Considered to be the ancestor of Rome’s famous Bucatini all’Amatriciana, Linguine all Gricia originated in the mountainous area near the town of Amatrice in Lazio. Typical food of the local shepherds, the dish incorporated ingredients, pasta, cured pork, and cheese, which would last them for a few days as they wandered the land caring for their flocks.
This revisited version of the dish, created by chef Emanuele Paoloni of Aqualunae Bistrot, is a lighter version perfect for warmer days. It also uses Khorasan wheat also known as Kamut. It has around 30% more protein and is easily tolerated by those allergic to wheat.
Ingredients for four people:
- Khorasan wheat linguine: 400g – 15oz
- Red onion: 1
- Guanciale: 100g – 3.5oz
- Pecorino cheese: 50g – 1.5oz
- Jerusalem artichokes: 2
- Carrots: 3
- Swiss chard: 150 g – 50z
- Rice flour: 10g – 0.3
- Rice vinegar: 10g – 0.3oz
- Peanut oil: 1 l – 2pt
- Mazara red prawns: 500 g – 1 pound
- Salt: to taste
- Maldon salt to taste
Thinly slice the onion and blanch it with rice vinegar. Cut the Jerusalem artichokes into thin slices and make them crispy in hot oil. Peel the red Mazara prawns and cut them into a tartare, season with a few drops of oil and a few fragrant flakes of Maldon salt. Quickly blanch the chard leaves in plenty of boiling water and then immediately place them in ice water, then blend them and season with a pinch of salt and oil. Carefully peel and steam the carrots, then reduce them to a puree and finally process them with water and rice flour until a shiny gel is obtained, adding salt to taste. Cut guanciale into thin slices, crisp it in the oven, and once dried reduce it to powder.
Cook the Kamut linguine in boiling water, drain and toss with pecorino cheese. To serve, arrange the cream of chard on the plate, place the on top and garnish with all of the other elements.