LA CACIO E PEPE VA FATTA COSÌ, PUNTO.

Good morning we are here again. Today I will amaze you because with two three simple ingredients we will do something guys Mamma mia One thing that is the most popular in Rome all chefs have tried great chefs little chefs sous chef quack quack But no one can do what I will show you today how I make it which is the most popular and I make it really good three ingredients So let's go and list pecorino romano I recommend romano spaghetti you have these for sure of any shape, color and size after which we need Pepe which Pepe that which you think is the one you like the most The one that has the most flavor what you find at the shop near the house but I recommend you buy some good aromatic pepper that tastes like something and not the usual pepper that maybe doesn't taste like anything we have a pack of Peppe that was given to me for Christmas because once they gave me clocks and cars today they give me packs of Pepe. we have pepper from Thailand from Madagascar that from Bangladesh can be an excuse for my wife to go get the fish, come back after six months and go home with excellent pepper from Madagascar. Today we're going to take one Basically the smelliest one and we'll use this so Let's throw away all the rest of the fish spaghetti no bicarbonate and pecorino romano and Pepe we don't need anything else let's go cook Follow me Guys Now I'll give you a secret there is most of the people who put the pepper in the pan after it has been grated I do this trick which will turn out to be a monstrous experiment and I advise you to do it whenever you can i.e. do not start toasting the minced pepper put the pepper ball since we have a supply and we put the position of the pepper very high we have to try not to get to the point that the pepper burns and then tastes too strong So guys we have taken our Pepe By the way we have clearly put the water to boil and in the meantime we do let's put the pepper in my mortar this is how I do it So we'll make my Cacio e Pepe I don't know if that was understood But three ingredients are three ingredients the above can be done and at this point we are going to chop the pepper with my mortar what happens he says oh well but I put it already chopped it's fine the same do as you like put it the same, so the other thing comes I do it like this and I tell you how I do it you You can put it already minced the toasted one however it should last less time now Fantozzi will get worse So once this is done you will find that you already have the minced pepper let's go back to the fire let's go to the fire and at this point let's pan what we have prepared let's put some pepper that we grated in a pan which in the meantime has never cooled down what we do Here you go, don't breathe I recommend the pepper Alright pepper two syllables three words were right then don't breathe at this point you absolutely must not breathe what I'm doing Ok let's go to put the pasta in the meantime then we put boiling water inside the pepper that we grated Meanwhile the pepper is cooking and taking shape so tto form of spiciness in the water pasta so we said we're making about 3 ounces of pasta please a little silence here as you turn around everyone will cause you problems Here there are all chefs and then there isn't one who gives a hand So the bystanders didn't follow my advice so they breathed the pepper and now I have half a staff who are practically coughing it's not comfortable it's not tough don't worry It's just the pepper that was put here at ad soak in the water then let's continue put the spaghetti So if we survived all this practically starched water that we have to put on our Pepe we have to make another very easy step So let's summarize we minced the pepper we minced it in the mortar. AHH let's start again, we toasted the pepper we put it in the mortar we chopped it put it back in the pan and with the cooking water we are making it soak we put the spaghetti to boil and in the meantime now we have to make the sauce given by the pecorino How to do it always take some water the pecorino goes about 50 grams per person so we did more or less for 3 people so a pound and a half of pecorino what we do as we put it we turn and the pecorino practically has to become a ball of cheese which we will then melt later let's see how here it is if we need a little more water we put it on otherwise that's it very simple recipe but the pepper has sent us into a tailspin the whole team of professionals here directors films cameras microphones here this is pecorino romano Let's see what it shows us at this point we wait and the spaghetti when they are a little more than half cooked we begin to put a little more water together with the pepper and raise the temperature why Why in a while ' we will run the spaghetti directly into the pan where there is pepper and they will finish cooking in here. Remember that now this spaghetti needs to cook with the water which we have put pepper around here if needed we lengthen it a little at a time and we continue to turn some variations of this first course they see chefs of all types who put oil in it Ladies and gentlemen I give you great news Oil is not needed The Roman cacio e pepe that is eaten in Rome in taverns in Roman trattorias that are 150 years old 200 years of history they don't add oil someone exalts it with oil but does not know that that is not the true Roman recipe we will have to put it out moment before being ready because we should let the pecorino melt so taste the spaghetti don't worry if it's a little bland because much later When you go to insert So if you make the mistake of salting the spaghetti now you don't realize that putting the pecorino after you risk that it will practically not be inedible because it is too salty if you are capable make a jerky rotational movement and in short the somersault I avoid it so as not to make a fool of ourselves because today we made a mistake already various things but I hope you appreciate the simplicity of this recipe and my explanations which are not perfect precise with a graphic technical scheme with various directors Eh why We have here but we will only be so hungry Here is how you see the spaghetti begins to take out the starch the starch is that white cream that practically covers the spaghetti making it creamy Look Look You saw from the beginning that they looked like two the copper wire Look what's happening now be careful between here and burn it shortly So be on always ready with any cooking water to add a little but you don't have to exaggerate because if you put it too much it becomes stewed tagliatelle So gentlemen we are ready the spaghetti is cooked the cream is out as you can see turn off the gas or the electric oven and Out of the oven Oh well we want it here for Maggiore let's insert our meatball In fact this is more of a puree because with the emotion we made ourselves tti get carried away we put too much Eh yes ah yes then slowly off the heat we go to lay our pecorino romano inside the pan and at this point we turn it's not necessary to jump because it's no longer the case to jump But we have to turn to incorporate our pecorino inside our cacio e pepe before we have to melt everything Look Look Look what happened Look this is the real Cacio e Pepe Romano I make it so maybe someone puts other things in it but this is the real Cacio e Pepe Roman here obviously pecorino as if it were raining And well do you want some cacio e pepe guys I don't know what to tell you Bon appetit to you all and good Cacio e Pepe to all do this don't do the others don't do the others This is the most beautiful you all know how much I wanted

Channel: I dieci minuti di VINCHCOOK

Views: 173,429

Keywords: vinchcook, i dieci minuti di Vinchcook, video ricette, ricette pesce, ricette carne, pane, pasta, forno, antipasti, secondi di carne, secondi di pesce, primi piatti facili, primi piatti semplici, ricette facili, cucinare pesce, ricetta crudi, pesce crudo, i dieci minuti di vinchcook, dieta mediterranea, amore in cucina, cucina italiana, food, peperoncino, pasta al sugo, cucina romana, caio e pepe, spaghetti, primi piatti, roma in cucina, spaghetti cacio e pepe, vera cacio e pepe

Id: o3u9NATO2aY

Length: 14min 8sec (848 seconds)

Published: Thu Mar 02 2023