Bucatini all'Amatriciana

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Bucatini all'Amatriciana

Introduction

This is a house speciality and one of the 'classic' variants that I mention in Spaghetti all Gricia. I tend to think of it as 'Gricia in a winter coat'.

Guanciale also known as pig's cheek bacon (guancia = cheek) is a subtle fatty meat with an un-rivalled flavour. It has started to turn up in good Italian delis, but I cure my own.

This dish is about about pasta and pork, so avoid the temptation to increase the other ingredients, you want to coat the pasta not drown it.

There is a debate as to whether this should be made with onion or garlic or a combination. I tend to use one or the other, am less happy with the result of using both. See suggestion.

Boeuf Bourguignon Nu or Beef Burgundy Redux

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Introduction

I have been cooking and refining this dish for years. The recipe is based upon one by Madame Germaine Carter whose 'Home Book of French Cookery' was a favourite in my teens, not only because of the recipes but also due to its narrative. Mme Carter and her co-authors were interned in a number of prisoner of war camps during World War II. During a winter of particular privation in 1941-42, a fellow prisoner suggested the book as a means to boost their flagging spirits. The book is long out of print, but copies are not hard to find.

I have included additional ingredients that you'll find in most 'authentic' recipes in the Suggestion section, but with the exception of the bread fried in bacon fat, I find them a distraction.

This dish is always better when made a day in advance.

Roasted Vegetables

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Roasted Vegetables

Introduction

For a great plate of roasted vegetables, you need a good balance of textures and flavours. Use too many root vegetables and it can be too sweet, though turnips will help offset that. Fresh herbs will give fragrance to the dish.

Use a combination of four or more of the following six categories: (1) potato and\or sweet potato, (2) squash and\or courgette\zucchini, (3) aubergine\eggplant, (4) root vegetables, (5) broccoli and\or cauliflower and (6) onions (red for colour) and a head of garlic.

We made the plate pictured above to serve alongside Porchetta and Aubergines\Eggplants with Oven-Dried Plums; for that reason we left aubergines\eggplants out. The roasted garlic at the center is always a crowd pleaser.

All of the vegetables needed are in abundance right now and should be inexpensive from now until the end of winter, so have fun with your choices and go with the best of the season.

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