Archive | 10:39 AM

Amatrice Donations and Recipes

28 Aug

As a follow-up to my last post, many have written asking me where they might donate and also for an Amatriciana recipe. Here are some thoughts on both.

After the earthquake, I talked to some local friends about ways to contribute. Some suggested a few sites, and at the same time, urged a bit of cautious research. Unfortunately, we are all too aware of the scammers who pounce after tragic events and how challenging it can be to get funds to the intended.  Because of this and especially being unfamiliar with Italian relief agencies, I’ll leave it to others to do their own research. As a starting point, however, many here suggest visiting the websites of Croce Rossa Italiana (Red Cross) and NIAF (National Italian American Relief). 

Locals are never short on family recipes and were happy to share their own for Amatriciana. Being that they are Italian, and also the way I cook, there are no measurements included.

Recipe 1. Ingredients: Guanciale*, oil, garlic, salt, black or chili pepper, fresh or canned tomatoes (if fresh not in season), pecorino romano, parmigiano.

Recipe 2. Ingredients: Guanciale*, oil, chopped San Marzano tomatoes, pecorino romano, parmigiano.

*Guanciale is an Italian cured meat or salami product prepared from pork jowl or cheeks. If not available, use speck.

Directions: In both cases, dice and cook the meat in a frying pan until crisp, then set aside. Add the tomatoes (and spices if Recipe #1) and allow to saute in the fat from the meat for about 15 minutes, or until it thickens. In the meantime, cook pasta, often bucatini or spaghetti, until al dente. When the pasta is done, add it and the meat to the tomatoes and toss. Add the pecorino as you mix thoroughly, top with parmigiano and serve.

 LPLT / Wikimedia Commons

LPLT / Wikimedia Commons

You can find numerous variations online, all easily prepared in a short time.


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