In Search of Great Guanciale
Posted 26 June 2002 - 10:45 AM
Thanks so much for joining us for a chat; needless to say, I am a big fan.
I have to say that my all-time favorite pasta dish has to be bucatini all'amatriciana and have never enjoyed it more than when made in the Bastiniach/Batali manner.
I've tried my best to duplicate the recipe at home. I think I have everything down, but for some reason, I can't seem to get the same quality of guanciale retail vs. what's in the dishes at one of your restaurants. I've tried the butcher at 28th & 8th in Manhattan (though I forget the name) and have even tried curing my own pork jowls... Any suggestions? Do you cure your own guanciale?
Thanks again and congratulations!
Posted 27 June 2002 - 11:42 AM
Guanciale is not readily available in New York, or for that matter in the U.S., but the ethnic butcher shop you are talking about on 28th Street does make a good guanciale. Try following the recipe in Lidia's Italian American Kitchen on page 137, in which I have indicated the use of pancetta since it's difficult finding guanciale. Let me know how that works.