How’s your day been up to now? We hope that you’re doing nicely at home amidst social distancing and self-isolation. In a time the place home cooking performs an essential position in our each day lives, Ubud Meals Pageant Offered by ABC launched a brand new sequence, Quarantine Kitchen. On this sequence, we’ll showcase easy recipes which you could comply with at home, that includes our personal Pageant team. We hope that this video sequence can deliver nice additions to your home cooking.
At present, Janet DeNeefe is taking you to Rome with a pasta dish that she loved on the famend Flavio’s. Cacio e pepe or cheese and pepper, is a straightforward dish that solely wants just a few elements, however can provide a chic end result. It epitomises Italian delicacies, emphasizing on simplicity and the usage of the best elements.
Cacio e Pepe
2 teaspoons sea salt
1-2 tablespoon olive oil
170 gr pasta corresponding to tonarelli, tagliolini, bucatini, or spaghetti
2 tsp freshly floor black pepper
1 cup finely grated Pecorino Romano or Parmesan
¼-½ cup pasta water
Additional cheese for garnish
1. Boil 2½ litres of water in a big pot. Season with salt and olive oil; add pasta and cook dinner, stirring often, till about 2 minutes earlier than tender. Drain, reserving ¾ cup of pasta cooking water.
2. In the meantime, combine the black pepper with cheese. Place them in a blender and add water, little by little, till you’ve a easy paste. Test the flavour and swimsuit it to your style.
3. Add two to 3 heaped tablespoons of the paste to the pasta and ¼ cup of heat pasta water. Combine collectively rapidly till the sauce is creamy.
4. Add extra pasta water if the pasta is just too dry, as the feel needs to be creamy.
5. Place into serving bowls and add additional cheese for added taste.