Guitar Macaroni
calories: medium
category: first
cost: low
difficulty: easy
preparation time: 120
Ingredients
For the pasta
Corn meal 300 gr.
Eggs 3
Salt to taste
For the sauce:
Lean bacon 200 gr.
Ripe tomatoes 400 gr.
Pecorino cheese 40 gr.
Onions 1 large one
Basil 4 leaves
Extra-virgin olive oil as required
Salt to taste
Black pepper to taste
See our
Wine Tips
for your meals
Corn meal 300 gr.
Eggs 3
Salt to taste
For the sauce:
Lean bacon 200 gr.
Ripe tomatoes 400 gr.
Pecorino cheese 40 gr.
Onions 1 large one
Basil 4 leaves
Extra-virgin olive oil as required
Salt to taste
Black pepper to taste
See our
Wine Tips
for your meals
Preparation You will need a chitarra a traditional gadget used in Abruzzo to cut the dough into a square shape. Put the flour on a pastry board and make a well in the middle where you will put the eggs and a pinch of salt. Mix it all in with your fingers then knead the dough for half an hour and let it rest for a few minutes.
Roll the dough out with a rolling pin to form a sheet a little thicker than a millimetre. Cut it into rectangles of the same length as the chitarra. Place them, one at a time, on the chitarra then pass the rolling pin over the top, pressing well. Then spread them out on the pastry board and let them dry for a little while.
In the meantime, prepare the sauce. Put the sliced onion and the bacon cut into strips into a small pan and add a few spoonfuls of oil and let them sauté for ten minutes. After peeling the tomatoes, add them to the pan. Add the salt and cook for about an hour over a low heat. If the sauce gets too dry, add a little water or broth.
Just before the sauce is ready, add a few leaves of basil and a little freshly ground pepper. Boil the pasta in plenty of salted water and drain it al dente. Add the sauce you have prepared together with the grated Pecorino cheese and serve hot. The Chef's tips You should drink Friuli Grave Merlot DOC with your dish. Curiosity Basil and onions are often used in sauces to be added to pasta dishes
Roll the dough out with a rolling pin to form a sheet a little thicker than a millimetre. Cut it into rectangles of the same length as the chitarra. Place them, one at a time, on the chitarra then pass the rolling pin over the top, pressing well. Then spread them out on the pastry board and let them dry for a little while.
In the meantime, prepare the sauce. Put the sliced onion and the bacon cut into strips into a small pan and add a few spoonfuls of oil and let them sauté for ten minutes. After peeling the tomatoes, add them to the pan. Add the salt and cook for about an hour over a low heat. If the sauce gets too dry, add a little water or broth.
Just before the sauce is ready, add a few leaves of basil and a little freshly ground pepper. Boil the pasta in plenty of salted water and drain it al dente. Add the sauce you have prepared together with the grated Pecorino cheese and serve hot.
