Tag Archives: Pecorino

Pasta all’arrabbiata

Recipe 2: this is the last and maybe easier recipe of pasta i have to cook. Because so simple i never made it before for guests but after this dinner i have to say it’s a must that need to be in this blog… and it’s really nice too!

Ingredients for 4 people: 400gr penne (this shape is a must for this recipe), 300ml of passata of tomato, olive oil, 1 chili, 2 garlic cloves, some parsley, salt and some grated Pecorino cheese.

Put some oil in a pan with the garlic cloves in pieces and the chili cut in slices. Let the oil take the taste of these ingredients and when the garlic start to get colored turn of the fire to get the oil inven more tasty. I prefer to take off the garlic after but this depends by your taste.

While boiling the pasta(the recipe is quick so you can do both together) add the passata to the pan and let it cook a bit adding some salt if needed. When the pasta is ready toss it in the suace and serve it just adding the chopped parsley and some grated Pecorino! Easy and delicious! Enjoy!

PS. Mamy e’ proprio vero, i piatti piu’ semplici sono sempre i migliori. Erano anni che non mangiavo penne all’arrabbiata e devo dire che non deludono mai!

 

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Spaghetti Cacio e Pepe (- 6 weeks)

Recipe 15: This is a classic and basic roman dish that everyone can make when in the fridge you have just some cheese and some pasta in your cupboards. I love this dish because there is nothing better for me than “Pasta in bianco” when the pasta is “al dente”.  The pure and simple taste of pasta with some cheese is incomparable!

So literally the name of this dish is “pasta cheese and pepper” where for cacio we don’t means cacio cheese (a kind of cheese that exists) but we just means a cheese, better if hard and salty like Pecorino. This is the best ! So the ingredients for 2 people are : 200gr pasta (better spaghetti), 50 gr of Pecorino, but if you have more is better and black pepper! You don’t need anything else….maybe a bit of olive oil if the pasta is too dry.

Put some water  to boil on the fire, add some salt and the spaghetti when boiling. In the meantime grate the Pecorino and wait for the pasta to boil.

When are missing just one or two minute to have it ready, drain it, keeping some water in a side, and place the pasta in a pan. Cover it with the grated cheese and some of the cooking water. In this way the pasta will create a nice cream that will  create the perfect dish.

This time i used a different cheese respect to the Pecorino, because i went to an event where i discovered  a very tasty cheese called Castelrosso, from Piemonte. I have to say the taste of the pasta was amazing, but the consistency of the cheese didn’t allow the creation of this famous creamy mix.

However when ready, The pasta cook and the cheese is creamy at the right point, just take it out from the fire and serve it hot with another bit of grated cheese on top and freshly grated pepper!

Buon appetito!

PS. Mamy come ti ricorderai sono una patita della pasta burro e parmiggiano, percio’ non potevo non includere anche questa cacio e pepe tra i miei piatti> il mio problema e’ che avendo ospiti volevo offrire una cosa un pochino piu’ ricercata ed invece di usare il classico Pecorino ho voluto provare con un formaggio buonissimo del Piemonte che ho provato qui ad una fiera: Il Castel rosso. Nonostante il sapore fosse da leccarsi i baffi, la cacio e pepe con il Pecorino non la supera nessuno!

Pears and cheese salad – Insalata di pere e formaggio (-17 weeks)

Recipe 38: It’s definitely autumn… at least in London and i started to see lots of new products in the supermarkets: the ones i prefer the most for this season are the juicy and super sweet pears and the walnuts. I couldn’t resist to buy them right now and i thought about this recipe that i really like. Sweet and salty mix are just the best!

Ingredients for 2 people: You will need some rocket…a little bag is enough, 1 pear quite big, some pecorino, some walnuts, oil, balsamic vinegar and i like also a bit of honey on it!

So it’s very easy: just wash the rucola and place it on a plate, take off the skin of one pear, cut it in little pieces or slices, add some crushed walnuts and some salty cheese like the pecorino. I prefer it in pieces or slices but not grated for the salad.

Then mix in a bawl some oil (2-3 spoons) and some balsamic vinegar (this depends by the taste). If you like the honey you can try to add a bit now in the mix or just at the end on top. I didn’t add any salt… i prefer to taste the salt of the cheese.

And to end this quick post, i leave you here a famous said we use in italy: “Al contadino non far sapere quant’e’ buono il cacio con le pere” that means literally “Don’t say to the farmer how much is good the cacio with the pears”… don’t ask me why! However because the cacio here is something very hard to find i thought the pecorino was a good substitute as well!

ENJOY!

PS. So che tu in verita’ non sei proprio un’amante di questi sapori cosi differenti, ma mi sembra piacesse anche a te il formaggio con il miele. Questa e’ la mia scusa per avere un piatto in cui poter accostare questi sapori… senza danneggiare troppo i kili persi!

Spaghetti alla Gricia (-27 weeks)

Recipe 58: This recipe doesn’t need a translation…you just need to call it like this! It’s a must of the roman tradition and if you go in Rome, you will see this pasta in the most of the restaurants. With the carbonara and the amatriciana this is another classic!

Ingredients 2 people: 200gr spaghetti, 100gr pancetta (but if you find the guanciale is better), 50 gr Pecorino (absolutely use just pecorino), some salt, balck pepper and a just a little bit of milk.

Also this recipe it’s really quick and easy. It’s basically a carbonara without eggs and all the taste comes from the amazing fresh ingredients. You don’t need to be a chef to make a good one!

Put some water to boil with salt and in the meantime cut the pancetta in very thin slices or pieces. When the water boils, add the spaghetti and place the pancetta to cook in a hot pan without any oil or butter. The pancetta is already quite greasy so it won’t need any other thing to cook.

When the spaghetti are cooked “al dente” (so one minute before the real time), drain them and add them to the pan with the pancetta. In the meantime in a bowl add just a little bit of milk to half of the pecorino and mix in a way to create almost a cream. Add this to the pasta and the pancetta and mix until the pecorino melts totally! the secret of this pasta is all here!!!

Now just serve it in a plate with some other pecorino on top and a good quantity of freshly grated black papper! Yummy!

Buon appetito!

PS. Mamy come poteva mancare sul mio blog una bella Gricia! Veramente l’apoteosi! Sto tentando di svuotare il frigo prima della partenza e avevo proprio questi 100gr di pancetta e ancora un po’ di pecorino e visto che era pure domenica, ho pensato che un bel piatto di pasta ci stava tutto! Che te ne pare?

Pasta all’amatriciana (-34 weeks)

Recipe 73: If you don’t know Amatrice is a city in my region, Lazio, and it’s very famous especially for this classic pasta recipe. To say the truth, in my family this has never been cooked too often, but here is the recipe i tried  yesterday and everyone loved it! Also this pasta is very easy and quick, but the taste is really special…i can’t translate the name, you just need to try it.

Ingredients for 4 people: 400 gr of pasta (the best is with bucatini, but in london are difficult to find so also with  spaghetti o linguine will be fine), 1 onion, 150 gr of pancetta, 300 gr of passata of tomatoes, 40 gr of pecorino romano (Waitrose), olive oil, salt, pepper and a bit of chili.

Put some olive oil in a pan and add the pancetta cut in little pieces. Then add the chopped onion and wait for them to cook a bit on a medium fire.

When the onion will become transparent, add the passata of tomatoes, with some salt , pepper and chili. In the meantime you can put some water to boil with some salt and when the water is ready, add the pasta and wait for around 8 minutes.

waiting for the passata and the rest to cook, grate some pecorino cheese. This cheese has the same consistency of the Parmesan, but with a stronger and saltier taste. On the pasta it’s just special!

Check the sauce. If it’s getting too dry, take it off from the fire until the pasta is ready. Then drain the pasta, but keep some water on a side just in case. Add the pasta to the sauce and mix it on the fire so the pasta can absorb all the tomatoes.

Serve it on a plate with some grated pecorino on top and black pepper if you like it.

Buon appetito!

PS. Mamy non sai che delizia…mi sono stupita di me stessa e della ricetta! Anche ad Anna e’ sembrata perfetta…certo con il guanciale ed i bucatini sarebbe stato il massimo, ma almeno questa volta ho trovato il pecorino romano e l’ho grattuggiato fresco con la nuova macchina che mi ha regalato una mia amica! Hai visto che macchinario professionale? Adesso si che non mi ferma piu’ nessuno 🙂

Easter Breakfast – Colazione di Pasqua (-42 weeks)

Recipe 87: Yesterday i had the classic italian Easter breakfast that we use to do with boiled eggs and salami. I think is the only occasion in Italy where we have a salty breakfast! However to make the breakfats truly complete and traditional i made some Easter cheese pizza bread that we call Pizza Pasqualina. With eggs and salami it’s just perfect!

These are the ingredients: 250gr flour, 2eggs, 35gr of pecorino and 15gr of Parmesan, than 50 gr of  Emmenthal in little pieces, 50 ml olive oil, 50 ml water, salt, pepper and 25gr of yeast.

Take the yeast and put it in some warm water until it get totally liquid. Mix this with all the other ingredients: the grated cheese, the Emmenthal in pieces, the flour, the 2 whole eggs.

Measure 50 ml of olive oil, and 50 ml of water, then add some salt and pepper and mix all with the rest. It will become a very soft dough that you will need to place in a recipient covered for 1 hour, 1hour and half.

Then you can directly pass it in the oven at 180 degree for 1 hour or until it get goldish on the top. Then cut it and serve it with salami and eggs and the breakfast is ready!

Then of course you will have the best breakfast ever if you will offer also a piece of the classic Colomba and an Easter Chocolate egg. You can’t miss that in Easter!

Buon appetito and Happy easter!

PS. Mamy anche questa Pasqua e’ passata, ma mi sono divertita a fare questa pizza Pasqualina. E’ cosi tradizionale e poi fatta in casa e’ tutta un’altra cosa rispetto a quella comprata! Nel frattempo auguri di buona Pasquetta!