Tag: pepper

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




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.

Raviolini del plin recipe stuffed with fondue and pepper infusion – Italian Cuisine

Raviolini del plin recipe stuffed with fondue and pepper infusion

  • 400 g young fontina
  • 400 g flour
  • 150 g milk
  • 130 g fresh cream
  • 100 g durum wheat semolina
  • 5 g peppercorns (the most delicate is that of Sarawak)
  • 13 yolks
  • 3 whole eggs
  • butter
  • salt

For the recipe for raviolini del plin stuffed with fondue with pepper infusion, clean the fontina cheese, cut it into cubes and transfer them to a saucepan with the milk and cream; cook everything in a bain-marie, over low heat, and as soon as the cheese starts to melt, remove from the heat and quickly incorporate 3 yolks. Bring the fondue back on the stove, and stir until it is well blended and smooth (if it presents lumps, blend it). Transfer the fondue to a bowl, cover with plastic wrap and let it harden in the fridge.

Sift the flour and semolina on the pastry board, arrange them in a fountain and pour the whole eggs and the 10 remaining yolks (220 g) in the center; mix the ingredients in the center, then start to incorporate the flour with your fingertips, finally knead with the palms of your hands until you get a soft and elastic dough; put it in a bowl, wrap it with plastic wrap and refrigerate for about 30 '. Roll out the dough into 1-2 mm thick sheets; work little by little keeping the rest under the film.

Transfer the firm fondue into a pastry bag and prepare the raviolini del plinfacendo a long row of fondue balls (ø 1 cm) on the dough sheet, starting from 2-3 cm from the bottom edge and spacing them about 1 cm apart. Prepare another identical row, leaving 2-3 cm free from the upper edge. Turn the free flaps of puff pastry over the filling, seal well, then pinch in the free point between the balls. Alternatively, make 2 long strips of filling, in the same position described above, turn the pasta over, seal it well, then pinch every 2 centimeters (this technique is faster but the sealing of the pasta will be less firm). Proceed in the same way with the whole sheet.

Bring 800 g of water to a boil, turn off and infuse the crushed pepper for 2-3 '. Boil the plins in salted water for 1 'from the boil. Heat 2 large walnuts of butter in a saucepan with a pinch of salt and 2 spoons of raviolini cooking water. Drain the plins with the skimmer, season with the butter, then distribute them in the soup plates and complete with a ladle of filtered infusion.

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.

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