| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | Pasta | 6 | Servings | |
INGREDIENTS
| 1 | lb | Thick; long pasta, 100% semolina noodles. |
| 4 | tb | Olive oil |
| 2 | tb | Natural cured Gunciale (bacon) cooked; chopped |
| 4 | Green onions; finely chopped | |
| 5 | Leaves fresh basil | |
| 6 | 6-oz. ladles tomatoes sammarsano | |
| 4 | tb | Picorino Romano; grated |
INSTRUCTIONS
Boil the pasta until reaches al dente, then strain. Prepare a red sauce by mixing the olive oil, gunciale, onions, basil, and tomatoes. Heat thoroughly before serving. Cover each plate with the sauce and place the noodles in the sauce, then sprinkle the grated cheese over the plate. Place additional grated cheese on the table. TRATTORIA ROMA 611 DECATUR ST., NEW ORLEANS WINE: FATTORIA PARADISO From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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