I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
First courses
Amatriciana, the original recipe
Render Guanciale, deglaze with white wine, simmer tomatoes in the fat, toss with plenty of Pecorino Romano. Four people.
Method
- Guanciale in Streifen schneiden und bei mittlerer Hitze ohne zusätzliches Fett knusprig braten. Mit Weißwein ablöschen, die Streifen herausnehmen.
- Tomaten im ausgelassenen Fett mit Peperoncino 10–15 Minuten köcheln.
- Pasta al dente in die Sauce geben, den Guanciale zurück in die Pfanne, vom Herd nehmen und mit reichlich Pecorino schwenken.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Cilentano Artisan Sauce – Traditional Recipe with EVOO
€5,00
Minnelea
Artisan Arrabbiata Sauce – Spicy, with Chili and EVOO
€5,00
Minnelea
Sauce Set — 12 or 18 artisan jars
€55,20
The three most common mistakes: bacon instead of Guanciale (Pancetta tastes different, Guanciale is available from Italian delicatessens), adding onion and garlic (neither belongs in the original, even if famous chefs do otherwise), and Parmesan instead of Pecorino - the salty sheep's cheese is not a side note, but a supporting pillar of the dish. Remove from the heat before adding the cheese, otherwise it becomes stringy.