begin to make know my kitchen publishing a recipe of the Roman tradition as cheese and pepper to which I added an ingredient, and revisited the technique.
SERVES 4
-320 g sleeved
-210 grams of good pecorino
-50 grams of dust speck
-pepper
ENFORCEMENT
Prepare an hour before the infusion of cheese, take a pot with water, bring to boil and add 50 grams of pecorino romano cheese, simmer 30 seconds, then lower the heat to a minimum, cover Simmer and then to at least 30 minutes.
jumps pasta Heat up a pan large enough to hold the dough without too much overlap, so use a pan at least 28 mm in diameter. When the pan is pretty hot put the dough without adding more and let it roast for 20-30 seconds, then place a ladle of your tea in the meantime you will bring to a boil. Then start cooking the pasta like a risotto, add as the infusion, but do not overdo it, otherwise the pasta will cook and there is too much water into the pot. Stir often and when you start to feel that the last few minutes of cooking salt, but very little, then started to when it is almost cooked add the remaining pecorino grated and turn shaking the pan (this is vital and must be done with the right amount of water inside the pot, because if you absorb all the little cheese and the pot will be dry, on the contrary if you could not to tie pasta with cheese and a plate was untied. But between the two evils because it is always better to have less than you can remedy by adding a bit of tea, but if too much is there is no remedy), in a few seconds you will see that thanks to the starch present in the dough will form a sauce that will surround the dough. Remove from heat, Serve and plenty of ground black pepper over each plate, finished by adding a sprinkling of dust speck.
speck of dust
Preheat the oven to 80 ° lying in your slices of bacon on a baking sheet underneath and cook for 4 / 5 hours. Take the speck that has lost all liquids and consistency will be very crisp, mettelo in a cutter and let it run long enough to grind into a powder (15/30 seconds). You can store food in tightly closed bags (put it in the fridge in summer).
I've posted this recipe to share with you the technique of cooking the pasta, so all the starch that contains the find during creaming which plays a key role. If you use this technique, always try to cook pasta with a broth flavored with possibly some of the ingredients in the recipe you use, so as to give the dough aromas and flavors without using still almost nothing.
Try it and let me know soon ....
SERVES 4
-320 g sleeved
-210 grams of good pecorino
-50 grams of dust speck
-pepper
ENFORCEMENT
Prepare an hour before the infusion of cheese, take a pot with water, bring to boil and add 50 grams of pecorino romano cheese, simmer 30 seconds, then lower the heat to a minimum, cover Simmer and then to at least 30 minutes.
jumps pasta Heat up a pan large enough to hold the dough without too much overlap, so use a pan at least 28 mm in diameter. When the pan is pretty hot put the dough without adding more and let it roast for 20-30 seconds, then place a ladle of your tea in the meantime you will bring to a boil. Then start cooking the pasta like a risotto, add as the infusion, but do not overdo it, otherwise the pasta will cook and there is too much water into the pot. Stir often and when you start to feel that the last few minutes of cooking salt, but very little, then started to when it is almost cooked add the remaining pecorino grated and turn shaking the pan (this is vital and must be done with the right amount of water inside the pot, because if you absorb all the little cheese and the pot will be dry, on the contrary if you could not to tie pasta with cheese and a plate was untied. But between the two evils because it is always better to have less than you can remedy by adding a bit of tea, but if too much is there is no remedy), in a few seconds you will see that thanks to the starch present in the dough will form a sauce that will surround the dough. Remove from heat, Serve and plenty of ground black pepper over each plate, finished by adding a sprinkling of dust speck.
speck of dust
Preheat the oven to 80 ° lying in your slices of bacon on a baking sheet underneath and cook for 4 / 5 hours. Take the speck that has lost all liquids and consistency will be very crisp, mettelo in a cutter and let it run long enough to grind into a powder (15/30 seconds). You can store food in tightly closed bags (put it in the fridge in summer).
I've posted this recipe to share with you the technique of cooking the pasta, so all the starch that contains the find during creaming which plays a key role. If you use this technique, always try to cook pasta with a broth flavored with possibly some of the ingredients in the recipe you use, so as to give the dough aromas and flavors without using still almost nothing.
Try it and let me know soon ....
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