Roasted Garlic & Pecorino Romano Bread

09 Jul 2014 1 Comment

by sparksfromthekitchen in Bread Tags: , ,

This bread so so so so tasty. The roasted garlic is such a nice mellow flavor. That paired with some freshly grated pecorino and you have a winner!

I served this bread with the bucatini that I made on Sunday night and it was perfect. I was lucky enough to get the last small loaf of italian bread at the store-perfect for 2.

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Roasted Garlic & Pecorino Romano Bread

Ingredients:

Roasted Garlic:

  • 1 head garlic
  • 2-3 tsp olive oil

Bread:

  • Roasted garlic
  • 2-3 tbsp very soft light salted butter
  • 2-3 tbsp freshly grated pecorino romano cheese
  • small loaf fresh italian bread (about 7 slices total)

Instructions:

Roasted Garlic:

  1. Preheat oven to 325F.
  2. Using a sharp paring knife cut the top 1/4 inch off of the head of garlic.
  3. Place it in a small dish, drizzle with the olive oil, cover, and roast for 45-60 minutes or until cloves are very soft. Set aside to cool.
  4. When cool enough to handle squeeze the soft garlic out of the papery wrapper which contains the clove.

Bread:

Keep  oven warm from garlic or preheat to 325f.

  1. Cut 1/2-3/4 inch wide slices in the bread. Don’t cut all the way through, leave the slices attached at the bottom.
  2. Gently separate the end slice from the 2nd slice (leaving them attached) and spread a small amount of the butter on one side. On the side facing the buttered side smear some of the garlic and then sprinkle with some cheese.  Gently press the slices back together again. Repeat with each slice.
  3. When they’re all buttered/garlicked/cheesed wrap the bread in foil and seal it up.
  4. Place it in the oven for about 10 minutes to get everything yummy and warm and melty.

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Note: this makes one small loaf of bread-only about 3 slices per person. If you’re using a regular bakery sized loaf you’ll have to use more of everything.

Bucatini All’Amatriciana

08 Jul 2014 3 Comments

by sparksfromthekitchen in Main Dish Tags: , ,

The fist time that I had this delicious pasta was many years ago at my Father’s house.  I immediately loved the flavors of the sauce-the pancetta, the onion, the tomatoes….it just goes together so well.

As it turns out he bought the cookbook which contains the recipe while on vacation in Italy.  Ironically, it’s an American book published in CA named Sunset Italian Cook Book. I ordered the book immediately from Amazon. I had to buy a used copy as it’s no longer in print. There are a TON of delicious recipes in it too.  If you ever come across a copy pick it up.  Seems like it was part of a series of cook books that they published in the late 70s, early 80s.

None of that matters though. What matters is the deliciousness and ease of making this dish. It’s one of our favorites. You could sub bacon for the pancetta but please don’t if you can possibly avoid it.  The pancetta gives a completely different flavor.

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Bucatini All’Amatriciana

Ingredients:

  • 1/4lb. sliced pancetta, cut into 1/2 inch x 1/2 inch squares
  • olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp dried red chili flakes
  • 1 clove garlic, minced or pressed
  • 1 14.5oz can crushed or diced fire roasted tomatoes (I used Muir Glen Organic)
  • 1/4 tsp dried oregano
  • 1 sprig fresh thyme
  • 1/3 cup dry white wine (I used a vernacchia)
  • 2 tbsp fresh parsley, chopped
  • 2/3 lb bucatini

Instructions:

  1. In a large skillet over medium heat cook the pancetta, stirring frequently, until slightly crispy and brown. Remove it with a slotted spoon, allowing as much of the oil to drip back into and remain in the pan as possible.  When all of the pancetta has been removed measure the oil that remains in a measuring cup. You need 1/4 cup. If you have enough great, if not top it off with olive oil.
  2. Pour the oil back into the pan over medium heat and add the onion and chilis.  Cook, stirring frequently, until onion is soft. Add the garlic, tomatoes (and the juices), wine and parsley. Stir to combine and break up any large chunks of tomatoes.
  3. Adjust heat so that the sauce simmers gently, stirring occasionally, about 10-15 minutes until sauce has thickened a bit.
  4. While the sauce is cooking cook the bucatini in a large pot of gently salted water until al dente. Drain the pasta, saving 1/4 cup of the cooking water, and return it to the pot. Add the cooking water to the pasta and stir.
  5. Add the pancetta to the tomato mixture in the pan, stir to combine, and then add all of the sauce to the pasta.  Stir to distribute.
  6. Serve on a large platter or individually.

Adapted from Sunset Italian Cookbook.