Recipes
Amatriciana: how does Borghese prepare it?
The secret of Alessandro Borghese's bucatini all'amatriciana was revealed to Kitchen Sound: what does the chef use to make them so special?
He is a chef and he is Roman: who better than him can show us how to perfectly prepare a dish that is symbolic of Roman cuisine and Italian tradition? We are talking about bucatini all'amatriciana by Alessandro Borghese, a first course that is already tasty in itself but which, thanks to the chef's touch, takes on a completely different flavour .
As many of you will know, when talking about the Holy Roman Trinity , going out of line and changing even just one of the passages could arouse the ire of many. This does not change if it is done by a famous person who has cooked for us for years, at least virtually. Yet Borghese's bucatini all'amatriciana are really good and his secret touch – revealed during Kitchen Sound – we admit is perfect for us!
Preparation
How to prepare the bucatini all'amatriciana recipe by Alessandro Borghese
First, cut the bacon into slices: two must be rather thin (about 2 mm), two a little thicker (about half a centimeter).
Coarsely chop the first ones and place them in a cold pan. Turn on the heat and let them cook on medium heat until they start to release the fat . At this point, add the other two slices , this time cut into sticks, and leave them on medium heat until they are golden and crunchy. Deglaze with red wine vinegar .
In the meantime, wash the San Marzano tomatoes and cut them first in half and then into chunks.
Remove about half of the bacon and keep it aside, then add the tomato to the pan. Season with salt and leave to cook for about ten minutes .
In the meantime, boil the pasta in plenty of salted water for the time indicated on the package. Once ready, drain it and sauté it in the pan with the sauce. Sprinkle with a spoonful of pecorino and stir in, then add another and do the same.
Let it rest for a couple of minutes before serving. Distribute the amatriciana onto plates and decorate with the remaining pecorino and the reserved bacon .
What do you think of this recipe? The addition of vinegar makes it slightly different from the classic amatriciana however it is perfect for toning down the fatty flavor of the bacon.
Conservation
Amatriciana, whatever recipe you follow to prepare it, is good freshly made so we recommend you enjoy it at the moment. However, if you have leftovers, you can place it in the refrigerator , covered in cling film, and then heat it in a pan or in the microwave.
Read also
What's special about Alessandro Borghese's cacio e pepe?
Riproduzione riservata © - WT
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