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Via C. Battisti, 38 - 20032 Cormano (Milano)

August 24, 2017

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Millefoglie di radicchio rosa con besciamella al vino bianco e mandorle

August 24, 2017

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Amatriciana Pasta

February 13, 2017



- Bucatini 400 gr. (also spaghetti are gonna be fine)

- Tomatoes 500 gr.

- Bacon 250 gr.

- Pecorino cheese as needed

- Hot pepper 1

- Pepper as needed

- Extra Virgin Olive Oil as needed



Cut into uniform strips the bacon. Avoid cutting it into cubes because while cooking in the pan tends to become too dry.

Blanch the tomatoes, remove the skin and seeds and cut into pieces fairly large. Cut in pieces also the hot pepper.

Put a little oil in a pan, preferably of iron and pour the red pepper and the bacon, stirring with a wooden spoon.

Lower the heat and let cook the bacon for a few minutes until it becomes golden.

Add the tomatoes and cook for about 15 minutes, stirring occasionally with a spoon.

After cooking, remove the red pepper and add the bacon again.

Now, you have to boil the water and cook the pasta "al dente" (aka, not too much).

Drain the pasta and put it into the pan with the sauce, mixing with a spoon.


Add a generous sprinkling of pecorino cheese and a pinch of pepper, and serve.

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