L’Affumicata is a ready-to-use pasta sauce made on a recipe by Chef Andrea Valentinetti, - Radici (Padua) - and preserved under vacuum.
It's an homage to Laziale cuisine, introduced to Andrea during a formative work experience in Ponza in the kitchen of chef Gino Pesce.
A note of smokiness is added to the classic amatriciana recipe thanks to the pancetta.
This gives a traditional yet new flavor, created for an Italian and an international audience.
According to the chef, roots represent our origins, our history, the foundation of what has made us who we are today.
In our kitchen, local traditions and innovative techniques exist side by side. There are no rules, and there are no limits.
Explore the flavor all the way to its roots, adding a touch of original interpretation.
RECOMMENDED USES:
as a sauce on long pastas or in lasagna,
accompanied with raw fish,
on a bruschetta
as a sauce in a gourmet panino.
HOW TO COOK IT:
As a pasta sauce:
- heat the product in a non-stick pan, lengthening it with a spoonful of your pasta cooking water, drain the pasta when al dente and then blend it in the pan with the sauce.
As a dressing for bruschetta, croutons or as sandwich sauce:
- heat the product in a non-stick pan, or in the microwave for a couple of minutes (removing the clips, the cap and the silicone gasket), or in a bain-marie (keeping the cap and the clips ).