Roman meal

Classic Roman Pasta

strepitoso (Smashing)

(Yields four servings or six appetizer portions)

This recipe is flavored with guanciale, if unable to find guanciale, pancetta is a OK substitute.

3 tbsp of olive oil

4 oz of thinly sliced guanciale diced

2 medium size cloves of garlic, chopped

1 small carrot, finely diced

1 tbsp of finely diced celery

1 large shallot finely diced

1/4 to 1/2 tsp of red chili flakes, depending on heat desired

1/2 half tsp of fresh ground black pepper

1 28 oz can of crushed tomatoes, preferably Sclafani, Sclafani tomatoes are still summer grown in NJ

2 oz of dry white wine

1 lb. of bucatini spaghetti

1 cup of grated Pecorino Romano cheese

In a 4 inch deep skillet heat the oil over med heat, add the guanciale and stir until lightly brown. Add pepper, garlic and diced vegetables, stir until soft, approx. 4-6 minutes. Add wine and then tomatoes. Lower heat and simmer for about 20 minutes.

Bring 5-6 quarts of water to a boil, then add 1/2 tsp of salt to the water.

Add the bucatini to the water and cook until al-dente.

Reserve 1/2 cup of pasta water.

Drain pasta and fold pasta into the tomato sauce, add the 1/2 cup of water and 1/2 cup of Pecorino. Stir until all is blended together.

Can be served family style or divided into servings.

Serve remaining Pecorino on the side.

You can garnish with fresh chopped Italian parsley or basil, if desired. But the original recipe doesn’t call for this.

For a reduced fat version, reduce the Pecorino cheese in half and the same for the Guanciale, reduce to 2 0z.

I found two versions of Guanciale. One had a slight rosemary aroma, and one had a light fresh thyme aroma.

To make Guanciale, the recipe takes a little over 3 weeks to finish. This allows you to flavor with herbs yourself.

Stuffed Beef in Tomato Sauce

(Involtini in Sugo)

serves four

8 each, 4 oz beef scaloppine's from top round, pounded into 1/4 thickness. Each slice should be approximately 4x8 inches in diameter.

6 loves of minced garlic

1/2 cup of grated Romano cheese

8 thin slices of Prosciutto

12 Basil leafs

1/4 cup of olive oil

3 shallots, minced or chopped fine

4 oz of tomato paste

8 oz of red wine

10 oz of beef broth

28 oz. of crushed tomato’s, preferably a good quality like Sclafani

Lay each piece of beef on a cutting board or butchers paper.

Over each slice of beef, lightly pepper (Salt optional) place a 1/2 tsp of garlic, tsp of Romano, one basil leaf and one slice of prosciutto.

Roll tightly and fasten closed with 2-3 wooden toothpicks.

Heat oil in 12 inch skillet and brown beef on all sides. Then remove to a side plate and hold.

Reduce heat and add shallots and remaining garlic. Saute about 4 minutes.

Add tomato paste and stir and simmer for 2 minutes.

Remove from heat and add wine, return to heat and stir until almost evaporated, then add beef stock and tomato and bring to a boil over med-high heat, then immediately lower heat and cover. Simmer about 1 hour and 15 minutes, until beef is tender.

Serve two pieces of beef on a plate with a ladle of sauce over the two pieces.

Make sure to carefully remove the tooth picks before service. (Count to make sure all are removed.)

Can be served with a side of pasta, vegetables (broccoli Strascinati) and a good bread for dipping into the sauce.

Goes well with a hearty red wine,. Barola.

These two recipes really go well together, hope you enjoy as much as we did.