Chef

Tony Mantuano

"cafespiaggia"

"Our Bucatini all’Amatriciana served at @BarillaUS bronze cut, for a homemade-like texture that holds sauce with every bite! This Barilla Collezione Bucatini is perfect for traditional Amatriciana sauce that originates from the Roman town of Amatrice and combines a spicy and tasty tomato sauce into every strand of Bucatini Chefs Mantuano & Flamm's Barilla Collezione Bucatini all’Amatriciana  Serves 6 ·  1 box Barilla Collezione Bucatini ·  2 tbs extra virgin olive oil ·  6 oz guanciale, 3/4 inch x 1/4 inch thick julienne ·  1 26 oz can Italian pureed plum tomatoes, or passato ·  Sea salt & freshly ground black pepper, to taste ·  1/2 cup freshly grated Pecorino Romanocheese, plus more for serving Directions ·  Bring a large pot of water to a boil; salt water and cook pasta less than 3 minutes according to package directions. Reserve ½ cup of pasta cooking water. ·  Heat a large skillet over medium heat; add extra virgin olive oil and guanciale to skillet and sauté for 4 minutes or until the guanciale is crisp. ·  Add tomato puree to skillet and bring to a simmer. Using a wooden spoon, stir the sauce occasionally; season with salt and pepper, to taste. ·  Mix pasta, sauce, and reserved cooking water in pasta pot over low heat, tossing the pasta with the sauce for 2-3 minutes to allow it to marry with the sauce and absorb some of the liquid. The pasta should still be al dente (firm to the bite). ·  Transfer the pasta to a large, warmedserving platter. Top with grated Pecorino Romano cheese. Serve immediately, passing more cheese at the table."

"@#spring2018"

"Corzetti, Roman style oxtails, caciocavallo fonduta, and pickled celery #fattoamano"

"Whipped ricotta extra virgin olive oil sea salt pepper drizzle of honey @#86butter"

"#loin"