Amatriciana di Baccalà by @federicofusca

50 min
Medium

4 servings

🐟

600 g

Baccalà

🍝

400 g

Rigatoni

🥓

4 fette

Guanciale

🧀

130 g

Pecorino Romano

🍅

300 g

Tomato Sauce

🧂

Salt

🌶️

Pepper

Preparation Steps

  1. Step 1/6

    Soak baccalà for 24 hours, changing water often.

  2. Step 2/6

    Cook rigatoni until al dente.

  3. Step 3/6

    Fry guanciale until crispy.

  4. Step 4/6

    Combine baccalà, guanciale, and tomato sauce.

  5. Step 5/6

    Season with salt and pepper.

  6. Step 6/6

    Serve with grated Pecorino Romano.

Composition

Ingredients

Types

Fish, Pasta, Meat, Dairy, Vegetables, Seasoning

Ingredients

Baccalà, Rigatoni, Guanciale, Pecorino Romano, Tomato sauce, Salt, Pepper

Allergens

Fish, Gluten, Pork, Dairy

Dietetics

Dietary regimen

Pescatarian

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

pot, pan, knife, cheese grater

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3-4 days (airtight container), freezer : 1 month (properly sealed)