10 grams of pasta all'amatriciana Joselito

Massimiliano Alajmo

10 grams of pasta all'amatriciana Joselito

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For the amatriciana

For the stewed onion

100 g of finely sliced white onion

100 g of water

For the tomato puree

10 g of fino olive oil

400 g of tomato puree

1/2 clove of garlic, peeled and crushed

2 g of smoked oil

Salt

Whole sugar

Cooked Pancetta Joselito cut into cubes
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10 grams of pasta all'amatriciana Joselito

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For the cooking of the pancetta

Place the vacuum packed 4cm strips of pancetta Joselito with dill, rosemary, tarragon and thyme, cook for two hours at 100º, remove the herbs, drain and use separating the lean part of the liquid.

For the stewed onion

Place the ingredients in a casserole dish, cook at a low heat without salt until all the water has been absorbed.

For the tomato puree

Cooked Pancetta Joselito cut into cubes. Brown the pancetta cut into cubes in a pan, drain to remove the most part of the fat, add the stewed onion, cook until golden and continue cooking with the tomato puree (previously cooked in a pan with oil, garlic, salt and sugar. Ass freshly diced cayenne pepper, salt and whole sugar and cook for about 5 minutes.

For the presentation
 
Place a dash of Sarawak black pepper on a hot plate with some finely grated sheep's cheese with some saffron white sauce and amatriciana sauce. Cover with the sheets of pasta cooked in water and boiled in sauce. Finish with amatriciana sauce and a very small amount of saffron white sauce. Grind a small amount of Sarawak black pepper, finely grated smoked Sardinian sheep's cheese, and spray with some fino olive oil.
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