Do you really want to know how to prepare the best Amatriciana in Malta?
First of all, ask yourself which ingredients to buy to make pasta all’Amatriciana on this island of “magnoni.”
Did you know that we always focus on choosing original raw materials? We cook only with selected ingredients to get the best possible result.
But, how is the best Amatriciana prepared in Malta?
Prepare your shopping bag, today we’ll take you to choose the ingredients to make Amatriciana in Malta.
Choose LA MOLISANA because you will be sure that it will remain “al dente” and will take on all the intense flavor of the sauce.
Buy Polpa di pomodoro Mutti.
It is the best way to give Amatriciana the full-bodied texture you want.
The Roman one, the original.
Choose the one that is produced specifically for the pasta that will accompany it.
And finally, “Er guanciale”
Er, in Roman means IL – THE, but when you see the article ER in front of a word it means that you are in Rome, and therefore, it is the right Guanciale for Amatriciana.
We only use Guanciale from Salumificio SA.NO.
It is produced in Italy by a family-run business that knows the culinary traditions of Lazio. For this reason, it is the best!
Now that you have all the ingredients to prepare pasta all’Amatriciana in Malta, run home to cook. Yes, run, at least start burning some calories!!!
THE ORIGINAL AMATRICIANA SAUCE
Pasta all’Amatriciana is not easy, but with our advice, you can eat the best pasta in Malta. Rich in sauce, tasty, intense, and perfect for a dinner invitation.
Take the Guanciale, remove the hard part (la cotica – pig skin), cut it into slices, and then into strips.
Learn the ROMAN DIALECT with NEVER A JOY
Put it in the pan and brown it until it becomes crunchy, but be careful not to burn it!
Now, do you see that nice melted fat that’s left in the pan? Now that it’s hot, dip the Mutti tomato pulp in it and add salt and pepper as needed.
We can say that we are already well advanced for the original recipe of Amatriciana, but we must never sing victory before having finished.
Boil salted water and add generous amounts of LA MOLISANA pasta. Don’t overcook it, and if you really can’t help it, at least don’t tell anyone you learned how to make it from Zero Sei in Malta.
YOUR ROMAN PASTA IS READY
When the pasta is ready, drain it and dip it in the Amatriciana sauce. Add Pecorino without being stingy, and off to the pleasure of a perfect Amatriciana in Malta.
If you like, you can leave a few pieces of Guanciale aside to drop onto the pasta before serving. Pure lust…
It will be an inimitable Amatriciana if you follow our advice step by step.
If you want extra help, watch Fausto Soldini’s video recipes. You can see his Amatriciana taking shape step by step until it becomes the best Amatriciana in Malta.
ENJOY YOUR AMATRICIANA SAUCE
Enjoy life because those who are always on a diet never smile.
Life is not beautiful without a frying pan!
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