View Single Post
  #2945  
Old 12.04.2017, 21:01
acmilan's Avatar
acmilan acmilan is offline
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Pasta alla Gricia!

Two portions!
  • 220 grams Mezze Maniche, penne, rigatoni or even spaghetti or linguine pasta (I used paccheri rigate)
  • 100 grams Guanciale cut into cubes
  • Quarter cup white wine (optional)
  • 15-20 grams grated pecorino
  • 1-3 ladles of pasta water
  • freshly cracked black pepper
  • 1 whole dried red chilli (optional)
To a high sided frying pan on low to medium heat, add the guanciale and the dried chilli. Fry the guanciale until it is nice and translucent and is just about getting near to being crispy. 1-2 tablespoons of fat would've rendered during this process. With a perforated ladle, take the guanciale out and place it on some kitchen paper and set aside. Also take out the dried chilli and discard

If you feel that there is too much fat in the pan, then you can spoon out a little of it, but not all. This will flavour the dish.

Add your pasta to boiling salted water and cook as per instruction on packet until its al-dente

2 or so minutes from the pasta being ready, turn the frying pan on and have it on medium heat.

When the oil is hot, pour in about a quarter cup of wine wine and allow the alcohol to evaporate

Lower the head to medium-low and begin to add your pasta directly to the pan along with 1-2 ladles of the pasta water (If you're draining your pasta, make sure you save at least 2-3 ladles of the pasta water).

Add the guanciale back into the pasta. Toss the pasta so its nicely coated in the 'sauce'. the combination of the guanciale oil and pasta water should create a lovely and flavourful and shiny emulsion. The pasta water will also help to tenderise the guanciale. You can add as little or as much of the 2-3 ladles of pasta water as you like - depending on how thick you want the sauce to be.

begin to add grated pecorino little by little, tossing the pasta as you do. Season with cracked black pepper to taste.

Serve the pasta immediately. You can top off with a little more black pepper and or some more grated pecorino.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-img_20170412_1936287.jpg  
Reply With Quote
This user would like to thank acmilan for this useful post: