We first introduced Amatricana a couple years ago as a hearty, fall pasta. Now it's making a return to our menu with some tweaks to make it suitable for summer.
Named for the city of Amatrice near Rome, Amatricana is a tomato-based sauce made with guanciale and reggiano parmesan cheese. It's known as Italian cooking at its finest... namely for its use of guanciale which offers a combination of flavor and texture that sets it apart from others. Derived from the name guancia (Italian for cheek), guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks.
While the guanciale is no doubt one of the stars of this dish, we have used our locally grown heirloom tomatoes as the base for the sauce. They're often considered a headliner in their own right.
Named for the city of Amatrice near Rome, Amatricana is a tomato-based sauce made with guanciale and reggiano parmesan cheese. It's known as Italian cooking at its finest... namely for its use of guanciale which offers a combination of flavor and texture that sets it apart from others. Derived from the name guancia (Italian for cheek), guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks.
While the guanciale is no doubt one of the stars of this dish, we have used our locally grown heirloom tomatoes as the base for the sauce. They're often considered a headliner in their own right.
Prepared with a low simmer, our heirloom tomatoes meet their match with guanciale, onions, cracked red pepper and garlic all sauteed in balsamic vinegar and olive oil. The result is a thick, traditional Italian sauce.
Tossed with whole wheat angel hair pasta and topped with freshly grated reggiano, this dish packs full, hearty flavor into a light summer entree.
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