EN Diese Beiträge erscheinen auf Englisch.
Cacio e Pepe
Just two ingredients - cheese and pepper - yet one of the trickiest Roman classics to master.
Zutaten
- 400g tonnarelli or spaghetti
- 200g pecorino romano, finely grated
- 2 tsp freshly cracked black pepper
- Salt
Zubereitung
Toast the pepper in a dry pan for 1 minute until fragrant. Cook the pasta until al dente, reserving the cooking water.
Whisk the grated cheese with a little warm pasta water into a smooth cream, taking care it doesn't clump.
Add the drained pasta to the pepper, toss with the cheese cream, and serve immediately.
Weitere Rezepte
Alle →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.