seems an easy dish "eccheccivuole" they all say when I say that the " cheese and pepper" is a recipe demanding, it takes all right all right!
love to eat until a few days ago and I hated to cook it (because, despite thousands of small variations, the result did not give me never satisfaction), then I found the recipe for me, the one that makes my mouth water just to think!
published in the book of Pasta Pezzoni Alba is the recipe for the restaurant Agata e Romeo of Rome, of course they have eaten a whole different flavor, but that's okay.
Yes, I want to share with you that you have my same passion!
Sure to be faithful to the recipe and tradition, to make this paste should be used spaghetti but I I do it with short pasta .... and what can I do?!! You fat ela with pasta that you like and that good may it do!
For four persons:
400 grams of spaghetti
100 grams of pecorino romano cheese
100 grams of pecorino Piacenza saffron Enna (one of the photo )
50 grams of Szechuan pepper ........ ah ah, this is also why the recipe has a plus!
some saffron
25 g butter
extra virgin olive oil Olive
salt
Cook the pasta in salted water.
Toast the peppercorns and crush them coarsely in a mortar, grated pecorino, while in a frying pan heat oil and butter with the saffron crushing slightly.
Drain the pasta (reserving a little cooking water), place it in pan and then stir for a few minutes over high heat add a few tablespoons of cooking water to make the sauce creamy. Let the water evaporate almost completely merged the two do pecorino and pepper stir for a few more minutes, stirring quickly to avoid spinning the cheese, serve immediately suffered.
It 's a really easy recipe and quick and successful, if you try it then tell me how it went!
Faith)
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