The famous recipe is a culinary cultural heritage of Italy.
The city of Amatrice is responsible for giving worldwide fame to one of Italy's most typical dishes, "pasta alla amatriciana". After the earthquake that struck the central region of the country on August 24 and devastated the city, the recipe became a symbol of solidarity actions to raise funds for the homeless and families of the victims. Several Italian restaurants, including in Brazil, participated in the campaign.
Amatrice before the earthquake.
Created from the tradition of Amatrice sheep herders, who roamed the city, the famous “spaghetti all'amatriciana” represents a hub region for Italian gastronomy. “Amatriciana pasta is very well known, but few people know that the name comes from the region,” José Barattino, executive chef at Eataly São Paulo, told ANSA.
Amatrice is an important producer of guanciale and pecorino cheese, two ingredients in the recipe's sauce. “The paste is made with local ingredients, such as tomatoes, guanciale, which is pork cheek preserved in salt and herbs, onion and a very simple dough, very simple to make and very typical of the region,” he added.
Recently, thousands of people participated in solidarity campaigns carried out by the Italian Civil Defense in favor of the main regions hit by the earthquake, which left almost 300 people dead, to eat the traditional amatriciana paste.
The famous recipe, which can be made with bucatini or spaghetti pasta, “is a culinary cultural heritage of Italy like all the country's classic recipes,” said Barattino. Check out the complete recipe made by the executive chef of Eataly São Paulo.
Ingredients:
Olive oil and salt to taste
Guanciale (can be replaced with bacon)
Purple Onion
Processed tomato
Bucatini-type pasta
Grated pecorino cheese
A less common variety of pancetta is guanciale, which is not prepared with the belly, but rather with the cheeks and jowls of the pig.
Preparation:
Saute the guanciale with olive oil, then add the red onion and fry until “golden”. Mix the tomato and leave it on low heat to maintain the cooking.
In another pan, cook the paste for 10 to 15 minutes, until it is “al dente”. As soon as it is cooked, mix it with the “amatriciano” sauce and leave it on the heat for a few more minutes until the flavors mix.
Before serving, add the grated pecorino cheese.
By ANSA
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