L’Amatriciana: the authentic recipe for bringing the taste of Lazio to the table
When it comes to Italian cuisine, Amatriciana is one of the most iconic and beloved dishes in the world.
Originating in Amatrice, a small town in the Lazio region of Italy, this recipe is a symbol of the peasant tradition, characterized by simple and genuine flavors. With a few quality ingredients, Amatriciana represents the essence of Italian cuisine: a celebration of the land and its products. In this article we will discover the history of this delicacy and how to prepare it following the authentic recipe.
Origins of Amatriciana
Amatriciana has deep roots in Lazio’s culinary tradition. Originally known as “Gricia,” a recipe without tomatoes, it became “Amatriciana” with the introduction of tomatoes to Italy in the 16th century. The original recipe, handed down from generation to generation, uses few but very high quality ingredients, such as guanciale, pecorino romano and tomato, to create a dish that is both rustic and sophisticated.
Ingredients for 4 people
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- 320 g of spaghetti (or bucatini, according to tradition)
- 120 g of guanciale (never substitute it for bacon!).
- 400 g peeled tomatoes or ripe fresh cherry tomatoes
- 50 g of grated pecorino romano cheese
- 1 tablespoon of extra virgin olive oil
- Chili pepper to taste.
- Salt to taste.
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Preparation
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Preparation of the cheek:
- Cut the guanciale into strips about 1 cm thick. In a large skillet, heat a tablespoon of extra virgin olive oil and brown the guanciale over low heat until golden brown and crispy. When ready, remove it from the pan and keep it aside, leaving the released fat behind.
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Sauce preparation:
- In the same pan, add a pinch of chili pepper and peeled tomatoes crushed with a fork. Cook the sauce over medium heat for about 10 to 15 minutes, adjusting the salt if necessary. Halfway through cooking, return the guanciale to the sauce for seasoning.
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Pasta cooking:
- Cook the spaghetti in plenty of salted water, taking care to drain them when al dente. Keep a cup of the cooking water aside.
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Plate assembly:
- Add the spaghetti to the sauce in the skillet, stirring over medium heat. Add a little cooking water to whisk the pasta and make it creamy.
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Finish and service:
- Once plated, sprinkle generously with pecorino romano cheese and serve immediately, accompanying the dish with a glass of full-bodied red wine.
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Tips and variations
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- Cheese: For authentic flavor, use only pecorino romano cheese. The use of parmesan cheese is considered a nontraditional variation.
- Tomato: If you prefer a more rustic version, you can use fresh tomatoes instead of peeled tomatoes.
- Pasta: Bucatini is the traditional choice, but spaghetti or rigatoni also lend themselves well to this recipe.
Conclusione
Amatriciana is not just a dish, but a symbol of Lazio and Italian culture. Each forkful encapsulates the taste of tradition and a passion for authentic flavors. Preparing it with quality ingredients is the secret to a perfect result. Try this recipe and bring all the flavor of Amatrice to the table!