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Bucatini all’ Amatriciana
Stolen on: May 7, 2008
This week we have stolen a recipe "con permesso" from Sergio Bitici, chef-owner of Macelleria Restaurant, NYC, which he owns with his daughter Violetta.
"Macelleria" means butcher shop in Italian and the restaurant fits well in it's trendy meat-packing district location with a stylized butcher shop interior; long wooden tables, antique meat hooks, exposed brick and original heavy oak structures result in a relaxed yet stylish atmosphere upstairs, while downstairs a romantically atmospheric wine cellar comprises a dining room complete with 16th Century walls made of stone and quartz.
At this unpretentious, authentic Italian Steakhouse one of New York's most eminent bartenders can also be found - Sherif Neza, who made the Guinness Book of World Records for receiving the biggest tip ever and is a recognized New York personality with a following of his own.
Bucatini pasta is spaghetti-like with a hole running through the middle of it – more substantial than spaghetti it is often used in Roman cooking and complements a rustic, simple sauce.
About the chef: Sergio Bitici is credited with opening one of the first Tuscan restaurants in the U.S, as well as being the first to receive a 3-star rating for an Italian restaurant in New York. Sergio and Violetta make a perfect father and daughter team, running Macelleria with a seemingly effortless charm; overseeing everything from the fresh espresso brewed for breakfast in the morning, to the pastas that are hand rolled before lunch in the afternoon and the dry aged Strassburger meats that become the star of the show every night. Customers can hand-pick their choice of prime Porterhouse, T Bone Steak, Rib Eye, or Filet Mignon from an exposed meat-locker.
Bucatini all’ Amatriciana is served at Macelleria for $18. This recipe makes 4 restaurant servings.
Bucatini all’ Amatriciana Ingredients: 1lb Bucatini pasta 2 Cups of canned plum tomatoes, chopped 1 Cup of bacon, cubed 2 Tablespoons of extra virgin olive oil 1 Garlic clove ½ Onion, chopped ½ Hot pepper flakes ½ Cup Pecorino Romano cheese, grated Salt to taste
Steal This Recipe® Step by Step Instructions: Saute the bacon with the garlic and onion. Remove the garlic as soon as it begins to brown, add the hot pepper flakes and the drained, chopped tomatoes. Add salt to taste and cook over a medium heat for 30 minutes, stirring to prevent sticking. Cook the bucatini pasta until just done in boiling salted water, drain and place in a serving dish. Pour over the tomato sauce, sprinkle with Pecorino Romano cheese and serve immediately.
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
Nutrient Name
Amount per Serving
% Daily Value
Calories
440
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
470mg
20%
Total Carbohydrates
49g
16%
Dietary Fiber
3g
12%
Sugars
3g
Protein
15g
Vitamin A
4%
Vitamin C
10%
Calcium
10%
Iron
15%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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This week we have stolen a recipe "con permesso" from Sergio Bitici, chef-owner of Macelleria Restaurant, NYC, which he owns with his daughter Violetta.
About the chef: Sergio Bitici is credited with opening one of the first Tuscan restaurants in the U.S, as well as being the first to receive a 3-star rating for an Italian restaurant in New York. Sergio and Violetta make a perfect father and daughter team, running Macelleria with a seemingly effortless charm; overseeing everything from the fresh espresso brewed for breakfast in the morning, to the pastas that are hand rolled before lunch in the afternoon and the dry aged Strassburger meats that become the star of the show every night. Customers can hand-pick their choice of prime Porterhouse, T Bone Steak, Rib Eye, or Filet Mignon from an exposed meat-locker.
