The pasta amatriciana recipe of the Da Enzo al 29 cafe in Rome
Direct by Marie-Louise Sciò (creative director of lodges Il Pellicano in Porto Ercole, Posta Vecchia in Rome and Il Mezzatore in Ischia), ISSIMO celebrates Italy in a its hues. The offer? Decoration alternatives, clothing, but in particular recipes and kits to make at household, like this pasta amatriciana with good cold cuts and cheese, revealed by the chef of the Roman restaurant Da Enzo al 29.
The Pasta Amatriciana recipe of the Da Enzo al 29 cafe
For this pasta, the recipe comes courtesy of Enzo al 29, a fantastic cafe in the coronary heart of Rome, serving conventional Roman delicacies, that has partnered with ISSIMO supplying special containers made up of all the substances to make a best pasta all’Amatriciana.
Ingredients
500 g Rigatoni da Enzo
500 g Pomodoro da Enzo
250 g Guanciale (chopped in huge pieces)
350 g Pecorino (grated)
Preparation
Location a massive pot of drinking water to boil. Once boiling, throw in rigatoni and cook dinner for about 7-8 minutes, or until eventually the pasta is al dente.
In the meantime, warmth up an iron pan and insert chopped guanciale. At the time the body fat is practically melted absent, increase pomodoro. Notice: you do not will need to insert any olive oil at all. Enable the guanciale/tomato combination to prepare dinner down whilst carefully break apart the peeled tomatoes by mixing with a picket spoon.
At the time the pasta is cooked, take out from h2o, and make sure to save a cup of the pasta drinking water on the side. Include pasta to guanciale and tomato mixture, followed by pecorino. Mix jointly and add a slight sum of cooked pasta drinking water. Keep on to mix for about 2 minutes. Plate and garnish with a generous total of grated pecorino.
The ISSIMO x Da Enzo al 29 box to acquire on the ISSIMO web site
La box ISSIMO x Da Enzo al 29
The chef’s movie:
