RomanItalian
Amatriciana Di Baccalà
by Federico Fusca Chef · 332K subscribers on YouTube
A delicious twist on the classic Amatriciana, using salted cod (baccalà) instead of guanciale. The cod is toasted in rendered guanciale fat, then simmered with crushed tomatoes and spices. Served over spaghetti with crispy guanciale and pecorino cheese.
- Difficulty
- medium
Ingredients
8 items- Salt Codsalted cod
- Guancialecured pork cheek
- Peeled Tomatoespeeled tomatoes
- Oilolive oil
- Saltsalt
- Pepperblack pepper
- Pecorino Romanograted pecorino cheese
- Spaghettonithick spaghetti
Method
- Cut the baccalà into pieces.
- Cut the guanciale into small cubes.
- Sauté the guanciale in a pan until crispy and rendered.
- Toast the baccalà in the rendered guanciale fat.
- Crush the peeled tomatoes with your hands and season with salt, oil, and pepper.
- Add the tomatoes to the baccalà and cook to make a sauce.
- Add the spaghetti directly to the sauce and cook like a risotto, adding cooking water and pepper.
- Toss everything together until creamy.
- Add crispy guanciale and pecorino cheese.
- Plate and serve.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
