2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Those who love to cook and do so with inspiration and love know how to appreciate everything related to food. Such people appreciate the simplest dishes because they are usually the most delicious.
In the rankings of these lovers of wonderful taste in the forefront is always a simple dish that people around the world define as one of the most delicious dishes they have tried in their lives. It is Cacho is pepe, the favorite pasta of all Rome.
In several dialects of Italians living in the central part of the Apennine Peninsula, the famous name of the food with typical ingredients literally means cheese and pepper.
This is a traditional version of one of the emblems of Italian cuisine - pasta, and is very popular in Roman cuisine.
The cuisine of the Eternal City is based on seasonal products that give birth to the fertile lands of Campania - the great area surrounding the city. The products are mainly seasonal vegetables, lamb and goat meat and all kinds of cheeses, including pecorino romano and ricotta. Pecorino Romano cheese is the main valuable ingredient in the dish Kacho is pepe.
Cacho is the local Roman dialect word for pecorino romano. This is a sheep's milk cheese that has been produced in the region since ancient times. Like Carbonarata, Cacho is Pepe is a new guest in the Roman culinary repertoire. The appearance of the dish dates back to the middle of the twentieth century.
If we look at the very name of the dish, it indicates the main ingredients. The pasta, which is a short and awkwardly rolled thick spaghetti tonareli or vermicelli, local pecorino cheese and coarsely ground black pepper.
What makes this simple recipe present in every hit menu in world cuisines? This is the way of preparation.
The cooked pasta is thrown into an emulsified sauce of cheese and black pepper. The sauce is made with the water in which the pasta is boiling. Depending on the skill of the chef, the result varies from dry to juicy.
Finely grated cheese and warm water are essential for a smooth sauce, and fresh, coarsely ground black pepper gives it texture and a specific taste.
However, the secret to flawless Cacho is Pepe lies in speed. If the water cools before the cheese melts, the sauce will become rags. For this reason, any chef can be confused.
Despite the usual simplicity of the pasta recipe, spoiling the dish is very easy. Instead of a cream cheese sauce, a paste with sticky pieces of dried melted cheese is obtained.
To get the typical simple and superb taste, master the necessary concentration to keep the sauce hot. It is worth the effort, you will fall in love with this simple but great recipe.
Here the authentic recipe for Kacho is pepe, and the mastery of the performance will determine the taste.
Necessary products:
1 pack of tonarelli paste or spaghetti only
300 grams of finely grated Pecorino Romano cheese
Half a package of butter, about 125 g
Black pepper grains
Preparation:
The amount of black pepper, enough to fill a grinder, is placed on a hot pan for about 1-2 minutes, shaking the pan periodically. The beans are allowed to cool and placed in a grinder to be ready for manual grinding.
In a large saucepan pour water, which is salted. Put the pasta in it and cook according to the instructions on the package. The pasta should reach the level of cooking al dente. This term is from Italian cuisine and means tender but firm when it comes to pasta. In Italy, pasta is always made al dente.
The spaghetti is drained from the water, but it is not thrown away, but left to boil over medium heat.
In a separate pan, preferably cast iron, melt the butter over medium heat and add 4 tablespoons of the water in which the pasta is cooked. Add the grated pecorino romano cheese and stir vigorously with a fork. The speed here is crucial to get the sauce. If necessary, while stirring, pour more water with the other hand, to obtain a sauce with a smooth and pleasantly shiny texture.
The pre-squeezed pasta is added to the sauce and stirred until each piece of pasta absorbs the sauce. It is allowed to add more water if necessary, but this must be done very carefully so as not to get a watery result.
Before serving, season with freshly ground black pepper from the grinder. It must be coarser in order to feel its taste and participate in obtaining the overall consistency.
Serve in wide, preheated plates, and sprinkle with finely grated pecorino romano.
Masterfully the prepared Kacho is pepe gives a clear idea of why this menu is invariably present in the menu of every restaurant in Rome and why it is a classic in the rich Mediterranean cuisine for which Botusha is famous. Such recipes make us fans of Italian food.
The health benefits of a light prescription are easy to distinguish. The dish satisfies well without containing heavy ingredients. It is also suitable for dietary nutrition.
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