Home Cookin’- Fettucine All’Amatriciana w Romaine Fennel Salad
Inspiration for my cooking hits me at different moments. Last night it hit Kit and I while watching Masterchef Australia episodes - they happen to be shooting in NYC and last night the challenge was to make Salumeria Rosi Chef Cesare Casella’s interpretation of Sugo all’amatriciana.
There was something so comforting about the fresh ingredients, the beautiful cured meats and the bright tomato flavors I could imagine in this dish.
Below is my interpretation….. adding some little twists here and there.
Try the recipe. It really was wonderful and delicious.
INGREDIENTS:
1/2 pound of fresh semolina pasta ( fettucine/ linguine/ spaghetti)
1/4 pound of Pancetta
5 slices sweet Capiciola
5 slices Sopressata
1 finely sliced Red Onion
1 finely chopped garlic clove
1 tsp red pepper flakes
3 large vine tomatoes
4 unpeeled whole garlic cloves
1 tsp of dried thyme
2 Tbsp heavy cream
Extra Virgin Olive Oil
Salt and Pepper
1 cup chopped basil
1 small bulb fennel
1 head of romaine
half an english cucumber
1 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
Extra Virgin Olive Oil
1/8 cup grated Parmesan cheese
Beautiful fresh ingredients from Russo’s Mozzarella and Pasta (344 E 11th St
(between 2nd Ave & 1st Ave)
Toss chopped tomatoes w/ olive oil, salt and pepper. Add dash of dried thyme for another level of flavor while they roast in a 400F oven.
Scatter a few cloves of un peeled garlic to roast along side the tomatoes.
After 20 mins, peel the garlic and puree with the roasted tomato, a dash of Olive Oil, salt and pepper.
In a pan, saute the sliced red onion, garlic and the chopped pancetta, capiciola and sopressata. Let the onions caramelize and the chopped meats soften.
Add the pureed roasted tomato and garlic to the pan of onion/ sauteed meats and let reduce.
Season to taste ( although I didn’t use any salt due to the content in the meat )
I added some chopped fresh basil, a 1/4 cup of grated parmesan cheese and 2 tablespoons of heavy cream to finish the sauce.
Cook your fresh pasta to the package direction/ your personal taste and then toss straight through the warm sauce.
For the SALAD
Finely slice a bulb of fennel, toss with a chopped head of romaine, cucumbers and a dressing made with dijon mustard, lemon juice and olive oil.
The finished product! Served with some garlic rubbed baguette and a nice full bodied red wine.
