How to Make Amatriciana Pasta with a Twist – Four Seasons Style

Fagottelli all’Amatriciana

For pasta dough

• 500 grams, white flour type 00
• 8, egg yolks (cooked and sieved to a fine mash)
• 200 grams, fresh free-range egg yolks
• 50 grams, Parmigiano Reggiano (finely grated)

Instructions:

1. Place the flour and Parmigiano in a bowl.
2. Add the fresh and cooked egg yolks.
3. Knead by hand until a dough forms.
4. Cover the dough with cling film and rest it in the fridge overnight.
5. Use a pasta machine to laminate the dough, folding it at least 10 times before the final layer.
6. Roll the final layer to 0.5 mm thick.
   
   

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For fagottello stuffing

• 36 pieces, cooked pork belly cubes
• 180 grams, Tropea onion confit
• 36 pieces, semi-dried cherry tomatoes
• 2 grams, Espelette pepper (can be substituted with sweet dried chilli)
• 36 grams, finely grated Pecorino Romano
• 12 years, aged Balsamico Tradizionale di Modena

Instructions:

1. Arrange the pancetta cubes.
2. Top with the onion confit.
3. Add a drop of aged balsamic vinegar.
4. Place semi-dried cherry tomatoes.
5. Sprinkle a pinch of Espelette pepper.
6. Grate Pecorino cheese on top.
7. Use an 8 cm round cutter to cut out rings.
8. Brush the edges with a little water.
9. Place the pork belly stuffing in the centre and close the fagottello.
   

For pork belly

• 1 kilogram, pork belly with skin
• 200 grams, rock salt
• 20 grams, fresh rosemary
• 20 grams, fresh thyme
• 10 garlic cloves, peeled and crushed
• 10 grams, Sarawak black pepper, crushed
• 300 grams, duck fat

Instructions:

1. Season the pork belly well with rock salt and marinate for 24 hours.
2. Wash the pork belly and dry it thoroughly with a towel.
3. Add rosemary, thyme, garlic, and freshly crushed black pepper.
4. Vacuum-seal the pork belly with duck fat and cook at 70°C for 15 hours.
5. Once cooked, remove all herbs and fat, then place the pork belly in a smoker and cold-smoke for 40 minutes.
6. Rest in the fridge overnight.
7. Remove the skin from the belly and cut into cubes, 2.5 cm by 1 cm thick.
   
   

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For semi-dried cherry tomatoes

Ingredients:

• 36 sweet cherry tomatoes
• Salt
• Sugar
• 10 basil leaves
• 10 grams, thyme sprigs
• 6 garlic cloves, crushed
• 20 ml, extra virgin olive oil

Instructions:

1. Bring a pot of water to a boil and blanch the cherry tomatoes for a few seconds, then immediately transfer them to ice water.
2. Peel the tomatoes and dry them with a towel.
3. Place the tomatoes in a bowl, seasoning with salt and sugar.
4. Add extra virgin olive oil and mix.
5. Spread the tomatoes on a tray and add basil leaves, garlic, and thyme.
6. Dry the tomatoes at 45°C for 4 hours, until semi-dried.
7. Before using, remove all herbs. Season again with salt and sugar, and place the tomatoes on a tray with thyme, basil, garlic slices, and extra virgin olive oil.
8. Dry them until they are halfway dried.

For onion confit

• 1 kg, red Tropea onions, sliced very thin (can be substituted with regular young red onions)
• 1 bouquet of thyme
• 3 bay leaves
• 20 grams, clarified butter
• Salt

Instructions:

1. Place the onions in a large pan without any fat.
2. Heat slowly and cook for 30 minutes.
3. Add salt, bay leaves, and thyme, then continue cooking slowly until the water evaporates.
4. Transfer the onions to a smaller pan, add clarified butter, and cook slowly for another 2 hours until the onions are very soft and have a brown colour.
   

For yellow cherry tomato cocktail

Ingredients:

• 600 grams, yellow Pacchetelle cherry tomatoes (can be substituted with sweet yellow cherry tomatoes)
• 60 grams, freshly squeezed orange juice
• 30 ml, extra virgin olive oil
• Salt

Instructions:

1. Place all ingredients in a Thermomix, season with salt, and blend at high speed for 3 minutes.
2. Taste and adjust seasoning with more salt if necessary.
3. Sieve the mixture through a fine chinois, then blend it again.
4. Serve at room temperature.

For tomato fondue

Ingredients:

• 500 grams, Piennolo tomatoes in a can (available in Thailand)
• 500 grams, cherry tomatoes
• 10 basil leaves
• 2 garlic cloves, crushed
• 30 ml, extra virgin olive oil

Instructions:

1. Cut the tomatoes in half.
2. In a pan, heat the extra virgin olive oil with the garlic and basil (do not let them colour).
3. Add the tomatoes, season with sea salt, and simmer until the mixture is well reduced to a thick purée.
4. Sieve the mixture through a fine chinois.
5. Cool down, then blend in a Thermomix.
6. Serve at room temperature.
   
   

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For burrata sauce

Ingredients:

• 400 grams, burrata
• 30 ml, extra virgin olive oil
• 1500 ml, milk
• Salt

Instructions:

1. Place all ingredients in a Thermomix and blend for 30 seconds.
2. Serve at room temperature.
3. For cooking the fagottelli

Ingredients:

• 200 ml, clear chicken stock
• 50 grams, butter
• 20 grams, fine grated Parmigiano Reggiano
  

Instructions:

1. Bring water to a boil, add salt, and cook the fagottelli.
2. Meanwhile, heat a sauté pan, add chicken stock and butter, bring to a boil, and reduce by half.
3. Add the cooked fagottelli and Parmigiano, then mix gently until the sauce becomes smooth.
   

Garnish:

• Baby basil leaves

Finishing the dish:

1. Place the yellow tomato sauce on the plate, arranging 6 fagottelli around it.
2. Add the burrata and red cherry tomato sauce.
3. Pour over the Parmigiano sauce from the fagottelli.
4. Garnish with basil leaves.

Tips from the chef:

• When selecting pork belly, make sure it’s not too fatty. “It should have a nice balance between meat and fat. A local, organic pork belly works wonderfully,” shares Chef Accordi.
• Opt to source beautiful tomatoes, basil, and red onions, along with locally produced burrata for the sauce.
  
  

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Illustration image: Anuwat Senivansa Na Ayudhya/ MICHELIN Guide Thailand