Tag: cacio

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

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

Ingredients

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

Method

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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Cacio e pepe mania, all the recipes – Italian Cuisine

Risottos, vegetables, omelettes and dumplings. Having fun with cheese and pepper is very easy (and delicious)

The purists of cheese and pepper only accept it the very Roman version that makes every tonnarello unforgettable. But eating and eating this tasty dish, we couldn't help but wonder if it was the only way to enjoy the magical and creamy combination of these ingredients. The answer is that it is without doubt the best way to do it, but not the only one. In fact, like all great dishes, it can be a source of inspiration for other tasty preparations. Here are our alternative ideas of risotto, vegetables, omelettes and dumplings!

Yes to risotto

If you love the intense taste of classic cheese and pepper, you can also opt for the risotto version. To avoid the flavor of the cheese covering all the flavors, however, prepare a classic risotto with onion, broth and a bit of Parmesan. Only when it reaches the creaming do you also incorporate the grated cheese and complete with plenty of ground black pepper.

With vegetables

The most classic of pinzimoni can turn into a high-taste appetizer thanks to a sauce prepared by gently melting the cheese with a little milk and enriched, once lukewarm, with plenty of ground pepper.

In the gallery above, all the variations on the theme

Recipe Spaghetti cacio, pepe and artichokes – Italian Cuisine

Ingredients

350 g spaghetti
80 g pecorino romano
grated
waste of 4 artichokes
lemon
salt
pepper
extra virgin olive oil

Duration: 1 h 15 min

Level: Easy

Dose: 4 people

For the recipe of spaghetti cacio, pepe and artichokes, preserve the waste resulting from the cleaning of 4 artichokes: the outer leaves, the tips and the stems cleaned of the "bark". Cut everything roughly and collect it in a saucepan; cover with water, add the juice of half a lemon and boil for 45 minutes.
Drain, keeping 1 ladle of water, and blend everything as finely as possible, then pass through a sieve to obtain an extract. Mix 70 g of artichoke extract with pecorino: you will get a cream. Boil the pasta in abundant salted water. Meanwhile, toast a generous grinding of black pepper in a pan; when the pasta is almost cooked, add 50 g of oil and a ladle of cooking water from the artichoke waste. Drain the pasta, finish cooking it, stirring it in the pan with 2 tablespoons of artichoke extract. Complete it with the pecorino cream, out of the fire. Serve with the remaining artichoke extract.