RomanItalian
Amatriciana di Baccalà
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola creates a delightful variation of the classic Amatriciana, using baccalà (salt cod) instead of guanciale. This seafood version features cherry tomatoes, Roman mint, spring onion, and pecorino cheese, resulting in a rich and flavorful pasta dish.
- Servings
- 4
- Difficulty
- medium
Ingredients
9 itemsMethod
- Slice the spring onion thinly.
- Sauté the spring onion in olive oil with the stems of Roman mint.
- Add a splash of water to help the onion wilt.
- Cut the cherry tomatoes in half and add them to the pan. Crush them with a spoon.
- Grate some frozen chili pepper over the sauce.
- Cook the spaghetti in salted boiling water until al dente.
- While the pasta cooks, peel and dice the baccalà, removing any bones.
- Add the diced baccalà to the tomato sauce and cook until it starts to flake apart. Add a little water if needed.
- Stir in fresh Roman mint leaves.
- Drain the pasta and add it to the sauce. Toss over high heat to combine.
- Finish with a generous grating of pecorino cheese and a drizzle of olive oil.
- Plate the pasta and top with more mint leaves and pecorino.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
