Friday, April 12, 2013

Bucatini all'Amatriciana

 --Tailgatin' and how to make mofos start playa hatin' (Recipes)

Guanciale is very unheralded by those not in the know. The number of those that dont is actually pretty high. You just cant find this old Roman specialty made of pigs jowl everywhere. I picked up this beauty below from Salume Beddu in St. Louis where they make their own in house. Seek these boys out if you're in the area. I should of got more. But I knew that was going to happen when I was buying it so that's what I get. Luckily I'll be back as I may be investing with a buddy in the area. Great place to eat.


Salume Beddu describes their guanciale as so "A Roman specialty. Highly spiced with red pepper flakes, brown sugar, black peppercorn & rosemary". It's not smoked and just cured for a few weeks before being ready to eat. So what do you do with it when it is? Well there's two recipes that immediately come to mind, both pastas. First is real deal Carbonara which if you've never made you should check this HERE for tips. But one of my favorite meals to make and also eat is Bucatini all'Amatriciana. It's so simple and so good. Just make sure to use canned romas if tomatoes arent in season. Note: Google it for the recipe. They're virtually all the same. Make sure to cook your guanciale on medium heat, not high. You want the flavor to stay in it. Substituting bacon just doesn't cut it. Use Pancetta if you must.

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Bucatini all'Amatriciana at Home

Salume Beddu
3467 Hampton Ave
St Louis, MO 63139
(314) 353-3100

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