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Bucatini all'amatriciana
By Amministratore (on 5/5/2009 @ 08:00:00, in first course, read 6119 times)

Bucatini amatriciana

800 grams peeled tomatoes - half kilo pasta "Bucatini" - 200 grams cubed bacon (preferably from the cheek of the pig) - one half of an onion, chopped - 50 grams hard sheep�s cheese - one chillie pepper - olive oil - one clove garlic - salt.

Convert european unity of measure

  1. Put the bacon and onion in a frying pan along with the garlic, oil and chillie pepper.

    Put the bacon and onion in a frying pan along with the garlic

  2. Once the bacon starts to brown add a drop of white wine and simmer.
  3. Add tomatoes and cook for one hour on a low flame.
  4. Into a pan of abundant, salted, boiling water add the bucatini. When done drain off the water and put the buccatini into a large bowl.
  5. Add the sauce and finally sprinkle with the sheep�s cheese. Serve hot.
One of the oldest traditional Roman dishes. The dish was introduced to Rome by farmers coming down from Amatrice (from where the name derives) to sell their produce.