RomanItalian
Cod Amatriciana (Non Amatriciana)
by Cucina con Ruben · 548K subscribers on YouTube
A creative twist on classic Amatriciana, using salt cod (baccalà) instead of guanciale. The cod is seared, then braised in tomato sauce with red wine, onion, garlic, and pecorino. A surprisingly authentic and flavorful Roman-inspired dish.
- Difficulty
- medium
Ingredients
10 items- 150 gSalt CodSalt cod, desalted, skin and bones removed
- Olive OilExtra virgin olive oil, as needed
- 1 pcsGarlic1 clove, lightly crushed; used to flavor the oil then removed
- 1/2 pcsOnionHalf a medium onion, sliced; used to flavor the oil then removed
- 150 gPeeled TomatoesCrushed by hand
- 30 mlRed WineUsed to deglaze the pan
- Black PepperGenerous amount, freshly ground
- 40 gPecorino RomanoGrated, plus extra for serving
- 200 gPastaE.g. spaghetti, bucatini, or rigatoni
- Dried Chili Pepper(optional) — A pinch of dried chili flakes, optional
Method
- Prepare the salt cod: remove the skin and any bones, then cut into small cubes resembling guanciale.
- Heat a generous drizzle of oil in a non-stick pan over high heat. Add a clove of garlic (crushed) and half an onion (sliced). Let them flavor the oil for about a minute, then remove them.
- Add the cod pieces to the pan. Cook over high heat without stirring too much, until the water released by the cod evaporates and the pieces begin to brown and crisp.
- Pour in 30 ml of red wine. Let the alcohol evaporate completely, shaking the pan occasionally.
- Remove the cod from the pan and set aside.
- Add another small drizzle of oil to the pan, then add the same garlic and onion back in. Add the crushed tomatoes (150 g of peeled tomatoes crushed by hand). Cook over high heat for about 10 minutes, until the sauce thickens.
- Meanwhile, bring a large pot of salted water to a boil and cook 200 g of pasta until al dente.
- When the sauce is ready, remove the garlic and onion. Add the drained pasta to the sauce, along with the reserved cod, and toss to combine.
- Grate about 40 g of Pecorino Romano over the pasta and add a generous amount of freshly ground black pepper. Toss vigorously with a little pasta water to create a creamy emulsion (mantecatura).
- Finish with a pinch of dried chili flakes (optional) and extra grated pecorino. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
