Amatriciana & Carbonara
Date
June 12, 2020
Time
5:00 PM
Time Zone
These are two classic of Italian Roman cuisine! The whole story of the origin of Carbonara is much discussed, yet no one really knows. There are several competing theories. No matters which is the real history behind, no one can resist to this flavorful creamy, tasty sauce!
Amatriciana, the name itself of the dish, should leave little or no doubt about its origins. However, things are less straightforward than it may seem, not only in relation to how pasta all’Amatriciana came to be, but also about the actual ingredients that go in it. Does Amatriciana come from gricia? Which type of pecorino should you use on it? Is it spaghetti or bucatini? We will try to solve some of these mysteries for you!
Check below what is necessary for this class (FAQ)!
Event F.A.Q
Amatriciana
200 gr. guanciale or sweet pancetta, cutter in cubes,1/2 Cup minced onion,2 cloves garlic left Whole, 500 gr peeled tomatoes with juices,320 gr. dried bucatini or spaghetti (or paccheri if prefer short pasta)100 gr cup finely grated Pecorino or parmesan Cheese, Red pepper flakes
Carbonara
200 gr of smoked Italian pancetta cut in cube, 100 parmesan Cheese grated, 3 large eggs
320 gr. dried bucatini or spaghetti (or paccheri if you prefer short pasta), 1 cup of cream, 2 Tbs thinly chopped parsley, 50g unsalted butter, 50 gr olive oil
Tiramisù
500 Gr Mascarpone, 4 Eggs yolks, 500 gr heavy cream whipped, 150 gr (confectioner sugar) 1 pinch of Vanilla (scrapes a piece of Vanilla beans), 2 Cup of Espresso coffee with 3 T of sugar, Pavesini cookies (or sponge cake), 3 T Sweet Marsala Wine, 1C of Dark Semi bitter chocolate shaved.
Necessary Kitchen Equipments
2 large skillet (no-stick is preferable) for the sauce, 1 deep pot to cook pasta, 1 ceramic pan for the tiramisu, 1 electric whipper or kitchen aid to whip the fresh cream, Spatula
Savour Venice Book
The price is inclusive of shipping costs!