Pici Cacio E Pepe Tim Siadatan Padella
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Date: 2020-05-11
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Comments and reviews: 10
Ted_Vancouver_K16
I'm Italian and I have to say that this version of Piccis looks really yummy. My suggestion in order to make a nice, creamy and cheesy sauce, I suggest putting 2/3 of grated Pecorino and 1/3 of grated Parmigiano in a bowl and gradually add some pasta boiling water and whisk the cheese till it gets creamy. Be careful on adding water: pour a little amount each time and whisk the cheese immediately so that it doesn't turn to be chewy and sticky. If the Pecorino & Parmigiano cream gets sticky and chewy that means you have to throw it away. Then, when the Piccis are ready, finish to cook them in a saucepan with butter/olive oil and a spoon of pasta boiling water. Then, remove the pasta from the heat and put it in the bowl in order to combine it with the cheese. Don't cook the cheese! Bon Appetit!
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I'm Italian and I have to say that this version of Piccis looks really yummy. My suggestion in order to make a nice, creamy and cheesy sauce, I suggest putting 2/3 of grated Pecorino and 1/3 of grated Parmigiano in a bowl and gradually add some pasta boiling water and whisk the cheese till it gets creamy. Be careful on adding water: pour a little amount each time and whisk the cheese immediately so that it doesn't turn to be chewy and sticky. If the Pecorino & Parmigiano cream gets sticky and chewy that means you have to throw it away. Then, when the Piccis are ready, finish to cook them in a saucepan with butter/olive oil and a spoon of pasta boiling water. Then, remove the pasta from the heat and put it in the bowl in order to combine it with the cheese. Don't cook the cheese! Bon Appetit!
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Paky
How NOT to correctly make a recipe based on three ingredients: pecorino pasta and pepper. Butter is not expected and especially in those exaggerated quantities, the pepper must be toasted before putting the pasta in the pan because it must release its aroma, the pasta water you have used does not contain enough starch and will never bind the ingredients. The cheese should be blended OFF the heat, otherwise it starts to spin. In short, you made your recipe, but do not call it cacio e pepe because it is not. I like the fact that you are a teacher cook, but you don't know how to cook.
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How NOT to correctly make a recipe based on three ingredients: pecorino pasta and pepper. Butter is not expected and especially in those exaggerated quantities, the pepper must be toasted before putting the pasta in the pan because it must release its aroma, the pasta water you have used does not contain enough starch and will never bind the ingredients. The cheese should be blended OFF the heat, otherwise it starts to spin. In short, you made your recipe, but do not call it cacio e pepe because it is not. I like the fact that you are a teacher cook, but you don't know how to cook.
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diegohp93
WOOOOAH! I'm turning into a Food-Nazi in 3, 2, 1. In Italy, you cannot call that a cacio e pepe for two reason: first of all, we don't use all that butter. put some extra virgin olive oil instead of it; second, cacio means cheese in a certain way, but you MUST use a salty sheeps' cheese to make a proper cacio e pepe ( Pecorino Romano is the proper cheese we use for it) I can't taste that dish but I guess that it is sapid, of course, but too fat and sweet. A cacio e pepe should be salty and rich in flavours.
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WOOOOAH! I'm turning into a Food-Nazi in 3, 2, 1. In Italy, you cannot call that a cacio e pepe for two reason: first of all, we don't use all that butter. put some extra virgin olive oil instead of it; second, cacio means cheese in a certain way, but you MUST use a salty sheeps' cheese to make a proper cacio e pepe ( Pecorino Romano is the proper cheese we use for it) I can't taste that dish but I guess that it is sapid, of course, but too fat and sweet. A cacio e pepe should be salty and rich in flavours.
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Carlo
Man, I'm italian, from Rome, motherland of cacio and pepe. All my respect for the pici, quiet original recipe and production method. In regard of the dressing, that is all but cacio and pepe! Lemon juice? Butter? Not even in my worst nightmares! Why the hell did you want to ruin a great traditional roman dish? Do you want to call it cacio (cheese) and pepe (pepper? Then stick to the simple, perfect, famous, traditional recipe. These are pici lemon and butter.
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Man, I'm italian, from Rome, motherland of cacio and pepe. All my respect for the pici, quiet original recipe and production method. In regard of the dressing, that is all but cacio and pepe! Lemon juice? Butter? Not even in my worst nightmares! Why the hell did you want to ruin a great traditional roman dish? Do you want to call it cacio (cheese) and pepe (pepper? Then stick to the simple, perfect, famous, traditional recipe. These are pici lemon and butter.
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Zozette
Wow, people are being so picky about a dish they haven't even tasted. Didn't you know that some of the most delicious dishes out there are simple and not necessarily the most picturesque of foods? Pasta, butter, pepper and a good strong cheese? This sounds absolutely delicious. And quite honestly, a clean elbow doesn't bother me that much. We should be more concerned about chefs who have cleanliness issues.
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Wow, people are being so picky about a dish they haven't even tasted. Didn't you know that some of the most delicious dishes out there are simple and not necessarily the most picturesque of foods? Pasta, butter, pepper and a good strong cheese? This sounds absolutely delicious. And quite honestly, a clean elbow doesn't bother me that much. We should be more concerned about chefs who have cleanliness issues.
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ucuddbar1
Hey mate do your self a favor. Why don't you call them just awesome Mac & cheese? Cacio e Pepe recipe is not even from Tuscany but from Rome, careful with that. Forget about lemon juice on pasta please. Parmigiano (not Parmesan) is not Cacio (completely different type of cheese. Is like putting a slice of Red Leicester cheese on a burger and keep calling it cheddar.
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Hey mate do your self a favor. Why don't you call them just awesome Mac & cheese? Cacio e Pepe recipe is not even from Tuscany but from Rome, careful with that. Forget about lemon juice on pasta please. Parmigiano (not Parmesan) is not Cacio (completely different type of cheese. Is like putting a slice of Red Leicester cheese on a burger and keep calling it cheddar.
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Greencolouredpeas
portion control and all that is understandable if you're cooking for yourself. However unless you serve that amount for 5 bucks it sure as hell ain't gonna be worth your money for the amount you give. I mean what kind of idiot would spend a good 10-15 bucks on something so little and with not that exceptional ingredients either?
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portion control and all that is understandable if you're cooking for yourself. However unless you serve that amount for 5 bucks it sure as hell ain't gonna be worth your money for the amount you give. I mean what kind of idiot would spend a good 10-15 bucks on something so little and with not that exceptional ingredients either?
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gobbi
Cacio e pepe= italian perfection Mac and cheese= american imperfection Anyway the dish looks very good, but, to be precise, if here in Italy you ask for cacio e pepe (typical roman dish, they will use pecorino and not parmigiano. These actually are pici burro, parmigiano e pepe (butter, parmigiano and pepper.
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Cacio e pepe= italian perfection Mac and cheese= american imperfection Anyway the dish looks very good, but, to be precise, if here in Italy you ask for cacio e pepe (typical roman dish, they will use pecorino and not parmigiano. These actually are pici burro, parmigiano e pepe (butter, parmigiano and pepper.
reply
IndianLady87
Great and simple recipe! I've had Pici this year for the first time in Toscany and i absolutely loved it! I took home some packs but they are almost finished, so I will definitely give your recipe a good. And the fact that you are using fresh Pasta in your restaurant is great! I love fresh Pasta: )
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Great and simple recipe! I've had Pici this year for the first time in Toscany and i absolutely loved it! I took home some packs but they are almost finished, so I will definitely give your recipe a good. And the fact that you are using fresh Pasta in your restaurant is great! I love fresh Pasta: )
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Crafty
I am asking this in all seriousness. if you use your elbow and arm to knead or press the dough flat, do you have to shave your arm hairs so no little strays get into the dough? That dish looks pretty incredible and such simply ingredients too. I'm definitely going to give it a go. TFS. Lee x
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I am asking this in all seriousness. if you use your elbow and arm to knead or press the dough flat, do you have to shave your arm hairs so no little strays get into the dough? That dish looks pretty incredible and such simply ingredients too. I'm definitely going to give it a go. TFS. Lee x
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