Scarello amatriciana
Emanuele Scarello, from “Agli Amici” a historic restaurant founded in 1887 in Udine, (Friuli) presents his personal version of Amatriciana, unique in both its consistency and ingredients.
Ingredients for 4:
- 1 sliced onion
- 50 g pork rind
- 1 bay leaf
- 260 g guanciale “seasoned pork cheeks”
- 250 g tomato puree
- Red pepper flakes
- 1 whole onion
- 320 g Monograno Felicetti Conchiglie, shell-shaped pasta
- Extra virgin olive oil
- Basil
- 80 g grated Romano pecorino cheese
Procedure
Bake the whole onion into a convection oven at 220°C for 1 hour and 20 minutes, then blend into a cream. Set aside.
For the sauce: in a non-stick skillet sauté the pork rinds to release their oil then add the sliced onion and a little olive oil and bay leaf. Cook over low flame until browned, and then remove the pork rinds and bay leaf.
Distribute the guanciale on a preheated skillet and stir occasionally.
Meanwhile, cook the pasta in salted boiling water.
When the guanciale is browned, add the sautéed onions and tomato puree. Season to taste with salt, red pepper and extra virgin olive oil. Simmer to thicken, then puree it in a food processor.
Drain the pasta until very dry, then immerse it in cold oil so it remains al dente.
Using a pasty bag fill the pasta shells with the pureed mixture. Garnish with grated Pecorino cheese.
Plate it and dust with ground pepper. Garnish with the reserved onion cream, basil leaves and a drop of oil.
24 авг 2024
