Recipe Bombolotti to Gricia

Recipe Bombolotti to Gricia

The gricia is a sauce for pasta that took its name from Grisciano, a town in the province of Rieti. When did gricia, Grisciano was part of the Kingdom of the Two Sicilies, Department of Abruzzo citra. It is well appreciated by the Romans who imported it from herders who moved down Grisciano with their herds in the Roman countryside during the winter and used to go to Rome to sell their dairy products and sheep meat and beef.

The gricia, old recipe which was and still is, the amatriciana without the tomato. The use of spaghetti with tomato was described for the first time since the French gastronome Grimond de la Reynière in 1807 nell'Almanach des gourmets: it is probably in the period of Napoleon's conquest (1798-1814) that the use of tomato as sauce seasoning paste is spread in Italy.

It is often said to use pecorino romano. This is a blunder to use the bacon as much as, if not worse. Just look at the position of these two countries (and amateur Grisciano precisely) to realize that the cheese to use is typical of the area of ​​the Monti Sibillini and Monti della Laga and pecorino romano, taste totally different and diametrically opposed origins, citing the specification: "The area of ​​origin of the milk for making cheese Pecorino Romano includes the entire territories of the regions of Sardinia, Lazio and the province of Grosseto."

It should be noted, therefore, that the recipe never includes the presence of onion or garlic.

So let's see the recipe for this tasty first:

Ingredients for 4 people:

- 400 g bombolotti;
- 100 g of cured bacon;
- 60 g pecorino cheese;
- Dry white wine;
- Salt and pepper;
- Chili;

Cut the bacon into cubes and cook over low heat in a pan of 28 cm, when the fat has become transparent, add half a glass of dry white wine and let evaporate, chilli and cook for 3 minutes over high heat. Boil pasta in abundant salted water, then add it to the sauce along with the grated cheese, stir well to dress the pasta evenly and serve.