I can't find dried red chilies (Jamie Oliver all'arriabata). Are arbol chilies the same



pierino May 31, 2012
Jamie, that wimp, is messing with a classic Roman dish here. All all' amatiriciana is typically made with guanciale and bucatini pasta. It's simple. Instead of screwing around with arbol and so on just use red pepper flakes (including the seeds). Despite the name, arribiata, meaning roughly "angry" it's not terribly hot. Just a back accent of heat.
pierino May 31, 2012
Sorry for that typo. The name "amatriciana" refers to the town of Amatrice in Lazio where the dish originated.
ChefOno May 30, 2012

Given there are hundreds of varieties of "dried red chiles", even spec'ing peperoncino wouldn't narrow it down much, even if one assumes that designates an Italian-grown variety. When a (knowledgeable) chef isn't specific, assume you may use whatever is available. I'd use arbol because I've got them, dried pepper flakes would be another perfectly good choice seeing as those are "dried red chilies".

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AniQuadros May 30, 2012
I always use dried arbol chili, it is the same.. at least for me and always work.
Mr_Vittles May 30, 2012
The Italian Calabrian Chile would probably be best, but Peperocini would work too, make sure to crush it between your fingers for maximum heat. (Hint: after crushing do NOT touch your eyes or any orifice until your have thoroughly washed you hands) Chile de Arbol will also work.
healthierkitchen May 30, 2012
I don't know his recipe but I would just use dried red pepper flakes if you don't have whole chiles.
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