SPAGHETTI WITH CACIO & PEPPER
(AND A SECRET INGREDIENT)
SERVES 6 - 8 PERSONS
INGREDIENTS
16 OZ. SPAGHETTI
6 OZ. PECORINO CHEESE - GRATED
7 TABLESPOONS UNSALTED BUTTER
1 TABLESPOON SALT
3 TEASPOONS COURSE GROUND BLACK PEPPER
EXTRA VIRGIN OLIVE OIL
WHOLE VANILLA BEAN
(SEE INSTRUCTIONS BELOW ON HOW TO PREPARE YOUR VANILLA BEAN)
BOIL PASTA PER STANDARD BOX DIRECTIONS UNTIL “AL DENTE”
DRAIN PASTA BUT DO NOT RINSE
MELT BUTTER IN LARGE SKILLET AND ADD PREPARED VANILLA BEAN AND KEEP ON LOW HEAT 5 MINUTES
REMOVE SKILLET FROM FLAME AND ADD THE HOT COOKED PASTA, CHEESE, SALT & PEPPER
TOSS TOGETHER ADDING MORE SALT AND/OR PEPPER TO TASTE
COVER SKILLET FOR 3 MINUTES
REMOVE VANILLA BEAN
SERVE IMMEDIATELY ON WARM PLATES
DRIZZLE EACH SERVING WITH EXTRA VIRGIN OLIVE OIL
-
HELPFUL HINTS
PECORINO CHEESE IS ACTUALLY CACIO CHEESE. CACIO IS THE COMMON NAME FOR THIS STYLE CHEESE FROM TUSCANY, BUT THE NAME WAS CHANGED AFTER WW II TO PECORINO. YOU PROBABLY WON’T FIND “CACIO” ON A LABEL.
YOUR PASTA SHOULD BE DONE “AL DENTE” BECAUSE IT WILL COOK SLIGHTLY MORE WHEN STILL HOT AND COVERED IN THE HOT SKILLET.
IF YOU COOK WITH SALTED BUTTER THEN CUT DOWN THE AMOUNT OF SALT YOU ADD SLIGHTLY
IMPORTANT TO REMEMBER TO TAKE THE SKILLET OFF THE FLAME BEFORE ADDING THE CHEESE OR IT WON’T BLEND WITH THE PASTA PROPERLY
WARM PLATES HELPS THE PASTA STAY HOT LONGER. YOU CAN HEAT MOST PLATES IN THE MICROWAVE IN A STACK
PREPARING A VANILLA BEAN
BE SURE TO PURCHASE ONLY WHOLE VANILLA BEAN PODS
(AND A SECRET INGREDIENT)
SERVES 6 - 8 PERSONS
INGREDIENTS
16 OZ. SPAGHETTI
6 OZ. PECORINO CHEESE - GRATED
7 TABLESPOONS UNSALTED BUTTER
1 TABLESPOON SALT
3 TEASPOONS COURSE GROUND BLACK PEPPER
EXTRA VIRGIN OLIVE OIL
WHOLE VANILLA BEAN
(SEE INSTRUCTIONS BELOW ON HOW TO PREPARE YOUR VANILLA BEAN)
BOIL PASTA PER STANDARD BOX DIRECTIONS UNTIL “AL DENTE”
DRAIN PASTA BUT DO NOT RINSE
MELT BUTTER IN LARGE SKILLET AND ADD PREPARED VANILLA BEAN AND KEEP ON LOW HEAT 5 MINUTES
REMOVE SKILLET FROM FLAME AND ADD THE HOT COOKED PASTA, CHEESE, SALT & PEPPER
TOSS TOGETHER ADDING MORE SALT AND/OR PEPPER TO TASTE
COVER SKILLET FOR 3 MINUTES
REMOVE VANILLA BEAN
SERVE IMMEDIATELY ON WARM PLATES
DRIZZLE EACH SERVING WITH EXTRA VIRGIN OLIVE OIL
-
HELPFUL HINTS
PECORINO CHEESE IS ACTUALLY CACIO CHEESE. CACIO IS THE COMMON NAME FOR THIS STYLE CHEESE FROM TUSCANY, BUT THE NAME WAS CHANGED AFTER WW II TO PECORINO. YOU PROBABLY WON’T FIND “CACIO” ON A LABEL.
YOUR PASTA SHOULD BE DONE “AL DENTE” BECAUSE IT WILL COOK SLIGHTLY MORE WHEN STILL HOT AND COVERED IN THE HOT SKILLET.
IF YOU COOK WITH SALTED BUTTER THEN CUT DOWN THE AMOUNT OF SALT YOU ADD SLIGHTLY
IMPORTANT TO REMEMBER TO TAKE THE SKILLET OFF THE FLAME BEFORE ADDING THE CHEESE OR IT WON’T BLEND WITH THE PASTA PROPERLY
WARM PLATES HELPS THE PASTA STAY HOT LONGER. YOU CAN HEAT MOST PLATES IN THE MICROWAVE IN A STACK
PREPARING A VANILLA BEAN
BE SURE TO PURCHASE ONLY WHOLE VANILLA BEAN PODS
LAY THE VANILLA POD ON A FLAT CUTTING SURFACE.
UNFOLD THE BEAN
USE THE TIP OF A SHARP KNIFE TO CUT OFF THE DRIED TIPS (SAVE)
CUT A SLIT DOWN THE CENTER OF THE BEAN POD FROM TIP TO TIP
FOLD BACK THE EDGES OF THE POD TO EXPOSE THE TINY BEANS
USE THE BACK OF A SMALL SPOON TO SCRAPE THE LENGTH OF THE POD AND COLLECT THE SEEDS INTO ONE BALL
USE THIS PORTION OF THE POD TO ADD TO A CAKE BATTER, PIE CRUST OR COOKIES. BASICALLY ANY THING THE CALL FOR VANILLA IN THE RECIPE.
MAKE SURE TO MIX THESE LITTLE JEWELS OF FLAVOR GENTLY AND EVENLY INTO THIS BATTER.
THE HUSKS THAT REMAIN WILL BE USED IN YOUR PASTA RECIPE ABOVE.
FOLD BACK THE EDGES OF THE POD TO EXPOSE THE TINY BEANS
USE THE BACK OF A SMALL SPOON TO SCRAPE THE LENGTH OF THE POD AND COLLECT THE SEEDS INTO ONE BALL
USE THIS PORTION OF THE POD TO ADD TO A CAKE BATTER, PIE CRUST OR COOKIES. BASICALLY ANY THING THE CALL FOR VANILLA IN THE RECIPE.
MAKE SURE TO MIX THESE LITTLE JEWELS OF FLAVOR GENTLY AND EVENLY INTO THIS BATTER.
THE HUSKS THAT REMAIN WILL BE USED IN YOUR PASTA RECIPE ABOVE.
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