ricette e vini

 enogastronomia ricette tipiche
by Valeria
wines & typical recipes  
 

Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

 

 

 

 

Regional typical recipes

fregula - pizzoccheri - risotto to the saffron - pasta and faglioli - canederli - shin bone - dried cod - fasoi and frumenton - risiebisi - risotto to the chicory - gulash - partridges - caciucco - matriciana - puttanesca - pens to the angry one - meat sauce - lasagnas - arancini - cancelled - olives - it eats up to the tomato - vincisgraggi - cassola - it bathes cauda - Florentine beefsteak - braised to the barolo - Sicilian cannoli - cutlets to the valdostana - palombacci to the umbra - reboiled - liver to the Venetian -

         
 

PASTA TO THE MATRICIANA

how is pasta cooked to the matriciana?

 

Ingredients for 4 people:

  1. 300 grs of bucatini
  2. half middle onion
  3. 150 grs of pillow or, in lack, of sweet bacon
  4. 300 grs of fresh pulp of tomato or in box
  5. 40 grs of grated Roman pecorino
  6. 3 spoons of oil of olive
  7. salt, pepper, ground peperoncino.
 

You cut the pillow to small dadini and you mince the half onion holding however these two separate ingredients. You heat the oil in a fire frying pan I mediate and make you cook the pillow
until the dadinis you/they will have become translucent.
You unite the onion to this point and you lower the flame to the least one.
You allow to cook for some minutes, until the onion it begins to imbiondire. Don't allow to become her/it too much dark since the taste changes in definite way and overhangs that some pillow.
You pour the pulp of tomato in the frying pan and you remix well. You allow to cook to low fire. Salty, peppery and you add some ground peperoncino. And' preferable not to exceed with the salt to the beginning, above all if it is used the bacon that can be already
enough salty of his.
You boil the pasta in abundant salty water. They traditionally use the bucatinis or perciatelli, but it is clear that the juice is practically buonissimo with all the types of long pasta or also short.
You drain the pasta to the tooth and pour her/it in the frying pan. You stir again well and you sprinkle with halves the grated pecorino. Mixing and you serve sprinkling with the remained pecorino.
 
   

regional typical recipes

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Italian version

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