How to make Anthony's favourite Rigatoni all’ Amatriciana
A true gem of genuine food, according to Anthony, the Amatriciana represents the simplicity of Roman cuisine in its best form; “where the definition of ‘less is more’ could not hold a greater value in cooking”. With the fewest of ingredients, this Amatriciana pasta dish has it all; whether it is the playfulness of texture, saltiness, or the sweet balance of the tomato sauce, it remains a bold kick to one’s palate.
SERVES 2
INGREDIENTS
250g rigatoni pasta
180g seasoned guanciale, rind removed and cut in cubes
100g Pecorino romano, grated
300g tomato polpa (crushed tomatoes)
Black pepper, crushed
Sea salt
Olive oil
METHOD
In a heavy skillet, put the guanciale. Turn heat on medium and fry gently until the fat has melted and the guanciale is crispy on the outside and soft on the inside. With a slotted spoon, remove half of the guanciale and keep in a warm place.
Add the tomato polpa and crushed black pepper to taste. Bring to the boil and simmer on a low flame.
While the guanciale is cooking, boil water in a deep pot, adding a sprinkle of sea salt and a tablespoon of olive oil. Throw in the pasta and cook al dente.
Once the pasta is ready, drain and add to the guanciale/tomato sauce on high flame. Stir vigorously while reducing the sauce. When done, add a handful of grated Pecorino romano to the pan and mix well.
Serve in an (ideally warm) plate, sprinkle with added Pecorino romano and the reserved crunchy guanciale.
How to make Ross fil-Forn
SERVES 6
INGREDIENTS
2 onions, chopped
2 garlic cloves, crushed
5 rashers unsmoked bacon, chopped
300g minced beef
300g minced pork
400g tin of chopped tomatoes
1 heaped tbsp of tomato paste
A generous pinch of grated nutmeg
1-2tsp saffron (be generous)
3 cups chicken stock
1½ cups raw long-grain rice
2 large eggs, beaten
75g grated Parmesan cheese, plus extra for the top
METHOD
Cook the onions, bacon and garlic in a mixture of olive oil and butter until soft. Add the minced beef and minced pork and cook until the meat begins to brown. Season well.
Add a generous tablespoon of tomato paste and the tin of chopped tomatoes. Stir well, cover and simmer for around 40 minutes until you have a thickish mixture. In the meantime, soak the saffron in the hot chicken stock. In a separate bowl beat the eggs with the grated cheese, reserving some extra cheese for the topping.
Preheat the oven to 180°C/350°F/Gas Mark 4. Mix the raw rice into the meaty sauce, together with the stock, and transfer to a well-greased, large, oven-proof dish. Add the egg and cheese mixture and carefully mix it into the rice.
Sprinkle the extra cheese on top and bake uncovered for 60-90 minutes. Some cooks like to stir the rice mid-way through baking to ensure the rice and meat sauce are evenly distributed.
