Amatriciana

DISCIPLINARY PRODUCTION

…not “a” recipe, but “the” recipe par excellence of “Spaghetti all’Amatriciana” and “Gricia”, made official by the prestigious brand De.Co. and by the Municipality of Amatrice that also reports it on the istitutional site, for a story of traditions and flavors to be brought to the tables of Italian families with the pleasure of rediscovering the “good taste” of pasta and the simple things of every day.

Amatriciana

DISCIPLINARY PRODUCTION

Traditional recipe
The ingredients referring  to the preparation of 17.64oz of pasta STRAMPELLI De.Co., are:

  • 17,64 oz of pasta STRAMPELLI De.Co
  • 4,4 oz of “Guanciale Amatriciano” De.Co (pork cheek)
  • 1 tablespoon of extra virgin olive oil
  • a dash of dry white wine
  • 6 or 7 San Marzano tomatoes or 14,11oz of quality peeled tomatoes
  • a piece of fresh or dried chilli (if any)
  • salt and pepper to taste

Method

Brown in a strictly iron pan the extra virgin olive oil, the “Guanciale Amatriciano” De.Co, cleansed from its “cotica” and cut it into long strips.
Add the white wine and black pepper q.b. and possibly the chilli pepper, and cook over low heat for a few minutes until the pork cheek is lightly browned, being very careful not to brown too much, a fundamental rule for the success of the recipe.
Remove the strips of guanciale from the pan, drain well and keep them aside, preferably warm, thus avoiding the risk of making them become too dry and salty.
Add the tomatoes cut into fillets and remove the seeds, having previously blanched them or use 14.11oz of quality peeled tomatoes.
Salt, stir and cook over high heat for about 15 minutes.
Remove the chilli, and add the strips of guanciale previously  set aside to the sauce, stirring  the sauce again.
Combine the STRAMPELLI pasta De.Co cooked “al dente” in salted water q.b. and add abundant “Pecorino di Amatrice” De.Co cheese.

Gricia

DISCIPLINARY PRODUCTION

Traditional recipe
The ingredients referring  to the preparation of 17.64oz of pasta STRAMPELLI De.Co., are::

  • 17.64oz of pasta STRAMPELLI De.Co
  • 4.4 oz of “Guanciale Amatriciano” De.Co (pork cheek)
  • 1 tablespoon of extra virgin olive oil
  • a dash of dry white wine
  • salt and pepper as needed

Method

Fry in a strictly iron pan, browing lightly in the extra virgin olive oil, the “Guanciale Amatriciano” De.Co, cleansed from its “cotica” and cut into long strips.

Add the white wine and black pepper q.b. and cook over low heat for a few minutes until the “guanciale” is lightly browned, being very careful not to brown too much, a fundamental rule for the success of the recipe.

Add the STRAMPELLI pasta De.Co to the sauce, cooked “al dente” in plenty salted water and add “Pecorino di Amatrice” De.Co cheese and ground black pepper to taste.