Italian Cookery Courses Recipe | Bucatini all'Amatriciana
1 lb bucatini
4 oz guanciale/ cured pork cheek (or pancetta), sliced
½ cup freshly-grated Pecorino Romano, + more for serving
¾ cup strained canned tomatoes, simmered until reduced by half
¼ cup tomato paste
1 medium red onion, cut lengthwise into ¼-inch slices
1/3 cup coarsely-chopped fresh parsley
¼ cup extra virgin olive oil
2 teaspoons red chilli flakes
Salt, to taste
Bring a large pan of water to the boil, and add 3 tbs salt.
Then combine the extra virgin olive oil, guanciale/pancetta, and onion in another large pan, and cook over medium-high heat, stirring frequently, until the guanciale/pancetta is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste and chilli flakes, and cook, stirring, until fragrant, about 1 minute. Stir in the tomato sauce, and remove from the heat.
Place the pasta into the boiling water, and cook two minutes less than the package instructions or just before al dente. Drain, reserving about ½ cup of the pasta water.
Add the pasta and ¼ cup of the saved pasta water to the guanciale/pancetta, and toss over medium heat until the pasta is well coated (add a splash or two more of the pasta water to loosen the sauce, if needed).
Stir in the cheese and parsley. Serve immediately with additional grated Pecorino Romano on the side.
Simple and flavorful, bucatini all'amatriciana is named for the small town of Amatrice, located about an hour east of Rome. Bucatini, a long and hollow pasta, perfectly picks up the simple sauce, which is made with local ingredients: tomatoes, guanciale (cured pork cheek), Pecorino Romano, and red onion.
Why not check out our other Cookery course recipes
This recipe is an example of what to expect on Taste Trails Rome | fine cookery courses Italy. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .
Italian Cookery Courses Recipe | Parmigiana di Melanzane
Originating in Central Italy , Parmigiana di Melanzane makes a wonderfully simple richly flavoured dish that like many things taste better the longer you leave all the ingredients to mingle and soak up the juices .
1 finely chopped medium onion
½ bulb of finely chopped garlic
2 x 400g cans of plum tomatoes
150g buffalo mozzarella
1 tsp (heaped) dried oregano
4 tbsp Extra Virgin Olive oil
3 large handfuls of grated parmesan
1 large handful of fresh basil
2 handfuls of dried breadcrumbs
- Remove the aubergine stalks and slice pretty thickly. Pre-heat griddle pan to a high temperature.
- Heat the extra virgin olive oil in a saucepan on medium heat, add onion, garlic and dried oregano and stir for 10 minutes until onion is soft.
- Break up tinned tomatoes and add them to the saucepan. Stir them into the onion, garlic and oregano, then cover and simmer for 15 minutes.
- Grill the aubergine on the griddle pan, heating both sides, then set to one side.
- Once the tomatoes have reduced, season well with salt and pepper, add a dash of wine vinegar and the basil.
- Take an oven dish and begin to layer the parmigiana di melanzane. First, put a layer of the tomato sauce in the bottom of the dish, then cover with a thin layer of parmesan and then a single later of aubergines. Repeat the process until you have used all the ingredients, finishing with a good sprinkling of parmesan on top.
- Drizzle the breadcrumbs in the extra virgin olive oil and add them to the top of the dish, along with the fresh oregano, the roughly torn up mozzarella and a more parmesan !
- Bake in the oven for 30 minutes at 190ºC,
Leave to rest and let the juices soak in for rich wonderful favours . Makes a great supper too !
Why not check out our other Italian cookery course recipes
This recipe is an example of what to expect on a Taste Trails Rome authentic Italian Cookery course. What we cook in the Italian cooking lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .
Mark - we had a really super time and I still laugh about it. Our friends are getting sick of hearing what fun my Italian cookery course was. I woke at about 4am the night after our party and thought we could write a book about this ! Everyone was so friendly, but all had their individual characters, thanks so much for looking after us so well.
- Liz , Edinburgh.