We are joining the worldwide campaign. This weeks special is in support for those affected by the earthquake in Italy. 

One of the worst hit towns, Amatrice, is known as the birthplace of Amatriciana; the traditional meal of pasta with tomato sauce and cured pork cheek.

$2 will be donated from each dish which we will also match with $2. Together, we will donate $4 per dish to the Italian Red Cross through www.redcross.org.nz

 

INGREDIENTS 

Serves 4 

500g Spaghetti De Cecco

125g Guanciale sured pork cheek sliced in strips. 

1 Tablespoon of extra virgin olive oil

1/2 Cup dry white wine

400g Whole peeled tomato

1 Small fresh red chilli

100g Pecorino cheese grated

Salt

 

METHOD

  1. Place the guanciale and the chilli in a large pan with olive oil. Gently fry until it looks translucent. Add the wine and let it evaporate. 

  2. Squash the tomatos and add them to the pan. Let it simmer for 15 minutes, season with salt.

  3. Cook the spaghetti in plenty of salted water. Drain and toss it into the pan with the sauce. Add a little pecorino cheese and mix it through. 

  4. Place the spaghetti in 4 plates and sprinkle with more cheese 

Buon Appetito! 


 

 

Comment