Amatriciana sauce is an Italian classic traditionally made with cured pig cheek. In this version we use regular bacon, along with white wine and Parmesan cheese.
Yield: Serves 4.
July 02, 2019
- 6 slices bacon, julienned
- 1 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 cup dry white wine
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 cup chopped fresh parsley
- 16 oz (500 g) linguine
- Freshly grated Parmesan cheese*
- Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly.
- To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
- Press mixture into prepared pan. Bake for 25 minutes or until golden brown.
- Meanwhile, whisk together eggs, sugar, 2 tbsp flour, baking powder, dash of salt, lime juice, lime peel and vanilla.
- Remove pan from oven and immediately pour egg mixture over hot crust. Sprinkle with ginger.
- Bake until set, about 25 minutes. Cool in pan on a rack.
- Using foil as an aid, lift square from pan. Gently peel off foil.
- Dust with icing sugar; cut into squares. Refrigerate for up to 4 days. May be frozen for up to 1 month.
365 calories, 6.5 g fat, 14 g protein, 53 g carbohydrate, 5.1 g fibre, 416 mg sodium
*Ingredient not included in nutritonal analysis.