Matriciana Revisited
(Photo@TheFoodTraveller.com - Nikon D200)
Back in the kitchen after the wedding day ... yes no honeymoon, it will have to wait until July when we will be gone for few weeks to South Africa. This time I have tinkered with the matriciana recipe as I wanted to do for a long time. The idea came out from seeing balsamic vinegar and Tabasco and simply stick a bit of both in my mouth ... I liked the flavor and it made me feel of a matriciana flavoring. So here we go ... I tried Tabasco with all the balsamic vinegars and alike I have in the house (quite a few) and selected (again) the Sopraffino. The result is a really nice variant of the matriciana ... the only issue was we had no spaghetti and I used fusilli instead.
Serves: 2 as main course
FlexiPoints: 8
Suggested wine: perfect with a light red wine for the tabasco to come out and a lambrusco to couple with the Sopraffino. My suggestion, then, is a Lambrusco possibly Salamino di Santa Croce.
Special equipment: none
Ingredients:
200g long pasta (spaghetti, bucatini or fusilli)
120g guanciale or unsalted bacon
5 tbsp (6-year) Aceto Sopraffino
12 drops Tabasco
1 shallot
1 sprig of common thyme
8 tbsp of pure tomato juice (italian Passata)
5 basil leaves
3 tbsp olive oil
2 tbsp grated Parmesan cheese
Salt and oil to taste
Ingredient note: The “Aceto Sopraffino” is the best choice for this dish. If not available, use the lightest available “Aceto Balsamico Tradizionale di Reggio”. It must be not too sweet to overpower the Tabasco. Same goes for the “guanciale” (cured pig cheeks), replace it with bacon only if strictly necessary.
How-to:
1. Cube the guanciale (or bacon) and marinate it for at least 30’ in the Sopraffino, 10 drops of Tabasco and the chopped thyme sprig.
2. Slice finely the shallot. Sauté them on medium heat in 2 tbsp of the oil until soft or 3’. Add the bacon with the marinate and keep cooking on high heat until the marinate has not sort of caramelized and the bacon fully cooked (about 5’).
3. Add the tomato juice and keep cooking for 5’ more or until bubbling. Remove from the heat. Add two drops of tabasco and stir in the basil.
4. Boil the pasta in salted water for 2’ less than on the package. Finish to cook in the sauce on high heat with 2 tbsp of the pasta cooking water.
5. Serve with the remaining oil and the cheese on top.
Serves: 2 as main course
FlexiPoints: 8
Suggested wine: perfect with a light red wine for the tabasco to come out and a lambrusco to couple with the Sopraffino. My suggestion, then, is a Lambrusco possibly Salamino di Santa Croce.
Special equipment: none
Ingredients:
200g long pasta (spaghetti, bucatini or fusilli)
120g guanciale or unsalted bacon
5 tbsp (6-year) Aceto Sopraffino
12 drops Tabasco
1 shallot
1 sprig of common thyme
8 tbsp of pure tomato juice (italian Passata)
5 basil leaves
3 tbsp olive oil
2 tbsp grated Parmesan cheese
Salt and oil to taste
Ingredient note: The “Aceto Sopraffino” is the best choice for this dish. If not available, use the lightest available “Aceto Balsamico Tradizionale di Reggio”. It must be not too sweet to overpower the Tabasco. Same goes for the “guanciale” (cured pig cheeks), replace it with bacon only if strictly necessary.
How-to:
1. Cube the guanciale (or bacon) and marinate it for at least 30’ in the Sopraffino, 10 drops of Tabasco and the chopped thyme sprig.
2. Slice finely the shallot. Sauté them on medium heat in 2 tbsp of the oil until soft or 3’. Add the bacon with the marinate and keep cooking on high heat until the marinate has not sort of caramelized and the bacon fully cooked (about 5’).
3. Add the tomato juice and keep cooking for 5’ more or until bubbling. Remove from the heat. Add two drops of tabasco and stir in the basil.
4. Boil the pasta in salted water for 2’ less than on the package. Finish to cook in the sauce on high heat with 2 tbsp of the pasta cooking water.
5. Serve with the remaining oil and the cheese on top.
Labels: main course, meat, pasta
posted by The Food Traveller at 7:25 PM
11 Comments:
complimenti, adoro la pasta, vado letteralmente pazzo per la matriciana e questa tua proposta è a dir poco supergustosa. sai che ti dico, stasera la cucino seguendo la tua ricetta.
grazie e buon appetito!
Penso che la prossima volta provero a fare la versione originale in bianco se riesco a trovare il pecorino romano!
i formaggi romani si riescono a trovare anche dalle tue parti? Piatto di pasta che da romana gradisco molto :-)
A volte si, ma in pochi negozi. Se trovo il pecorino (meglio se il cacio) romano voglio proprio farla la versione antica in bianco!
Complimenti tanto per il blog come per lo sposalizio!!!
Domanda: la ricetta di quelle cipolle qua sopra c'è?
Grazie...
Quelle ripiene? Si vedi nella sezione recipes per vedere la ricetta. Nei prossimi giorni faro' un post su una nuova versione ripiene con souffle all'amaretto.
Ciao.
Si, grazie, ma intendevo queste cipolle dell "banner" (non so specificamente come si chiama la foto con il nome del blog =( )che sembrano buonissime...cmq aspetto quella nuova versione all'amaretto!
Ci sono anche quelle. Una ricetta di mia mamma per un contorno.
http://www.thefoodtraveller.com/blog/2006/09/baked-white-onions.html
Ciaoo
Vidi che mi scrissi.. a volte gioco coi verbi :-) tu dieci a uno per hermé, sei stato molto (moltoo?) più clemente dell'anarchica che sono io! ma siamo allineati in ogni caso. e se penso che stai a due sole orette da parigi.. ogni tanto facci un giretto, che ne so, anche solo per un passeggiatina qua e là, fallo per me quanto meno!!!! son presa in qs giorni, faccio fatica a seguire il blog... a domani! ciao ciao
Congratulations on your recent marriage! And a South African honeymoon eye? That is definitely worth waiting for. :)
This dish looks hearty and delicious, thanks for sharing it with us.
Ari (Baking and Books)
After the honeymoon I expect a lot of skottelbraai-dishes with roast springbok!
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