Can anyone translate this,is it the leak?!?!?1.
Today we wish raccontarvi an other history tied to the food and parlarvi of a typical plate of the famous Lazio in all Italy like: “Bucatini to the Amatriciana”! Perhaps the name of this flat drift from a montana citizen, Amatrice, designed from the painter and architect Strains of Amatrice (1529 approximately) and native land of the famous ones spaghetti. For who it did not know them, the bucatini to the Amatriciana, they are spaghetti with a characteristic hole centers accompanied them from a gustoso gravy made up of: guanciale (salume similar to the gained bacon thus called because from the cheek and from the collo of the pig), onion, tomato and pecorino. In reality, it seems that the origins of this plate, thus typical of the Lazio, have their roots in Abruzzi, since the country of Amatrice belonged, anciently, to the province of the Aquila. Consequently, there are still numerous dispute on who has invented this plate and on who it has assistant, in the gravy, a fundamental ingredient: the tomato! Eh, yes… between the several theories seems that the famous ones bucatini, to the origin, were also “in white man”! We advise to you, to this point, to visit the citizen and of gustarvi, also for we, the fantastic ones bucatini… in version originate them! Ah, not forgotten to taste, if passages from Amatrice, also the series of optimal typical products of the zone: caciotte, annealed, pecorini freschi and seasoned and mortadelle suine of small size of local production. Good appetite! THE PRESCRIPTION Ingredients: 3 extra oil spoons vergine of olive 80 grams of pecorino q.b. of it knows them 350 grams of tomato sauce black pepper 1 chili pepper 400 grams of bucatini 200 grams of guanciale Preparation To cut the guanciale dadini and making it to rosolare in oil extravergine of olive, therefore to add to the chili pepper and the tomato, to regulate of knows them and to leave to cook for approximately 20 minuteren. Lessare the bucatini and to drain them to the tooth very, ripassarli in the sauce. To dust of pecorino and grattugiato black pepper at the moment. In order to render this sauce still more gustosa, to make to rosolare the onion with the guanciale, to add to the wine white man, to raise the flame in order to make it to evaporate, therefore to proceed as mentioned above.