First time making this. It came out really well, nice and spicy.
I used pancetta as I couldn’t find guanciale locally at the moment.
A 1/4lb slab of pancetta
3 fresh chilis
About 4oz white wine from Regaleali in Sicily
A can of San Marzanos.
250g zitelle rigate from Irollo by Sanniti
About a quarter cup of pecorino Romano at the end off heat.
Garnished with some crispy pancetta and more cheese.
It came out pretty good. A bit salty as I had to use pancetta instead of guanciale for lack of availability.
I used a 70/30 blend of Pecorino and Grana Padano.
The gluten free pasta is extremely starchy so it was pretty sticky. I added some extra, hot pasta water to make it creamy again.
Next time I’ll definitely find some guanciale as it’s less salty.
I followed the recipe from Luciano Cucina in Rome. There’s a great video on YouTube from Aden Films. Check it out if you haven’t already.
I submit my humble gnocchi senza glutine alla sorrentina con salsiccia piccante.
I use packaged gluten free gnocchi. One day I’ll try and make it from scratch.
I get the mozzarella and spicy sausage from my local Italian market just down the street.
It all swims in my simple San Marzano sauce with garlic.
Tragically, I didn’t have any fresh basil, but the fresh parsley was good enough.