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AMATRICIANA

Sugo all'amatriciana or alla matriciana is a traditional, simple pasta sauce based on guanciale (cured pork cheek), tomatoes, olive oil and grated pecorino cheese. It was invented in Amatrice, a town in the mountainous province of Rieti, Lazio region, as a spinoff of a recipe called gricia. Grici were sellers of bread and food, called grici by the Romans because many of them came from the Swiss Canton of Grisons. Other people think the name came from the hamlet of Grisciano, near Amatrice. We don’t know but it has been for two centuries a "classic" of the Roman Cuisine.

The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi. While tomato-less gricia is still prepared in central Italy, it is the tomato-enriched amatriciana that is well known and exported everywhere.

In Amatrice the dish is prepared with spaghetti, in Rome with bucatini, but you can use other types of dry pasta. This is the traditional recipe:

Half a pound of guanciale (or excellent bacon if you can’t find guanciale)

Half a pound of strained tomatoes (or fresh tomatoes)

A quarter pound of grated pecorino

1 tablespoon of pork lard (or olive oil if you can’t find lard)

1 pound of pasta

1 peperoncino, salt and pepper

Cut the guanciale in thin stripes and sauteed it with the lard and peperoncino until it renders its fat (do not burn it) in a large frying pan. Add the tomatoes, salt, pepper and cook for 20 minutes. When the pasta is al dente, throw it in the pan with the sauce and mix it vigourosly for a minute while adding the grated pecorino. Done!

 

SOURCE AND IMAGE

Wikipedia

Description

Italiano: Classico bucatini all'amatriciana

Date

30 April 2011

Source

Own work

Author

LPLT