Pasta alla Gricia 馃嚠馃嚬 u R.

Zapraszam

Makaron z rejon贸w Lacjum.

Pasta alla Gricia to jedna z najbardziej znanych potraw kuchni lacjalnej, uwa偶ana za przodka makaronu all’amatriciana.

Podobnie jak w przypadku przepisu amatriciana, stosuje si臋 Guanciale i rzymskie Pecorino.

G艂贸wn膮 r贸偶nic膮 jest natomiast sos pomidorowy, nieobecny w makaronie alla Gricia, poniewa偶 jego pochodzenie istnia艂o przed importem pomidora do Europy.

M贸wi si臋, 偶e Pasta alla Gricia zosta艂a wynaleziona przez pasterzy z Lacjum, kt贸rzy z niewielk膮 ilo艣ci膮 sk艂adnik贸w, jakie mieli po powrocie z pastwisk, przygotowali danie tak proste, ale r贸wnie smaczne i syte.

Mo偶esz wybra膰, jakiego u偶yjesz makaronu, czy d艂ugim formatem makaronu, takim jak bucatini i tonnarelli, czy tak kr贸tkim, jak rigatoni.

Zapraszam na moj膮 wersj臋 Pasty alla Gricia, kt贸ra mo偶e by膰 podstaw膮 do innych pasta, takich jak Carbonara, dodaj膮c 偶贸艂tka lub Amatriciana, dodaj pomidory.

馃懃 – 4
鈴 – 30 minut
馃ォ – 馃憤
Warto艣ci na 1 porcj臋
Bia艂ko – 21 g
W臋glowodany – 60.25 g
T艂uszcze – 32.75 g

Sk艂adniki

  • 320 g rigatoni
  • 200 g kostki guancale lub dobrej jako艣ci pancetta
  • 80 g startego grana padano
  • 2 艂y偶ki oliwy z oliwek
  • 艢wie偶y zmielony pieprz
  • 艢wie偶a bazylia

Przygotowanie

Je艣li nie zdob臋dziesz Guancale, tak jak ja, u偶yj Pancetty.
  • Gotuj makaron w niewielkiej ilo艣ci osolonej wody, jest to wa偶ne, by jak najwi臋cej skrobi z makaronu by艂o w wodzie, kt贸r膮 pos艂u偶y do sosu.
  • Na zimn膮 patelni臋 wlej oliw臋 i wrzu膰 pancett臋 lub guancale.
  • Wrzucasz na zimn膮 gdy偶, w czasie podgrzewania si臋 patelni, t艂uszcz b臋dzie si臋 wytapia艂 stopniowa, co nie spowoduje zbyt mocnego spieczenia mi臋sa, czego nie chcemy.
  • W trakcie gotowania makaronu i pieczenia kostek mi臋sa, wlej odrobin臋 wody z garnka na patelni臋.
  • Zarezerwuj p贸艂 kubka wody z gotowania makaronu.
  • Kiedy makaron b臋dzie al dante, prze艂贸偶 go na patelni臋, wlej wod臋 z kubka i wsyp grana padono.
  • Mieszaj i gotuj, a偶 p艂yny odparuj膮, a t艂uszcz, woda i ser, utworz膮 jedyny w swoim rodzaju sos.
  • Dopraw do艣膰 mocno ca艂o艣膰 pieprzem i gotowe.
  • Doda艂em bazyli臋 by 艂adnie wygl膮da艂o.

Buon appetit 偶yczy R.

Makaron 馃敆 Pasta

馃嚞馃嚙 – Google Translator

I invite you

Pasta alla Gricia is one of the most famous dishes of the Lazio cuisine, considered the ancestor of all’amatriciana pasta.

As with the recipe amatriciana, Guanciale and Roman Pecorino are used.

The main difference is the tomato sauce, which is absent in alla Gricia pasta, because its origin existed before tomato imports to Europe.

It is said that Pasta alla Gricia was invented by the shepherds from Lazio, who with a small amount of ingredients they had after returning from pasture, prepared a dish so simple, but also tasty and filling.

You can choose which pasta you use, whether the long format pasta, such as bucatini and tonnarelli, or as short as rigatoni.

I invite you to my version of Pasta alla Gricia, which can be the basis for other pasta, such as Carbonara, adding egg yolks or Amatriciana, add tomatoes.

Components

320 g rigatoni

200 g guancale cubes or good quality pancetta

80 g of grated grana was washed

2 tablespoons of olive oil

Fresh ground pepper

Fresh Basil

Preparation

If you don’t get Guancale like me, use Pancetta.

Cook the pasta in a small amount of salted water, it is important that as much as possible of the starch from the pasta was in the water, which will be used for the sauce.

Pour olive oil into a cold frying pan and put the pancetta or guancale.

You put it on cold because, when the pan is heating, the fat will melt gradually, which will not cause too much sintering, which we do not want.

When cooking pasta and cooking meat cubes, pour a little water from the pan into the pan.

Reserve half a cup of water with cooking pasta.

When the pasta is al dante, put it in a frying pan, pour water from a cup and pour in the padona.

Stir and cook until the liquids evaporate and the fat, water and cheese form a unique sauce.

Season the whole pepper quite strongly and it’s ready.

I added basil to make it look nice.

Buon appetit wishes R.

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