Ingredients for 4 person
400 gr Bucatini N 6 from Rummo
11 gr of strutto (pork lard) or butter
200 gr of guanciale Di Norcia (cured pork)
500 gr or less of yellow Ciliegino tomato sauce or fresh yellow Ciliegino or Datterino tomatoes
120 gr of Pecorino cheese
2 gr red or yelow chili pepper
2 gr crushed black pepper
optional deglaze with 100 gr white wine for 4 person
Ps
my self this time i did use butter , but sometime i do add lard at the last moment
in the place of butter just before serving , it make it the sausce revive look more shining , and taste more creamy
if you are hungry and eat only the pasta then increase the portion :
120 gr of Bucatini
75 gr guanciale Di Norcia
125 gr Ciliegino yelow sauce
0,25 gr yellow or red chili pepers
0,25 gr black crushed pepper
30 gr pecorino
25 gr white wine
for person
to cooking the pasta i used Dutch Natuurlijk mineraalwater
the salt i use is Sicilian or French sea salt
the standart to cooking pasta are
so 1 liter water
10 gr salt
100 gr pasta
here the Bucatini Ammatriciana yellow on youtube
here
the Guanciale from professional butcher Davide Fantinati
why yellow tomatoes ?? the savior is very different and contain less lectin
about lectin
https://nutritionfacts.org/video/how-to-avoid-lectin-poisoning/
here Siciliaan product
https://www.pachinoweb.com/collections/conserve/products/salsa-di-datterino-giallo-da-37-cl
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