a splash of vinegar for a note of acidity. Amatriciana is amazing and don't forget a pinch of chilli: -)
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Traditionally guanciale was cooked with a bit of lard that adds a bit more richness to the sauce. You are right about the wine in the past they use to add a splash of vinegar for a note of acidity. Amatriciana is amazing and don't forget a pinch of chilli: -)
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Stebaht3
Chef John! Please add onion and crushed red pepper. Having eaten this many many times in Italy and it being a staple pasta dish in our household; I m just going to need you to trust me on this. Much love: )
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Chef John! Please add onion and crushed red pepper. Having eaten this many many times in Italy and it being a staple pasta dish in our household; I m just going to need you to trust me on this. Much love: )
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JB
Don t throw that jowl skin away. In the south, it s an old delicacy. I m sure a creative mind could trim, cut, or shave it into pieces and fry it to a crisp to contribute to some outstanding dishes.
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Don t throw that jowl skin away. In the south, it s an old delicacy. I m sure a creative mind could trim, cut, or shave it into pieces and fry it to a crisp to contribute to some outstanding dishes.
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Steve
Chef John, I live in an area that doesn't have those meats & although bacon won't really work, pork belly will as 95% of the folks in this area of rural Kentucky are almost all Irish or Scottish
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Chef John, I live in an area that doesn't have those meats & although bacon won't really work, pork belly will as 95% of the folks in this area of rural Kentucky are almost all Irish or Scottish
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