Who else has been salivating over the new series on CNN, Stanley Tucci: Searching for Italy? Since the fist episode aired approximately two weeks ago, I’ve thought of nothing but the delicious regional dishes that can be found throughout Italy.
I’ve caught myself scanning hunks of Parmigiano Reggiano for the dotted rind of authenticity as I stroll through the cheese section of my local grocery store; while at the same time filling my shopping cart with various shapes of pasta.
Related: 27 Traditional Italian Recipes By Region
Tucci is taking viewers on a delicious gastronomic tour of Italy and I’m happy to go along for the ride, from the comfort of my own kitchen. As he progresses through each episode I’ll be recreating a few of the dishes here for you. Starting with Pasta Amatriciana from Tucci’s episode on the Eternal City, Rome.
What is Pasta Amatriciana?
Pasta Amatriciana is a simple, pasta dish you can easily put together at home with a few ingredients like pasta, chopped tomatoes, tomato paste, basil and guanciale. Don’t fret if you can’t find the traditional guanciale used in Rome. This version features pancetta, which can be found at the deli counter.
What’s the Best Pasta Shape For Pasta Amatriciana?
Although the Amatriciana works well with most shapes of pasta I would say that the most authentic, at least from my experience, is the bucatini. The long hollow bucatini pasta is perfect for catching this simple sauce. But your favorite shape would work equally as well.
Pro tip: Whether it’s for this recipe or another one featured on the show, I recommend investing in a good hunk of Parmigiano Reggiano for your fridge. Authentic Parmigiano is made with only three natural ingredients—cow milk, salt and rennet using a millennium-old process—and is a true staple when it comes to Italian pasta dishes.
As for what to drink? A nice Italian red, of course… Tenuta di Arceno Chianti Classico Riserva perhaps? Check back next week as I recreate the latest recipe from the show. Buon appetito!
Up next, Stanley Tucci’s favorite recipes, roles, cheap booze and life in quarantine.
Pasta Amatriciana
Ingredients
- ½ lb pancetta, diced
- ½ red onion, thinly sliced
- ¼ cup tomato paste
- 1½ cup chopped tomatoes, reduced by half
- ½ cup Parmigiano Reggiano
- ¼ cup fresh basil, chopped
- 1 lb pasta
- crushed red pepper
Directions
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Heat olive oil in a large pot, of medium heat. Add pancetta and onion and cook stirring until pancetta is crispy about 6 minutes. Make a spot in the center of mixture and add tomato paste and red pepper flakes and cook, stirring, about 1-2 minutes. Add reduced tomatoes and remove from heat.
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In the meantime bring 6 quarts of salted water to a boil in a large pot. Add pasta and cook until al dente. Drain, reserving a ½ cup of pasta water. Add pasta and ¼ cup of reserved water to the sauce and toss to coat over medium heat. Add more water as necessary to make sure the pasta is well coated. Stir in the Parmigiano Reggiano and basil and serve immediately.
Kitchen Counter
Serves 4.
March 02, 2021 at 07:07AM
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Best Pasta Amatriciana Recipe From Stanley Tucci: Searching for Italy - Parade
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