Yeah, That’s Out of My Price Range

Today is National Scallop Day. Would you believe I was in my forties before I had ever seen a scallop on a plate, let alone eaten one. I do love their shells, though. These days wild caught dry sea scallops can set you back about $75.00 a pound – ouch!

Yeah, we’re going in another direction. I know – it’s Thursday – let’s do Italian. Hum, we are well stocked on pastas – let’s start there. How about something utilizing Bucatini Pasta? I’d love to cook up a true, Roman Pasta All’Amatriciana. While traditionally Amatriciana is made with spaghetti pasta (which we have plenty of – about 8 pounds of dried spaghetti in the pantry as we speak), in Rome it’s often made with Bucatini. Bucatini might look like spaghetti, but it’s not. The pasta is thicker than most spaghettis, less smooth with a tiny hole running through the center.

Step two of our Roman Adventure is to find an authentic recipe. Which led me to another problem. The true soul of this dish is Guanciale. What is Guanciale? It’s cured pork cheeks. Unlike pancetta or thick American bacon, pork cheeks has a higher fat content. When sautéed, it will render a savory fat in your pan that is the heart and soul of the sauce. Unfortunately, I can’t just walk into a butcher shop and order a pound of pork cheeks. That’s okay, we will made the best with what we have to work with. So I give to you my very American rendition of Bucatini All’Amatriciana.

Bucatini All’Amatriciana
1 (16 oz) can Peeled Tomatoes
8 oz extra-thick Bacon
4 oz White Wine
1-1/2 teaspoons Red Pepper Flaked or to taste
1 (16 oz) can Organic Diced Tomatoes
Salt to taste
12 oz Bucatini Pasta
Pecorino Romano as desired

Bring a pot of lightly salted water to a boil for the pasta.

While the water comes to a boil empty the can of whole peeled tomatoes into a bowl. Break tomatoes into smaller pieces with the back of a spoon, catching all their juices in the bowl. Slice the thick bacon strips into quarters.

Brown bacon in a heavy-bottomed pan until it begins to turn golden brown but is not crisp. Drain the bacon on paper towels, set aside.

Remove most of the rendered fat, leaving a few tablespoons in the pan. Deglaze the bottom of the pan with the white wine.

Once most of the wine has evaporated, add the chopped peeled tomatoes, the red pepper flakes, and diced tomatoes with their juices. Season with a pinch of salt and continue cooking for about 8 minutes.

Cook the pasta in well salted boiling water until it reaches al dente, about 8 minutes or so. Reserve 1/4 cup of the pasta water before draining the pot.

Once drained, add the pasta into the saucepan with the sauce, sprinkle with 2 tablespoons of pasta water and mix it well. Continue to add the pasta water until the desired consistency of the sauce has been reached.

Top with the bacon, mix well. Transfer to a large serving bowl. Garnish with cheese as desired.

Biscuit Garlic Pull-Apart
6 oz Butter (12 tablespoons)
1 tablespoon finely grated Parmesan Cheese
1 teaspoon Garlic Powder
1/2 teaspoon Parsley Flakes
1 (16 oz) tube Refrigerated Buttermilk Biscuit Dough

Heat oven to 400 degrees. Lightly oil cake pan with nonstick spray.

Melt butter in a small microwave safe small bowl. Whisk melted butter with Parmesan, garlic powder, and parsley; set aside.

Halve each of the biscuits. Roll each piece into a ball. Place biscuit balls in a bowl. Pour butter mixture over the balls, toss to coat well.

Arrange balls in the prepared baking pan starting with one biscuit ball in the middle, working outward with small gaps between for expansion as the biscuits bake. Pour any remaining butter over and around the biscuits.

Bake in the heated oven for 10 to 12 minutes or until nicely browned out the outside, cooked through with a soft bread middle.

Finish this amazing supper with a simple salad and enjoy.

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Thus says the LORD:
This is what I commanded my people:
Listen to my voice; then I will be your God
And you shall be my people
Walk in all the ways hat I command you
So that you may prosper
Jeremiah 7:23