Tomei amatriciana
Cristiano Tomei, chef and owner of the “L'Imbuto” restaurant in Viareggio, presents an innovative Amatriciana recipe.
Ingredients for 4:
- 150 g Pecorino cheese water (see recipe below)
150 g guanciale
150 g Pecorino cheese
300 g peeled tomatoes
Dried chilli peppers
Fine grained salt
Coarse salt
600 g Monograno Felicetti spaghetti
Procedure
For the Pecorino cheese water: put some Pecorino cheese rinks in 150 ml cold water and leave the mixture in the fridge for a day.
Put the guanciale, along with all its surface spices, in a pot, without adding any additional oil. Cook the guanciale over high heat so that the lean parts don’t become too crisp.
Cook the spaghetti in salted boiling water, stirring only at the start and at the half waypoint.
Puree and then strain the tomatoes, add to guanciale. Simmer until the sauce thickens and then add add chilli pepper and the Pecorino cheese water. Continue cooking the sauce until it thickens, and keep warm.
Drain the pasta, toss with the sauce and plate. Dust with grated Pecorino cheese.
24 авг 2024