Saturday, April 28, 2012

HANDS ON .....


... with ability in making fresh Garganelli,


..... geometric skills in cutting squares of pasta,


..... and an explosion of sweetness in the eyes.


 After all the work made with devotion....





... and doctor's precision,


The result was a meal with four dishes of different pasta, all of them perfectly balanced in texture ( to the byte) and taste: nothing less was exptected by Susan and Ben, a lovely and "balanced" couple, in their respect, love and effort in life.



TAGLIOLINI CACIO E PEPE
PASTA WITH CHEESE AND PEPPER

Ingredients for 4:

360 gr ( 12 oz) fresh tagliolini pasta
150 gr ( 5 oz) Pecorino Romano
Fresh ground pepper
Coarse salt


Grate the cheese.
Bring to boil a pot of water, salt  it, cook in the fresh tagliolini until they float.
Drain them, reserving the cooking water.
Put them in a warm skillet together with the grated cheese and one ladle of hot water.
Mix, off the fire until a nice cream will form.
Season with plenty fresh ground pepper.


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