Bacchus World

Paccheri tossed in layered vinegars with guanciale and pecorino.

Ingredients

• • 360 g De Cecco Paccheri
• • 160 g fresh Pachino tomatoes
• • 100 g guanciale (pig’s cheek lard)
• • 4 tbsp. Mirin (Japanese rice vinegar)
• • 4 tbsp. sherry vinegar
• • Fresh coriander leaves
• • Basil
• • Extra virgin olive oil
• • Salt
• • Malabar black pepper
• • Pecorino cheese
• • Balsamic vinegar
• • Onion Scapece (marinated diced onion) (optional)
• • Half a red onion
• • 2 tbsp. fresh lime juice
• • Raw cane sugar
• • Malabar pepper
• • Fresh mint
• • Olive oil

Step-by-Step Procedure

1. 1 Scald the tomatoes in boiling water for easy peeling, being careful not to allow them to break.
2. 2 Grease the bottom of a non-stick pan with olive oil and cook the peeled tomatoes in it for a few minutes.
3. 3 Then add some Mirin and allow it to evaporate on a high flame. Once the rice vinegar has evaporated, add the sherry vinegar and salt, continue to cook for another few minutes, adding a little white wine if necessary, until the tomatoes produce a slightly syrupy sauce.
4. 4 Add the basil and coriander. Meanwhile, cook the paccheri in boiling water for 11 minutes. Cut the guanciale into four thin slices.
5. 5 Heat an iron skillet until it’s almost red hot, carefully lay the slices of guanciale in it and weigh them down with a heavy object. Allow to cook until crispy.
6. 6 Once the paccheri are ready, drain them and place them in the frying pan with the tomatoes, stirring gently while trying to keep the tomatoes from breaking.
7. 7 Once the ingredients have blended together, add a couple of drops of balsamic vinegar.
8. 8 If you wish, you can prepare the onion scapece on the side to complete the recipe.

• • To prepare this optional garnish, finely dice the onion, brown it in a frying pan until crunchy, drain the oil, add a pinch of raw cane sugar and add the lime juice, allowing it to evaporate.
• • Add the fresh mint, a pinch of pepper and allow to sit for a few hours.
• • PRESENTATION TIPS Place the paccheri in the plates, distributing the tomatoes evenly.
• • Dice the guanciale and sprinkle it onto the pasta with the flakes of shredded pecorino cheese.
• • Decorate with a few leaves of fresh coriander and pepper. If you have prepared the scapece, lay the finishing touches to each plate by adding a little piece of onion to each individual pacchero.