| 释义 |
amatriciana, n.
Brit. |ˌamətrɪʃɪˈɑːnə|, U.S. |ˌæmətrɪʃiˈɑnə|
Forms: also with capital initial
[‹ Italian amatriciana (in all' amatriciana (1905 as alla matriciana), lit. ‘in the style of Amatrice’, designating pasta dishes typically cooked with a sauce made from bacon fat, tomatoes, onions, and pecorino cheese), use as noun of the feminine of amatriciano (adjective) from Amatrice > suffix.]
In Italian cookery: a spicy tomato sauce, typically made with pancetta (or bacon) and basil and served with pasta. More fully amatriciana sauce.
1963Western Kansas Press 26 Feb. 3/3 Today there is hardly a street in the old sections of Rome without an ‘Amatriciana’ restaurant. 1981N.Y. Times 16 Dec. c1/3 The best were the short quills, penne, in a spicy, tomato-based amatriciana sauce and the white clam sauce over linguine with a good belt of golden garlic. 1995R. Gray & R. Rogers River Cafe Cook Bk. (1996) ii. 73 The secret of a successful amatriciana is the initial infusion of the pancetta and onion. 2004N.Y. Mag. 11 Oct. 102 Also evoking the sensation of just-harvested ingredients is a coarse amatriciana of tomato, chili, and pecorino atop al dente bucatini. |