Cacio e Pepe mit Zitrone
Cacio e pepe ist praktisch gleichbedeutend mit Pecorino Romano – aber Pecorino klumpt beim Kochen. Fügen Sie es stattdessen am Ende hinzu, was auch den scharfen Geschmack ausmacht. Lemon fügt Spin – das heißt, Säure und Frische.
Quelle: Martha Stewart Living, Februar 2013
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Jerry
27.04.2023 @ 04:24
This text is in German and talks about a recipe for Cacio e Pepe pasta. The author suggests using Grana Padano cheese instead of Pecorino Romano, which tends to clump when cooked. They also recommend adding lemon zest for freshness and acidity. The recipe involves cooking the pasta until very al dente, then adding it to a pan with butter and some of the pasta water. Grana Padano and pepper are added, and the sauce is thickened before adding Pecorino Romano and lemon zest. The pasta is served with a drizzle of olive oil and lemon juice, and more pepper.