Tag: grill

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.

Summer: Perfect skewers, even on the grill – Italian Cuisine


Joy on the table + pleasant taste? Simplicity and originality of preparation at the same time? One word: skewer. Eight letters, the number of the infinite, such as endless it's combinations and the possible recipes for this timeless dish-filling dish that never tires us.

Traditionally of meat, fish and vegetables and cooked in a pan or on the grill, the skewers actually support every kind of food and are increasingly used also for small pieces of raw and fresh food. Sure, in an epic barbecue I can't miss it (we've already given you the tips, including the wise choice of charcoal, lighter basket and thermometer.)

Accuracy and imagination in the composition. Eyes to color, never like on the skewer he wants his part! The taste: a bellsapid and delicate alternation, sweet and strong. There consistency, then: you can alternate softer tidbits with the tougher ones, the fatter ones with drier ones, but, in the case of cooked skewers, keeping in mind the rules we are going to illustrate.

For skewers that will go cooked, fundamental is the size some skewered bits. All are said to be made equal: true, in part. If some ingredients require little or no cooking, they can also be a little bigger, but always balanced. The point is that instead everything is cooked well, the smaller it is, the easier it is it becomes. For a guaranteed cooking: 1cm and a half. Of course, at that point you have to be very vigilant for do not overcook, while if you want to make sure you get meat or fish well cooked outside and damp inside, you will have to venture into larger sizes and trainings in the field to become perfect stokers.

Anyhow, don't press too much the morsels one on top of the other. If you wish to enter elements particularly tough to cook – like corn or potatoes – cook them first. As well as, if you love ingredients from very short cooking – like cheese rather than shrimp, to be alternated with elements from longer cooking – aubergines and peppers, for example – Pre-cook the latter and then compose the skewer. The pre-cooking can be a simple blanched, one passed in the oven or the grill itself, depending on the ingredients.

I spit it in itself it can be wood, metal or bamboo. For meat, better those a square or rectangular section instead of the round ones, on which the cubes of fat tend to rotate. Among the metal ones, better stainless steel. They can also be used sprigs of aromatic herbs like rosemary or oregano: in this case, remove the leaves and soak them for 10 minutes in cold water. If you then cook on the barbecue, they must stay in the water at least half an hour, and this applies to any skewer of wood or bamboo: otherwise they risk burning.

Hot cooking tool and, if it is a grill, watch out for it just embers without a living flame. Used hardwood charcoal good quality and if you want to add an aramatic touch, a little fragrant wood.

marinating: it's always an advantage. The base is good oil, aromatic herbs (or spices) at will and a touch of acid, preferably a citrus fruit. Lemon, of course, but it can also be lime for a more exotic taste. Or for example the very original chinotto. THE'Tavian Antique Oil Mill of Vado Ligure has for example created the winner Chin'Oro simultaneously breaking Taggiasca olives and chinotti of Savona. A real treat!

If then cooking is on the barbecue, you can continue one swabbing during construction. The herbs in the marinade can be put whole for the grill, while if baking in the oven can be a chopped – to be enriched during cooking with one breading.

176866Recipes and combinations are truly lost in imagination and increasingly daring combinations. Span over the whole meal. Appetizer, like the delicious apricot skewers. Starter, for example those that whet the appetite while being light, to the watermelon. Such as second: of fish, for example with a marinated sword (the recipe goes very well even with a slice of any other fish with hard meat, to choose among the many cheaper and more ecological alternatives). Of meat, of course: what do you say about beef & prunes? Vegetarians: of breaded tofu or almond and mint. Outline, like the funny onions and fruit skewers. And speaking of fruit, and cheese to enrich our meal in beauty: melon and gorgonzola. Only fruit like apples & kiwi, or in a delicious version dessert, with fruit and cubes of bread Spaign.

Finally, don't underestimate the accompanying sauces: self mayonnaise it must be, do it at home! THE do-it-yourself dressing they can be lighter and more delicious mixes, with fresh elements such as mint and yogurt, to accompany raw and cooked, sweet and savory skewers.

Carola Traverso Saibante
July 2019


Grilled Marsala Marinated Skirt Steak – Thank You, Chicken Parm!

It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case. 

I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.

For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn’t needs much help, but I loved how this came out. I can only wonder how much better it would have been if I’d actually let it marinate.

The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you’ll exercise a little more self-control. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
1 1/2 pound skirt steak
2/3 cup Marsala wine
1/4 cup ketchup
1 tsp dried rosemary, or 1 tbsp fresh
1 tsp freshly ground black pepper
2 tsp kosher salt
6 cloves garlic, minced
– Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)

Proudly powered by WordPress