Italian
Fregnacce Riatine
by Gambero Rosso · 452K subscribers on YouTube
A traditional pasta dish from Rieti, Lazio, made with semolina dough, guanciale, onion, chili, cherry tomatoes, and pecorino cheese, cooked in olive oil.
- Difficulty
- medium
Ingredients
8 items- Olive OilGenerous amount; divided for cooking and finishing
- 1 pcsOnionWhole onion
- 1 pcsChili PepperSeeds removed to reduce heat; cut into small cubes
- GuancialeCut into strips from the fat side
- Cherry TomatoesCherry tomatoes, sliced into rounds
- SemolinaSemolina flour for pasta dough
- SaltPinch for the sauce; salt for pasta water
- Caciomagno di AlicePecorino-style cheese, grated
Method
- Heat a generous amount of olive oil in a pan over medium heat.
- Add the whole onion and cook until softened.
- Add the chili pepper, cut into small cubes (remove seeds to reduce spiciness).
- Add the guanciale, cut into strips from the fat side, and cook until rendered and crispy.
- Add the cherry tomatoes, sliced into rounds, and cook briefly.
- Meanwhile, prepare the pasta dough: mix semola with water to form a firm ball. Let rest for at least one hour, covered with a cloth.
- After resting, roll out the dough thinly and cut into irregular shapes (maltagliati).
- Cook the pasta in salted boiling water until al dente.
- Drain the pasta and toss with the sauce in the pan.
- Add grated pecorino cheese (caciomagno) and a drizzle of raw olive oil.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
