guanciale – Volpi Foods

Spaghetti all’Amatriciana

Rachel Jurina — Mon, 02 Dec 2019 15:32:57 +0000

An eternal classic from the Eternal City. Spaghetti all’Amatriciana originally hails from the town Amatrice, a town that suffered greatly in the earthquake of 2016. Spaghetti all’Amatriciana is made throughout the central Italian region of Lazio and is considered a staple in Rome, where it’s made with bucatini. Traditionally made with Guanciale, it is a comforting, rustic dish with a superb balance of flavors: there’s the tangy and sweet tomatoes, rich guanciale, and spicy crushed red pepper flakes which perfectly coat the al dente pasta. Eternally yours from your Nonna.

Tea-Smoked Duck Breasts and Guanciale

Hashtag Labs — Mon, 12 Nov 2018 14:55:36 +0000

The Chinese have an affinity for the succulent duck. They crisp it, wok it, glaze it, roast it. They also smoke it. It’s surprisingly easy (but it helps to have a range hood in working condition), and the result will surely impress your friends. We’ve gone one step further and tucked the rosy slices in those addictive steamed buns, accompanied by daikon pickles and a brush of sweet hoisin. Tea-smoked duck breasts and guanciale is pure culinary gold. Sichuan splendor.

Braised Cipollini

Hashtag Labs — Thu, 01 Nov 2018 12:39:41 +0000

Braised cipollini elevates the onion. No longer relegated to just a supporting role in sauces and stocks, the cipollini, or “little onion,” can stand on its own in a lovely little braise boosted by the porkiness of guanciale. The juices get all sticky and sweet, and if you don’t stop popping them into your mouth right out of the pan, dinner will never get on the table.

Peruvian Roast Chicken and Aji Sauce

Hashtag Labs — Mon, 26 Sep 2016 13:14:02 +0000

Because Peruvian roast chicken and aji sauce is consumed by millions of Peruvians daily, Peru’s cultural institute has declared it part of the country’s national heritage. Makes sense to us. Crispy spiced skin, juicy meat that flavors potato wedges, a kicky sauce on the side… We’d be happy to eat it daily as well, it’s that addictive. Save us a drumstick!

Pasta alla Gricia

Hashtag Labs — Mon, 12 Sep 2016 14:35:24 +0000

The best part of looking at a map of Italy is that it can be like reading a menu. Zoom in on the Lazio region in Central Italy. You’ll see a town called Amatrice, which gave us the popular Amatriciana, the tomato-based sauce featuring cured pork jowl. Just up the road, you’ll see the town of Grisciano. In that mountainous area, they also use that jowl – guanciale – but they don’t bother with the tomato. They do pile on pecorino, the cheese delivered by the sheep that are prevalent in the region. Pasta alla Gricia isn’t as well known as its neighbor, but it’s ancient, it’s simple, and it’s dinner without much effort.

Crespelle with Kale and Guanciale

studio2108 — Fri, 20 May 2016 14:43:51 +0000

Crespelle – the Italian word for crepes – are delicate little things that suddenly become rich and decadent when you stuff them with a Guanciale-kale filling and cover them with bechamel. If you’re over kale, we hear you, swap sauteed mushrooms or roasted vegetables instead. Either way, it’s a stunning veggie-centric dish that has just enough porkiness to impress the meat-eater in your world.

Scallion and Guanciale Waffles

studio2108 — Wed, 11 May 2016 13:55:34 +0000

Love scallion pancakes? Obsessed with waffles? Yep, we did it. We combined the two and paired them with a dipping sauce you can’t say no to. Scallion pancakes are not difficult, but they can be, shall we say, a bit involved. We came up with a fun and quick — let’s just call it genius — recipe with a guanciale bonus. (Guanciale makes everything better. It’s a proven fact.) We know you don’t use your waffle maker enough. You know you don’t use your waffle maker enough. Here’s a great reason to break it out.

The Best Shio Ramen with Pork and Guanciale

studio2108 — Mon, 11 Apr 2016 13:50:10 +0000

The luxury and complexity – and rampant popularity – of ramen belie the reality that it is, at its essence, a humble bowl of noodles. It seems easy, but can you imagine making this at home? Of course you can. Sure it takes time, but most of that time doesn’t require you to pay any attention, so feel free to queue up something to binge watch. Once the stock is made and the eggs are marinated, a weeknight bowl only requires a little assembly.

Shio means ‘salt’ in Japanese, but don’t worry; it’s not salty. The term refers to the clear soup that originated from Chinese immigrants that settled in Western Japan.

The add-ons you top the ramen with are what personalize it. Pick and choose from our carefully curated list, or look in your fridge and create your own hodgepodge, from leafy vegetables to sliced mushrooms to roast chicken or firm tofu.

Spaghetti alla Carbonara

studio2108 — Thu, 03 Mar 2016 14:12:12 +0000

A classic Roman dish, alla carbonara — in the style of the coal worker — has several origin stories, notably turning the copious amounts of ground black pepper to metaphorical flakes of coal. We think of it as the best way to have your bacon and eggs. Here, Guanciale, the gift of the pork jowl, ably fills the role of bacon.

Guanciale and Egg Fried Rice

studio2108 — Thu, 25 Feb 2016 20:08:41 +0000

Chinese roast pork, Spam, Vienna sausages and even hot dog slices have made it into fried rice. Doesn’t it seem like guanciale is at least as good an option? Its salty fatty goodness is a perfectly luxurious foil to the comforting rice. This is not a dish to make often - it’ll kill you.