AUBERGINE PARMIGIANA TORTELLONI WITH AMATRICIANA SAUCE
INGREDIENTS
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 2 tbsp extra virgin olive oil
- 1 fresh red hot chili pepper
- 80 gr cured cheek lard cubed (or pancetta or bacon)
- 60 ml white wine
- 1 tbsp onion finely chopped
- 480 ml tomato sauce
- 0.5 cup grated Pecorino Romano cheese + extra to serve
- Salt and pepper to taste
METHOD
Heat the oil in a large iron skillet, add the diced cheek lard and cook stirring frequently until most of the fat has rendered into the pan and the cheek lard is lightly crispy. Splash with the wine and let it bubble away. Remove the cheek lard to a plate with a slotted spoon.
Add the onion to the skillet, season with a pinch of salt and sauté for 4-5 minutes until soft. Pour in the tomato sauce and the chili pepper and simmer on moderate heat for about 15 minutes stirring occasionally. Add more salt if necessary and a pinch of pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid, cheek lard and Pecorino and sauté for 1 minute until combined. Serve straight from the pan with extra Pecorino on the side.
Add the onion to the skillet, season with a pinch of salt and sauté for 4-5 minutes until soft. Pour in the tomato sauce and the chili pepper and simmer on moderate heat for about 15 minutes stirring occasionally. Add more salt if necessary and a pinch of pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid, cheek lard and Pecorino and sauté for 1 minute until combined. Serve straight from the pan with extra Pecorino on the side.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 2 tbsp extra virgin olive oil
- 1 fresh red hot chili pepper
- 80 gr cured cheek lard cubed (or pancetta or bacon)
- 60 ml white wine
- 1 tbsp onion finely chopped
- 480 ml tomato sauce
- 0.5 cup grated Pecorino Romano cheese + extra to serve
- - Salt and pepper to taste
METHOD
Heat the oil in a large iron skillet, add the diced cheek lard and cook stirring frequently until most of the fat has rendered into the pan and the cheek lard is lightly crispy. Splash with the wine and let it bubble away. Remove the cheek lard to a plate with a slotted spoon.
Add the onion to the skillet, season with a pinch of salt and sauté for 4-5 minutes until soft. Pour in the tomato sauce and the chili pepper and simmer on moderate heat for about 15 minutes stirring occasionally. Add more salt if necessary and a pinch of pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid, cheek lard and Pecorino and sauté for 1 minute until combined. Serve straight from the pan with extra Pecorino on the side.
Add the onion to the skillet, season with a pinch of salt and sauté for 4-5 minutes until soft. Pour in the tomato sauce and the chili pepper and simmer on moderate heat for about 15 minutes stirring occasionally. Add more salt if necessary and a pinch of pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid, cheek lard and Pecorino and sauté for 1 minute until combined. Serve straight from the pan with extra Pecorino on the side.
