Bucatini Matriciana Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
KEYWORDS: PASTA, R/LA, ROMAN
TIME: 0:20
SOURCE: TRATTORIA ROMA
611 each: Decatur St., New Orleans
WINE: FATTORIA PARADISO
SERVES: 6
1 lbs: Thick, long pasta, 100%
4 each: Green onions, finely chopped
-semolina noodles,
5 each: Leaves fresh basil,
4 T: Olive oil,
6 each: , (6-oz) ladles tomatoes
2 T: Natural cured gunciale,
-sammarsano,
-, (bacon) cooked, chopped
4 T: Pecorino romano, grated
Directions:
Boil the pasta until reaches al dente, then strain. Prepare a red
sauce by mixing the olive oil, gunciale, onions, basil, and tomatoes.
Heat thoroughly before serving. Cover each plate with the sauce and
place the noodles in the sauce, then sprinkle the grated cheese over
the plate. Place additional grated cheese on the table.
Submitted By SALLIE KREBS On 02-23-95
Source from luhu.jp
sauce by mixing the olive oil, gunciale, onions, basil, and tomatoes.
Heat thoroughly before serving. Cover each plate with the sauce and
place the noodles in the sauce, then sprinkle the grated cheese over
the plate. Place additional grated cheese on the table.
Submitted By SALLIE KREBS On 02-23-95
Source from luhu.jp