The debut of “Amatriciana Source,” created by DJ Bismark and Daniele Mariani, is not just a track but a true anthem celebrating the fusion of food and music. Following its release, listeners will become spectators, if not diners, at a banquet of techno and delicacies: the track will also feature a video with the recipe for spaghetti all’amatriciana, perfectly aligned with the philosophy of Noodles Muzik, a label from the Kdope group. Mandatory hashtag: #eatthehit
This techno record label, debuting with this release and born from its founders’ passion for food and sonic experimentation, stands out for its vibrant aesthetic and multisensory listening experience. The tracks from Noodles Muzik, curated by Stefano Di Girolamo aka SDG and Daniele Mariani, push the boundaries of techno by blending it with progressive, deep, ambient, and electro shades. Each release is conceived as a refined sonic dish, designed to stimulate both the ears and the imagination.
International collaborations and a keen focus on musical innovation make Noodles Muzik a constantly evolving entity, open to the cross-pollination of cultures and styles. Alongside Kdope, the label invites listeners to a mindful listening experience, where every sound becomes part of an emotional and sensory journey.
Riccardo Sada’s book “Remixed Cuisine,” by the #ethicalchef, is a prime example of this, highlighting the union of music and food in an experience that goes beyond mere listening, embracing even the mainstream universe. If you’re ready to discover unique flavors and sounds, Noodles Muzik invites you to savor its music.
Recipe for “Amatriciana Source”
Put on your apron, open a bottle of wine (for you too, not just the recipe!), and follow along step by step.
Ingredients for 4 food lovers
- 500 g of bucatini (because yes, they’re perfect!)
- 150 g of lard (to kick things off right)
- 150 g of Amatrice guanciale (the star of the show!)
- 150 g of Pecorino Romano (so much flavor!)
- 200 g of cherry tomatoes (small but explosive)
- 400 g of datterini tomatoes in sauce (for that extra touch)
- Salt to taste (we don’t want a bland dish!)
- 1/2 golden onion (who said onions make you cry? This one’s the exception!)
- Extra virgin olive oil (just to keep it light, right?)
- 50 ml of red wine (a little in the pot, a little in the glass!)
Procedure
- Prepare the water: Put a large pot with 5 liters of water and a good pinch of salt on the stove. Let it start simmering… no need to do anything until it boils.
- Melt the lard: Cut the lard into cubes like it’s a lottery prize and throw it in a pan over low heat. Let it melt and brown, releasing its irresistible aroma.
- Cook the guanciale: Take the guanciale (yes, the one you’ve already sneakily tasted), slice it into strips, and cook it in another pan over moderate heat until crispy. The smell? Pure poetry.
- Prepare the tomatoes: Grab the cherry tomatoes and cut them in halves or quarters, however you prefer. No judgment here, you’re the boss!
- Sauté the onion: In a large pan, drizzle some extra virgin olive oil and sauté the chopped onion. Add a bit of water, then pour in the red wine. Don’t be shy—generosity is key in the kitchen.
- Add the tomatoes: Once the liquids have reduced a bit, throw in the cherry tomatoes and right after, the datterini tomatoes in sauce. A pinch of salt, a smile, and add the crispy guanciale. Stir with love and let it simmer gently.
- Cook the bucatini: Alright, it’s time! Is the water boiling like a witch’s cauldron? Throw in the bucatini and cook them as per the package instructions. While the pasta is having fun in the water, turn off the sauce pan and add the melted lard. Now we’re talking magic.
- Toss the pasta: Drain the bucatini al dente and transfer them into the pan with the sauce. Add a generous handful of grated Pecorino Romano and toss everything together for 30 seconds.
- Stir, stir, stir! Now it’s time to create magic!
- Serve with style: Plate your creation like an artist, add some more Pecorino (because there’s never enough Pecorino).
