“Our secret for making it very creamy”

Benedetta Parodi shares the long-lasting Caressa cacio e pepe once more: the couple’s secret for a scrumptious and irresistible outcome.

If there’s a dish that embodies the simplicity and magnificence of Italian delicacies, it’s cheese and black pepper. Benedetta Parodi and Fabio Caressa, a beloved couple on Italian tv, not too long ago revealed their secret to an irresistible cream in a ebook co-written. This ebook isn’t just a recipe ebook, however an emotional journey via reminiscences, anecdotes and favourite dishes, with cacio e pepe as an emblem of their ardour for good meals and conviviality.

Parodi and Caressa’s ebook will not be a easy compendium of recipes, however a narrative of their life collectively, weaving collectively private tales and particular moments shared on the desk. Every narrated dish is a celebration of their complicity and the ability that cooking has to create connections. And cacio e pepe, with its obvious simplicity, is the undisputed protagonist: a dish that requires consideration and care, similar to a long-lasting relationship.

Making ready a creamy cacio e pepe is an artwork that requires few substances however lots of approach. Right here is the essential model reshared right this moment by Parodi and enriched by the couple’s recommendation:

Elements (for 4 folks):

• 400 g of spaghetti
• 150 g of grated Pecorino Romano
• Black peppercorns (loads)
• Salt (just for cooking water)

Cacio e Pepe by parodi and Caressa: their iconic recipe returns because the protagonist

Carry a pan of flippantly salted water to the boil and cook dinner the spaghetti al dente. Within the meantime, crush the black pepper in a mortar or crush it with a meat mallet to reinforce its aroma. Toast the pepper in a big pan, being cautious to not burn it. This step intensifies the flavour. Take a ladle of cooking water and pour it into the pan with the pepper, stirring to create an fragrant base. Right here comes the key of the cream “screaming” of Parodi and Caressa: combine the grated Pecorino Romano with slightly cooking water till acquiring a just like mashed potatoes. The combination shouldn’t be too liquid or lumpy.

Drain the spaghetti, reserving the cooking water, and switch them to the pan. Regularly pour within the Pecorino cream, mixing with the warmth off. Modify the consistency with extra cooking water if essential. In response to Parodi and Caressa, the trick to a creamy cacio e pepe lies within the consistency of the combination of Pecorino and cooking water. It ought to resemble a puree, thick sufficient to envelop the pasta however not too stiff. This dish, with its stability of flavors and its fast preparation, is an ideal metaphor for all times as a pair: easy in look, however filled with nuances and attentions that make the distinction.