Comments on: I’m Dreaming of Some Cured Pig’s Cheeks – Perciatelli Al’amatriciana

By: Larry T

Larry T — Thu, 04 Apr 2013 18:25:47 +0000

I think my mom or grandmother (Nanni) used to make this. I’m going to try too. I was in Rome oh… 12 years ago? It was awesome, awesome, awesome and I’d go back if I could afford the air travel. Someday
Anyway I just saw this site from a store in Cambridge outside of Boston and they cure their own Guanciale, house-made – chunk. About $23/lb.
http://www.formaggiokitchen.com/shop/product_info.php?products_id=2355

Regards!

By: Jonny & Amy

Jonny & Amy — Thu, 30 Aug 2012 22:24:59 +0000

@Chris: thanks for coming back after all these years! We know what you mean though, that place really is the business. We first ate there in May 2006 and we’re still raving about it now too! The artichokes are sublime. We’ve never had any as good here either. I think US artichokes aren’t picked young enough. Enjoy your local guanciale!

By: Chris Cardinal

Chris Cardinal — Sat, 25 Aug 2012 23:53:29 +0000

Looks like I never got back to this. I went to Al Pompiere. It was phenomenal. I still talk about it, four years later. I’ve sent my good friend there. I sent my brother with his new girlfriend there. All have raved.

And today, I found a local (to Phoenix) supplier of homemade Guanciale, so I’m looking to try my hand at this tomorrow. Another Italian grocer had bucatini, so I’m all set, just trying to figure what’s closest to authentic Al Pompiere-style.

I also tried the fried artichokes… I have never found another matching it. Spoiled for life.

By: We Are Never Full » This Just In: Seasonal Eating Can be Boring

We Are Never Full » This Just In: Seasonal Eating Can be Boring — Fri, 29 Jul 2011 15:40:11 +0000

[...] my brain, I would have used guanciale and turned this whole thing somewhere between puttanesca and al’amatriciana . However, I’m pretty happy that I didn’t, the briny, assertive character of the capers [...]

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[...] 1 jar Mezzetta Napa Valley Bistro Tomato Basil sauce or 1 pot of Amy’s marinara sauce [...]

By: Top Five of the Month: Pork Products | We Are Never Full

Top Five of the Month: Pork Products | We Are Never Full — Sun, 25 Jan 2009 17:10:58 +0000

[...] & Jonny’s Top Five Pork Products: 1. guanciale (cured pig’s jowls) - Jonny: switch out for Spanish cured lomo 2. chorizo (pimenton flavored [...]

By: Roblou

Roblou — Mon, 27 Oct 2008 18:43:44 +0000

Since you are makin me nutzo with descriptions of this recipe here are some places in New York that may have the stuff you seek, guanciale. Good luck, just give them a call.

Park Slope
814 Union St.
at 7th Avenue

P: 718.230.3180

Chelsea
Chelsea Market
75 Ninth Ave.
between W.15th/16th Sts.

P: 212.633.9090

Upper West Side
2127 Broadway
at W. 74th St.

P: 212.595.1888

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[...] Pasta Al’Amatriciana [...]

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By: admin

admin — Mon, 04 Aug 2008 16:48:59 +0000

Wow, Amit. I am now heavily researching this one. You may have helped inspire my next guanciale recipe. Let’s hope to keep it b/w me and you until then. Sounds amazing. Thank you for the idea – it sounds like a religious experience to me!