{"id":3126,"date":"2017-12-22T10:00:01","date_gmt":"2017-12-22T09:00:01","guid":{"rendered":"https:\/\/gusto.it\/?p=3126"},"modified":"2018-11-28T11:28:36","modified_gmt":"2018-11-28T10:28:36","slug":"macaroni-amatriciana","status":"publish","type":"post","link":"https:\/\/gusto.it\/en\/maccherocini-amatriciana\/","title":{"rendered":"The chef&#039;s recipe: Maccheroncini all&#039;amatriciana"},"content":{"rendered":"<p>It can be considered as the tomato version of gricia, but amatriciana is never an alternative. Those who choose it do so for its strong character and unique taste that distinguishes it among the first courses of the Roman tradition, especially if well prepared. Among the raw materials we find bacon and pecorino, fundamental for the first courses <a href=\"https:\/\/gusto.it\/en\/taste-of-the-tavern\/roman-cuisine\/\">typical Roman dishes<\/a>, but with a few more ingredients to accentuate the flavors. Let&#039;s see what they are and how they come together in his original recipe.<\/p>\n<p><strong>Range:<\/strong> first<br \/>\n<strong>People:<\/strong> 4<br \/>\n<strong>Difficulty:<\/strong> low<\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n400 gr Maccheroncini pasta factory Rummo (Benevento)<br \/>\n200 gr Guanciale Ancient Falorni butcher&#039;s shop Greve in Chianti (Florence)<br \/>\nn. 20 Piennolo cherry tomatoes<br \/>\n150 g Pecorino romano<br \/>\ndry white wine<br \/>\nChili pepper to taste<\/p>\n<p><strong>Method:<\/strong><br \/>\nPrepare the bacon by removing the rind and cutting it into strips.<\/p>\n<p>Heat the bacon in a pan over a low heat, where it will release its fat. Once the bacon has become crispy, add a little dry white wine and let it evaporate.<\/p>\n<p>Once the smell of alcohol has disappeared, add some chilli pepper and the Piennolo cherry tomatoes cut in half or mashed with a fork. Leave to cook for 7\/8 minutes, while the macaroni is cooked in a pile of boiling, lightly salted water.<\/p>\n<p>Once ready and well drained, add the pasta to the pan with the bacon and cherry tomatoes, leave to flavor for another two minutes before stirring in the pecorino.<\/p>\n<p><strong>Chef&#039;s advice:<\/strong> Always mix the seasonings with the pecorino with the heat off to prevent the overcooked cheese from creating lumps and annoying filaments.<\/p>","protected":false},"excerpt":{"rendered":"<p>Pu\u00f2 essere considerata come la versione al pomodoro della gricia, ma l\u2019amatriciana non \u00e8 mai un&#8217;alternativa. Chi la sceglie, lo fa per il carattere deciso e per il gusto unico che la distingue tra i primi della tradizione romana, soprattutto se ben preparata. Tra le materie prime troviamo\u00a0il guanciale e il pecorino, fondamentali per i [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3171,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"La Ricetta dello Chef: Maccheroncini all'Amatriciana | Ristorante 'Gusto","_seopress_titles_desc":"L'amatriciana: quali ingredienti scegliere e come prepararla. Un procedimento facile e veloce, con i consigli dello chef, per realizzare un primo piatto della cucina tradizionale romana semplice ma gustosissimo. Ricetta per quattro persone.","_seopress_robots_index":"","footnotes":""},"categories":[14],"tags":[],"class_list":["post-3126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto"],"_links":{"self":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/3126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/comments?post=3126"}],"version-history":[{"count":0,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/posts\/3126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media\/3171"}],"wp:attachment":[{"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/media?parent=3126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/categories?post=3126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gusto.it\/en\/wp-json\/wp\/v2\/tags?post=3126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}