Tuesday, July 28, 2009

A Guanciale recipe for you. Go on, try it.

Bucatini all’Amatriciana

Time: 45 minutes

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, sliced thin
  • 3 cloves garlic, sliced
  • 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
  • 3 cups canned San Marzano tomatoes (about a 28-ounce can)
  • 1/2 teaspoon red chili flakes, or to taste
  • Salt
  • 1/4 cup grated aged pecorino cheese, more for serving
  • 1 pound bucatini.
  • Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
  • Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
  • Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Yield: 4 to 6 servings.

Focus on Pork: La Quercia Guanciale

We love La Quercia Guanciale here at Zaleski & Horvath MarketCafe, it is made from selected, organic trimmed, pork jowls.

Guanciale is often associated with dishes of Roman origin like Buccatini all’ Amatriciana or Spaghetti alla Carbonara. A key feature is the collagen in the meat. In combination with the creamy fat, the collagen gives anything cooked with guanciale a smooth, silky, succulent covering. For example, you can braise vegetables with it to make a voluptuous and healthful fresh vegetable pasta sauce—something as simple as leeks, guanciale, and a splash of white wine; great served on fresh or egg pasta.

Tuesday, July 21, 2009

Cheese Tasting on Saturday! Led by our Cheese Monger Alex!

A Z&H Cheese Tasting Event

We invite you to join us for a sampling of Alpine-style cheeses from across the world on Saturday July 25 at 3:00 p.m.

We will be showcasing Tarentaise from Vermont, Gruyère from Switzerland and Organic Fleur de la Terre from Indiana.

Thursday, July 16, 2009

NiceCream tasting on Saturday

12 noon until 2PM. Summer flavors. Smiles. General Happiness. Join us, won't you?