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Sorry, but almost every page is in Italian,
so far..(planning to translate the other pages into English within 2 months).
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The following recipe's origin (a part is a fairy tale...)has been taken from the beautiful site:
recipes (and food poems)
by Aldo Fabrizi and "la Sora Lella" (sister to the famous comic actor)
Why Matriciana and not Amatriciana.
Long debates about the word "Matriciana". Some say that the recipe is from Amatrice, a town's name, (then Amatriciana), while others say the recipe is from Rome.
In fact, there are big differences between the two recipes: no onions and no red sauce, the Amatrice's recipe, red sauce and onions in Rome.
As a matter of fact the recipe has born in Rome and Amatrice's inhabitants created a copy of the real recipe, correcting it.
"It is told that Amatrice's villagers used to go to Rome during winter time (it was much colder in Amatrice).
The origins of the term "Matriciana" can be different ones, such as:
*As a matter of fact we should keep in mind that tomatoes have arrived to Europe only after the discovery of America (discovery? Weren't Native American already living there? Didn't Vikings arrive there a lot earlier?), then we are afraid that that theory is too fantastic.
I/2 Kg bucatini, 150 g "guanciale" (if you can not get "guanciale" you will have to use bacon instead, but it won't be authentic "Matriciana"), one spoonful of extra-virgin olive oil, dry white wine, 6 or 7 good tomatoes (San Marzano or pomodori pelati), a bit of red chilli ( or more, if you like it hot), 100 g grated pecorino romano cheese, salt.
Cut the "'guanciale" into small cubes and fry it lightly in the oil together the red chilli.
Put the white wine in and take the small cubes of guanciale out of the pan, to throw the excess of grease and to avoid it become too dry. Put the tomatoes cut into slices and without seeds (to ease the peeling of the tomatoes it is better to put them in hot water for a little bit, then peel them and cut them).
After 2 or 3 minutes add your tomatoes, put back in the pan the pieces of guanciale and throw the red chilli. Stir again. Put the pasta in the boiling water and take it out "al dente".
Put it in a bowl and add the pecorino cheese. Add the sauce and stir again. Put more pecorino cheese, if you wish.