четвртак, 07. децембар 2017.

Cacio e Pepe ( Sir i biber)




Scroll down for Recipe in English

Jedan veoma popularan italijanski recept , koji na oko izgleda lak jer ima veoma malo sastojaka. Mogu vam reći da ako se pridržavate recepta bićete iznenadjeni krajnjim rezultatom.


Sastojci

So
6oo g paste (kao što je tagliolini, bucatini, ili špageti
3 Kašike neslanog maslaca, kocke
1 kašičica sveže mlevenog crnog bibera
3/4 šolje rendanog Grana Padano ili Parmesan
1/3 šolja rendanog Pecorino



Priprema

Prokuvati litru i po vode.Posolite; dodati skuvati po upuststvu sa pakovanja.. Ocedite, sačuvajte 3/4 šolje vode u kojoj ste kuvali pastu
U međuvremenu, rastopite 2 Kašike maslaca . Dodajte biber i kuvajte, okrećući posudu,  oko 1 minute.
Dodajte 1/2 šolje tečenosti . Dodajte pastu i preostali maslac. Smanjitetemperaturu i dodajte Grana Padano, mešajte  Sklonite sa šporeta; dodajte Pecorino, mešajući  dok se ne otopi sir. (Dodajte još vode iz paste ako sos izgleda suv.) 





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Cacio e Pepe


One very simple but nevertheless very popular pasta dish. Although only a few ingredients it tastes amazing if you follow the recipe.

  • Ingredients
  • Kosher salt
  • 6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti
  • 3 tablespoons unsalted butter, cubed, divided
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino
  • Create

    1. Bring 3 quarts water to a boil in a 5-quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
    2. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling the pan, until toasted, about 1 minute.
    3. Add 1/2 cup reserved pasta water to the skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
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