Hi again, today I want to make a mix of the topics for this post, I will tell you what is behind this very special photo. It was in January of this year, for my 25th birthday. That day with Catalina we visited different markets in Florence to get the best ingredients to cook my favorite dish “pasta all'amatriciana” Buonissimo. It is a simple dish, with few ingredients, probably not so good for your health, but incredibly tasty, the key is in the preparation, respecting the times and the main ingredient "Guanciale".
How is this wonder made? We start by cutting the Guanciale into small pieces, and put it in a pan over medium heat, without oil or water, just guanciale. We wait for that releases the juice that it releases the juice that will give us the flavor of our pasta. Then we take out the crispy pieces of guanciale and put tomato sauce, “pomodoro pasati”. In another pot we put the pasta to cook until a little before al dente. While the tomato juice is impregnated with flavor with the guanciale, we finish cooking the pasta in the pan. When it is al dente, we put the mix of Pecorino Romano and Grana Padano cheese and we finish with the crispy guanciale on the pasta, vuola: a beautiful Amatriciana. The photo explains by itself the desire I had to eat that dish, it was a dinner with Catalina that I will never forget, welcome to the ¼ century. Haha

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