Monday, July 4, 2011
Cacio e Pepe and Pasta Bordelaise
I like it plain without any additions at all and this is an easier version of my New Orleans recipe that follows.
Pair with Terredora's 2008 Falanghina, from the Campania region in southwest Italy.
I’ve made this recipe three times in the past few weeks. Certain I am on the verge of a major addiction.
It’s definitely the grown up version of Mac and Cheese.
1 pound dried bucatini
Splash of Extra Virgin Olive Oil
4 ounces pecorino Romano cheese, freshly grated
Freshly ground black pepper
Bring a pot of water to a boil. Add the pasta and cook about 7 minutes.
Drain the pasta and transfer to a serving bowl and sprinkle with Extra Virgin Olive Oil and freshly grated pecorino.
Grind pepper over the noodles and serve.
Makes 4 servings.
This is a recipe that is very close to one of my favorite New Orleans recipes.
Here is an almost identical tasting version of the recipe above with a few more ingredients.
I’ve been making this New Orleans dish for about 30 years and almost everyone who eats it asks for the recipe.
¼ cup (1/2 stick) salt butter
2 Tbs. Extra Virgin Olive Oil
3¬5 small cloves garlic, coarsely chopped
½ Tsp Salt
¼ tsp. freshly ground white pepper
1 Tbs. Finely Minced Italian Parsley
Fresh Romano Cheese
Heat Butter over low. Add olive oil and warm 3 minutes, then add garlic, salt and pepper. Cook 4 minutes. Add parsley and pour over pasta and add fresh Romano and pepper.