The First Class!



The first Class! 
October, 14th 2012

 Primo

Bucatini all`Amatriciana

With Chardonnay

Secondo

Arrosto misto delle Marche

With Montepulciano Rosato

Formaggio

The Asiago Trilogy




Ricette

Bucatini all`Amatriciana

Amatriciana, also called matriciana, gets its name from the city of Amatrice, which was once located in the region of Abruzzo and is now part of Lazio.

         6 ripped tomatoes
         100g of guanciale (or bacon)
         4 tablespoons extra-virgin olive oil
         1 garlic clove, gently smashed and peeled
         1 medium onion, thinly sliced
         1 teaspoon red pepper flakes (optional)
         1 cup dry white wine
          ½ cup of chopped parsley
         Fine or coarse sea salt
         1 package bucatini or spaghetti
         1 cup freshly grated Pecorino Romano cheese
         Freshly ground black pepper

 Bring a large saucepan of water to a boil. Add tomatoes and cook for 30 seconds, then drain. Peel tomatoes and cut in cubes; set aside. Cut guanciale (bacon) into matchsticks. In a large saucepan, combine guanciale (bacon) and a little oil. Cook over medium-low heat, stirring occasionally, until begins to turn golden, about. Add onion and red pepper flakes to pot; continue cooking, stirring occasionally, until onion is softened, about 6 minutes. Add wine, increase heat to medium-high and cook until wine has evaporated, about 3 minutes. Stir in tomatoes and parsley; reduce heat to low and gently simmer, covered, until sauce is rich and flavorful, about 50 minutes. Remove from heat. Add the cheese and olive oil.

Bring a large pot of salted water to a boil. Add bucatini and cook until al dente. Meanwhile, gently reheat sauce. When pasta is al dente, drain pasta, transfer to a large bowl, add sauce and toss to combine. Serve immediately, passing cheese and pepper at the table.


Arrosto misto delle Marche

Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.


700gr of poultry or rabbit
300gr of sausage
2 onions (rings)
2 cloves of garlic
1 red pepper (strips)
1 yellow pepper (strips)
2 ripped tomatoes (sliced)
3 Potatoes or zucchini (optional)
1 cup of your favorite olive
2 bay leaves
Fresh herbs of the season (Basil/Rosemary/Oregano/Parsley/Time)
Olive oil
25ml of balsamic vinegar
Salt and freshly ground pepper


In a large frying pan with olive oil, brown the poultry/rabbit and the sausages. Remove everything from pan and mix all the ingredients in a big bowl or in the baking tray. Put to roast for at list 40 minutes in 180C/350F. Stir occasionally. For the last 5 minutes turn on your oven grill mode, and let get very crispy and almost burned. Be careful to not let excessively burned!

The Asiago Trilogy!
  
Asiago Mezzano (middle Asiago): 3 to 8 months aging; compact paste, straw-colored and sweetish taste. Delicious with berrie jams!



Asiago Vecchio (old Asiago): 9 to 18 months aging; harpaste, straw colored and bitter taste.





Asiago Stravecchio (very-old Asiago): more than 18 months of aging; very hard and grainy paste, amber-colored with a bitter and spicy taste.



We cooked and ate a lot, was very fun!



Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!