Bucatini all'Amatriciana Pasta

In August of 2016, Amatrice, Italy was devastated by a 6.2 magnitude earthquake that literally destroyed this once quaint village. It was known for it's pasta dish loved the world over. In honor of the many who lost their lives and homes I wanted to pray for them while preparing their inspiring dish.  I thought I'd share it with you and invite you to pray as well. 

Ingredients: 

• 1 tablespoon extra-virgin olive oil
• 6 ounces guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (you may use (guanciale is cured pork jowl that provides the best texture, but you can substitute pancetta)
• Pinch red pepper flakes
• 1/4 cup dry white wine
• 1 (15-ounce) can whole peeled tomatoes, preferably San Marzano, crushed by hand
• Kosher salt and freshly ground black pepper
• 1 pound dried bucatini pasta (a type of thick, hollow spaghetti; you can substitute regular spaghetti, or even penne.)
• 1 ounce grated Pecorino Romano cheese, plus more for serving

Directions:

1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

2. Add tomatoes and bring to a simmer. Season with salt and pepper.

3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Posted by Debi

Recipe from http://www.seriouseats.com/2016/03/how-to-make-pasta-amatriciana.html

Provolone & pancetta stuffed chicken breasts

1 tsp plus 1 1/2 cups olive oil (I did not use this much!)
6 oz pancetta, cut into 1/4" dice
2 garlic cloves, minced
5 boneless chicken breast halves
salt and ground pepper, to taste
3 oz aged provolone, grated
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups of toasted bread crumbs

in a fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl, stir in sage.
Create a pocket in each chicken breast. Season with salt and pepper, and stuff each chicken breast with the 2 Tbs of grated provolone and 1 Tbs of pancetta mixture. Set chicken on wire rack and freeze 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so that they adhere. Set chicken on wire rack and refigerate 15 minutes.
In wide, shallow pan over high heat, heat remaining oil. Fry chicken in catches, 5-6 minutes. Turn chicken; reduce to medium heat. Cook until chicken is cooked through or 7-8 minutes. Drain on paper towels.
Serve with cranberry citrus salad.