Chef Salvatore Mannino of Ecco Domani in Coopersburg has been surrounded by great food his entire life. “Growing up, everyone would always hang out at my house and everyone always left full and happy,” he laughs. His parents were amazing cooks and Mannino would work in his family’s restaurant, helping out in all of the aspects of front and back of the house. When he left for college at Temple University he majored in hospitality management and then went on to culinary school.
He worked for esteemed restaurateurs like Stephen Starr and acclaimed chefs like Marc Vetri but when the pandemic hit he returned home to help his family with Ecco Domani, a restaurant that has been wildly popular in the Lehigh Valley for the last 26 years and is celebrated for their delicious pizza and authentic Italian. “My father is from Sicily and it is just ingrained in us, gathering around a table full of great food,” he says.
The recipe Mannino is sharing is one that he describes as simple with only a handful of ingredients but rich in flavor and nostalgia. Bucatini all’Amatriciana combines pork, cheese and a savory tomato sauce. “Pasta is something that I remember my grandmothers making by hand, and eating their homemade pasta was always a special event,” he says. Because of his love for pasta, Mannino has launched Ecco Pasta, a freshly made pasta that is not only featured on the menu at Ecco Domani but is also sold wholesale to other restaurants in the area and beyond. “My dad and I were always in the kitchen trying to throw together new recipes and things and we always had a pasta night. It was just always our favorite,” he shares proudly.
When asked about his favorite part of cooking, Mannino remarks that it is the end result: the moment he gets to taste the final dish and it meets his expectations; something that is filled with flavor and will be enjoyed by his family, friends and customers. “Cooking isn’t hard and it does not have to be complicated. The best dishes are simple and cooked with fresh ingredients and passion.”
216 E. Fairmount St., Coopersburg | 610.282.4589 | eccodomanirestaurant.com
Bucatini All’amatriciana
4 to 6 servings
INGREDIENTS
SAUCE
2 Tbsp. olive oil
5½ oz. guanciale, thinly sliced
2 cups tomato passata
½ tsp. dried red chile flakes
TO FINISH
1 lb. 6 oz. fresh extruded bucatini or dried bucatini (Rigatoni will work well also!)
½ cup Pecorino Romano plus ¼ cup for garnish
INSTRUCTIONS
Place a large sauté pan or Dutch oven over medium-low heat to make the sauce. On the side, line a plate with paper towels.
Add the olive oil and guanciale to the sauté pan and cook until the fat has rendered and the pieces are just beginning to turn golden but have not browned (remember that they will crisp up when you remove them from the pan), 5 to 8 minutes.
Remove one quarter of the guanciale using a slotted spoon and place on the paper towels to drain. Reserve these pieces for garnish.
Turn down the heat to low, add the tomato passata and chile flakes, and cook until the rawness of the tomatoes is cooked out and the flavors have melded, 8 to 10 minutes. You are not looking to reduce the sauce.
Bring a large pot of water to a boil over high heat to finish. Generously salt the water.
Add the bucatini to the water and cook for 5 to 8 minutes, until al dente.
Remove the pasta from the pot using tongs or a pasta basket and transfer to the sauté pan. Add a splash of pasta cooking water and toss for 1 to 2 minutes to marry the pasta and the sauce. Remove from the heat and add ½ cup of the Pecorino Romano while tossing or stirring to combine. If the sauce feels tight, add a splash more pasta cooking water to loosen and continue tossing. When the pasta is properly married, it will cling to the sauce and have a glossy sheen.
Divide the pasta into bowls and garnish with the remaining Pecorino Romano.
Published as “Beyond the Menu” in the December 2024 edition of Lehigh Valley Style magazine.
