Introduction
Spaghetti alla chitarra is a distinctive pasta shape originating from the Abruzzo region of Italy. This article explores a delightful recipe that combines this unique pasta with the rich flavors of guanciale, a cured pork cheek, and the sweetness of stewed onions. The dish exemplifies the simple yet profound culinary traditions of the region, emphasizing the quality of ingredients and the harmony of flavors.
The Essence of Spaghetti alla Chitarra
What is Spaghetti alla Chitarra?
Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a type of pasta made using a traditional tool called a "chitarra," which translates to "guitar" in Italian. This tool consists of a wooden frame with thin, closely spaced wires stretched across it. A sheet of pasta dough is pressed through the wires, creating long, square-shaped strands with a slightly porous texture. This unique texture allows the pasta to better absorb sauces, enhancing the overall eating experience.
The Abruzzo Connection
This pasta is considered a national dish of Abruzzo. In the kitchens of this small fraction, the most characteristic dish is undoubtedly pasta alla chitarra, the instrument with very thin wires on which women spread their tender pastry, press it and remove a nervous bundle of macaroni that, once seasoned with mutton ragout, become a superb dish.
Crafting Authentic Spaghetti alla Chitarra
To make spaghetti alla chitarra from scratch, one needs to create a dough using flour, eggs, and a touch of white wine. The dough is then kneaded until smooth and allowed to rest before being pressed through the chitarra. The resulting strands are typically dusted with semolina to prevent sticking.
A Symphony of Flavors: Guanciale and Stewed Onions
The Star Ingredients
The recipe we will explore features two key ingredients: guanciale and stewed onions. Guanciale, a cured meat made from pork cheek, is prized for its rich, savory flavor and delicate texture. Stewed onions, cooked slowly until soft and caramelized, add a touch of sweetness and depth to the dish.
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Sourcing the Best Guanciale
For an authentic experience, seek out high-quality guanciale from a reputable source. Guanciale di nero casertano, from the Caserta region, is particularly prized for its exceptional flavor.
The Art of Stewing Onions
Stewing onions is a simple yet essential technique that unlocks their natural sweetness. The onions are cooked slowly over low heat with a touch of fat until they become soft, translucent, and caramelized.
Recipe: Spaghetti alla Chitarra with Guanciale and Stewed Onions
This recipe draws inspiration from the culinary traditions of Abruzzo, combining the unique texture of spaghetti alla chitarra with the rich flavors of guanciale and stewed onions.
Ingredients:
- 400g Spaghetti alla chitarra
- 160g Guanciale, cut into small cubes or strips
- 320g Onions, thinly sliced
- 160g Parmigiano Reggiano, grated
- 20 cl Red craft beer (optional)
- 40 cl Meat broth
- Extra virgin olive oil, as needed
- Salt and pepper to taste
- Fresh thyme sprigs and Parmigiano Reggiano shavings for garnish (optional)
Preparation:
- Prepare the Onions: In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they become soft, translucent, and lightly caramelized. This process should take about 20-30 minutes.
- Cook the Guanciale: Add the guanciale to the pan with the onions and cook until it is crispy and golden brown. If using, deglaze the pan with red craft beer and let it evaporate until the onions caramelize.
- Simmer the Sauce: Add a ladle of meat broth to the pan and let the sauce simmer for a few minutes, allowing the flavors to meld together.
- Cook the Pasta: Meanwhile, cook the spaghetti alla chitarra in a large pot of salted boiling water until very al dente.
- Combine and Finish: Drain the pasta and add it to the pan with the sauce. Continue cooking over low heat, adding more broth as needed, until the pasta is cooked to your liking and the sauce has thickened slightly. Stir in the grated Parmigiano Reggiano and toss to create a creamy sauce.
- Serve: Serve the spaghetti alla chitarra immediately, garnished with fresh thyme sprigs, Parmigiano Reggiano shavings, a sprinkle of freshly ground black pepper, and a drizzle of extra virgin olive oil, if desired.
Tips and Variations:
- For a richer flavor, use guanciale di nero casertano.
- Adjust the amount of broth depending on your desired sauce consistency.
- Add a pinch of red pepper flakes for a touch of heat.
- Experiment with different types of onions, such as red onions or shallots.
- For a vegetarian option, omit the guanciale and add mushrooms or other vegetables to the sauce.
The Importance of Quality Ingredients
Freshness and Locality
The success of this dish hinges on the quality of the ingredients. Whenever possible, use fresh, locally sourced ingredients. This will enhance the flavor and authenticity of the dish.
The Right Kind of Onion
The type of onion used can also impact the flavor of the dish. Sweet onions, such as Vidalia or Walla Walla, are a good choice for stewing, as they caramelize beautifully and add a touch of sweetness.
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Serving and Pairing Suggestions
Presentation Matters
Presentation is an important aspect of any dish. Serve the spaghetti alla chitarra in a warm bowl and garnish it with fresh herbs and cheese shavings.
Wine Pairing
Pair the dish with a robust red wine from the Abruzzo region, such as Montepulciano d'Abruzzo or Casavecchia. These wines complement the richness of the guanciale and the sweetness of the onions.
Regional Variations and Interpretations
Aringo's Culinary Heritage
In Aringo, where simplicity is at home and the change of season is still perceived, the recipes are still simple and natural.
The Allure of Simplicity
Abruzzo cuisine is known for its simplicity, highlighting the natural flavors of the ingredients. This recipe embodies that philosophy, using just a few key ingredients to create a dish that is both satisfying and flavorful.
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