Tag: cheese

Spaghetti with cheese and pepper … cold – Italian Cuisine

Spaghetti with cheese and pepper ... cold


Cacio e pepe is one of those traditional recipes that we are almost afraid to vary. Few ingredients, basic cooking techniques, result with perfect taste.
But let's face it, creativity is the soul of the kitchen, and sometimes we like trying something different. We enjoy it. It intrigues us.

Here then is this version of cold cheese and pepper. With an extra touch!

Cheese, pepper and pistachios: recipe

Ingredients for 4 people

320 g spaghetti

50 g shelled and peeled pistachios

50 g large grated pecorino romano

extra virgin olive oil

salt

pepper

Method

Chop the pistachios roughly. Grate the pecorino with the large hole grater.
Boil the spaghetti in boiling salted water, then drain them, cool them very quickly under cold water, then dry them with kitchen paper and season them with 3-4 tablespoons of oil, the grated pecorino cheese, a generous amount of pepper and if necessary a pinch of salt as having rinsed the spaghetti may have lost some flavor.
Arrange on plates and complete with chopped pistachios.
The pasta will not be as creamy as the classic cheese and pepper and it will also be slightly less savory, as the pecorino gives off more flavor when we heat it.

Spaghetti with cheese, pepper and crispy artichoke recipe – Italian Cuisine

Spaghetti with cheese, pepper and crispy artichoke recipe


  • 350 g spaghetti
  • 140 g mascarpone
  • 4 pcs artichokes
  • lemon
  • grated fresh pecorino
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for spaghetti with cheese, pepper and crispy artichokes, clean the artichokes and cut them into very thin slices. Cook them in a pan with 5-6 spoons of oil for about
20 minutes: they will have to remain crunchy. Cook the spaghetti in abundant salted water, according to the times indicated on the package. Dilute the mascarpone with a couple of ladles of pasta cooking water.
Drain the spaghetti and stir in the mascarpone and a drizzle of oil, seasoning with salt; distribute them on the plates, complete with plenty of pecorino, a minced pepper and zest
of grated lemon. Garnish with the crunchy artichokes and serve.

Crostoni with lard and pecorino cheese – Italian Cuisine

»Crostoni with lard and pecorino cheese


First cut the slices of bread, arrange them on the baking tray lined with parchment paper and toast them at 200 ° C in the oven in the grill mode for a few minutes, just long enough to brown them.

Place a thin slice of pecorino on each slice of bread and put in the oven for a few more minutes, so that the cheese starts to melt.
Add the lard over the pecorino, wait until it starts to melt with the heat of the bread, then season with pepper, rosemary and a little honey.

The crostoni with lard and pecorino are ready, serve them immediately.

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