. K O B W E N IS H IT W R BA E IN W S SI’ RE- OS CRE GR ATETHE GUY ITALIAN MAGICOF @ guy gros si @ Guygros si
500g good-quality bucatini (or spaghetti) 200g pecorino Amatriciana sauce 2 x 400g cans whole peeled tomatoes ¼ cup (60ml) olive oil 3 cloves garlic, finely chopped 1 onion, finely chopped 1 long red chilli, finely chopped 2 bay leaves 150g guanciale (cured pig’s cheek) or 10 thin slices flat pancetta, diced cup (95g) tomato paste ½ cup (125ml) white wine For the Amatriciana sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the chilli, bay leaves and guanciale or pancetta and cook until the fat on the meat becomes translucent. Mix in the tomato paste and cook for 1 minute, then deglaze the pan with the white wine and bring to the boil. Add the puréed tomato and bring back to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the sauce Bring a large saucepan of salted water to the boil, then add the bucatini. Move the pasta around gently so it doesn’t stick and cook for about 7 minutes or until al dente. Drain the pasta and add to the sauce, tossing until well combined. Serve scattered with freshly grated pecorino.
6 (about 1.8kg) eggplants cup (80ml) olive oil 1¼ cups (100g) grated Parmigiano 500g fresh mozzarella, thinly sliced 1½ tbs dried oregano Tomato sauce 2 x 400g cans whole peeled tomatoes ¼ cup (60ml) olive oil ¼ cup (60ml) tomato paste 2 basil leaves For the tomato sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat oil in a large heavy-based saucepan over medium-low heat, add garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the tomato paste and basil and cook, stirring, for 2-3 minutes. Add the puréed tomato and season. Stir in 1 cup (250ml) water and simmer for 45 minutes or until sauce is rich and flavoursome. Season. Preheat the oven to 200°C. Trim the tops of the eggplants and peel, then cut crossways into roughly 5mm-thick slices. Working in batches, heat a little of the oil in a large heavy-based frying pan over medium-high heat. Add eggplant and fry for 3-4 minutes each side until lightly browned and tender. Drain on paper towel. Cover the base of a 30cm x 20cm baking dish with a little tomato sauce, then a layer of eggplant, a sprinkling of Parmigiano, a layer of mozzarella, a pinch of oregano and season. Repeat, finishing with the sauce and a sprinkling of Parmigiano. Bake for 40-45 minutes until golden (cover the top with foil if it starts browning too much). 500g good- quality paccheri (or rigatoni) Grated Parmigiano, to serve Sausage ragù 3 x 400g cans whole peeled tomatoes 1.2kg (about 12) pork and fennel sausages 150ml olive oil 2 bay leaves 100g tomato paste 150ml white wine For the ragù, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Slice sausages into chunks or, if you prefer, remove skins from sausages and break up meat. Heat 100ml olive oil in a large heavy-based medium heat. Add sausage meat in batches and cook until nicely browned. Transfer to a plate or tray. Heat remaining olive oil in the same pan, add garlic and onion and cook for a few minutes without colouring. Stir in celery, carrot, chilli, bay leaves and parsley and cook for 6-8 minutes until vegetables have softened. Mix in tomato paste and cook for a few minutes, then return sausage meat to pan. Deglaze pan with the wine and bring to the boil. Add puréed tomato and 1 cup (250ml) water and season. Return to the boil, then reduce heat and simmer gently for 35-40 minutes until ragù is rich and Bring a large saucepan of salted water to the boil. Add pasta and stir gently so it doesn’t stick together. Cook for 6 minutes or until al dente. Drain pasta and add to the ragù. Give it a good mix and serve topped with freshly grated Parmigiano.
(250ml) warm water for 1 hour. Preheat the oven to 200°C. Heat half the
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