makaron cacio e pepe

Poniższy przepis jest wariacją na temat klasycznego włoskiego makaronu Cacio e Pepe, który podaje się z dużą ilością sera (Pecorino Romano lub Parmigiano Reggiano) i świeżo mielonego pieprzu. Do makaronu dodałem kilka rodzajów pieprzu (mam, więc używam), ale aż taka różnorodność nie jest niezbędna. Finely grate the pecorino and add it to a small mixing bowl, set aside. If using dried pasta start boiling it now making sure to undercook it by about 3 minutes. Toast the pepper - Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds (photo 1). Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into ¼-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat. Step 2. Make a paste. Place the cheese into a bowl and stir in 1 TBSP of the boiling pasta water at a time until it reaches a paste-like consistency. Keep adding water. Gradually drizzle in 1/3-1/2 cup more of water, stirring the entire time until it is smooth, and the cheese is fully melted. Simmer the pepper. R eserv e remaining water. A dd grated cheese and remaining tablespoon of butter to pan over low heat. Stir vigorously with fork so the sauce comes together, adding splash of pasta water if needed. To serve, top with fresh pepper and cheese. Serves 2. nomor kursi pesawat air asia dekat sayap.

makaron cacio e pepe