I’m in Amatrice, in my restaurant. I’m Gabriele Perilli, La Conca.
I’m starting to make [pasta alla] gricia. The ingredients are: pork cheek, pasta, Pecorino cheese, pepper.
We’re now throwing the pasta in. While the pasta
is cooking, I’m making the gricia: roasted pork cheek, to the right point, without adding anything.
I’m adding pork cheek in a pan. It’s heating up
and I’m browning it. Just the time for the pan to get hot. The pork cheek will be ready in 5-6 minutes. 2 minutes and the pork cheek is done. It’s melting,
releasing its fat, without any addition: no oil, nothing, as it has to preserve
the taste of the true gricia. Here we are: the pork cheek is ready. I added a little bit of the cooking water of pasta
to stop the pork cheek and prevent it from burning. I can now strain the pasta. We’re straining
the spaghetti, leaving them a bit moist. We added pepper. I’m thickening the pasta. I’m now adding Pecorino cheese and going on with the thickening. We can now plate it.
I’m moving it to the plate. I’m adding some Pecorino on top Here we are: the gricia is ready! This is my gricia! From Gabriele Perilli greetings to everybody from Amatrice!