RomanItalian
Gricia with Figs
by Fabrizio Sepe · 119K subscribers on YouTube
A Roman pasta dish gricia with a summer twist: fresh figs and mint. This creamy, flavorful pasta is made with guanciale, pecorino, black pepper, and ripe figs, finished with a touch of mint.
- Difficulty
- easy
Ingredients
7 items- GuancialeGood quality, about 150-200g for 2 servings
- FigsFresh, ripe, a few per serving
- MintPreferably Roman mint, a few leaves
- Pecorino RomanoGrated, to taste
- Timut Pepper(optional) — Also known as Timut pepper; or use black pepper
- TonnarelliFresh or dried, about 100g per serving
- SaltFor pasta water
Method
- Clean the guanciale and cut it into small squares.
- Place the guanciale in a pan without oil and slowly render the fat over low heat.
- Clean the figs and cut them.
- When the guanciale is browned, turn off the heat and add the thinly julienned mint.
- Add some pasta cooking water to the guanciale and let it sit.
- Salt the water and cook the tonnarelli.
- Drain the pasta al dente and add it to the pan with the guanciale fond.
- Turn off the heat, let it cool slightly, and add the grated pecorino.
- Add some cut figs and some crispy guanciale that was set aside.
- Add pepper (timut) and mix.
- Serve with fresh figs, crispy guanciale, pepper, and mint.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
