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Italian
recipes
Recipes from
Molise
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Recipes from Luxemburg
Pasta
recipes |
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Pasta amatriciana
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Pasta with zucchini
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- 500 GRAM PASTA, fresh or ready made
- 100 GRAM PANCETTA, in strips
- 1 ONION, chopped
- 5 TOMATOES, cubed
- 1 RED PEPPER, chopped
- 100 GRAM PECORINO, shaved
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- 500 GRAM PASTA, fresh or ready made
- 250 GRAM MUSHROOMS, sliced
- 1 ZUCCHINI, sliced
- 100 GRAM BACON, cubed
- 1 CUP CREAM
- 75 GRAM CHEESE, grated
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Stir fry the onion and pepper for 3 minutes.
Add the pancetta and stir fry until it is crispy. Add the tomatoes and
pepper and salt to taste, and simmer for 15 minutes. Cook in the meantime
the pasta al dente. Serve the pasta with the sauce and sprinkle with
cheese.
Pasta or sugo (alla) amatriciana originates from
Amatricia, in the province Rieti in the mountains of Lazio, about 80
miles from Rome.
It is often served on the Sunday after Fer Agosto (15
August) with celebrations and fanfare. The recipe is with dried
pork cheek, but as it is difficult to find such an ingredient, you can
use another variation of pork.
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Cook
the pasta al dente. In the meantime, stir fry the bacon 5 minutes. Add
the mushrooms and the zucchini and fry 5 minutes more. Add the cream,
bring this to the boil and dissolve the cheese. Simmer for 2 minutes.
Serve the pasta with the sauce.
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