Tag: cacio

Recipe Cacio e pepe with sea urchins and turnip greens – Italian Cuisine

Recipe Cacio e pepe with sea urchins and turnip greens

  • 280 g tube type pasta
  • 100 g turnip greens
  • 80 g clean fresh sea urchins
  • 80 g grated pecorino
  • 2 peeled cloves of garlic
  • vegetable broth
  • extra virgin olive oil
  • salt
  • black and white pepper

Clean sea ​​urchins and mix them with extra virgin olive oil. The turnip greens are blanched for 2 minutes in a little boiling salted water with a little oil and garlic and then drained on kitchen paper.
Prepare the broth (white onion, celery, carrot, bay leaf and pepper) boil it for 2 hours and then filter it with the Chinese colander.
In a saucepan pour a thin layer of oil into the pan, add the garlic and when it is golden remove it. Add 3-4 ladles of broth and stir, then raise the heat and grind the pepper, just before boiling. When it boils, add half of the pecorino and mix with a whisk.
Dilute with 1 ladle of broth and stir until you get a smooth cream.
Cook the pasta for only 5 minutes in boiling salted water, then drain and sauté it in a pan with the cream for 1 minute, then add a ladle of broth and finish cooking for another 5 minutes.

Incoming search terms:

Cacio e Pepe Day – Italian Cuisine – Italian Cuisine

But how much and how is it legitimate to vary a gastronomic myth? The answer has already been given by the best interpreters of modern cuisine who have taken up the challenge by tackling even more iconic dishes. To say, pizza, today Unesco intangible heritage, Milanese risotto, lasagna with meat sauce, in a series of appetizing twists that tickle our palate from stage to stage.

cacio e pepe day
Calamarata (format designed by Antonino Cannavacciuolo for Voiello) with Cacio e Pepe ice cream by Gianfrancesco Cutelli.

TO Tokyo, between the walls of the very honorable Hattory Cooking School, the 20 and 21 November, interviews with exponents of culture, arts, science and of course gastronomy (there will also be a speech by our Director, Maddalena Fossati), broadcast in streaming, will accompany the performance of a "Cacio e Pepe my way" by the star chef Kotaro Noda of the restaurant Lighthouse in Ginza, very well-established on the subject because he has an Italian foot a Rome with the Bistrot 64, and of Nobuyuki Matsuhisa, chef of Nobu Armani in Tokyo.

At the same time as Milan the international food tour will start with Antonio D’Angelo, chef of Nobu Armani in Milan, who will present his creation "Inaniwa ramen, Pecorino water, sansho pepper and king crab" to the guests of that same opening night, or the special noodles in broth, developed for the occasion. For those who love to immerse themselves in other experiences around the same dish there will be, also in Milan, the "Cacio e Pepe al spoon" Enrico Bartolini at Anima; the «Cacio e Pepe al cartoccio by Davide Oldani at the D'O and, to mix the cards, the "Risotto with cheese, pepper, cream of rice with herbs and sumac" of Antonio Mandarin Oriental Silk Guide. Until the highlight in December from Sting, on his estate Il Palagio in Figline and Incisa Valdarno. And to silence the purists who condemn any departure from tradition, it should be remembered that Montaigne, a great gourmet as well as a great philosopher, wrote that "no dish is more tasteless than that which does not reflect the society in which he lives".

Browse the gallery

Gnocchi with cacio e pepe: potato balls stuffed with cheese – Italian Cuisine


Gnocchi with cheese and pepper, the preparation

1) Boil the potatoes in a saucepan, with plenty of initially cold water and a handful of coarse salt. Once ready they will go peeled from hot and immediately pass with the potato masher. Create one fountain, add the Flour, the salt and the egg. Knead everything energetically.

2) Cut into small cubes the stringy cheese.

3) With the help of the scale, divide the dough into small portions of 10 g and with the help of the palm of your hand open it, putting in the center the cheese. Then close the ball.

4) Grind pepper with the help of a mortar and pestle.

5) Cook the gnocchi in hot water with olive oil and salt, drain them as soon as they come to the surface.

6) In a very hot pan toasted pepper, then add the gnocchi and a little cooking water. Lower the intensity of the flame e add the pecorino. Sauté the gnocchi, being careful not to curdle the cheese. Serve and sprinkle with wild pepper

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.


Posted on 19/10/2021


Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page