spaghetti of matriciana

 

ricetta spaghetti alla gricia

Amatriciana spaghetti without tomato

This recipe is the amatriciana without tomato. With a soublime taste, this recipe, is born in Amatrice in the province of Rieti, a small town in Lazio near the border with the Abruzzo. The recipe has a defined geographical origin and a strong and ancient tradition connected to this territory. The Gricia is a plate that has preceded the matriciana before the tomato was imported in Europe. This recipe was invented by matriciani shepherds when they didnít know the tomato yet. From this plate was originated the amatriciana or matriciana. This course was the main meal of the many shepherds. They brought, in their purse, pecorino, black pepper, dried pasta, guanciale and lard. The shepherds of Lazio were been the originators of the gricia.

 

Gricia recipe makes 4 servings

 

400 g spaghetti, semolina pasta of italian production and high qualities. Recommend pasta: DE CECCO n. 21

250 g guanciale of Amatrice ( do not use bacon because it is made from porkís belly, itís 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 itís scented. This is the most important ingredient for the preparation of matriciana, without this, it is not matriciana sauce.

150 pecorino of Amatrice, the taste is very delicate, not salty and lightly spicy (Avoid pecorino romano because itís 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 handful of black pepper

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). 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 strips of guanciale and a handful of black pepper 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 gricia, which is not teaches but that is acquired with the experience of the ancient matriciani shepherds.  If you lose the magic moment , the gricia is compromised, we get a boiled guanciale or a burned one. 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 and the black pepper as much as needed. Pour the spaghetti in a dish, garnish it with some pecorino and black pepper and serve it hot. 

 

 
 

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Process of gricia

 

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

 

2)  Grate the pecorino of Amatrice

 

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

 

4) Then add, into the iron pan, the strips of guanciale and a handful of black pepper turning them immediately with a wooden spoon.

 

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

 

6) 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 and the black pepper

 

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

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ricetta spaghetti alla gricia