RomanItalian
Amatriciana with Salted Cod
by Cucina con Ruben · 552K subscribers on YouTube
A creative twist on the classic Amatriciana, using salted cod (baccalà) instead of guanciale for a unique and flavorful pasta dish.
- Difficulty
- easy
Ingredients
8 items- Salt Codcut into strips
- Peeled Tomatoescrushed by hand
- Chili Pepper
- Pepe Nero Grosso
- White Wine
- Pasta
- Pecorino Romanograted
- Salta little
Method
- Cut the baccalà into strips and fry in a pan until golden and crispy, similar to guanciale.
- Meanwhile, crush the whole peeled tomatoes by hand.
- Add chili pepper and coarse black pepper to the pan.
- Deglaze with white wine.
- Add the crushed tomatoes and let it simmer.
- Cook the pasta al dente; reserve some pasta cooking water.
- Toss the pasta with the sauce, adding a splash of cooking water.
- Remove from heat and stir in grated Pecorino Romano cheese.
Cucina con Ruben
Home cookReviewer552K subscribers on YouTube250.6M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
