Culatello and Dried Tomatoes Bucatini
Culatello and Dried Tomatoes Bucatini

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, culatello and dried tomatoes bucatini. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Culatello and Dried Tomatoes Bucatini is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Culatello and Dried Tomatoes Bucatini is something that I’ve loved my whole life. They’re nice and they look fantastic.

We love the texture of bucatini, but this is just as delicious with spaghetti. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water.

To begin with this recipe, we must first prepare a few components. You can cook culatello and dried tomatoes bucatini using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Culatello and Dried Tomatoes Bucatini:
  1. Get 4 dried tomatoes
  2. Get 100 grams culatello salami (or herby sausage)
  3. Prepare 350 grams bucatini pasta (or spaghetti)
  4. Make ready 1 tbsp olive oil
  5. Take 250 grams tomato sauce
  6. Prepare 1/2 onion, chopped
  7. Prepare 2 tbsp hot water
  8. Get 50 grams grated cheese

If you've got a spare garlic clove, toss that in there, too. Then the sauce is added to a pan with some butter and half and half, then tossed all together with al dente bucatini and grated parmesan cheese. Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole".

Steps to make Culatello and Dried Tomatoes Bucatini:
  1. Put dried tomatoes in hot water for 10 minutes and leave them aside for later
  2. Put sliced onion with olive oil in a pan and cook until it turns gold
  3. Add culatello in the pan and cook for 5 minutes
  4. Squeeze the dried tomatoes from hot water and add them as well
  5. Add tomato sauce and season on taste, cook on low heat for other 5 minutes
  6. In the meantime boil bucatini
  7. Drain pasta and mix it with the sauce
  8. Add grated cheese, enjoy!

Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. This bucatini all'Amatriciana recipe is made with bacon, tomatoes, balsamic vinegar, garlic, onion, wine, pasta, and cheese. Drain the tomatoes, finely chop them and add to the onion in the pan. Smaller, funkier, and often more complex than prosciutto, Culatello di Zibello is the Italian ham that never leaves home. Unlike its internationally ubiquitous cousin, prosciutto, Culatello di Zibello almost never leaves its home of the Po river valley, which is one of the reasons why it tastes so damned good.

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