Amatriciana Soup with Pecorino & Provolone Grilled Cheese Recipe

I’ve been feeling extra inventive recently and have been thinking up ways I can put twists on Italian classics, without them getting too twisted. Amatriciana was my latest victim. Tomato soup and grilled cheese is a classic combo for good reason, and this is my Roman take on it. Yes, guanciale and Pecorino feature.

The Amatriciana soup is admittedly quite intense, so I suggest treating this like a French dip situation. Keep the bowl of soup on the smaller side and use it as a ‘dip’ for the pecorino grilled cheese. It’s utterly delicious and you’ll forget the cold temperature, and possibly even your own name, by the time you’re done.

Amatriciana Soup with Pecorino Grilled Cheese

(Serves 4, small bowls)

Ingredients

Amatriciana Soup

• 150 g guanciale, sliced into batons (as you would for classic amatriciana)

• ½ onion, finely diced (or 1 small onion)

• 1 can whole peeled tomatoes, crushed by hand

• 1½ cups passata

• Water (see method)

• Salt (use sparingly)

To Finish

• Freshly grated Pecorino Romano

• Freshly cracked black pepper

Pecorino & Provolone Grilled Cheese

• Sliced bread

• Grated Pecorino Romano

• Grated provolone

• Butter or olive oil (for the pan)

Method

Amatriciana Soup

1. Add the guanciale to a cold pot and place over low heat. Cook gently, allowing the fat to slowly render and the guanciale to become golden and crisp. Remove from the heat and set the guanciale aside.

2. Carefully pour off most of the rendered fat, leaving a small amount in the pot.

3. Add the diced onion and cook over medium-low heat until soft and translucent.

4. Add the crushed tomatoes and passata. Rinse out both tomato vessels with water and add that to the pot as well.

5. Season lightly with salt, keeping in mind the guanciale and Pecorino will add salt later.

6. Bring to a boil, then lower to a gentle simmer. Cook for about 30 minutes, allowing the flavors to settle and mellow.

7. Blend the soup until completely smooth. Return to the pot, taste, and adjust seasoning if needed.

Pecorino & Provolone Grilled Cheese

1. Mix the grated Pecorino and provolone.

2. Assemble the sandwiches with a generous layer of cheese.

3. Cook in a pan over medium heat with butter or olive oil until golden and crisp on both sides and the cheese is fully melted.

To Serve

Serve the soup in small bowls. Top with the reserved guanciale and a sprinkling of freshly grated Pecorino. Use the grilled cheese as a dip, French-dip style.

Notes

• This soup is intentionally bold. Treat it like a dipping sauce rather than a big bowl of soup.

• Blending gives it that classic tomato soup texture while keeping the Amatriciana flavors intact.

• If the soup thickens too much, loosen with a splash of hot water.