The first Class!
October, 14th 2012
Primo
Bucatini all`Amatriciana
With Chardonnay
Secondo
Arrosto misto delle Marche
With Montepulciano Rosato
Formaggio
The Asiago Trilogy
Ricette
Bucatini all`Amatriciana
Amatriciana,
also called matriciana, gets its name from the city of Amatrice, which was once
located in the region of Abruzzo and is now part of Lazio.
6
ripped tomatoes
100g
of guanciale (or bacon)
4
tablespoons extra-virgin olive oil
1
garlic clove, gently smashed and peeled
1
medium onion, thinly sliced
1
teaspoon red pepper flakes (optional)
1
cup dry white wine
½ cup of chopped parsley
Fine
or coarse sea salt
1
package bucatini or spaghetti
1
cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Bring a large saucepan of water to a
boil. Add tomatoes and cook for 30 seconds, then drain. Peel tomatoes and cut
in cubes; set aside. Cut guanciale (bacon) into matchsticks. In a large
saucepan, combine guanciale (bacon) and a little oil. Cook over medium-low
heat, stirring occasionally, until begins to turn golden, about. Add onion
and red pepper flakes to pot; continue cooking, stirring occasionally, until
onion is softened, about 6 minutes. Add wine, increase heat to medium-high and
cook until wine has evaporated, about 3 minutes. Stir in tomatoes and parsley;
reduce heat to low and gently simmer, covered, until sauce is rich and
flavorful, about 50 minutes. Remove from heat. Add the cheese and olive oil.
Bring a large pot of salted water to a boil. Add bucatini and cook until
al dente. Meanwhile, gently reheat sauce. When pasta is al dente, drain pasta,
transfer to a large bowl, add sauce and toss to combine. Serve immediately,
passing cheese and pepper at the table.
Arrosto misto delle Marche
Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.
700gr of poultry or rabbit
300gr of sausage
2 onions (rings)
2 cloves of garlic
1 red pepper (strips)
1 yellow pepper (strips)
2 ripped tomatoes (sliced)
3 Potatoes or zucchini (optional)
1 cup of your favorite olive
2 bay leaves
Fresh herbs of the season
(Basil/Rosemary/Oregano/Parsley/Time)
Olive oil
25ml of balsamic vinegar
Salt and freshly ground pepper
In a large frying pan with olive oil,
brown the poultry/rabbit and the sausages. Remove everything from pan and mix
all the ingredients in a big bowl or in the baking tray. Put to roast for at
list 40 minutes in 180C/350F. Stir occasionally. For the last 5 minutes turn on
your oven grill mode, and let get very crispy and almost burned. Be careful to
not let excessively burned!
The Asiago Trilogy!
Asiago
Mezzano (middle Asiago): 3 to 8 months aging; compact
paste, straw-colored and sweetish taste. Delicious with berrie jams!
Asiago
Vecchio (old Asiago): 9 to 18 months aging; harpaste,
straw colored and bitter taste.
Asiago Stravecchio (very-old
Asiago): more than 18 months of aging; very hard and grainy paste,
amber-colored with a bitter and spicy taste.
We cooked and ate a lot, was very fun!