Spaghetti All’Amatriciana

The classic Italian All'Amictricinana (purportedly originating from Amatrice, north of Rome) is a simple tomato sauce with guanciole - a tasty salt-cured pork product from the cheek (unlike pancetta and bacon which come from the belly). Unfortunately, it is more expensive and difficult to find, so substitutes like Pancetta used here are justified). I also use garlic, which may enflame the purists. This is my version of the dish.

1/4 lb pancetta (or you can use thick cut bacon, diced, as I did)

1 medium onion, peeled and diced

1 Red Fresno (or jalapeño) pepper, seeded and diced

3 cloves garlic, minced

2 tsp fresh thyme, minced

1/4 cup white wine

28 oz can whole peeled tomatoes

1/2 lb spaghetti

2 Tbsp parsley, minced, for garnish

1/4 cup Parmesan cheese, grated or shredded, for garnish

Set a pot of water to boil for the pasta.

Place pancetta (or bacon), the onions and peppers, in a large skillet or medium pot over high heat. Add a dash of olive oil and brown the mixture a good bit, stirring often. This should take about 10 or so minutes. Reduce heat to medium and add the garlic and thyme and stir another minute or two to release flavors.

Add the wine. Then add the tomatoes, crushing them by hand relaxingly (so they don't squirt all over), into the sauce. Cook another 20-30 minutes (though a long low simmer and a stand overnight in the refrigerator will only make this better).

While the sauce simmers, add a tablespoon or so of Kosher salt to the water for the pasta. Add the spaghetti and stir. Cook, stirring every so often, until the spaghetti is just al-dente, but only just. You’ll cook the rest with the sauce.

Draw about a cup of cooking water from the pasta. Quickly drain the pasta - leaving it quite wet, and turn it into the pot of sauce. Stir over medium heat to coat the pasta and finish cooking if necessary. Add any pasta cooking water necessary to make a nice glossy sauce.

Tip pasta into a serving platter and garnish with parsley and parmesan cheese.

Serves 3-4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog