Recipe Tip: Pasta: All' Amatriciana da Silvana - Falstaff

Instructions

1. Step 1

   Chop the guanciale finely and sauté in a pan with some oil.

2. Step 2

   In separate pan, sauté the shallot in oil until soft. Add tomatoes, salt, pepper and chill and cook until the tomatoes start to disintegrate and the liquid evaporates slightly.

3. Step 3

   In the other pan, once the guanciale is cooked through, deglaze with some wine and then leave to rest and cool down.

4. Step 4

   In the meantime, cook the bucatini in salted water until al dente and drain.

5. Step 5

   Add the guanciale to the tomato sauce. Add the pasta and toss through. Serve and sprinkle with plenty of grated Parmigiano Reggiano.

6. Step 6

   Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish

7. Step 7

   Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta

8. Step 8

   Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta

9. Step 9

   Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta

10. Step 10

    Chicken Pasta with Burrata & Italian Sausage The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese. Poultry