Tag: Bucatini

Bucatini recipe with pork and fennel sauce – Italian Cuisine

Ingredients

500 g bucatini
250 g pork shoulder pulp
200 g vegetable broth
125 g red wine
60 g onion
40 g carrot
20 g celery
flour
grated Parmesan
fennel
rosemary
sage
parsley
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Doses: 6 people

For the recipe for bucatini with pork and fennel ragout, cut the pork into cubes, chop it coarsely and then sauté it over a very high heat in a large sauteuse (pan with a high and flared edge) with 2-3 tablespoons of oil, a sprig of rosemary and a large sprig of sage.

After 3-4 'remove the herbs and add the onion, carrot and celery cut into small cubes to the meat. Mix well and cook everything together for another 5 '. Add 15 g of chopped fennel, wine, 5 g of flour and broth; add salt, if necessary, and cook for 20 '.

Boil the bucatini in plenty of salted water, drain, put them back in the pot and season with the ragù. Serve with chopped parsley and parmesan.

The recipe for bucatini with Calabrian stockfish – Italian Cuisine

Today the culinary journey up and down the boot takes us to Calabria, to discover a really tasty first course: bucatini with stockfish. Here is the recipe

There Calabria it is renowned for its traditional recipes based on fish and rich in taste and aromas that mix sea and land. The perfect synthesis is represented by bucatini with Calabrian stockfish, a first course in which the protagonist is the stockfish, or lo stockfish.
You want to try your hand at this easy one recipe, but which requires very specific steps? Below we provide that original, while in the gallery we give you some advice for delicious variations.

The recipe for bucatini with Calabrian stockfish

Ingredients

Calculate a poor hour as preparation time. For a dose of 4 people you will need: 1 kg of chopped stockfish, 400 g of bucatini, 500 g of peeled tomatoes, 1 onion, 1 clove of garlic, 4 tablespoons of extra virgin olive oil, salt, pepper and chilli pepper to taste.

Method

Get a terracotta pan, heat the extra virgin olive oil here, then fry the garlic and onion, finely chopped. Add the stockfish into small pieces, brown it, not mixing it, but shaking the pan. Halfway through cooking, remove it from the saucepan and pour the peeled tomatoes, crushing them with a spoon and letting them cook for about twenty minutes over medium heat, with the lid on and adding a pinch of chilli pepper, if desired, and adding salt and pepper.

Now is the time to boil the bucatini.

At the end of cooking the sauce, add the stock again, making it flavor for 5 minutes. When the bucatini are ready, drain them al dente and dip them in the pan, making them jump for a couple of minutes. Serve still steaming and enjoy!

Bucatini recipe with amatriciana – Italian Cuisine – Italian Cuisine

Ingredients

400 g San Marzano tomatoes
350 g bucatini
80 g pecorino di Amatrice (alternatively,
1 pc fresh red pepper
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of bucatini with amatriciana, cut the bacon into sticks. Fry in a saucepan with
a drizzle of oil, then remove it from the casserole and keep it aside. Cut the tomatoes with two small cuts
cross, blanch them in boiling salted water per minute, transfer them to water and ice, peel them, remove the seeds and cut them into small pieces.
Clean the peppers by removing the seeds and cut into slices; add it to the saucepan where you have browned the bacon together with the tomatoes and cook the sauce for – minutes; at the end add the pillow. Cook the bucatini in boiling salted water, drain them al dente and toss with the grated sauce and pecorino.

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