Tag: Carota

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

Ingredients

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

Duration: 30 min

Level: Middle

Dose: 6 people

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

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Swiss recipe, recipe from Via Carota – Italian Cuisine

Ingredients

900 g beef sirloin
6 pcs of rosemary sprigs
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 6 people

For the Swiss recipe, divide the heads of garlic into wedges; let them simmer gently, with the peel, in the oil, over very low heat, for about 15 minutes, until they are golden brown. With this cooking the taste will soften. Keep the garlic in the oil.
Fry the rosemary in plenty of hot oil. Finely chop the sirloin, including fatty parts. Mix it very well to evenly distribute fat and lean pulp. Modeled in 6 Swiss. Season them with salt and pepper and roast them on both sides, in a veil of very hot oil, for 1-2 minutes: they must be toasted and crunchy on the surface and to the blood inside. Serve immediately, completing each Swiss cheese with 2 cloves of garlic and a sprig of fried rosemary.

Green salad recipe, Via Carota recipe – Italian Cuisine

Ingredients

2 pcs heads of Boston type lettuce
1 pc heart of romaine lettuce
1 pc cespograndediindindiabiabga
1 pc bunch of watercress
half a small head of curly salad

Ingredients For seasoning

240 g extra virgin olive oil
1 pcs large shallot
1 pc clove of garlic
aged sherry vinegar
creamy mustard
rustic mustard
honey
thyme
salt
pepper

Duration: 20 min

Level: Easy

Dose: 6 people

For the green salad recipe, peel the lettuces and the Belgian endive and peel them; break the leaves roughly. Clean the watercress keeping the leaves and stems more tender. Eliminate the dark green outer leaves and the tops of the curly salad, obtaining only the light green and white parts. Wash all the salads, drain them and set them aside.
FOR SEASONING: Chop the shallot and rinse it in cold water. Collect it in a bowl with 3 tablespoons of vinegar and 1 spoonful of warm water. Let stand for 2 minutes, then add the oil, 1 generous teaspoon of creamy mustard and 1 of the rustic one, 1 of honey, 2 sprigs of chopped thyme, chopped garlic and a pinch of salt. Place a first handful of salads in a serving bowl; add salt and pepper and add the seasoning. Proceed by overlapping as many layers as possible of leaves, completing with a last seasoning thread. Serve immediately.