Amatriciana for Amatrice

Nice story for a sad situation
https://www.mprnews.org/story/2016/08/2 ... pasta-dish

http://www.foodiamo.com/italian-food-ne ... -amatrice/

http://www.nydailynews.com/new-york/bro ... -1.2767218


Betsy decided to make amatriciana tonight, we'll use the difference from eating out as a small donation.
We should probably do jambalaya tomorrow!

[Robin Garr]

viewtopic.php?f=5&t=47659&p=451608#p451608

Nice, Robin. I actually do follow that thread, but hadn't checked in last couple days.
We did do meat, but pancetta instead of guanciale. The one place I can get guanciale in Westchester was closed for vacation this week, so we called our new local whole-animal butcher. He plans to have in fall, but has been used his pig heads for headcheese. She used canned San Marzanos, bucatini, and Pec/Rom. She compared a bunch of recipes, did a hybrid. Hardest thing was deciding amount of pepper- you don't want it arrabbiata/diavolo hot, but you definitely want to taste a little heat.

Hardest thing was deciding amount of pepper- you don't want it arrabbiata/diavolo hot, but you definitely want to taste a little heat.

Heat, or just a paprika-like flavor?

She showed me 6-7 recipes she used for composite, one used serrano, rest pepper flakes, but most enough for heat. She used tsp flakes.

[Jenise]

Great idea; was thinking of something similar.

I never have guanciale nearby, generally use bacon, fresh tomatoes, onion, lots of thyme and red pepper flakes for that heat.

Btw, I had thought that buccatini was the must-have pasta for this dish, but apparently in Amatrice spaghetti is--gulp, was--just as commonly used.

So it turned out that same night we make this my brother-in-law did as well, after going to Arthur Ave for guanciale. Oh well. He gave us the rest , though.

Most restaurants seem to be donating to the Italian Red Cross, but I found their website (English version) didn't have any direct donation form. Used GlobalGiving.

[Robin Garr]

Most restaurants seem to be donating to the Italian Red Cross, but I found their website (English version) didn't have any direct donation form. Used GlobalGiving.

I found this link, Dale:
https://www.ammado.com/community/italy-eq

We had a group lunch at a restaurant (Riva Cucina, Berkeley, CA) that is donating 100% of its proceeds on this dish. To help compensate their loss, we ordered many other dishes.

But a relevant highlight was this tasting note on their house Barbera: "vanilla & rhubarb chutney finish". Wha?