--------------146CE0260FE7AC41FF7B94DD Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Hello, again, friends, As a little thank you for all of you who have helped in the identification of the green fruit beetle, I would like to share one of our very favorite tomato-based pasta sauces, one called Amatriciana, after the village of Amatrice in the Tronto Valley, in Lazio, outside Rome. The recipe is found on p. 32 of Joanne Weir's wonderful book, you say Tomato....,Broadway Books, N.Y., 1998. 2 Tablespoons extra virgin olive oil abould a half pound of thinly sliced pancetta (Amer. bacon can be used in a pinch) 1 large onion thinly sliced 3/4 teaspoon red pepper flakes (I used home-dried serrano powder.) 4 garlic cloves, minced (I smash mine with a mortar and pestle, together with salt.) 1 cup dry white wine. (I used pinot grigio.) 4 cups peeled, seeded, chopped tomatoes, fresh or canned 1/4 cup Italian parsley Coarse salt and freshly ground black pepper Heat olive oil in a large skillet over medium heat. Add the sliced and diced pancetta and onion and cook until soft and light golden, 10-15 minutes. Add the red pepper and garlic and cook, stirring for 3 minutes. Increase the heat to high, add the wine, and simmer until most of the wine has evaporated, 3-4 minutes. Pass the tomatoes through a food mill and add the tomatoes and parsley to the pan. Bring to a boil, reduce the heat, and simmer until the sauce reduces by one quarter, 30-35 minutes. Season with salt and pepper. Serve over steaming pasta. Enjoy! Ron --------------146CE0260FE7AC41FF7B94DD Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: 7bit <!doctype html public "-//w3c//dtd html 4.0 transitional//en">Hello, again, friends,
As a little thank you for all of you who have helped in the identification
of the green fruit beetle, I would like to share one of our very favorite
tomato-based pasta sauces, one called Amatriciana, after the village
of Amatrice in the Tronto Valley, in Lazio, outside Rome. The recipe is
found on p. 32 of Joanne Weir's wonderful book,
you say Tomato....,Broadway Books, N.Y., 1998.
2 Tablespoons extra virgin olive oil
abould a half pound of thinly sliced pancetta (Amer. bacon can be used
in a pinch)
1 large onion thinly sliced
3/4 teaspoon red pepper flakes (I used home-dried serrano powder.)
4 garlic cloves, minced (I smash mine with a mortar and pestle, together
with salt.)
1 cup dry white wine. (I used pinot grigio.)
4 cups peeled, seeded, chopped tomatoes, fresh or canned
1/4 cup Italian parsley
Coarse salt and freshly ground black pepper
Heat olive oil in a large skillet over medium heat. Add the sliced and diced pancetta and onion and cook until soft and light golden, 10-15 minutes. Add the red pepper and garlic and cook, stirring for 3 minutes. Increase the heat to high, add the wine, and simmer until most of the wine has evaporated, 3-4 minutes.
Pass the tomatoes through a food mill and add the tomatoes and parsley to the pan. Bring to a boil, reduce the heat, and simmer until the sauce reduces by one quarter, 30-35 minutes. Season with salt and pepper.
Serve over steaming pasta.
Enjoy!
Ron
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