RECIPES: Italian Cooking With Mario Batali

[Clove]

Originally Posted by radiodugger

Clove, I have an Italian Meat Market/Deli down the street from me. They have guanciale, but I've never seen a recipe for it. In addition to "Bucatini All'Amatriciana" (the spelling on my pasta says "Bocatini"), would guanciale be a good substitute for pancetta in "Pasta Carbonara"?
Radio Doug

RD,
Guanciale is a different cure and cut of pork than pancetta.
Because of this, it will add a different taste.
In pure Italian TRADITION, you would not use these two "bacons" interchangeably. It is used in Rome in some Carbonara sauces so you can use it there and not break any traditions.

Bocatini, Bucatini and Percatelli are all thicker spaghetti with holes through them. You can use them interchangeably. Maybe not if you are living in Amatrice, but in the US, there are no Food Police.

If your deli will slice the guanciale for you (I buy it in whole slabs and cut it as I need it), try some and see what you think.
Like all other pork products, if you like them, you'll find many ways to use them.

Traditionally, in addition to Amatriciana and Carbonara, guanciale is used with fresh vegetables like peas or asparagus and many other ways.

[radiodugger]

Cool! You've PEAKED my curiosity...This deli has advertised with us, and, at one time, sponsored my talk show (back when I did talk radio), so they treat me as if I'm special, LOL!

I like the idea of buying pancetta, Prosciutto de Parma, Mortadella, and stuff like that, in the WHOLE slab. I just need a good SLICER. Hobart makes the best one...but HOO-BOY...$$$$$!!!!

Thank you Clove...I'll be picking your brain from time to time...lol!

Thanks again!

Douger

[Clove]

Douger,

Don't buy a whole Prosciutto, with or without a slicer, unless you have a really big family.

BTW, if you can get a taste Prosciutto di San Daniele, you may prefer it. It is cured in colder climes than Parma and therefore they use less salt in the cure. This gives San Daniele a somewhat sweeter taste. I prefer it and use it as my "go to" prosciutto, when I can get it.

The Prosciutto di Parma version is better known in the US because it was the first one brought in when the FDA gave permission in 1985. This was after the category of "uncooked ham" was banned for about 18 years in the mid-1960's because of an outbreak of African swine fever that swept through the island of Sardinia.

I buy large pieces of pancetta and whole guanciale because I have a vacuum sealer and can keep them fresh for many months. I hand slice them as needed.

[radiodugger]

Ha haaa! When I priced a WHOLE Prosciutto di Parma, I laughed my butt off (thunk! Uh oh)...you're right...I doubt I could find a place to keep it!

Thank you for the idea of the San Daniele...since I'm on vacation again (have to use up two more days) next week, I'll be cruising several Italian Delis...one is in Naples...rumor has it that they have exclusive items not available anywhere else.

If I find anything intreresting, I'll report it! Thanks again, Chef Clove!

Radio Doug

[BerryBaby]

I've never been to Naples but have friends who live there. We use to go to Long Boat once a year for a meeting. Haven't been in 10 years. Really beautiful but SO humid. Love the Gulf of Mexico and the gorgeous sunsets.

Are you near the Gulf?

[Clove]

Originally Posted by radiodugger

Cool! You've PEAKED my curiosity...This deli has advertised with us, and, at one time, sponsored my talk show (back when I did talk radio), so they treat me as if I'm special, LOL!

I like the idea of buying pancetta, Prosciutto de Parma, Mortadella, and stuff like that, in the WHOLE slab. I just need a good SLICER. Hobart makes the best one...but HOO-BOY...$$$$$!!!!

Thank you Clove...I'll be picking your brain from time to time...lol!

Thanks again!

Douger

Douger,

When you are in the mood for some Italy recipes (Traditional and US versions), photos from some of my trips there and other anecdotes, take a look at my forum on cooking.com. Italian Regional Cooking - Cooking.com Forums