26. June 2013

original Spaghetti Amatriciana -muligens verdens beste spaghetti

I dag lager jeg en gammel klassiker til middag - Spaghetti Amatriciana - for meg Italias beste pasta saus.

 

Snakker du italiensk?

Nedenfor har du video med en oppskrift som jeg lager igjen og igjen. Den er på italiensk, hvis du ikke snakker italiensk så kommer oppskriften på engelsk lenger nede og hvis du ikke snakker engelsk så kan du sende meg en mail.

 

Pecorino

I stedet for Pecorino ost kan du godt bruke Parmesan. I stede for porc cheek (de hadde de ikke på rema) brukte jeg helt vanlig bacon.

Her kommer oppskriften på engelsk også:


Originating from the town of Amatrice, the Amatriciana is one of the most well-known pasta sauces in Italian cuisine.
Ingredients for 4 persons

 

  • 500 gr (17.63 oz) Spaghetti
  • 100 gr (3.52 oz) Guanciale (Pork Cheek) Roughly Chopped
  • 500 gr (17.63 oz) Peeled Tomatoes
  • 100 gr (3.52 oz) Fresh Pecorino Cheese, grated
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ Glass Dry White Wine
  • Chili Pepper Flakes to taste
  • Salt, a pinch
  • First of all put spaghetti into boiling salted water
  • Meanwhile heat a non-stick frying pan then add the guanciale
  • Cook the guanciale over medium heat until golden brown, add a pinch of chili pepper flakes, continue to cook for a couple of minutes then pour the white wine into the pan
  • Once the wine has reduced, remove the guanciale from the pan
  • and transfer it to paper towels, cover to keep it warm and set aside
  • Take the peeled tomatoes and crush by hands into the pan taste with salt and let it simmer over high heat for 3 to 4 minutes
  • Return the guanciale to the pan and cook for 2 minutes more
  • Transfer the sauce to a large bowl, only half of sauce
  • Drain spaghetti, transfer it to the bowl, add the remaining sauce, sprinkle with half pecorino cheese, toss until pasta is well coated
  • top with remaining grated pecorino and serve.

 

Tags: pasta, italia, beste, digg

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