First course - Ristorante Amatrice

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FIRST COURSE OF BOTH MEAT


Spaghetti all'amatriciana
Bucatini all'amatriciana
Rigatoni alla carbonara
Fettuccine con carciofi
Penne all'arrabbiata
Tonnarelli porcini e tartufo
Fettuccine ai funghi porcini
Fettuccina al ragù
Tagliolini funghi e prosciutto
Ravioli a scelta
Gnocchi ricci alla gricia
Spaghetti pomodoro e basilico

FIRST COURSE OF FISH

Spaghetti alle vongole
Risotto alla crema di scampi
Tonnarelli vongole e porcini
Linguine allo scoglio
Risotto alla pescatora
Tagliolini cozze-pepe-pecorino
Tonnarelli scampi e pachino
Linguine all'astice

RECIPE FOR PASTA ALL'AMATRICIANA

Blanch tomatoes in boiling water for a few seconds. Remove from the boiling water and pour cold water over the tomatoes so as to make it easy to peel them. Once peeled, cut them into thin strips, removing the seeds. If you are using canned peeled tomatoes, break them up into small pieces with your hands.


Cut the cured bacon into cubes and place them in a cast iron pan with olive oil and a little bit of chili peppers. At high heat, saute’ the bacon for a few minutes until you see the bacon begin to brown. Add the wine, and as soon as it has evaporated, take the bacon out of the pan and put it aside, preferably keeping it warm.

In the same cast iron pan used to brown the bacon, place the tomatoes and add a little bit of salt. Cook them on high heat for a few minutes. Add back to the pan the bacon and cook for a few more minutes. The sauce is ready.

In the meantime, you should already have started to cook the pasta. When it is “al dente”, drain the water and place the pasta in a preheated serving platter.
Sprinkle some pecorino cheese over the pasta and then add the amatriciana sauce (well heated) on top. Mix well and serve the pasta piping hot, sprinkling more pecorino cheese on top.
 
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