{"id":4380,"date":"2020-04-11T13:06:13","date_gmt":"2020-04-11T13:06:13","guid":{"rendered":"https:\/\/www.romeeatfoodexperience.com\/?p=4380"},"modified":"2020-04-11T13:27:17","modified_gmt":"2020-04-11T13:27:17","slug":"carbonara-challenge-the-winner-is","status":"publish","type":"post","link":"https:\/\/www.romeeatfoodexperience.com\/it\/carbonara-challenge-the-winner-is\/","title":{"rendered":"Carbonara Challenge: il vincitore \u00e8?"},"content":{"rendered":"

Ciao amici,<\/span><\/p>\n

questa settimana abbiamo voluto combattere la noia della quarantena sfidandoci l'un l'altro in a <\/span>concorso di cucina<\/b>.\u00a0<\/span><\/p>\n

Il tema era <\/span>Carbonara<\/b>!<\/span><\/p>\n

\"\"<\/p>\n

La leggenda della Carbonara<\/b><\/h2>\n

La ricetta \u00e8 tipica di <\/span>Cucina romana<\/b> e ha una storia molto curiosa.<\/span><\/p>\n

La leggenda narra che a Napoli, alla fine del 1944, un soldato americano, affamato e non soddisfatto dei poveri e semplicemente degli spaghetti, mise molti ingredienti, tutte le cose che aveva nel suo zaino militare: l'uovo, la polvere, pancetta e panna <\/span><\/p>\n

Nacque cos\u00ec la prima "carbonara", che fu armonizzata e oggi \u00e8 uno dei piatti pi\u00f9 famosi degli spaghetti romani!<\/span><\/p>\n

Al giorno d'oggi, il preferito <\/span>pasta<\/b> da usare sono spaghetti o fusilli, uno fresco <\/span>uovo<\/b> ciascuno e una buona qualit\u00e0 di "<\/span>guanciale<\/b>"(Guancia di maiale).<\/span><\/p>\n

\"\"<\/p>\n

E il vincitore \u00e8?<\/b><\/h2>\n

Siamo stati molto felici di ricevere il <\/span>fotografie<\/b> della tua carbonara e vedi che hai sicuramente un'anima italiana!<\/span><\/p>\n

Molti di voi hanno partecipato e abbiamo deciso di eleggere <\/span>tre vincitori<\/b>.<\/span><\/p>\n

Premio alla miglior carbonara<\/strong>: Darren Foster<\/span><\/p>\n

\"\"<\/p>\n

Premio Creative Carbonara<\/strong>: @chasingsara<\/span><\/p>\n

\"\"<\/p>\n

Premio per la migliore posa dello chef<\/strong>: @oilyartist<\/span><\/p>\n

\"\"<\/p>\n

Le<\/span> premio<\/b> \u00e8 uno sconto su una qualsiasi delle nostre esperienze con il codice: CARBONARA.\u00a0 <\/span>Puoi usarlo tu stesso o darlo agli amici. <\/span>In questo modo, continuerai a scoprire con noi tutti i segreti<\/strong> di Cucina romana<\/strong>.<\/span><\/p>\n

Grazie mille a tutti i partecipanti, siamo felici di avere meravigliosi amici chef in tutto il mondo!<\/span><\/p>\n

Fino alla prossima sfida \ud83d\ude09<\/span><\/p>\n

PS Se desideri avere il ricetta originale<\/strong>, ecco gli ingredienti e la procedura per quattro persone<\/span><\/p>\n

ingredienti<\/b> per quattro persone; Tempo totale 16 '<\/span><\/p>\n

    \n
  • 14 once di spaghetti o fusilli<\/span><\/li>\n
  • 7 once di guanciale<\/span><\/li>\n
  • 3 cucchiai di parmigiano<\/span><\/li>\n
  • 3 cucchiai di pecorino (quello romano!)<\/span><\/li>\n
  • 4 uova<\/span><\/li>\n
  • 1 spicchio d'aglio<\/span><\/li>\n
  • Olio extravergine d'oliva<\/span><\/li>\n
  • sale<\/span><\/li>\n
  • Pepe<\/span><\/li>\n<\/ul>\n

    Indicazioni<\/b><\/p>\n

    Tagliare il guanciale a pezzetti e insieme all'aglio metterlo in una padella capiente con un cucchiaio di olio extra vergine di oliva, fino a quando il guanciale \u00e8 croccante. Quindi togli l'aglio e lascia riposare la pancetta.<\/span><\/p>\n

    In una ciotola mescolare 2 tuorli e 2 uova intere con il formaggio (parmigiano e pecorino) aggiungendo sale e pepe, fino ad ottenere una crema omogenea.<\/span><\/p>\n

    Mentre prepari la crema, fai bollire la pasta in acqua salata.<\/span><\/p>\n

    Assicurati di scolare la pasta \u201cal dente\u201d che deve essere rapidamente miscelata con la panna e il guanciale croccante e caldo.<\/span><\/p>\n

    Servire molto caldo con un generoso aiuto di pecorino e parmigiano.<\/span><\/p>\n

    Buon appetito!<\/p>","protected":false},"excerpt":{"rendered":"

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