bucatini การใช้

• Armando di Mauro joined her to make bucatini all'amatriciana.
• Stock up on bucatini, the thick spaghetti usually paired with amatriciana.
• 1 pound linguine, spaghetti, bucatini or other string pasta
• It closely resembles bucatini, but without the hole in the center.
• 1 pound bucatini ( thick, hollow spaghettilike pasta)
• Her bucatini all'amatriciana is served at San Domenico in New York.
• Pasta choices include a mild bucatini all'amatriciana and meat or vegetable lasagna.
• Bucatini is common throughout Lazio, particularly Rome.
• Bucatini : Long, holed string noodles.
• Add bucatini to boiling water; cook until al dente, 8 to 10 minutes.
• 1 pound perciatelli, bucatini or spaghetti
• They are going to revise their bucatini all'amatriciana, using less tomato, more cheese.
• Horvath said that he has begun recommending it with dishes like bucatini with octopus and a spicy tomato sauce.
• The bucatini all'amatriciana was rich and concentrated, the tomatoes having soaked up the flavor of the guanciale.
• While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in Rome and is now prevalent.
• Or how the unlikely combination of saffron, pine nuts, currants and anchovies over bucatini at Caffe Bondi can surprise you by the range of flavors that can be paired with pasta.
• Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May have all made pilgrimages, cooking at her side and absorbing the elusive finesse behind simple dishes like baked zucchini and bucatini all'amatriciana.
• And when it comes to pasta recipes, notably the bombolotti al modo mio in sausage and cream sauce and the bucatini all'amatriciana overloaded with pancetta, the amount of sauce can easily be reduced by a third without compromising the dish.
• Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly flavoured sauces, especially those of Roman origin, such as " bucatini all'amatriciana " or spaghetti alla carbonara.
• Slowly, grocers around the city have begun to stock ingredients like salted capers, fresh sardines, bucatini and bottarga, and chefs are placing traditional Southern Italian dishes like orecchiette with broccoli rape _ and caponata, a sweet and sour eggplant dish _ prominently on their menus.