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Ricetta matriciana

RECIPE OF THE SPAGHETTI  MATRICIANA

In this original version of matriciana or amatriciana pasta, must not be used onion, garlic and bacon. The mistake that many people and Italian restaurants make is to use some onions and garlic. Also if the onions and garlic could be good, they could adulterate the taste. The real matriciana or amatriciana is that we which illustrate to you in this site. This recipe is born in Amatrice in the province of Rieti, a small town in Lazio near the border with the Abruzzo. The recipe, that has a defined geographical origin and a strong and ancient tradition connected to this territory, wants to strictly use spaghetti not bucatini, as the municipal signs of the town of Amatrice show. Codifying on many version of matriciana or amatriciana recipes acquired over the time in the world, we going to illustrate the method and the ingredients for the only ancient recipe, the original one with the only variant: adding of tomato. The recipe was called matriciana not amatricina, as evidence show. Indeed the people of Amatrice called themselves “Matriciani”, without “A” and so the famous pasta was called “Matriciana”. Eventually, It became amatriciana because a linguistic phenomenon. This course was the main meal of many shepherds that lived on the mountains of Amatrice, but they prepared it without tomato. This version is call pasta alla “ Gricia ”. The shepherds brought in their purses, pecorino, black pepper, dried pasta, guanciale and lard.

recipe makes 4 servings

 

400 g spaghetti, semolina pasta of italian production and high qualities. Recommend pasta: DE CECCO n. 12

250 g guanciale of Amatrice ( do not use bacon because it is made from pork’s belly, it’s too salty and it alters the flavor.). Guanciale is derived from snout of the pork. It is a more noble fat with more delicate taste and it’s scented. This is the most important ingredient for the preparation of matriciana, without this, it is not matriciana sauce.

500 g casalino tomato also called Spagnoletta tomato, fresh, red and ripe. Alternatively is recommended a box of peeled tomatoes GRAZIELLA or SAN MARZANO.

150 pecorino of Amatrice, the taste is very delicate, not salty and lightly spicy (Avoid pecorino romano because it’s too strong and salty. It alters the flavor)

1 tablespoon of lard that was used, at the time, because its taste is sweet and delicate. It also served as lubrificant for iron pans ( do not use oli, with its acidity alters the flavor)

1 red chili not too spicy

1 handful of salt to pasta

Directions

Cut the slices of guanciale into long strips, uniform and of the same thickness (do not cut guanciale into small cubes because, at the end of the melting, the thin part of guanciale it will make hard). Scald the tomatoes Casalini in boiling water and then peleed it removing the central part and the seeds. Cut to pieces the tomatoes and place them into a bowl with their juice. Grate the pecorino of Amatrice, I repeat to do not use pecorino romano because it has a too strong and salty taste. Put into a iron pan a tablespoon of lard so as to completely cover the bottom and let it warm over a high heat. Then add, into the iron pan, the red chili pepper and the strips of guanciale turning them immediately with a wooden spoon. (Use strictly a iron pan to do not alterate the taste of the sause). Reduce the heat and fry the guanciale for a few minutes, until it has reached the right coloring golden yellow (Pay attention at this time because you must catch the defining moment that might be what will mark the end of browning or the beginning of a possible burn of the guanciale). Attention then, because to be able to catch this moment is one of the secret of matriciana, which is not teaches but that is acquired with the experience of the ancient matriciani shepherds. If you lose the magic moment , the matriciana is compromised, we get a boiled guanciale or a burned one. Stop the frying pouring the tomato already prepared it into a iron pan. Cook the sauce for about 10 minutes, turning occasionally, until it reaches the right degree of density and fluidity. When it will be cooked, remove the red chili and meanwhile drain the spaghetti not boiled too much and made to boil it earlier. Put the spaghetti into the iron pan and saute it, adding the grated pecorino little at time. Pour the spaghetti in a dish, garnish it with some pecorino and serve it hot.

Process of matriciana

1 ) Cut the slices of guanciale into long strips, uniform and of the same thickness

Macelleria Norcineria Amadio , Corso Umberto I - n°22, Amatrice(Ri) Italy

2) Scald the tomatoes Casalini in boiling water and then peleed it removing the central part and the seeds. Cut to pieces the tomatoes and place them into a bowl with their juice.

3) Grate the pecorino of Amatrice.

4) Put into a pan a tablespoon of lard so as to completely cover the bottom and let it warm over a high heat.

5) Then add, into the iron pan, the red chili pepper and the strips of guanciale turning them immediately with a wooden spoon.

6) Reduce the heat and fry the guanciale  for a few minutes, until it has reached the right coloring golden yellow.

7) Stop the frying pouring the tomato already prepared it into a iron pan. Cook the sauce for about 10 minutes, turning occasionally, until it reaches the right degree of density and fluidity.

8) When it will be cooked, remove the red chili and meanwhile drain the spaghetti not boiled too much and made to boil it earlier.

9) Pour the spaghetti in a dish, garnish it with some pecorino and serve it hot.

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