Mezze maniche alla gricia
- Difficulty:
- Easy
- Prep time:
- 10 min
- Cook time:
- 37 min
- Total time:
- 47 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 15 g -
guanciale cured pork cheek 200 g in strips -
ridged mezze maniche pasta 320 g -
fine salt 1 Liffo spoon -
pecorino romano 100 g grated -
black pepper 3 pinches ground
Allergens: gluten
Gricia is the oldest of the Roman pastas: guanciale, pecorino and pepper, no tomato and no egg. Precisely because there are so few ingredients there is nowhere to hide — everything rests on the stirring, on the moment when the fat from the guanciale and the pasta water turn into a cream instead of splitting. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 15 g of extra virgin olive oil and 200 g of guanciale cured pork cheek, in strips.
Container 2
In the second container put 110 g of ridged mezze maniche pasta.
Container 3
In the third container put 100 g of ridged mezze maniche pasta and 1 Liffo spoon of fine salt.
Container 4
In the fourth container put 110 g of ridged mezze maniche pasta.
Container 5
In the fifth container put 100 g of pecorino romano, grated and 3 pinches of black pepper, ground.
- Select when the recipe should be ready
Liffo needs 37 minutes of cooking for this dish.
Tips
Prefer guanciale cut into strips. Pecorino romano is ideal, which combined with guanciale provides adequate saltiness. If using a milder pecorino, add salt to taste. Prefer short and ridged pasta shapes, capable of holding the sauce well.
Plating
Once the pot is removed, mix by hand to ensure uniformity. Season to taste with more grated pecorino and black pepper.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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