THE cheese and pepper muffins they are delicious and easy to make snacks, perfect as an appetizer or as an aperitif. They are gods Salted muffins super tasty, freely inspired by the famous (at least as good) pasta we all know. The result is soft and tasty muffins, but on the other hand pepper and cheese are a proven and indissoluble combination, right? In short, if you want to try my cacio e pepe muffins, I'll leave you to the recipe and we'll talk to you later;)
How to make cheese and pepper muffins
Put all the liquid ingredients (milk, egg, oil) in a bowl and beat lightly with a whisk.
In another bowl, put all the solid ingredients (flour, yeast, cheese, salt and pepper) and mix.
Pour the liquid ingredients over the dry ones and mix quickly with a spatula.
Divide the mixture into molds and bake in a preheated ventilated oven at 190 ° C.
Cook for 10 minutes, then lower the temperature to 180 ° C and continue until cooked.
The cacio e pepe muffins are ready, let them cool slightly before enjoying them.
Cheese and pepper
So guys, this recipe does not lend itself to interpretation. those who know and appreciate Roman cuisine know that there is certainly no "delicate cream", or a cheese other than pecorino romano. so if you don't like rich, rustic flavors, forget it.
If, on the other hand, you are crazy, like me, for the goodness of simple things, welcome.
Cheese and pepper
x 2 people
180 g. spaghetti (take them good, please, I had a great time with these)
90 g. of grated pecorino romano (you can find it in the supermarket, the one with the black crust, do not use the bags)
extra virgin olive oil
Bring a pot with plenty of water to a boil and as soon as it "makes the waves" add salt. Throw in the pasta and mix it frequently, if you have followed my advice you will have 14 minutes to prepare the sauce.
In a bowl (preferably glass) put 4 tablespoons of extra virgin olive oil, the grated pecorino and abundant pepper, it should be felt.
Now ATTENTION if you don't do this you will be a mappazzone so trust me.
Without using a colander, but a spaghetti-catcher, pull up the pasta without draining it too much and throw it into your bowl, stirring quickly, if necessary you can add a small ladle of cooking water. You usually go by eye, but forget about getting a homogeneous cream, that is not a cacio e pepe!
You don't have to do anything else. Woe to jumping in the pan, woe to pouring the pasta into the sink. You have to do just that, allowing the starchy cooking water to do its duty and stir your spaghetti.
If you are lustful like me you can add more pecorino and more pepper to your plate.
Perfection, enjoy your meal.
Cheese and pepper muffins - Recipes
Ingredients for 8 muffins:
130 g of flour
1/2 sachet of yeast for savory pies
20 g of grated Parmesan cheese
80 g of pecorino
a pinch of salt
A generous handful of pepper
130 g of milk
30 g of melted butter (I put 20 of extra virgin olive oil)
Those who have already cooked muffins know that their preparation involves mixing powders and liquids separately, and then combining them together, mixing them just enough to obtain a coarse mixture (first trick).
After that, with the help of a spoon, the special molds are filled, even here very coarsely, without expecting that the dough is perfectly in contact with the side edge of the molds and making sure that the mixture reaches about at half the height of the molds (second trick).
Oven at 190 & # 176 for the first 8-10 minutes, then bring the temperature to around 170 & # 176 until cooked Alternative: In the Rusticotto gas oven, on the large stove, medium heat, for 30 minutes, placing the pan on a the other filled with coarse salt and covered with aluminum
Remember that the muffin should NOT cook like a sponge cake or donut, but it is good that the inside remains slightly moist. This is their characteristic.
MINI ARANCINI WITH CACIO AND PEPPER
Ingredients for for 20 mini arancini:
- 500 g of rice for risotto (arborio or carnaroli)
- 4 eggs
- 350 g of breadcrumbs
- 300 g of grated pecorino romano
- 80-100 g of Grana Padano
Cook the rice in plenty of water until it is cooked (be careful not to overcook it!) Drain it, keeping a little cooking water aside. In a large bowl, pour a little of the water you have previously stored and add the pecorino, mixing with a fork until you get the typical cream that is used to season pasta. Now add the rice while continuing to mix. So always in the same bowl add an egg, plenty of pepper and grated parmesan. Mix everything well with your hands until you get a sufficiently "sticky" dough to create polette. At this point, take a bowl and beat the remaining 3 eggs, instead pour the breadcrumbs on a plate. So start making balls with the dough, passing them first in the egg and then in the breadcrumbs. When you have all the meatballs ready, fry them in boiling oil and add salt when cooked.
How to prepare Spaghetti Cacio e Pepe
To prepare the spaghetti with cheese and pepper, first of all take care of grating 200 g of Pecorino. Continue by boiling the water in a pan (put about half of what you usually use to cook the pasta, so it will be richer in starch) and when it boils you can add salt to taste. Once salted, you can cook the spaghetti 1. Meanwhile, pour the whole peppercorns onto a cutting board 2, then mash them by pounding them with a meat pestle or grinder 3. In this way, the pungent scent of pepper will be released.
Pour half a dose of crushed pepper into a large non-stick pan 4, toast it over low heat, stirring with a wooden scoop 5, then blend with a couple of ladles of pasta cooking water 5. The bubbles that you will see appear will be due to the starch contained in the water. Then drain the spaghetti when they are very al dente (keeping the cooking water aside) and pour them directly into the pan with the toasted pepper 6 will continue cooking with the sauce.
Stir the pasta continuously with kitchen tongs to make it "breathe" 7 and add a ladle of water or two as needed, to continue cooking by re-cooking the spaghetti 8. Continue to pour a ladle of water only when needed (when you see that the pan is almost completely dry) and stir with the kitchen tongs. In the meantime that the pasta is cooked, take care of the Pecorino cream (do not start this operation first because the cream would thicken too much): pour about half a dose of grated Pecorino into a bowl 9.
Add a ladle of pasta cooking water to the grated Pecorino 10. Stir with a whisk 11 vigorously and add more water as needed. Then add the remaining amount of Pecorino, keeping a little to one side to season later 12. Add a little more water as needed: at this stage you will have to calibrate the amount of Pecorino and water well to obtain a cream of the right consistency and without lumps.
Finish cooking the pasta, adding a little more hot water if necessary before adding the Pecorino cream, mix the cream briefly by placing the bowl over the steam of the pan with hot water, always stir with the whisk 13, so as to bring the cream back to a temperature similar to that of pasta if necessary 14. Turn off the heat of the pan with the spaghetti and pour the Pecorino cream 15.
While you pour the Pecorino cream on the spaghetti, move them continuously with the kitchen tongs 16, also pour the Pecorino that you had kept aside 17, mix and sauté the pasta again then serve your spaghetti with cheese and pepper and season with the remaining pepper. enjoy immediately in all their creaminess 18!
Cacio e pepe pasta: infallible, creamy recipe
Cheese and pepper pasta, recipe of the Cheese and pepper, symbol of Rome and of Roman cuisine, together with Pasta carbonara, at the Pasta all & # 8217Amatriciana and to Gricia pasta. Nobody can resist Tonnarelli with cheese and pepper (or spaghetti cacio e pepe), in all of them creaminess, served on the classic checkered tablecloths with a good glass of wine. How many have I eaten in the fraschette of Rome, in the trattorias of Trastevere: among mine favorite first courses of Roman cuisine and traditional Italian cuisine.
The ingrediants of Cacio e pepe are only 3, as per the original recipe: the pasta, generally i tonarelli, thicker spaghetti than egg pasta (fresh or dried), the pecorino romano DOP and the black pepper, which must be used in grains, freshly ground. Another key ingredient is the pasta cooking water, rich in starch, which will be used to create the famous pecorino cream.
I must tell you that I have prepared a lot of pasta with cacio e pepe at my home, trying various techniques, without ever being able to obtain the right creaminess of Roman-style cheese and pepper. A few years ago I finally figured out the foolproof method to prepare the true Cacio e pepe pasta (thanks to a Roman chef): finally the recipe for cacio e pepe creamy, perfect on the palate. A mix of aromas and flavors that only this dish can give you.
With this recipe of Pasta cacio e pepe you will be able to obtain in 15 minutes a perfect cacio e pepe. Once you understand the method it really is simple to prepare and became mine battle horse! Obviously, I'll explain everything below.
In Rome the cacio e pepe are i Tonarelli with cheese and pepper, but if you do not find them (as in my part) you can also be satisfied with Spaghetti cheese and pepper. In the end it is also good with many other pastas: even i bucatini or pici cheese and pepper are great, but also rigatoni or macaroni, short sleeves, etc & # 8230
So, how to make creamy cacio e pepe? Here she is recipe of the original Pasta cacio e pepe in which I explain everything. A simple, ancient, poor, traditional recipe: in the end they are always the best!
I married a Chef
All the recipes we have in our cookbook are recipes from the heart, which belong to our family tradition, which have been handed down to us, which we have come to love, which remind us of a particular holiday, which make us feel good in short.
A few nights ago I was talking via chat with Lucrezia who lives in Florence, and she is the first person who tastes what I prepare and who tests my recipes.
As I said in the first post, this blog was born especially for my daughters, to make sure that in every part of the world they could feel the taste of home even just by preparing one of the recipes that I have cooked countless times for them.
There was talk of the recipe of the heart, of the one that makes us feel good, and I could not say a favorite dish, there are many.
But then reading some recipes that I had in the drafts this happened to me and I realized that maybe it is not my favorite recipe, but it is the one that makes me feel good, that I associate most with Lucrezia, the first time that the we tasted it was at the tavern del Mangiafuoco in Collodi with Anastasia.
I remember all the times we did it, from the first time in via alle Ruote when she did it very well, to the times she did it badly, but just the fact of eating it together made it look very good at all. times that we made it just for us at home here or at home there.
200 g of Bucatini
150 g of freshly grated pecorino
Cook the bucatini al dente
Put the grated pecorino in a bowl
Just before draining the bucatini, take a little cooking water and mix the pecorino to create a cream.
Drain the bucatini well, add them to the bowl and mix well.
Add a generous grating of black pepper and serve immediately.
Chef's wife experiment:
After the happy success of the Pici all'aglione, I would like to try to use the homemade pici and season them with cheese and pepper
Clarification of the chef's wife:
All the recipes that I write on the blog, try to respect the classic recipe, but I am aware that everyone has their own, I publish my personal version.
Sometimes my recipe clashes with that of the chef, who obviously has a much higher culinary knowledge than mine, I consider myself a simple marmiton, a passionate cook.
4 cheese muffins
The 4 cheese muffins are very soft rustics to be served as finger food at a standing dinner or to enrich a buffet, perhaps for a birthday party. Soft and appetizing, these savory muffins are customizable with the cheeses of your choice, I chose fontina, mozzarella, parmesan and pecorino and I got a perfect balance of flavors for my tastes. So I leave you to the 4 cheese muffin recipe
PROCEDURE & # 8211 HOW TO MAKE 4 CHEESE MUFFINS
In a bowl, lightly beat the eggs with milk and oil. In a large bowl put the flour, baking powder, salt and pepper. On the side instead put the fontina and mozzarella cut into cubes and the grated parmesan and pecorino.
Mix the cheeses and transfer them to the flour, mixing everything. Now add the liquid and dry ingredients, then mix. Transfer the dough into the cups and bake in a preheated oven at 180 ° C for 20 minutes. Your 4 cheese muffins are ready to eat.
How to make salted Struffoli
First of all, place the flour in a bowl, place all the ingredients for the dough in the center, mix well and close with a plastic wrap. Let it rest for 10 minutes.
Make 1 cm thick loaves, helping yourself with a little flour if necessary.
Then slice into 1 cm pieces.
Roll them in the palm of your hands to obtain balls, if you want to speed up, you can skip this step and leave the salted struffoli in chunks. If you want to see all the steps better, look at the article STRUFFOLI
Fry the salted struffoli a handful at a time in abundant boiling oil, cook for 50 - 60 seconds.
drain on absorbent paper then place them immediately in the pot, add the hot honey, the pepper (pink and black) turn until they are stringy! Add a few balls of pink pepper on the surface, a sprinkle of pepper and flakes of pecorino if you like!
The messy mom
a classic that I had never eaten until three years ago, when the chef of the hotel where we will return this year (Saturday to be exact) proposed them to me and which I will tell you about because I have never eaten so well in my life , not even in the swankiest places.
and here it was love at first sight, since then I have tried to learn and, even if I do not even come close to the result of andrea e giogiò, I finally managed to get a more than decent cacio e pepe.
typical Roman dish, it is difficult to prepare in its extreme simplicity: the secret lies in being able to melt the pecorino romano well, so that it wraps the pasta without making lumps and or cement it around the fork.
a few steps, and you will have a very tasty, fast and delicious first course on the table.
About 120 gr grated pecorino romano
white pepper powder (for me tec-al)
the original recipe calls for black pepper, but I really like the particular aroma of the white one and I replaced it, decreasing the quantity as the white is a little stronger
cook the pasta in salted water for the time indicated on the package.
grate the Roman pecorni.
drain the pasta keeping at least a glass of the cooking water.
pour about a ladle on the pasta, sprinkle with pecorino, stirring constantly until a cream is formed.
you have to see the right balance of water and pecorino cheese, there is no exact dose: it must be a cream of the consistency of liquid cream, and it must wrap the dough without sticking it.
sprinkle with pepper to taste and enjoy hot.
I leave you to drip saliva (at least, it happens to me with cheese and pepper), I go to iron the last things for the sea, and I renew my thoughts to the Emilian people who have not even had time to recover from the fear and damage of last earthquake, which is point to head.
even worse, because more has been added to the pain, and fear today will be terror.