Tag: cacio

Tonnarelli recipe cacio e pepe, a recipe from Via Carota – Italian Cuisine

Tonnarelli recipe cacio e pepe, a recipe from Via Carota

  • 750 g fresh tonnarelli pasta (spaghetti alla chitarra)
  • 165 g grated Pecorino Romano Dop
  • 100 g butter
  • 30 g black peppercorns
  • salt

For the recipe of tonnarelli cacio e pepe, bring a large saucepan of salted water to the boil, filling it less than normal (to concentrate the amount of starch); dip the pasta and stir frequently. Drain al dente, preserving the cooking water. Meanwhile, collect the butter and pepper, ground, in a large pan over high heat. Stir for a couple of minutes. Dilute then with 300 g of cooking water, bring to the boil and stir from time to time, for another 3 minutes.
Then add the pasta and another 300 g of its cooking water, raise the heat and stir vigorously (to extract the starch) until the sauce thickens (it will take about 5 minutes). Remove the pan from the heat and add 200 g of pasta cooking water. Add the pecorino and sauté vigorously until the dressing is very creamy (if necessary, add more water). Serve immediately, adding more pecorino as desired.
Via Carota recipe

Spaghetti cacio e pepe recipe – Italian Cuisine

Spaghetti cacio e pepe recipe

  • 350 g spaghetti
  • 100 g Roman table pecorino
  • salt
  • black pepper in grains

Boil the spaghetti in plenty of boiling salted water. Meanwhile grate the pecorino cheese in thin strips. Grind a generous amount of pepper in a serving bowl, where you will then season the pasta.

Drain the spaghetti, pour them into the bowl with 2 ladles of their cooking water (it will be used to melt and mix the sauce), then add the grated pecorino a little at a time, stirring until it is completely melted.

Serve the spaghetti immediately, adding more grated pecorino.

Cacio e i 7 Pepi cooked on the grill of Errico Recanati – Italian Cuisine

Cacio e i 7 Pepi cooked on the grill of Errico Recanati

La Cacio and the 7 Pepi by Errico Recanati: a grilled pasta. Here's where to eat it and the recipe to make it at home

It will have taken him over a year to develop it, but Cacio and 7 Pepi di Errico Recanati it's really an exciting pasta. It is certainly not a novelty, since it is one that has already accustomed us well with its restaurant Andreina of Loreto (Ancona), in honor of his grandmother, where for years he has been carrying out a cuisine mainly of grilled meats. Except that this time the wood of the Marche region does not need it for the latter, but for a first, also to give continuity to the various parts of the menu, so much so that they are also present grilled desserts (from chocolate soufflé to pineapple soup). In short, his reconfirmation of a kitchen with a lot of smoke, but all roasted.

The idea, Italian cuisine

The idea of ​​a grilled pasta comes from the desire to take a typical Italian first course, let it meet with its embers of Marche wood, but at the same time also with the world, thanks to the wide selection of peppers coming from everywhere. "I wanted this dish to be real, real, mine, that's why I worked so hard on it; he had to convince me of the bite. " So it was and the Cacio e 7 Pepi present in the tasting menu Flame (the one dedicated to research and news) is one of the most appreciated and sought after dishes. So, given the success, Errico Recanati decided to work on two other classics of Italian cuisine: the Amatriciana and the Garlic, oil and chilli, obviously always on the grill.

The 7 peppers

«Peppers are my great passion, because cooking a lot of meat helps me to refresh and lighten. To find the right ones I did a long search and in the end I found seven: perfect for this pasta, coming from all over the world . There is the Timut pepper from Nepal, which gives off a citrusy note of grapefruit; the long pepper (or longo) from the Himalayas, which once broken smells of cinnamon; the natural green jungle pepper from Vietnam which gives a fresh vegetable tone; and then the wild pepper from Madagascar; the white pepper from Indonesia; the Sichuan black pepper from China; the black Sarawak pepper from Malaysia, all united in giving everyone different scents and aromas to the dish.

The hat technique

Part of the project "Smoke"(Which is also another more vegetable and fish tasting menu) is his hat technique, which on grids of different heights allows him to retain the necessary smoke, leaving exactly the right amount of what he does not need. In this way, a perfect closure occurs, that is a sort of coincidence between the point of focus and the point of smoke that allows intensifying the aromas and giving the dishes those flavors decided by him so much sought after, an indelible and now reliable brand of his kitchen.

Recipe of the Cacio and the 7 Pepi cooked on the grill


100 g per person spaghetti Benedetto Cavalieri
70 g of pecorino cheese from Cau & Spada
60 g Parmesan 30 months
butter to taste


Cook the spaghetti in boiling water for about 8 minutes.
Leave them in 60 ° water for 5 minutes and then in cold water to stop cooking.
Grill them again for 6 minutes with the hat technique to intensify heat and fragrances.
Prepare a cream of cheese by adding the pecorino di fossa, the Parmesan and a little bit of pasta cooking water to taste.
Stir it all: pasta, cream and the mixture of seven peppers and a little butter to taste.
Serve with fresh grated pecorino cheese and pepper.

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