Republic Day, also known as Festa della Repubblica in Italian (Festival of the Republic), is a national holiday in Italy on June 2 each year. It celebrates the day when Italians voted to abolish the monarchy in 1946 so their country could become a republic. The public was hostile to the monarchy, which had supported Benito Mussolini’s rule. Around that time, the Italian royal family was also exiled from Italy.Each year, a wreath is laid at the Tomb of the Unknown Soldier on Republic Day. The tomb, which also has an eternal flame, was added to the one of Italy’s largest national monuments, Altare della Patria (Altar of the Fatherland), on November 4, 1921. However, the tomb, which was designed by sculptor Alberto Sparapani, was not completed until 1924.
1/2 pound Guanciale cut in small cubes (sub pancetta)
3 minced garlic cloves
1 large can crushed plum tomatoes
1 tablespoon red chili peppers
1/2 cup Pecorino cheese fine grated
1 pound of Bucatini pasta ( sub spaghetti )
Salt and pepper to taste
In a large pan cook the guanciale until very crispy, when done add garlic saute on medium for 2 minutes then add tomato sauce and fresh tomatoes to pan cook for 1 minute then add chili peppers and 1/2 cup of cheese to sauce. In the mean time bring a large pot of salted water to a boil and cook pasta al dente, when done with tongs add pasta straight to the sauce and mix, salt and pepper to taste and plate. When plated drizzle some olive oil on top and sprinkle with more cheese.
Try with: Aperol Spritz or Chianti Tutti Mangiare !!
2 tablespoons of grape seed oil
1 small onion diced
2 garlic cloves minced
2 cups Arborio rice no subs
1/2 cup white wine
4 cups more of chicken stock warmed plus 2 cups mushroom water
1 pound of porcini mushrooms wiped clean and sliced (sub Portobello)
3 tablespoons butter
1 cup of fresh grated parmesan Cheese
Salt and pepper to taste
Heat a pot of water and add dried mushrooms and let soak for 20 minutes. Take mushrooms out of water and squeeze them out and keep 2 cups of the mushroom water for risotto, slice mushrooms and set aside. Heat oil in a large pan and saute onions and garlic on medium heat until soft, add wine and reduce until dry now add rice and liquid to pan 1 cup at a time stirring constantly and make sure you don’t dry out your rice. when the rice is done it looks creamy add butter, mushrooms, cheese, salt, pepper and serve immediately with a drizzle oil on top.