Bucatini all'Amatriciana - Interactive Livestream
San Francisco, CA
ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. 100% of ticket sales go directly to the host or their business to help support the hospitality industry. --- This is a classic dish from the small town Amatrice in the region of Lazio, near Rome. There is, however, much controversy around the origins of the dish and the way in which it should properly be prepared. Amatrice was originally part of Abruzzo and only became connected to Rome through Lazio in the early 1900s. The residents of Amatrice originally made this dish without tomatoes, using only spaghetti, Pecorino and guanciale (cured pork jowl). This dish today is made in Rome and Amatrice with the same ingredients but also includes San Marzano tomatoes and sometimes red onion. It is traditionally prepared with a long noodle such as bucatini (my favorite) but it also works well with penne or rigatoni. Join me and learn how to make this dish the Roman way!
Guanciale (cured pork jowl), DOP (denomination of protected origin) San Marzano tomatoes, grown in the volcanic soil below Mount Vesuvius in southern Italy.