Amatriciana di Baccalà by @federicofusca
4 servings
🐟
600 g
Baccalà
🍝
400 g
Rigatoni
🥓
4 fette
Guanciale
🧀
130 g
Pecorino romano
🍅
300 g
Tomato sauce
🧂
Salt
⚫
Pepper
Soak
Baccalà
Soak baccalà for 24 hours, changing water often.
Cook
Rigatoni
Cook rigatoni until al dente.
- Fry
Guanciale
Fry guanciale until crispy.
Combine- Baccalà
- Guanciale
Tomato sauce
Combine baccalà, guanciale, and tomato sauce.
Season
Salt
Season with salt and pepper.
Serve
Pecorino Romano
Serve with grated Pecorino Romano.
Amatriciana di Baccalà by @federicofusca
4 servings
🐟
600 g
Baccalà
🍝
400 g
Rigatoni
🥓
4 fette
Guanciale
🧀
130 g
Pecorino romano
🍅
300 g
Tomato sauce
🧂
Salt
⚫
Pepper
Preparation Steps
Step 1/6
Soak baccalà for 24 hours, changing water often.
Step 2/6
Cook rigatoni until al dente.
Step 3/6
Fry guanciale until crispy.
Step 4/6
Combine baccalà, guanciale, and tomato sauce.
Step 5/6
Season with salt and pepper.
Step 6/6
Serve with grated Pecorino Romano.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
to inform
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos