One observation I would like to make: Amatriciana NEVER NEVER NEVER has basil or parsley in it. It originated with the shepherds in the mountains of Amatrice, who would take a piece of cheek bacon and sheep cheese (Romano cheese) with them while herding to make their meal, and it was called "alla gricia". No tomato was used. Today it is made with chilli peppers, minced onion, a little garlic (if you want), and white wine to unstick the bacon and onion and chilli pepper from the frying pan, then add the tomatoes - and is truly delicious. Once the pasta (buccatini) is almost cooked, drain it, put it in a wide, tall frying pan with the sauce and with equal proportions of Romano and Parmesan cheese, and sauté it for a minute or 2 ... buon appetito.
P.S. - My credentials: my best friend and cuisine advisor was born and raised in Amatrice and is a first class cook. I have lived and cooked in Italy for more than 50 years.
Nice to meet you all
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One observation I would like to make: Amatriciana NEVER NEVER NEVER has basil or parsley in...