Good Sunday morning everyone!
Damn glad to see you all here.
Holy fucking hot damn we’ve got a game on Thursday night. Yeah it’s the Hall of Fame game and no, the actual starting units won’t play but it’s football! In uniforms that we recognize! That means we’re in full goddamn swing until February!
I can’t stop using exclamation points!!!
What is does mean is we are close to the real goddamn deal and holy shit am I ever ready.
The seed for the idea that eventually became this post and this menu was planted during some of our darkest days from very early in the pandemic. I spent many long hours by myself at work in a massive fucking building utterly alone. I spent as many hours as I could reading. Yes, I was absolutely “doom scrolling” like every fucking one of us but at the same time I was looking for anything to brighten my day.
I’ve always been a fan of the sports writer Wright Thompson. He’s from Oxford Mississippi – just like Faulkner and Larry Brown (the writer not the coach and holy shit do you need to read Larry Brown if you haven’t) – * and Wright is sports first but also has incredible worldviews and his prose is wonderful. He was the first writer I read who expounded on the virtues of Pappy Van Winkle and was very much the reason that I sought, and purchased a bottle of my own.
(*) did I just pull off the rarely attempted “parens inside the dash” double backwards grammatical summersault? You decide!
Anyway he wrote this piece that is a fantastic yet very dark read. I can’t recommend it enough. It takes you back to that utterly lost, utterly terrified mindset that the entire world experienced in March of 2020.
If you are a fan of Serie A soccer and Italian food you will enjoy it but it ain’t just about that. Look at the date of the piece and the darkness will make sense. It was right at the start of the pandemic and Thompson was under quarantine when he should have been in Italy writing about Serie A and enjoying todays meal.
His descriptions of the dish and its simplicity made me take my handy phone message app and jot down “Pasta Amatriciana” as a possible future menu for this here Sunday Gravy type deal. Yes, that’s how the brain really works over here.
Just needed a handful of ingredients to make this I thought. Should be easy peasy I thought. Probably have trouble finding the guanciale I thought. What could go wrong I thought?
HAH!
It was the pandemic shithead, what couldn’t go wrong?
I found guanciale. What I couldn’t find for over TWO FUCKING YEARS!!!! was bucatini.
Remember hoarding? Assholes grabbing shit so nobody else could have any fuckface type of behaviour? Dry goods and pasta especially?
Yep.
There really was and in some cases still is a world-wide bucatini shortage. Details here.
The main point was pasta companies just busted as much ass as possible making familiar basic pasta shapes like your spaghettis and your elbow macaroni and shit and a more labor or factory intensive pasta such as bucatini just stopped getting made.
At this point you’re probably saying “Yeah right? The fuck man? You make your own goddamn pasta why didn’t you use that?”
Settle down my vulgar friend. First off my brain said it had to be bucatini pasta. Period. Much like my tracking down a bottle of extremely expensive Pappy Van Winkle bourbon rather than another type of bourbon, it was because of the way Wright Thompson described the dish in that article.
The reason I didn’t make homemade bucatini?
Look at this shit!
I just ain’t got the kitchen toys to pull that shit off.
Finally, just a couple of weeks ago I found some goddamn bucatini. Over two years after I wrote down this idea for a Sunday Gravy post!
Right here in Pedro. At a little family owned Italian market and import place that I’ve frequented in the past.
I felt like I found a unicorn that both laid golden eggs and shit four leaf clovers.
Here she is!
And they had my guanciale too.
Away we go!
Bucatini Amatriciana!
2 oz of fine quality Italian olive oil
Bucatini pasta cooked al dente
Some guanciale – or cured pork jowl – cut into cubes. About 4 ounces. You could technically use pancetta if guanciale is not available.
1 28 oz can of whole peeled San Marzano tomatoes squished by hand
3/4 cup of grated Pecorino Romano cheese
Salt, black pepper, red chili flakes.
Pasta water for correcting the viscosity of the sauce.
That’s it! No onion. No garlic. That’s the fucking ingredient list.
We’re going to be as minimalistic and authentic as possible today. The temptation to overwhelm a recipe is strong and very real. A rookie mistake is to throw in as many ingredients as you can when the actual answer in some cases, Italian cooking especially, is to keep it as simple as can be.
A few simple high quality ingredients will be all you need.
One of the key ingredients is a familiar one.
I’ve been using a lot of San Marzano tomatoes lately. Now that I can find them regularly at my grocery store why the fuck wouldn’t I?
Here’s the other elusive ingredient.
That would be the bagged and tagged guanciale if the photo isn’t clear enough.
Let’s begin.
Dump the tomatoes into a bowl and scrape out as much of the remaining sauce from the can as possible.
Since the dish today is simple and comes together very quickly you just know I had to amp up the difficulty factor didn’t you?
Of fucking course I did. Recipe here just in case.
Also found at the local Italian market was this.
If the photo is difficult to see that’s real imported Sicilian olive oil. The market has some really nice oils, wines, meats and cheeses too.
Let’s get that hog jowl out of the package.
Guanciale is sort of similar to bacon but not quite. It’s salt cured but not smoked so the flavor profile isn’t the same at all. What is the same is pork fatty deliciousness.
Give it a dice.
You want to cube it pretty small so you can render out a good amount of the fat.
Heat up the olive oil over medium heat, then add in the cubes of pork jowl.
Cook for several minutes until you get it crispy.
Honestly I could have gotten these a bit crispier. We’ll get to that in a bit.
Give those whole tomatoes a thorough squishing.
One of the other key ingredients…
This is cooks choice as far as amount. If you want a tamer sauce then use less. Shit man, it’s red pepper flake. Do your magic with it. Make the sauce your own.
Cook the crushed tomatoes in the rendered pork fat over medium/low heat. Add in the red pepper flake, in my case it was about 1/8 of a teaspoon, along with a dash of salt and some good grinds of freshly grated black pepper. Simmer on medium/low for about 25-30 minutes.
Take note: You may remove the crispy guanciale before adding the tomatoes. You can add the pork at the end of the cooking process to keep it crispy. I kept cooking it in the pan with the sauce and the pork was a little on the flabby/fatty side when done. I will definitely remove the crispy pork and add it at the end next time.
While the sauce is simmering let’s get after the pasta.
You want to salt your pasta water “like the sea” prior to cooking the pasta. It’s your only real opportunity to season the bucatini itself.
Last key ingredient is this smelly fellow.
Of all of the cheeses, pecorino romano will be the first one to tell you if you wrapped your leftover cheese tightly enough.
Every time you open your refrigerator.
Motherfucker is FRAGRANT.
Grate some up already.
Here’s our bucatini again. See? It’s really real!
Drop it into the boiling salted water.
Cook until al dente. It was probably 8 minutes or so. Remember the sauce will finish cooking the pasta so al dente is important. We’ve got these high class ingredients we don’t want to fuck them up with a squishy-ass pasta now do we?
Scoop out a cup of the pasta water and set it aside before draining – BUT NOT RINSING! – your pasta.
Add the pasta to the sauce along with about half of the grated cheese..
Stir until the cheese is melted and you have a good idea of the thickness of the sauce. You can then adjust the viscosity of the sauce with the reserved pasta water.
Plate up with the homemade bread. Be sure to add some of the remaining Pecorino Romano over the top.
Get in close.
It’s beautiful.
The reason why bucatini is loved is because the little hole that runs the length of the pasta absorbs the sauce giving the dish a saucier element. And shouldn’t all of life be just a little saucier? I’ve read that some folks intentionally choose regular spaghetti instead of the bucatini because there is no hole in spaghetti. If you slurp your pasta and it flings around while you’re slurping it some say the sauce just flings everywhere staining your clothes.
Well, don’t slurp your goddamn pasta you heathen. Twirl it properly around your fork like a fucking civilized person.
The pork was a bit fatty which could have been adjusted by adding it right at the end of the cooking process as mentioned above. Did I eat the fatty pork anyway. People? You know I did. This sauce is fantastic. You can taste each individual element and they all proudly stand out. The rich acidity of the tomatoes, the salty funkiness of the cheese, the back-end heat of the red pepper flake. They’re all there.
The bucatini is a wonderful pasta too. It really does take on more sauce and the chew is perfect.
This dish is a perfect example of how simplicity can sometimes be the best way to go.
It paired really goddamn well with that homemade garlic bread and I had a damn fine pinot noir along side.
Cibo delizioso!
This one is a keeper. I still have half a pack of the bucatini and I think I’ll try the pancetta next time just to satisfy my personal curiosity but I just had to go true authentic since there were so few ingredients.
Thank you for the inspiration Wright Thompson. I hope you eventually did make your trip to Italy.
Been a pleasure folks.
Hope you have a great Sunday and I can’t wait to see you again next week.
Be well.
PEACE!
Nichelle Nichols. Damn. She was a trailblazer. And always kept her pimp hand strong!
https://www.youtube.com/watch?v=qhwV2qNpWn4
Found a funny;
Hot air balloons kick ass. Are they safe? Not really. Can you stop if you don’t like it? Think again. BUT can you steer? Listen don’t bring that negative energy into this wicker basket ok I’m gonna light this flamethrower.
But they’re so romantic! Imagine cuddling with your partner, while a bored pilot stands three feet away from you pretending not to look!
Eating chicken with no shirt on! New low.
No napkin, Litrepug will clean my hands.
We would have also accepted “underwear”.
That’s what socks are for.
Soccer shorts, no shirt, no socks. My wife married down, I think she realizes this now. BC Dick has known it all along.
I assume the chicken is fried?
Yes sir.
Is this what all the fuss was about or did she take off more?
?20220731193140
Truly stunned at the amount of teeth available to the English team.
mmmmmmm soccer women.
There was slow motion video too. But yes, that’s it.
I’m feeling really badly for the crushed boobies. Can you see how tightly they’re squeezed together?
Also it appears to be quite chilly in England for late July.
Maybe it’s excitement about winning?
They lasses just want some support.
Greenwood? I’ve got purple wood right now.
Reds Executives: “The Cincinnati Reds are a Major League Organization. We are not a farm club.”
Reds Fans: “The pitcher trying to pick up the save in the 9th Inning of a one run game is literally named “Buck Farmer”. If that’s not the name of a farmer, I don’t know what is!”
“Look, he does come from a long line of distinguished and successful farmers. However, he only farmed at a young age for his parents with no pay. Which obviously caught our eye.”
— Cincinnati Reds Front Office statement
I would also like to point out I had to google both the owner and GM of the Reds because I wanted to put a name on it. But I have no idea who any of those people are even after reading their names. I’ve only heard of Walt Jocketty.
https://www.mlb.com/reds/team/front-office
“I keep telling you, Eli, that’s not how it works!” – an exasperated Olivia Manning after Eli tried to quadruple his allowance by asking for it in quarters and then planting them in the raised bed she was planning to use for azaleas.
One of my main kitchen rules is to NEVER put knives into a sink of dish water. Safety reasons.
Guess who just put a knife in dish water?
Guess who just cut the piss out of their finger?
That was supremely stupid.
Time to make some blood sausage!
911 Operator: “Can you give your address so we can send the ambulance?”
Yeah Right: “One second, I just gotta post this comment.”
BLOOD FOR THE BLOOD GODS!
*GOD
Does no one read the blogs anymore?
SCOWLS FOR THE SCOWL THRONE!
I am so hungover I just got out of bed at 2 pm… I haven’t felt like this for years. I ordered shame fried chicken.
Tonight’s post will be abbreviated.
That looks great. Now I have to find some bucatini. Thanks again
Never had that lost, terrified mindset. Just didn’t care and wanted to stop hearing and reading about it. Masks were annoying but working from home was good. I didn’t follow any of the rules about how many people I could see, though. Goose/gander and all that and you know the tall foreheads making the rules weren’t following their own edicts.
For what it’s worth, I found some bucatini in a Ralph’s today.
That is good news. Don’t have Ralph’s around here but if it’s there maybe it’s at my usual place. They do have Italian pasta. If not, there are some Italian places around.
Doing the French bread too, for sure. I just finished eating my olive/jalapeño/Parmesan loaf in two fulfilling days.
*You generally hate people so you good.
Yes. It was ideal for me. Only had to drive to the liquor store cause the corner store has no booze.
The Bengals had 28,283 fans show up to yesterday’s practice.
The Reds only beat that number for only four games this season.
This is indeed a disturbing universe – YouTube
Pour out some Romulan Ale tonight for Nichelle Nichols, otherwise known as Lt. Uhura
This one hurts.
Star Trek 3: The Search for Spock (3/8) Movie CLIP – Be Careful What You Wish For (1984) HD – YouTube
I would’ve ended that with, “your fly is down”.
I would’ve gone with “I’m late.” so he would spend the whole movie thinking “When did I bang Nyota?!”
There’s a reunion behind the Hale-Bopp comet tonight . . .
I’m watching some Nazi’s get obliterated.
No, it’s not a Trump Forevah Rally, just Raiders of the Lost Ark.
Two other things to cross off the list while the wifey is away.
-creating an immense bonfire*
-cranking the air-conditioning down to 17 degrees Celsius*
*is there a fire ban in place? I have no idea
an immense bonfire in this heat?
well, gotta do whatcha gotta do, I guess… All them hobo corpses won’t cremate themselves….
Aw, first title in 52 years…congrats, you snaggle-toothed limey bastards.
https://www.youtube.com/watch?v=RJqimlFcJsM
I could have sworn they said 52 years on the broadcast but it may have been even longer.
Damn it. My stupid laptop crapped out.
Just tell me what I need for dfo and Microsoft office that is FAST.
Barbaro
might as well get one with win 11 on it, if you have to go with a Windows machine. -as you’ll have to eventually upgrade.
Absolute topless scenes!
& thanks for the slo-mo replay, ESPN.
Please tell me you’re watching beach volleyball.
“ESPN turned into a softcore porn channel so gradually I didn’t even notice”
Pics or it didn’t happen!
Sure!
I gotta start watching ESPN a bit more.
I gotta have my interiors repainted!
That’s what she said.
I pity the fool!
The ₐ Team!
You’re gonna have to knock the black guy out. That’ll go over well.
I could kick his tiny ass!
“Beating up black people is your thing? Have you considered becoming a policewoman in a major metropolitan area?”
-An ad from 25 years from now
10 years from now
5 years from now
[thinks about the current makeup of The Supreme Court]
3 years from now
Today:
https://defendernetwork.com/black-women/entire-white-police-force-resigns-after-black-woman-hired-as-town-manager/
I read about this. The cops have some valid points; however, the optics scream otherwise.
The July 20 mass resignation of the department’s police chief, four full time officers and two town clerks, who are all white, came less than two months after the town hired a new town manager, who is Black, leaving many critics to question whether race was at the core of the department’s sudden collapse
Yeah, ‘optics’. You spelled “Outright Racism” wrong.
Just trying out a new abbreivation. I also forgot the word “may”.
Free footy for all!
Labskaus for all the frauen and herren!
That was purty. This game’s great!
RIP Bill Russell.
He’d never say it but in his heart of hearts he’d want to be buried with Larry Bird. How does one get turned off the NBA? By having an unrepentant Celtics homer doing national broadcasts.
Looks like Bostonians will need to find a new black friend.
Would like add an addition to bands I would have wanted to see. Lloyd Cole and The Commotions. He was the consummate pop music songwriter.
https://www.youtube.com/watch?v=Auc24woqB2o&ab_channel=SecondStation
I don’t see what the problem was. Just sign the damn autographs, Bill.
B. Russell: “I’ll deliver 11 titles in my 13 years.”
Boston Racists: “You just don’t get us, at all”.
Smack Barm Pey Wet for all the lads and lasses!
I’d love to learn a third language. Do you give lessons?
Sure!
https://twitter.com/JOE_co_uk/status/1191775828398485505
Mushy peas as a condiment? I try not to be a food snob but I’ll never go there.
Beautiful bloop gol
Strong Jerryworld vibes in Wembley re, visitors louder.
Ooh. Germany getting closer.
Bonus! When Ian Dark gets excited, ha pronounces it Germs.
I swear I just saw a commercial that advocated for Kraft peanut butter as a post-coital snack.
/surely it’s not me that’s out of touch?
If you’re thinking of either Carter during the act, it’s only natural to celebrate after wards with some peanut butter
“Build me a house Jimmy. Faster! FASTER!”
Btw, saw a vehicle this morning with a massive Red Wings decal that filled the entire back window. My first thought was, “Herodotus didn’t bother telling me he was touring northern Ontario? Ok, then.”
As long as it was a pre-1971 Ford running on PURE leaded gasoline then bawh gawd buy that man a beer
If I think about Lynda Carter, I won’t even last my usual 30 seconds!
Protein for the second round!
Yummers! How strange though. I got some Bucatini all’Amatriciana from a pasta place (Due Cucina does good work, if you are in the Seattle area) on Friday, and had the rest of the leftovers just last night.
It was pretty damned tasty, but yours looks better, YR.
/ experiences paranoid delusions
/ puts tape on computer camera
I watched an Italian cooking show last night, and she ( something Parla? Maybe Katie? American who lives in Rome) made this. Sounds sooooo good! I like Pecorino Romano even bettah than parm! It’s funky! And we need the funk!
https://www.youtube.com/watch?v=R4cJpoqX7KU
I was just looking for this!
Pecorino is made with sheep’s milk, IIRC. I think that’s where some of that funk comes from.
It is. Its supposed to be more nutrient rich and digestable. My wife has IBS and swears by it.
Her?
/ joking
BATTLE OF BRITAIN II STARTING IN FIVE MINUTES!
IT’S COMING HOME!
Very fitting, an EYE-Talian meal in honor of Ferrari completely fucking up yet another race for their drivers.
Wright Thompson is wonderful and I love recipes that are very tasty ingredients with very little fuss.
This makes me wish that the rest of my family would eat tomatoes
The best part about this dish is, it’s scalable. Make the family some Kraft dinner and make this for yourself. After time their interest will be piqued.
Kraft Dinner? Clearly your exposure to DFO’s Canadians has corrupted you!
Excellent post.
And this stuff is like crack. Even if you did not care for Liter’s Big Turk… this chit is the real deal. You just may get hooked.
Good enough to get Edmund to betray his family.
/deeeeeeeeep cut.
I too just may just trade my brother and sister for these…
Dude.
Well done.
I’ll have to slip you some pecorino(s) next time from our cheese chick over here. Few different types, all good. I like the “peperoncino” which has very flavorful, but not too hot, red chili peppers in it. Need to wait for winter, shipping now assures it will arrive the consistency of soup.
Did I say… DUDE!
Listen to us folks you should try this one ASAP. The simple dishes are really salt of the earth BEST!
Way to go Buddy.
I wish I had a cheese chick…
Oh god yeah. A woman made entirely out of 2 year-old cheddar? That’s what I’m talkin’ about!
/I will call her Monterey Jill
Depends on where that cheese is coming from, if ya know what I mean!
Once you use San Marzano tomatoes you can never go back.
/an exception can be made for Roma tomatoes when in season