{"id":3336,"date":"2024-11-11T15:54:24","date_gmt":"2024-11-11T15:54:24","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?post_type=recipe&#038;p=3336"},"modified":"2026-02-23T10:50:45","modified_gmt":"2026-02-23T10:50:45","slug":"mezze-maniche-amatriciana","status":"publish","type":"recipe","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/de\/ricetta\/mezze-maniche-amatriciana\/","title":{"rendered":"Mezze Maniche Rigate all\u2019Amatriciana"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Am 6. M\u00e4rz feiert Italien den Amatriciana Day \u2014 einen Tag, der einem der beliebtesten Gerichte der italienischen K\u00fcche gewidmet ist. Eine Gelegenheit, zu den echten Zutaten zur\u00fcckzukehren, die Tradition zu respektieren und daran zu erinnern, dass jedes Detail z\u00e4hlt \u2014 angefangen bei der Pasta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Was ist der Amatriciana Day?<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Der Amatriciana Day wurde ins Leben gerufen, um eines der beliebtesten \u2014 und meistdiskutierten \u2014 Rezepte der italienischen K\u00fcche zu sch\u00fctzen. Seine Wurzeln reichen zur\u00fcck zu den Hirten Latiums, die w\u00e4hrend der Wanderweidewirtschaft nur mitnahmen, was sich lange hielt und mit wenig zubereiten lie\u00df: gereiftes Schweineb\u00e4ckchen, Pecorino Romano und Trockenpasta. Erst sp\u00e4ter wurde die Tomate hinzugef\u00fcgt, die dem Gericht die Form gab, die wir heute kennen. Das Originalrezept ist heute offiziell von der Gemeinde Amatrice hinterlegt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Zubereitung der Mezze Maniche all\u2019Amatriciana<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zutaten f\u00fcr 4 Personen<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g <strong><a href=\"https:\/\/lafabbricadellapastadigragnano-shop.com\/en\/products\/historical-from-gragnano-mezze-maniche-rigate?_pos=1&amp;_psq=mezze&amp;_ss=e&amp;_v=1.0\" target=\"_blank\" rel=\"noreferrer noopener\">Mezze Maniche Rigate<\/a><\/strong><\/li>\n\n\n\n<li>200 g Guanciale (luftgetrocknete Schweinebacke)<\/li>\n\n\n\n<li>100 g geriebener Pecorino Romano<\/li>\n\n\n\n<li>400 g gesch\u00e4lte Tomaten aus der Dose (abgetropft)<\/li>\n\n\n\n<li>Salz (nach Geschmack)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Zubereitung der Mezze Maniche all\u2019Amatriciana <strong>Mezze Maniche Rigate<\/strong> all\u2019Amatriciana<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Guanciale vorbereiten:<\/strong> Den Guanciale in Streifen schneiden und ohne zus\u00e4tzliches Fett bei mittlerer Hitze in einer Pfanne knusprig anbraten. Mit einem Schuss Wei\u00dfwein abl\u00f6schen und beiseitestellen.<\/li>\n\n\n\n<li><strong>Tomatensauce zubereiten:<\/strong> Zu dem verbliebenen Bratfond die von Hand zerdr\u00fcckten gesch\u00e4lten Tomaten geben. 15 Minuten bei mittlerer Hitze k\u00f6cheln lassen, mit Salz abschmecken und eine Prise Chili hinzuf\u00fcgen.<\/li>\n\n\n\n<li><strong>Pasta kochen:<\/strong> Die Mezze Maniche Rigate in reichlich gesalzenem Wasser kochen (1 Liter Wasser und 10 g Salz pro 100 g Pasta) und dabei die auf der Verpackung angegebene Zeit f\u00fcr eine perfekte al dente-Konsistenz beachten.<\/li>\n\n\n\n<li><strong>Vermengen und servieren:<\/strong> Die Pasta al dente abgie\u00dfen, zur Sauce geben und eine Minute bei starker Hitze schwenken. Den Guanciale und eine gro\u00dfz\u00fcgige Portion geriebenen Pecorino Romano hinzuf\u00fcgen. Mit weiterem Pecorino separat servieren.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>N\u00fctzliche Tipps<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Guanciale nicht durch Speck ersetzen: Guanciale hat einen anderen Fettgehalt, der beim Kochen auf einzigartige Weise schmilzt. Falls nicht erh\u00e4ltlich, ist Pancetta der n\u00e4chste Ersatz \u2014 ger\u00e4ucherter Speck ver\u00e4ndert den Charakter des Gerichts grundlegend.<\/li>\n\n\n\n<li>Kein Knoblauch, keine Zwiebel, kein Basilikum. Das von der Gemeinde Amatrice hinterlegte Originalrezept sieht diese Zutaten nicht vor.<\/li>\n\n\n\n<li>Die idealen Formate sind Rigatoni, Bucatini oder Mezze Maniche: ihre bronzegezogene Oberfl\u00e4che h\u00e4lt die Sauce in jeder Rille fest.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Entdecken Sie alle unsere <a href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/de\/gli-storici-di-gragnano\/\" target=\"_blank\" rel=\"noreferrer noopener\">Geschichte von Gragnano <\/a>und folgen Sie unseren&nbsp;<a href=\"https:\/\/linktr.ee\/lafabbricadellapastadigragnano\" target=\"_blank\" rel=\"noreferrer noopener\">Social-Media-Kan\u00e4len mit<\/a>&nbsp;f\u00fcr weitere kulinarische Tipps.<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Il 6 marzo si celebra l&#8217;Amatriciana Day, la giornata dedicata a uno dei piatti pi\u00f9 amati della Cucina Italiana. Un&#8217;occasione [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3337,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[94,93],"recipe-cooking-method":[218],"recipe-tag":[228,227],"recipe-key":[229,230],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-3336","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-cuisine-regionale","recipe-cuisine-tradizionale","recipe-cooking-method-al-dente","recipe-tag-amatriciana","recipe-tag-mezze-maniche-rigate","recipe-key-amatriciana","recipe-key-ricetta-romana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mezze Maniche Rigate all\u2019Amatriciana<\/title>\n<meta name=\"description\" content=\"Le Mezze Maniche Rigate all\u2019Amatriciana sono un\u2019icona della cucina italiana e della tradizione romana, dal carattere deciso che racconta 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