Bucatini all’ Amatriciana
Ingredients
| 2 | oz | Boar’s Head Pancetta, Diced |
| 1 | Onion, Finely Diced | |
| 3 | tbsp | Olive Oil |
| ¼ | tsp | Oregano |
| ¼ | tsp | Red Pepper Flakes |
| Salt & Pepper, To Taste | ||
| ½ | tsp | Sugar |
| ½ | tsp | Basil, dried |
| Boar’s Head Pecorino Romano Cheese, grated, To Taste | ||
| 1 | lb | Bucatini pasta or Spaghetti |
| 1 | jar | Italian Plum Tomatoes, Crushed |
Directions
- Servings: 4
- Set water to boil and cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat. Sauté onion until tender about 2 minutes. Add the pancetta and pepper flakes, and sauté until pancetta is crisp, a few minutes more. Stir in the tomatoes and sugar. Raise the heat to medium high, cooking about 15 minutes, stirring often.
- Drain pasta and pour the pasta directly into pan with the sauce, mix well. Serve with Boar’s Head Imported Grated Romano Cheese and serve.
Carpaccio
Ingredients
| 20 | slices | Boar’s Head Londonport Roast Beef |
| ½ | cup | Boar’s Head Parmesan Cheese, Shaved |
| 2 | cups | Arugula |
| 2 | tsp | Capers |
| 6 | tbsp | Olive Oil |
| 4 | tbsp | Lemon Juice |
Directions
- Arrange arugula on 4 plates. Layer each with slices of roast beef. Sprinkle with equal amounts Parmesan. Add capers. Drizzle with olive oil and lemon juice.
- Add salt and pepper to taste.
