COOKING GUANCIALE RECIPES

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SHORTCUT GUANCIALE RECIPE - NYT COOKING



Shortcut Guanciale Recipe - NYT Cooking image

There is an edge of obsessiveness to carbonara — and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish. There’s no real need to; it’s available online, but I was inspired after eating a wonderful meal at Vetri Ristorante in Philadelphia, and buying a cookbook, “Rustic Italian Food,” by its owner, Marc Vetri. He made it sound easy — and it is. It’s also satisfying. Guanciale is generally cured for a week, then hung to dry for about three weeks, which is how I usually make it. A fireplace is perfect. But Mr. Vetri has a version that cures for only three days, then is baked. If you order raw cheeks, they need to be trimmed. You want to end up with a neat, flat slab, roughly an inch and a half thick. The key is to cut off the glands, down to the first level of meat, and all excess fat. Here is Mr. Vetri’s recipe:

Provided by Ian Fisher

Total Time 3 hours 15 minutes

Number Of Ingredients 8

1 pork jowl (about 1 pound)
2 tablespoons and 1 teaspoon kosher salt
2 teaspoons dextrose powder or 1 1/2 teaspoons superfine sugar (I use the latter)
1/2 teaspoon ground coriander
1 teaspoon ground pepper
1 teaspoon curing salt No. 1 (available at Amazon.com)
1 teaspoon crushed garlic
1 tablespoon chopped rosemary

Steps:

  • Rinse pork jowl and pat dry. Combine other ingredients in a bowl.
  • Rub the curing mix on the jowl, then place jowl in a gallon Ziploc bag with the cure evenly spread on top and bottom. Refrigerate for 3 days.
  • Rinse the jowl and dry it. Roast at 275 degrees for 2 1/2 to 3 hours.

Nutrition Facts : @context http//schema.org, Calories 187, UnsaturatedFatContent 6 grams, CarbohydrateContent 3 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 18 grams, SaturatedFatContent 4 grams, SodiumContent 273 milligrams, SugarContent 2 grams

CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO) RECIPE ...



Carbonara (Guanciale, Egg, and Pecorino Romano) Recipe ... image

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.

Provided by Oretta Zanini De Vita

Number Of Ingredients 6

4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice
2 generous tablespoons extra virgin olive oil, preferably lightly fruity
3 large eggs, at room temperature
10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
freshly ground black pepper
1 pound (450 grams) pasta (see note below)

Steps:

  • Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
  • Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
  • Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
  • Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
  • Transfer to individual heated bowls or plates and serve instantaneously.

COOKING WITH GUANCIALE - THE ITALIAN CHEF - ITALIAN RECIPES
Feb 23, 2009 · Guanciale is the traditional ingredient used in the classic Roman Pasta dishes, Bucatini all’Amatricianna and Spaghetti alla Carbonara. Since guanciale is not easy to find outside of Rome and the Lazio region in Italy, and until recently impossible here in the U.S., substituting pancetta for the guanciale has become commonplace.
From italianchef.com
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34 EASY AND TASTY GUANCIALE RECIPES BY HOME COOKS - COOKPAD
Squash risotto mantecato. guanciale or pancetta • small squashes previously roasted for about 15 minutes to tenderise • vegetable or chicken stock - you can add some saffron for a more intense colour • carnaroli rice • shallot • butter • celery stick • 'nduja - optional. 30 minutes + the squash roast. 2 people.
From cookpad.com
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GUANCIALE RECIPES & MENU IDEAS | BON APPETIT
Find Guanciale ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
From bonappetit.com
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GUANCIALE HOW TO COOK IT: ALL THE METHODS OF THE CHEFS
How to cook bacon: cooking methods and times Guanciale is a seasoned cured meat consisting of a cut of lean meat (usually the muscle) and a precious part of fat. Compared to pancetta, it has a much more intense flavor and a firmer texture .
From salumipasini.com
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GUANCIALE RECIPES & MENU IDEAS | BON APPETIT
Find Guanciale ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
From bonappetit.com
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GUANCIALE RECIPES: A ROMAN SPECIALITY | ITALY TRAVEL AND LIFE
Jun 20, 2013 · Cook pasta for the required time in salted boiling water. Add the oil to a heated pan and add diced guanciale. Fry gently to render the fat, then follow this with garlic slices, chopped tomatoes and sliced red onion. Next add chilli flakes and the tomato sauce; simmer the sauce for about 10 minutes.
From italytravelandlife.com
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HOW TO COOK WITH GUANCIALE AND LARDO | GIOLITTI DELI
Kosher salt and freshly ground black pepper. Steps: In a large saute pan, heat the EVOO over medium heat and add in the guanciale. Wait until the guanciale becomes golden brown and crispy, and then remove the pan from the heat. In a bowl, whisk together eggs, cheese, and 1 tsp of black pepper. Bring a pot of water to boil and season with salt.
From giolittideli.com
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HOW TO MAKE GUANCIALE - HANK SHAW'S WILD FOOD RECIPES
Jul 08, 2011 · Instructions. Mix all the cure ingredients together and pack the jowl with it. Massage the cure into the meat and fat. Put the jowl into a container (plastic, glass, ceramic, stainless steel) that just barely holds it, and toss in any remaining cure. Cover the container and put in the fridge for 4 to 7 days.
From honest-food.net
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QUESTION: HOW TO COOK GUANCIALE? - SMOKED
Mar 08, 2021 · What is guanciale in cooking? Guanciale is a type of salumi made from cured pork cheek, and is similar – although importantly different – to bacon and pancetta. It is a fatty cut that is often sold thinly sliced, and our collection of guanciale recipes will show you how to make the most of it.
From holysmokescolorado.com
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COOKING WITH GUANCIALE | LA CASCINA
Oct 26, 2013 · 1) Follow the recipe above, adding a little chopped onion to the pan along with the guanciale. 2) When the guanciale is lightly colored and the onion has taken on a little color, add about 3/4 cup high quality canned tomatoes (or fresh in season), a generous pinch of salt, and either black or hot pepper. 3) Cook until the tomatoes are nicely ...
From oldtiogafarm.wordpress.com
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PASTA ALLA GRICIA (GUANCIALE PASTA) - FOOD AND JOURNEYS
Jan 17, 2022 · Cook the guanciale until the fat turns translucent and the edges darken in color. The pasta should be ready by this time, so add it directly into the pan. Add a bit of pasta water – no more than 1/4-cup, then mix to combine evenly. Take the pan off the heat and add the grated pecorino and ground black pepper.
From foodandjourneys.net
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GUANCIALE RECIPES? (NOT PASTA OR PIZZA) - HOME COOKING ...
Jan 21, 2009 · Guanciale recipes? (not pasta or pizza) Can anyone recommend a good way to serve guanciale that does not involve pasta or pizza? My boyfriend got a big chunk and we are trying to brainstorm ways to use it other than putting it in a sauce for pasta all'amatriciana or alla carbonara or slicing it on pizza... Thanks for any ideas!
From chowhound.com
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ALL YOU NEED TO KNOW ABOUT GUANCIALE: THE EXPERT'S TIPS ...
Sep 23, 2020 · Guanciale is basically the pork jowl and it is s also called GOTA in my Tuscan slang. The fresh cut of meat, with the skin on, is trimmed as a triangle or a square (depending on what area) and then salted for a few days, depending on the size of the cut, in sea salt. After that, the meat is brushed to remove the salt, and some additional spices ...
From lacucinaitaliana.com
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'STANLEY TUCCI: SEARCHING FOR ITALY' RECIPES: SIX SOUGHT ...
Mar 29, 2021 · Chop the guanciale into thick strips, add it to the pan and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set ...
From cnn.com
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WHAT IS GUANCIALE, AND HOW IS IT USED? - THE SPRUCE EATS
Jul 27, 2021 · Guanciale Recipes In terms of cooking with guanciale, also called pork cheek or jowl, has a lot of similarities to bacon, which means you can substitute it in many recipes that call for those ingredients; it's no surprise it surfaces a lot in pasta dishes. Use a little to spruce up a soup or vegetable dish, or make it the star of the dinner ...
From thespruceeats.com
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PENNE WITH CREAMY GUANCIALE SAUCE | LANA’S COOKING
Nov 05, 2013 · Cook the pasta in a large pot of salted, boiling water according to the package directions. While the pasta cooks, in a large skillet or saucepan, heat the olive oil over medium heat. Add the guanciale, sun-dried tomatoes, and garlic. Cook, stirring, for about 10 minutes.
From lanascooking.com
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14 GUANCIALE RECIPES IDEAS | RECIPES, FOOD, PASTA RECIPES
Nov 20, 2016 - Explore Salumi Pasini's board "Guanciale recipes" on Pinterest. See more ideas about recipes, food, pasta recipes.
From pinterest.it
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