The Month's Recipe

Bucatini alla Amatriciana

September 7, 2016
bucatini alla amatriciana

#unfuturoperamatrice with the bucatini alla amatriciana at the Osteria della Pagliazza

We invite you to enjoy the traditional dish Bucatini alla Amatriciana of our Executive Chef Giuseppe Bonadonna accompanied by intense and fruity aroma notes of the wine ‘Chardonnay’ by Antinori Producer selected by Maitre Alessandro Recupero.
The dish is available at the Osteria della Pagliazza adhering to #unfuturoperamatrice and also available as room service for hotel’s guests.
The campaign includes the donation of 2,00 euro for the reconstruction following the earthquake for each dish of amatriciana ordered.
The Osteria della Pagliazza is open every day for lunch and for dinner also to the general public.
Address: piazza Santa Elisabetta, 3 – Firenze
The price of the dish is 18,00 euro.

Ingredients for four people:

bucatini 14,10 ounces (durum wheat semolina pasta), bacon 8,81 ounces, fresh tomatoes or tomato sauce 1,76 ounces, pecorino cheese 5,29 ounces, half glass of white wine.


Cut the bacon in long and uniform strips. Sear the tomatoes in boiling water, peel them, remove the  seeds and place  in a bowl with their juice. Grate the pecorino cheese, sauté in a pan, add olive oil, sauté and add the bacon stirring with a spoon.

Reduce the pan temperature sauté the bacon for a couple of minutes, until it turns golden yellow. Pour the white wine, and once evaporated, place the tomatoes. Lightly cook the sauce for about 30 minutes, stirring. In the meantime cook the bucatini in boiling water and once done, drain the pasta. Place the “bucatini” into the pan, sauté and add the grated pecorino cheese. Serve  the “Bucatini all’ Amatriciana” hot, placed in a dish and sprinkle with pecorino cheese.

Buon appetito!

bucatini alla amatriciana

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