Generality
For tomato and bacon we mean a sauce for dry food pasta.
Birth and Clarifications
The amatriciana is a typical Italian preparation. It is a modification of the much older "gricia", a sauce typical of the pastoral diet in the Apennine areas between Abruzzo and Lazio. Compared to the more recent version, the griccia is without tomato and, for many, it represents the only true amatriciana sauce. It is also essential to remember that, despite popular belief, amatriciana is NOT a true dish of Roman cuisine, but from Rieti; more precisely, the sauce is originally from Amatrice, although it cannot be excluded that Grisciano (a neighboring municipality) was the birthplace of the very first form of gricia. Until the first half of the twentieth century AD, in the areas of origin, the amatriciana was still consumed mainly without tomato (although it had already been rooted in Italian cuisine for about a century).
Nutritional values (per 100 g of edible portion)
Furthermore, the "original" pasta shape to accompany the amatriciana sauce is not bucatino (a favorite of the Romans), but spaghetti. Other changes to the recipe concern the use of onion and olive oil, originally absent. and probably not even replaced by other products.
Recipe of the Amatriciana
As anticipated, in the course of history, the recipe of the amatriciana has been revisited and modified several times. The one that follows is considered the most current, and unambiguously accepted, version of the amatriciana sauce.
Ingrediants
Pork cheek, S. Marzano tomatoes, dry white wine, aged or Roman pecorino cheese, extra virgin olive oil, whole chilli pepper, salt.
Method
In a pot with water, blanch the tomatoes, peel them, separate the seeds and cut the pulp into cubes. In a pan, heat the oil and brown the bacon, skinned and cut into cubes, with a piece of chilli, then blend with white wine.
Remove the bacon and toss the tomato cubes in the liquid, making it thicken. Remove the chilli and correct the flavor. Toss the pasta in the tomato and then add the bacon. With the fire out, spread the grated pecorino.
Pasta all "Amatriciana
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Nutritional Characteristics
Amatriciana is a remarkably energetic sauce, which is why it is unsuitable for the low-calorie diet against overweight.
It is a base rich in lipids and, despite the monounsaturated prevalence of fatty acids, a good part is saturated. This characteristic makes the amatriciana a food NOT suitable for the diet of the subject suffering from hypercholesterolemia.
Proteins are scarce, as are carbohydrates and dietary fiber.
Amatriciana contains a high intake of sodium, a predisposing or aggravating element of arterial hypertension.
Concerning vitamins and other mineral salts, there are no noteworthy concentrations. The high lipid content and the important sodium concentrations prolong the gastric residence times, making the amatriciana a sauce not recommended in the presence of gastritis, gastroesophageal reflux and digestive problems in general.
