Tomato and bacon

Generality

Amatriciana means a sauce of condiment for dry pasta.

Amatriciana ODIERNA is based on pork cheeks, pecorino cheese and peeled tomatoes. It is a very energetic food due to the massive presence of fatty acids; on the other hand, to an evaluation of the "finished" dish ( Spaghetti or Bucatini all'Amatriciana ), the predominant energy nutrients are the starches of the dry pasta.

Birth and Clarifications

Amatriciana is a typical Italian preparation. It is a modification of the much more ancient "gricia", an accompanying sauce typical of the pastoral diet in the Apennine areas between Abruzzo and Lazio. Compared to the more recent version, the griccia is without tomato and, for many, it represents the only true amatriciana sauce. It is also fundamental to remember that, in spite of popular belief, amatriciana is NOT a true dish of Roman cuisine, but rather of Rieti; more precisely, the sauce originates from Amatrice, although it cannot be excluded that Grisciano (a neighboring municipality) gave birth to the very first form of gricia. Until the first half of the 20th century AD, in areas of origin, amatriciana was still consumed mainly without tomatoes (although it had already been rooted in Italian cuisine for about a century).

Nutritional values ​​(per 100 g of edible portion) water 79.9g Protein 2.9g Prevailing amino acids - Limiting amino acid - Lipids TOT 12.0g Saturated fatty acids 4.7mg Monounsaturated fatty acids 5.3mg Polyunsaturated fatty acids 1.3mg Cholesterol 18.7mg TOT Carbohydrates 2.9g Starch 1.1g Soluble sugars 1.8g Dietary fiber 0.7g Soluble fiber -g Insoluble fiber -g Power 130.5kcal Sodium 199.5mg Potassium 166.6mg Iron 1.0mg Football 81.2mg Phosphorus 67.4mg Thiamine 0.09mg Riboflavin 0.10mg Niacin 1.39mg Vitamin A 11.9 RAE C vitamin 6.71mg Vitamin E 0.56mg

Furthermore, the format of "original" pasta to accompany amatriciana sauce is not bucatino (a favorite of the Romans), but spaghetti. Other modifications of the recipe concern the use of onion and olive oil, originally absent and probably not even replaced by other products.

Amatriciana recipe

As anticipated, throughout history, the recipe for amatriciana has been revisited and modified several times. What will follow is considered the most current, and unambiguously accepted, version of the amatriciana sauce.

Ingredients

Pork cheeks, S. Marzano tomatoes, dry white wine, matured or Roman matured pecorino, extra virgin olive oil, whole red pepper, salt.

Method

In a saucepan with water, boil the tomatoes, peel them, separate the seeds and cut the pulp into cubes. In a pan, heat the oil and sauté the guanciale, skinned and cut into cubes, with a piece of red pepper; then blend with white wine.

Remove the bacon and sauté the tomato cubes in the liquid to thicken. Remove the chilli and correct the flavor. Sauté the pasta in the tomato and then add the bacon. With the heat off, sprinkle the grated pecorino.

Pasta with Amatriciana

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Nutritional Features

Amatriciana is a remarkably energetic sauce, which is unsuitable for a low-calorie diet against overweight.

It is a base rich in lipids and, despite the predominance of single-sided fatty acids, a good part is saturated. This characteristic makes amatriciana a food NOT suitable for feeding the subject suffering from hypercholesterolemia.

Proteins are scarce, as are carbohydrates and dietary fiber.

Amatriciana contains a high sodium intake, a predisposing or aggravating element of high blood pressure.

With regard to vitamins and other mineral salts, there are no noteworthy concentrations. The high lipid supply and the important sodium concentrations prolong the time of gastric permanence, making the amatriciana a sauce not recommended in the presence of gastritis, gastroesophageal reflux and digestive problems in general.