| 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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