Arrabbiata sauce is one of the most popular Italian recipes, in Italy as well as abroad. The dish is very simple and tasty, but I can bet the Ada Boni version is little know also at the majority of Italians. As the traditional Arrabbiata pasta is vegan, this historical version of Arrabbiata is for meat lovers. Diced prosciutto and tomato sauce match tastefully with the fresh taste of raw chili peppers. Abundant Pecorino cheese complete this Arrabbiata: a must to try!
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ADA BONI: A MASTER OF THE ROMAN CUISINE
Ada Boni is one of the most important protagonists of the Roman Cuisine. Born in Rome in 1881, she had been introduced into the culinary world by her uncle: the famous chef and cookbooks writer Alfonso Giaquinto.
Ada Boni spent all her long life to spread her culinary ideas, using all the media available, including radio and television, and helping to change the image of the woman in Italy over the XX Century.
In 1919, Ada Boni found the home economics magazine “Preziosa”, that soon became a point of reference among the middle-class women, thanks to its liberal and precursor style.
1925 is probably the most important year of Ada Boni’s life. During that year, she published her most famous cookbook: the “Talismano della Felicità”. The cookbook contains a selection of the recipes published on the “Preziosa”. These recipes mostly follow the Roman tradition, with a personal touch, often particular and surprising.
ADA BONI ARRABBIATA SAUCE: A CONTROVERSIAL RECIPE
The Arrabbiata is a simple but serious dish in Italy. Currently, the classic recipe does not require any protein or cheese and it is flavored with fresh parsley.
But, despite the what nowadays the tradition wants, the Ada Boni Arrabbiata version is pretty different, and controversial into ingredients and method.
ITALIAN HAM: PROSCIUTTO
The prosciutto is the most surprising ingredient of Ada Boni Arrabbiata: probably influenced by the Amatriciana recipe, where the protagonist is the cured pork jowl (Guanciale).
ONIONS, HEBS, AND CHILI PEPPER
On the contrary of the traditional Arrabbiata recipe, the sauce of this version is flavored with sauteed onions. Entirely absent any herbs despite the tradition that wants fresh parsley. Finally, the chili pepper, used fresh and mashed, is added at the very end: in this way, the flavor is totally different, less spicy and closer to the bell peppers taste.
Another big difference between the original Arrabbiata and this version is the cheese. Traditionally, the Arrabbiata sauce is pure vegan, but in the Ada Boni version, the pasta is tossed with abundant Pecorino Romano.
ADA BONI ARRABBIATA RECIPE
- • 21 oz ( 600g) short pasta penne
- • 3.5 oz(100 g) Italian ham prosciutto, diced
- • 1 little onion
- • 36 oz (1 Kg) tomato puree
- • 3 tbsp extra virgin olive oil
- • 1 cup (100 g) Pecorino cheese
- • to taste fresh chili pepper
- • 4.5 tbsp coarse salt
- • to taste table salt
- PROSCIUTTO AND ONION "SOFFRITTO"
First, peel and mince the onion, then prepare the "soffritto": pour the onion and pancetta into a saucepan, along with 3 tbsp of extra-virgin olive oil, then sautè until the onion becomes soft, translucent and light yellow.
- ARRABBIATA SAUCE PASTA
At this point, add the tomato puree, and lightly simmer the sauce 30 minutes. While the sauce is simmering, mince the fresh chili pepper, then mush the pieces with a fork.
Now, fill pot filled with 5 quarts of water and 4.5 tbsp of coarse salt and bring to boil. Cook the pasta and raise it "al dente".
Finally, toss the pasta with the arrabbiata sauce and the crushed chili pepper, and the grated Pecorino cheese. Serve immediately.
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