Amatriciana is prepared following the traditional recipe with the Amatrice’s lard cheek, pecorino cheese and peeled tomatoes.
It is very important also the use of chili pepper, which has to be very fresh and of high-quality. Our pecorino cheese is delicate. It can not be too salty, otherwise it would excessively cover the taste of the dish.
PREPARATION AND RECOMMENDED MATCH
The bucatini amaticiana served at our restaurant do not include inventive ingredients as parmesan (you must use only a very good roman percorino cheese!), bacon, persil or cinnamon as gastronomic history requests.
The lard cheek, clean and cut in thick strips of approximately 1 cm, has to be browned in olive oil in a iron pan. Then, we add chili pepper, browned and dissolved with white wine. As a final step, we add the peeled tomatoes (slow cooking) with a bit of salt and minced pepper.
THE EXTRA TOUCH
We recommend to pair the wine “LupoRosso” from Lupo’s winery.
This label rises from Merlot and Petit Verdot grapes harvested in complete harmony between its sugar content and sourness: the result is a fresh and embracing “red”, which matches perfectly with the bucatini’s most determined flavors.