00:00Do you love Amatriciana? Then you must love this cousin of Amatriciana, Amatriciana from Calabria, known as Ionica. Ionica.
00:13For once, a recipe from Calabria that doesn't have chili peppers. Instead, just a regular red pepper.
00:21Peperone, which is different than pepperoni that you have on your pizza. Peperoni is not even a thing in Italy
00:27in terms of salami, spicy salami. We don't have it.
00:32In Italian, peperone is this guy, not pepperoni. Did you know that?
00:38So essentially, we're going to do the same thing we do with the Amatriciana. We're going to sauté our beautiful
00:45guanciale.
00:46This guy right here. Look how beautiful it is. A lot of fat, yes.
00:51For the tomatoes, we're going to use some San Marsano that we already have peeled and some Datterini tomatoes.
00:59They're kind of like cherry tomatoes. They're a little oblong compared to the cherry, which is a bit more round.
01:05They are sweeter than cherry tomatoes.
01:11Now, you can boil this pepper to skin it before putting it into the sauce.
01:18Alternatively, and that's what we're going to do, we're going to roast it so the flavor is going to be
01:24enhanced.
01:25There are a couple of ways to roast the pepper. We're going to char this guy on the stove top
01:32this time.
01:32It's going in the oven. It's caldo in Italia. Meglio non accendere il forno.
01:37So let's char our pepper and score and peel our tomatoes.
01:43Let's oil our pepper before we char it. It helps a lot.
01:49Fiamma alta per questo lavoro.
01:53Questo diventerà tutto bello nero, carbonizzato.
01:58Il vapore lo cuoce all'interno, poi rimuovere la pellicina nera sarà un gioco da ragazzi.
02:15When we're done charring this guy, we're going to put it on a bowl.
02:18And we'll let the steam from within keep cooking the pepper.
02:23Then skinny will be a piece of cake.
02:48And while we're waiting for the pepper, let's prepare the tomatoes.
03:13Perfect. The tomatoes are ready.
03:16Now we can peel them together with the pepper that is ready.
03:20And then we combine everything together and we blend them.
03:35Alternatively, you can use the passa verdura.
03:40It's the classic grandma tool in which you put all the tomato and then you squash everything in it.
03:47And it does remove the skin and the seeds.
03:50If you want to make it easier, just use tomato puree instead of messing with tomatoes like I'm doing.
03:58I just like fresh tomato. That's why I'm doing it.
04:27And over here, we're going to slide it in a little bit.
04:31I'm going to slice a couple of garlic cloves.
04:33And after that, we're going to prepare the guanciale.
04:45Just to clarify one more time, this is the cheek of a pork.
04:50It's not bacon, which is the belly.
04:53In that case, in Italian, would be pancetta.
04:56It is not just the amount of fat that makes the difference between pancetta and guanciale.
05:01It's the flavor, the smell, and the taste of it.
05:10Perfetto.
05:11Adesso aggiungiamo un pizzico di sale.
05:13Adesso il resto, quando sarà pronto, lo facciamo ritirare in padella.
05:17Ma prima, ovviamente, ci rosoliamo il nostro guanciale.
05:28We always cook the guanciale with a medium-low heat.
05:33Because we want to make sure that it's going to be crispy on the outside
05:37when it's fully cooked inside.
05:40Sometimes people make the mistake of cooking the guanciale
05:44or even pancetta at really high heat.
05:47It's not going to fly.
05:49The penalty is to have some guanciale that is burned out on the outside
05:55while it's not cooked inside.
05:57We don't want that, right?
05:58Really gentle.
06:00Very gentle.
06:03Notice the amount of oil that has been released,
06:06which is why you never use oil when you cook guanciale.
06:10This guanciale has more color than a twilight in Rome.
06:16Di un tramonto a Roma.
06:18Obviously, not all the guanciale cooks at the same speed.
06:22So if we do see that there are pieces that are already cooked,
06:28we take it out.
06:28We don't want to overcook the one that is already cooked.
06:32Now the guanciale is translucent.
06:38Uno, due, tre.
06:39Uno, due, tre.
06:41Uno, due, tre.
06:44There you go.
06:45Do you see?
06:45This is the oil from the guanciale.
06:48It's more than enough to make the soffritto.
06:51So we're going to keep it here until it gets golden brown.
06:56Then we remove it.
06:57We always remove the garlic.
06:58Finally, we have the tomato and pepper sauce.
07:02We'll let it reduce.
07:04And while that is happening,
07:06we boil the pasta.
07:08So everything is going to be ready to be assembled all at once at the end.
07:14In the meantime, check out our latest book, Pasta Affair.
07:20Here it is.
07:24Pasta Affair.
07:25You will find it at Amazon and Kindle and paper version.
07:3050 among the most popular pastas of Italy.
07:36Amatriciana, for example, you will find it in the section dedicated to pasta with meat.
07:44And here it is.
07:46This is the Amatriciana.
07:47It goes step by step with tips at the end of the recipe to guide you to the best possible
07:55outcome when it comes to this complicated Italian recipes.
08:02Pasta Affair.
08:03Now let's get back on this one before it's too late.
08:07For the pasta, we're using something called Spaghetto Quadrato.
08:12So just to make a little variation from the usual Spaghetto or Spaghetto Grosso.
08:16Anything will go, even short pasta will do.
08:20Actually, with this beautiful sauce and a piece of guanciale that gets inside, not too bad.
08:26But just make sure, whatever pasta you choose, to get the one that it says trafilata al bronzo, which means
08:34bronze, dye, cut.
08:36It's a little detail, but it makes the Spaghetto or whatever pasta rough on the outside, which is very good
08:44because the pasta will clint on the sauce, whatever sauce you have.
08:53And don't forget the basilica.
08:56Let's add some basilica in our sauce.
09:03Here we go.
09:04This is the secret.
09:05Here we go.
09:06The pasta is ready.
09:07It is finally time to mix everything together.
09:15Mantechiamo this beauty.
09:20Under the pan and then...
09:21And then, when a Fiamma spenta, uniterate our firstProto.
09:24Now, the Flavietta will try to saltate the pasta.
09:33At the same time, the Flavietta will make it easier.
09:34Spend our dish and incorporate the pecorino and, finally, after fertig the pasta.
09:42And then, after we go.
09:43And finally, we're cooking the pecorino.
09:43The pecorino.
09:49Giriamo
09:57Guardate che bellezza, è veramente invitante, non è?
10:04Perfetto, ed ecco a voi la matriciana calabrese
10:09E, of course, as per usual, your Flavia Diamante is going to sacrifice herself
10:14For the final sampling of this crazy calabrian variation of the matriciana
10:21It's delicious
10:22This was my first time trying it
10:25And I am pretty sure it's not going to be the last one
10:28At least this is my point of view
10:31But what do you think about adding pepper to an matriciana?
10:35I'm curious to know your point of view
10:37Is that what I thought?
10:37So this is my book
10:37Now, I can really like me
10:38Give me the low
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