|Category||SALUMI - SALAMI|
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The guanciale is obtained from the side of the throat, it is a product rich of flavor, thanks to the slow processing to do. Guanciale is marinate for a week in salt and then flavored with salt and pepper, or other spices and aromatic plants such as rosemary, sage and garlic.
The maturing period is at least three months and the cured meat is kept in spaces with a constant climate and always under control, during which the product acquires a very intense flavor and forms the characteristic "crust" outside, which makes it slightly crunchy.
The smoking is done by hanging the flavored pork cheek next to a lit fireplace in which burns laurel, oak, beech or juniper wood which give particular aromas to the salami; this action lasts from one to four continuous days.
Finally we get a particularly tasty product that goes well with many imaginative dishes.
The guanciale, usually cut by hand, after removing the rind, and according to our recipe we decide whether to make thin slices or cubes.
Obviously once opened, it should be kept in the fridge.
THE AMATRICIANA SAUCE
Originated in Amatrice - a town of just under 2,500 inhabitants in the province of Rieti, from which the recipe takes its name – this is a classic sauce in the traditional Roman cuisine.
The original amatriciana recipe, which is made of a few simple but selected ingredients, was recently granted the protected geographical indication.
500 gr of spaghetti
125 grams of guanciale
1 tbsp extra virgin olive oil
1/2 cup of dry white wine
400 gr of peeled tomatoes
1 small chili pepper
100 g of grated pecorino cheese
Chop the guanciale into small pieces and stir fry it in a pan with the oil and the pepper. Simmer with the white wine and reduce. Remove the guanciale pieces from the pan, drain them well and make them rest in a warm place (to maintain them soft and tasty).
Add the chopped tomatoes and salt as required, mix and heat.
Remove the pepper, add the guanciale back again and cook for a few minutes.
Meanwhile, boil the spaghetti in abundant salted water.
Once cooked, drain the pasta and place it in a bowl, add the grated pecorino and finally the sauce.
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