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Amatriciana In A Glass

Amatriciana In A Glass

Amatriciana recipe in a glass: creative appetizer idea that recreates the taste of Italian pasta amatriciana in a cocktail glass by Viviana Lapertosa

30 March, 2012
Average: 1 (1 vote)


serves for


total time

0 HR 40 MIN


Pork Cheek
2 slices, 1 cm thick
100 g, canned pulp
10 g, chopped
Balsamic vinegar
15 ml
2 slices, crusty
Pecorino cheese
50 g, grated
Parmesan cheese
50 g, grated
60 ml
Black pepper
or fresh chili pepper, to taste


Pecorino Gelato
Mix the pecorino and the parimigiano, add the milk and the ground pepper and mix it on very low heat until you obtain a fluid cream.
Pour into a low container and put it in the freezer.
When it’s time to use it, break the gelato into small pieces with a knife and whisk it briskly or use a blender.

“Amatriciana” Sauce
Cut the pork cheek slices into little strips and sauté them without adding oil into the pan.
Remove them with a slotted spoon and let them dry on a paper towel.
Keep the bits of pork cheek warm.
In a bit of fat remaining in the pan, let the slices of bread turn golden and then put them aside.
Sauté the onion, add the tomato pulp and let the sauce thicken for a few minutes.
Add a spoonful of balsamic vinegar, let it evaporate and continue cooking for a few minutes.
Adjust salt and pepper to taste.

At the bottom of two cocktail glasses, place two bits of pork cheek, add three spoonfuls of sauce, rest the toasted breads against the sides and add the final touch with a ball of pecorino gelato and then two more bits of pork cheek.

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