Traditional recipes

Bucatini recipes

Bucatini recipes


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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


For 2 people

  • 200 g of bucatini
  • 200 g of peeled shrimp
  • 50 g of butter
  • 50 g of chopped parsley
  • 100 g of peeled tomatoes, cut into fillets
  • 1 clove of garlic
  • basil
  • Salt and Pepper To Taste.

Not too thinly chop the shrimp pulp, keeping some aside to decorate the dish.

In a fairly large pan, brown the garlic clove in butter, then add the shrimps.

Cook over high heat for a few minutes, add the tomatoes and a few basil leaves, add salt and pepper and cook for a few more minutes.

Boil the bucatini in abundant salted water and, when al dente, drain, mix with the shrimp sauce and decorate with chopped parsley and some shrimp.


Find out more

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Bucatini fall into the category of long pasta and can become the main ingredient of tasty first courses, perfect to be served in elegant restaurants or to be cooked at home.

In appearance they resemble long spaghetti with holes, which allows you to cook them faster. Moreover, thanks to the passage of water inside them, they are able to abundantly accommodate the sauce to make each bite more tasteful.

To enjoy them in an optimal way, it is always better to drain them al dente and then sauté them in a pan with the sauce, to ensure that the cooking can finish by absorbing all the flavor.

Among the easy recipes that you can prepare with bucatini, there are many first courses of both land and sea: since this type of pasta is generally used in the Roman culinary tradition, it goes perfectly with tomato-based sauces, bacon and bacon.

If you want a tomato-based sauce, you absolutely must try them with amatriciana, blanching the bacon in wine and combining it with a tasty pecorino romano. You can also decide not to use meat and to prepare a spicy sauce based on vegetables or other tasty ingredients such as capers and olives.

If you prefer a white sauce, you can prepare a tasty carbonara using bacon, eggs, onion and pepper to obtain a tasty dish dominated by strong flavors. With a little imagination, you can vary the original recipe and prepare a tasty seafood carbonara using mussels and crustaceans instead of pancetta: you will bring the flavor of the sea to your table.

Thanks to their characteristic shape, the bucatini can also be combined with other creamy and rustic sauces based on cream or ricotta, enriched by the presence of legumes and vegetables such as artichokes, mushrooms and beans.


The name derives from the carbonari, woodcutters of central Italy who cut wood to then turn it into charcoal. This dish was their staple dish.

For 6 people

  • 600 g of spaghetti
  • 180 g of bacon cut into cubes or strips / bacon is fine too
  • 1 tablespoon of olive oil
  • 6 eggs
  • 150 g of grated pecorino
  • salt, black pepper

In a bowl, beat the eggs with the cheese (you can also use half a dose of pecorino and half a parmesan) and with black pepper. Mix well so that there are no lumps.
While the pasta is cooking, brown the bacon in matchstick or cubes in a non-stick pan and in a little oil and cook over low heat until it becomes crispy but with the fat still transparent. Drain the cooked bucatini al dente and, once drained, pour them into the pan with the bacon adding a little of their cooking water (1 or 2 tablespoons) and let them flavor over low heat until the water is almost all evaporated. At this point pour them into the tureen with the previously prepared eggs. Stir quickly so that the eggs do not coagulate completely, this happens if they exceed 70 & deg, but they remain nice and creamy. Serve immediately.

A friend's version of Cibobene.
I think the expression & quotmix and beat the eggs with grated cheese & quot (parmesan or pecorino. I say & quotpecorino & quot) is inaccurate, because it is not good to use all the whole eggs.
A cook, not from a restaurant, in the Sabine mountains (. And he understands it.) Says that the eggs must be so proportionate: 1 egg yolk per diner + 1 whole every 4 people or fraction of 4 + 2 tablespoons of olive oil every 4 people (in the egg and grated cheese to beat).
. the rest all as you described in the recipe. you will see that it is tastier.


Pasta: bucatini, all the best recipes and the most delicious combinations

Central Italy has made it its flag, but i bucatini they quickly spread throughout the country, driven by traditions, curiosity and word of mouth that made them greedy pasta. The particular consistency and the hole that allows the sauce to enter the pasta, make them a particular and tasty first course that must be prepared following tradition or relying on fun variations, but always bearing in mind that the most suitable sauces must be matched to each type of pasta.

Bucatini all & # 8217amatriciana.

Perfect when cooked with sardines, at & # 8217tomato and bacon and al cuttlefish ink, as the Neapolitan tradition dictates, bucatini also lend themselves to original and unpredictable combinations, such as curry and chicken. If cooked al dente then, they are particularly suitable for stuff vegetables, being able to absorb the sauce and flavor, then stabilizing in the oven, as in the recipe of & # 8220spicy bucatini in yellow peppers“.


Bucatini all & # 8217amatriciana

Ingrediants

  • 400 g of spaghetti or bucatini
  • 2 slices of bacon (about 100 g)
  • 6-7 peeled tomatoes
  • 1 heaped tablespoon of extra virgin olive oil
  • 80-90 g of grated pecorino
  • salt
  • chili pepper to taste
  • dry white wine to blend

Preparation

  1. Clean the bacon by removing the excess pepper or the rind if present.
  2. Then cut it into rather thin strips and brown it together with the oil in a rather large pan.
  3. Cook until the bacon becomes golden, but not too crunchy.
  4. At this point you can also blend with a little white wine.
  5. Then in the same pan add the peeled tomatoes, chilli, a little salt and cook the sauce for about 20-25 minutes, stirring occasionally.
  6. When the tomatoes are well defrosted and the sauce well congealed, taste it, season with salt and chilli, if necessary.
  7. Meanwhile, cook the bucatini and drain it al dente.
  8. Then transfer them to the pan with the sauce and pass them over the fire, handling them well to mix the sauce.
  9. Remove the bucatini from the heat, add plenty of pecorino romano and serve immediately hot!

To learn the secrets of a perfect & # 8217amatriciana:

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Bucatini all'amatriciana

A great classic of the Roman cuisine, an emblematic first course of Italian cuisine based on bucatini, tomato, bacon and pecorino cheese. The interpretations of the original recipe they are varied but mainly involve different proportions between these four main ingredients. Pasta all'amatriciana is a first simple and economic, with guaranteed success.

  • 320 g of bucatini (or spaghetti or spaghetti)
  • 300 g of peeled tomatoes (4-5 ripe red tomatoes in season)
  • 120 g of seasoned bacon in thick slices
  • About 50 g of grated pecorino (delicate and not too salty)
  • 1 chilli
  • 1/2 glass of dry and sour white wine
  • extra virgin olive oil
  • salt
  • pepper

THE bucatini all'amatriciana I'm a first course typical of Roman cuisine whose recipe has, over time, welcomed different interpretations in the proportions and use of the ingredients that compose it. Starting from the thickness and shape of the strips of jowls, for example, or by the way of frying them (without fat, with oil or lard) and of blending them (wine, vinegar, or neither) to then arrive at the choice of pasta shape, to its proportion with the meat and the use of a sautéed onion initial or not.

Leaving aside some cornerstones such as the use of bacon instead of bacon, that's why writing about the amatriciana is not such a simple matter.

In our version of pasta all'amatriciana we propose the use of bucatini, spaghetti or spaghetti, from peeled or fresh and beautiful ripe tomatoes, of a delicate and not too salty pecorino, finally chilli and dry white wine to complete.

METHOD
If you use fresh tomatoes, first blanch them for a few moments in boiling salted water, drain and cool them under running water. After peeling them, remove the seeds and cut them into fillets.

In a pan (preferably iron) heat the oil and add the bacon cut into strips about a couple of centimeters long. When it has started to melt, add the chilli. Brown the bacon until it has browned, then blend with the white wine. Let it evaporate, drain the bacon and keep aside in a warm place.

In the same pan put the crushed peeled tomatoes (or the fresh ones previously prepared), season with salt and cook for the cooking time of the pasta, which in the meantime you have thrown into a saucepan with boiling salted water.

When it is almost cooked, add the bacon to the sauce and remove the chilli. Drain the pasta al dente and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with fresh whipped pepper to taste.

Mix well and serve immediately, completing your amatriciana pasta with more pecorino.


What you’ll need


Introduction:
Bucatini all 'Amatriciana or Matriciana is a Roman dish, woe to put the onion or garlic, but I like it with onion and so I put it, if you don't like it, do it without it. . The only thing, never use bacon, but always bacon.

Preparation time:
The sauce must cook at least 1/2 hour.

Preparation:
In a pan pour extra virgin olive oil, the thinly sliced ​​onion and the diced bacon, brown until the bacon becomes transparent.
Now add the tomatoes and mash them with a fork (if you want to whisk them), add a little pepper and just a pinch of salt, leave to cook for about 1/2 hour.
Aside you will have prepared in a pot of salted water (add salt only when it boils), now throw the bucatini, keep them al dente.
When the bucatini are cooked, put them in the pan, sauté them for a minute, now you can serve them.

Advise:
When they are on the plate, grate a little pecorino romano over them. Good, recipes, to everyone -).

2 comments:

Sympathetic author of the Blog, as far as this recipe is concerned, I agree with the use of bacon, even if I prefer to associate it with bacon, as in my opinion an amatriciana made entirely from bacon could be a bit heavy. On the other hand, I don't agree with the use of onion. I recently ate this "dish" from my mom and I didn't understand why it was better than what I was preparing. This is how I discovered that the amatriciana tastes better without the onion. Believe me it is very good! Seeing is believing.
Even my friend Francesca agrees with me!
Yours sincerely.
Giusi

Hi Giusi, thank you for your comment, criticism is always constructive, I will make good use of it. However, I would like to point out to my visitor, that in the recipe I state that there is no garlic or onion, but I like it and I put it tiè :-). I also thank her dear friend Francesca. Greetings, Massimo


Cockerina's recipes

I invented this recipe the day before yesterday.
For dinner the previous evening I made chicory with dried broad bean purée, as is often done in Bari.
I had some raw chicory left over and since it was hardly a portion to boil, I thought about reusing it in this way.

250 gr of bucatini pasta
a bunch of sweet chicory
1 clove of garlic
a dozen firm tomatoes
a teaspoon of pickled capers
extra virgin olive oil
hard ricotta
salt and pepper

Cook in the same water the bucatini and the chicory previously washed and to which the hardest stalk has been removed, leaving only the green leaves & # 8230
Meanwhile, prepare the sauce: heat 4 tablespoons of extra virgin olive oil in a non-stick pan and brown the minced garlic in it.
Add the sliced ​​cherry tomatoes and a teaspoon of capers, lower the heat and cook over kelp for about ten minutes. If necessary, add a pinch of salt.
When cooked, drain the bucatini together with the chicory, pour everything into a large bowl and season with the sauce, sprinkle with pepper and sprinkle with hard ricotta shavings.



Comments:

  1. Mukus

    Instead of criticizing, advise a solution to the problem.

  2. Baron

    Rather, rather

  3. Newton

    Yes, really. It was and with me. We can communicate on this theme. Here or in PM.

  4. Asliraf

    I apologize, but in my opinion you are wrong. I can prove it.



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