{"id":2720,"date":"2016-11-01T04:17:39","date_gmt":"2016-11-01T04:17:39","guid":{"rendered":"http:\/\/themes.themegoods2.com\/proxima\/?p=2720"},"modified":"2020-04-19T16:36:05","modified_gmt":"2020-04-19T16:36:05","slug":"bucatini-amatriciana","status":"publish","type":"post","link":"https:\/\/www.romeeatfoodexperience.com\/it\/bucatini-amatriciana\/","title":{"rendered":"Bucatini all&#039;amatriciana"},"content":{"rendered":"<p>Questo \u00e8 uno dei <strong>il pi\u00f9 tipico romano<\/strong> piatti di pasta. \u00c8 nato in <strong>Amatrice<\/strong>, una cittadina della Sabina vicino a Rieti, dove i pastori, durante il pascolo, portavano con s\u00e9 una fetta di <strong>pecorino<\/strong> (una specie di formaggio), essiccato <strong>pasta<\/strong>, <strong>Pepe<\/strong> e <strong>Bacon<\/strong>, semplicemente ingredienti per gestire un pasto veloce.<\/p>\n<p>Aggiunta <strong>pomodori<\/strong>, <strong>oliva<\/strong> <strong>olio<\/strong> e un piccolo bicchiere di <strong>vino rosso<\/strong>, avrai un perfetto &quot;<strong>amatriciana<\/strong>\u201d.<\/p>\n<p>La pasta preferita da usare \u00e8 <strong>bucatini<\/strong> o <strong>spaghetti<\/strong>, pasta sempre secca; un must \u00e8 usare solo pomodori freschi o pomodori in scatola, non usare mai passata di pomodoro.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"text-decoration: underline;\">ingredienti<\/span><\/strong> per quattro persone; Tempo totale 20 &#039;<br \/>\nBucatini o spaghetti 14 once<br \/>\n5,3 once di pancetta<br \/>\n10 once di pomodori freschi o pomodori in scatola<br \/>\n2 once di pecorino (quello romano!)<br \/>\nPepe Freddo<br \/>\nOlio extravergine d&#039;oliva<br \/>\nsale<\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Indicazioni<\/span><\/strong><\/p>\n<p>Tagliare la pancetta a strisce e metterla in una padella capiente con un cucchiaio di olio extra vergine di oliva e pepe freddo per un paio di minuti, fino a quando la pancetta \u00e8 croccante e poi metterla via.<\/p>\n<p>Nell&#039;olio della pancetta, lontano dal fuoco, aggiungi i pomodori; se i pomodori freschi prima bollono, sbucciarli e schiacciarli e lasciarli cuocere per dieci minuti. Quindi togli il peperoncino e rimetti la pancetta nella salsa.<\/p>\n<p>Lascia riposare mentre fai bollire la pasta in acqua salata.<\/p>\n<p>Scolate la pasta \u201cal dente\u201d, appena un minuto prima della fine scritta sulla scatola, e mescolatela nella padella con la salsa aggiungendo il pecorino aiutandovi con un cucchiaio di acqua di cottura.<\/p>\n<p>Servire molto caldo con un generoso aiuto di pecorino.<\/p>","protected":false},"excerpt":{"rendered":"<p>This is one of the most typical Roman pasta dishes. It originated in Amatrice, a little town in Sabina near Rieti, where the shepherds, during the pasture, used to bring with them slice of pecorino (a kind of cheese), dried pasta, pepper and bacon, simply ingredients [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4427,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,38],"tags":[],"class_list":["post-2720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes-of-the-month"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bucatini all\u2019amatriciana - RomeEat Food Experience<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.romeeatfoodexperience.com\/it\/bucatini-amatriciana\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bucatini all\u2019amatriciana - RomeEat Food Experience\" \/>\n<meta property=\"og:description\" content=\"This is one of the most typical Roman pasta dishes. 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