WSVN — It’s a dish Italian grandmothers love to make. Pasta is on the menu tonight as we grab a Bite with Belkys.
The Chef: Nicole Votano
The Restaurant: Fooq’s in downtown Miami
The Dish: Bucatini Amatriciana
Ingredients:
1 lb Bucatini pasta
1/2 lb diced thick bacon (you can also use guanciale or pancetta)
1 sweet onion
4 cloves garlic sliced
2 tbs. olive oil
1 large can whole peeled tomatoes, squeezed
1/2 tbs. chili flakes (or to taste)
3/4 cup Parmigiano Reggiano grated
1/2 cup Pecorino Romano grated
3 tbs. butter
salt to taste
Method of Preparation:
– Boil a pot of salted water. Add Bucatini pasta and cook until very al dente, about ten minutes. (You’ll finish it in the pan so don’t over cook.)
– While the pasta is cooking, make the sauce. Squeeze whole canned tomatoes until the texture is even. Throw out the tops, which are tougher and harder. Set the squeezed tomatoes aside.
– Put some olive oil in another pot, then add chopped onions and let them sweat about five minutes. Add shaved garlic and fresh basil. The tomatoes go in next. Stir and simmer for about 30 minutes.
– Next, add chopped pancetta or bacon to a hot skillet. Add olive oil and cook for about 5 minutes until it’s a golden brown. Add some chili flakes if you like to give it a little kick.
– Add the tomato sauce to the pancetta and blend well. Then add the Bucatini. Mix well and add butter, Pecorino and Parmesan cheeses. Stir it up and it’s ready to plate!
To Plate:
– Chef Nicole garnishes with a bit more Parmesan and tops it with some micro basil.
Serving suggestion: Amarone (or your favorite red wine)
Serves: 2
Fooq’s
1035 N Miami Ave.
Miami, FL 33136
786-536-2749
http://fooqsmiami.com/
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