the recipe for the typical first course of Lazio cuisine


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There gricia it’s a first creamy typical of the Lazio and Roman gastronomic tradition, a simple recipe in the ingredients, but rich in flavour, considered the poor ancestor of thetomato and bacon: for this reason it is also called “white amatriciana”. Both of these dishes share the use of jowls and of pecorino romanowhile the main difference lies in the presence of the pepper and in the lack of tomato sauce: the origin of gricia would in fact predate the importation of the vegetable into Europe.

As much as it is considered representative of the Roman cuisineIn reality, gricia is a preparation originating from the city of Amateurtherefore of the cuisine of Rieti, and involves the use of local sausages and cheese. It is an express dish, to be made in a few minutes and steps with the advice of our chef Ghedini, whose success depends solely on the quality of the raw materials used and on compliance with some small precautions: among all that of add the pecorino away from the stoveto prevent it from congealing with the heat, thus compromising the final success, and to then pour a drop of the pasta cooking water during the creaming phase, to create a cream delicious and enveloping.

From the very fast process, it can also be defined as a cheese and black pepper less spicy and with bacon, or one bacon and egg without eggs. Its name is said to derive from Gricioa term with which in the fifteenth century the bakers from the German regions of the Rhine and the Canton of Grisons, in eastern Switzerland, were called in Rome. Since it is therefore a very ancient dish, there are many variations on the theme that can be found but, in any case, what can never be ignored is the presence of bacon, irreplaceable with bacon.

We opted for the spaghetti but, alternatively, you can also choose bucatini, tonnarelli and linguine, but also a short pasta format, such as rigatoni and mezze sleeves.

Find out how to prepare the gricia by following the step-by-step explanations and precious advice of Michele Ghedini. If you liked this recipe, try them too penne all’arrabiata and the dirty pastaor try your hand at Roman style gnocchi.

How to prepare gricia

First, remove the rind from the bacon 1.

Cut the salami first into slices and then into strips about 1/2 cm thick 2.

Pour the bacon into a non-stick pan without adding fat 3.

Let it brown, being careful not to burn it, until it is golden and sizzling 4.

Then remove it with a slotted spoon and let it drain on a sheet of absorbent kitchen paper 5.

Boil the pasta in plenty of lightly salted boiling water 6 and let it cook for the time indicated on the package.

Once the time has passed, drain the spaghetti al dente and transfer them directly into the pan with the bacon cooking juices and a drop of boiling water 7then mix carefully.

Add the grated pecorino away from the stove 8 and a drop of pasta cooking water.

Also add the crispy bacon 9: keep some aside for finishing.

Distribute the pasta onto individual plates and season with more grated pecorino and freshly ground pepper 10.

Complete with the crispy bacon kept aside 11bring the gricia to the table and serve.



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