Vařím, fotím, ochutnávám, zkouším. Prescriptions for it. Moje menu.
Amatriciana in a slightly different role | Italy to the Czech table
Amatriciana sauce is so famous, that is until I'm afraid to touch it. Původní recept, který pochází z regionu Lazio, konkrétně z malého města Amatrice, blízko Říma. Blogerka Zuzka z Liberce (už jsem se tu o ná v souvislosti s italskou kuchyní zmínil) znalecky tvrdí, že amatricianu můžeme připravit buď s čerstvými rajčátky nebo z loupaných rajčat v plechovce. “Existuje řada variant, které se mění dům od domu a bývají původem pravidelných dohadů mezi Italy. Někteří například preferují použití pouze olivového oleje, jiní naopak upřednostňují sádlo, máslo či omastek ze samotného guanciale. Spory se vedou i okolo ostatních ingrediencích jako je například cibule či česnek,” říká Zuzana. Emanuele Ridi je echt Ital, který také poradí: “Do omáčky “all´amatriciana” se dává slanina, které se říká guanciale. Není uzená, jen sušená. Můžete použít i jinou slaninu. Podstatné je, aby pustila tuk a ten se propojil s chutí rajčat. Jen tak se vytvoří pravá chuť “all´amatriciana”.”
Votes: 4
Rating: 5
You:
Rate this recipe!
Tiskni
Servings
Prep Time
4osoby
5minutes
Cook Time
25-30minutes
Servings
Prep Time
4osoby
5minutes
Cook Time
25-30minutes
I shall commit a few differences, especially in the chosen materials. I use red onion and add chicken. Some confusion from my preparations dropped chilli, so feel free to chop off it and into the food. Also, when choosing pasta, anything is possible, from the right type of bucatini over macaroni (Emanuele volil je )after spaghetti, I drew me. I launched this time the wine and used water from the cooked pasta, Only three lžíce.Pokud not condemn chicken breasts, Try thigh steaks, or completely discard meat. I could cook without him, but the test is a test and it was a tasty lunch. Proč ne? Try it.
Votes: 4
Rating: 5
You:
Rate this recipe!
Tiskni
Servings
Prep Time
4osoby
5minutes
Cook Time
25-30minutes
Servings
Prep Time
4osoby
5minutes
Cook Time
25-30minutes
I shall commit a few differences, especially in the chosen materials. I use red onion and add chicken. Some confusion from my preparations dropped chilli, so feel free to chop off it and into the food. Also, when choosing pasta, anything is possible, from the right type of bucatini over macaroni (Emanuele volil je )after spaghetti, I drew me. I launched this time the wine and used water from the cooked pasta, Only three lžíce.Pokud not condemn chicken breasts, Try thigh steaks, or completely discard meat. I could cook without him, but the test is a test and it was a tasty lunch. Proč ne? Try it.
Amatriciana in a slightly different role | Italy to the Czech table
On the oil and fry the chopped bacon, so as to release fat and were crispy, After a while, add finely chopped onion, fry, then add the chopped garlic. We picked up the pan chicken and even while on a low flame restujeme.
Meanwhile, boil pasta. In this recipe we will use the water from them. (You can opt for white wine, If you're quick and water from the spaghetti decant or you have a meal like the taste of wine.)
add tomatoes, Water already spaghetti (or wine) and bring to the boil. Salt and pepper, podle chuti. Cover and simmer. Asi 10 minutes.
Stir in the chopped basil and mix.
Sprinkle with Parmesan cheese and toss.
Serve garnished with slices sprinkled with Parmesan cheese or grated Parmesan cheese. Or without cheese, if just one in a meal.
Tip:
Jak si poradíme s vařeným kuřecím masem? Přivedeme k varu 4 šálky vody a dáme do ní na střední kousky nakrájené kuřecí maso. Jakmile se voda opět začne vařit, necháme 2 minuty a pak odstavíme. Vodu slijeme.
