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BUCATINA ALLA TAORMINA
My favorite dish from Taormina, Sicily. A lovely village high above and overlooking the Mediterranean that has everything going for it. Neat as a pin and the food is their pride. I fell in love with the place. The pasta dish is from mainland Italy and is best known as "BUCATINI ALL'AMATRICIANA". Named for another small village called Amatrice.
A spicy dish that will warm you up yet fill you up. I like it with a minimum of sauce and tomatoes so as not to hide the taste of the pancetta.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 4
3 pounds fresh or canned tomatoes, coarsely chopped **SEE COOK'S NOTES**
¼ cup extra virgin olive oil
1 pound pancetta, sliced thin, and cut into 2 inch pieces
1 cup diced shallots
1 cup white wine
2½ tablespoons minced fresh chili pepper, seeds removed (3 medium)
1 teaspoon dried red pepper flakes
1 bunch Italian flat leaf parsley
1½ cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper
1 pound Bucatini or Perciatelli
1. In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes. Pass the
tomatoes through a food mill to remove their seeds and skins. You will have about 5 cups of tomato puree.
Reserve. **NOTE: IF YOU ARE USING MARIO BATALI'S RECIPE FOR SAUCE, SKIP THIS STEP.
2. Wipe the saucepan clean and return to medium heat. Add the olive oil and the pancetta, stirring until the
pancetta is crisp, about 15 minutes. Remove the pancetta with a slotted spoon and reserve.
3. Pour off all but about 2 tablespoons of fat from the pan. Add the shallots and cook over medium heat until
golden, about 5 minutes. Pour in the white wine, and reduce by ¾. Add the pureed tomatoes or sauce, chili
pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
4. Add the reserved pancetta, basil, and ¾ of the Pecorino Romano. Season with salt and pepper. Simmer for an
additional 15 minutes, stirring occasionally to prevent the cheese from sticking to the bottom of the pan. (May
be prepared ahead up to this point, and frozen for future use.)
5. Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the bucatini to al dente. Toss with the
sauce, transfer to a warmed bowl, and serve, sprinkled with the remaining cheese and garnished with the
1. You can use a recipe for Mario Batali's basic tomato sauce, which is excellent and I use it all the time.
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