food

Clássicos Italianos

O chef Frankie mostra o que o fez se apaixonar por suas raízes italianas ao preparar clássicos como bucatini all ’amatriciana e um delicioso arancini. Confie nele: você precisa dessas receitas!

food

Clássicos Italianos

O chef Frankie mostra o que o fez se apaixonar por suas raízes italianas ao preparar clássicos como bucatini all ’amatriciana e um delicioso arancini. Confie nele: você precisa dessas receitas!

Supplies

  • Vegetable oil for frying
  • Pre-cooked and chilled saffron risotto
  • 2 eggs, beaten
  • Plain breadcrumbs
  • Scamorza Cheese, cubed
  • Cooked Guanciale
  • Parsley, chopped
  • Parsley sprigs for garnish

Passo a passo

  1. Over medium heat, bring a pot of vegetable oil to 350 degrees.
  2. Add 2 tablespoons of the cooked risotto to the beaten egg. Remove and allow excess to fall off.
  3. In the palm of your hand, flatten the rice and fill with 1-2 pieces of guanciale, a few cubes of scamorza, tomato paste, chopped parsley and a sprinkling of pecorino. Enclose the center filling with rice.
  4. Roll the ball around in the breadcrumbs and set into the fryer. Fry until golden brown.
  5. Once the arancini are cooked, drop a few sprigs of parsley into the oil. Allow to fry for a few seconds and remove.
  6. Garnish arancini with parsley.

Supplies

  • 1 pound Bucatini
  • 28oz Canned San Marzano DOP tomatoes
  • 4-6oz Guanciale, cut 1” batons
  • White wine to taste
  • 6-12 oz Pecorino Romano, grated
  • 2-3 Whole dried pepperoncini
  • Red pepper flakes to taste

Passo a passo

  1. Over high heat bring a large stockpot filled with salted water to boil.
  2. Heat a saute pan over medium heat add the guanciale. Allow the fat to render and their color to deepen, turning as needed. About 6 minutes.
  3. Remove them, reserving the rendered fat in the pan, as set the crispy pieces aside.
  4. In the rendered fat add the chili and allow to sizzle for a few seconds, then deglaze with the white wine.
  5. Crush the can of tomatoes by hand and add to the saute pan, bring to a gentle simmer.
  6. As the tomato paste begins forming along the rim of the pan, scrape off and reserve for the arancini.
  7. Cook the bucatini in heavily salted water for 2 minutes less than the box says.
  8. Remove bucatini from water and add to saucepan.
  9. Finish cooking in the sauce over high heat for an additional 90 seconds.
  10. Turn off the heat and add pecorino while mixing.
  11. Plate the pasta in a wide bowl, sprinkle with red pepper flakes, more cheese and finally about 90% of the guanciale (saving the rest for the arancini).
  12. Cover the bowl with a plate to allow the hot pepper to steam.