Anthony Bourdain’s Favorite Cacio E Pepe Is So Easy To Make

Is there anything better than cheese and pasta? Not according to Anthony Bourdain. During his culinary journeys around the world, the late Unknown parts The host traveled to Italy where he tasted a restaurant’s cacio e pepe (the Italian translation is cheese and pepper) before calling it a dish that “could be the greatest thing in the history of the world. “. Ready to book a plane ticket to Italy and hit this restaurant? This is not necessary as Bourdain’s beloved cacio e pepe recipe can be made at home. Plus, it only requires a few ingredients.

Anthony Bourdain spoke about his love for the classic Italian dish on “No Reservations”

After having found success with his memoirs, Confidential Kitchen, Bourdain has stepped down as executive chef. He hosted the Food Network series, Visit of a cook, from 2002 to 2003 before separating from the network due to creative differences. From there he became the host of the Travel Channel show Anthony Bourdain: no reservation. It was as part of this long-standing program that the chef and author tried the aforementioned cacio e pepe.

He went to an “undisclosed location”, which was later identified as Ristorante Roma Sparita in Rome, Italy, where he had a bowl of cacio e pepe. According to Initiated, Bourdain got a description of the restaurant’s house specialty from a waiter before digging in. After getting a bowl of cheese pasta, he called it “the easiest and nicest thing in the world.”

“We can’t tell anyone where it is. We can’t screw that up, ”Bourdain said enjoying his cacio e pepe. “This will now be known as Restaurant ‘X’. He went on to say that the dish was so well, he would give up some notable things to enjoy it.

“To enjoy this plate of food, what would I be willing to sacrifice from my past,” he said before quoting from a gig of Jefferson Airplane, the classic JD Salinger novel. The catcher in the rye, and more.

A chef recreated the Roma Sparita recipe at home using just a handful of ingredients

Antoine Bourdain | Alexander Tamargo / Getty Images

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Let’s go to the kitchen because it’s time to make cacio e pepe. Chef Kathy Ayer traveled to Rome and stopped at Roma Sparita to try the same pasta Bourdain spouted out on No reservations. She then shared a similar version on her The Odyssey of Foodies Blog.

“The dish is all about technique and quality ingredients,” she wrote in her blog post. So what are the steps to making cacio e pepe? Cook the pasta – Ayer used spaghetti – then prepare the sauce using leftover pasta water, cheese, butter and freshly ground pepper. Drain the spaghetti and toss with the sauce and more cheese.

Take cacio e pepe to the next level with a bowl of Parmesan

Anthony Bourdain on the red carpet

Antoine Bourdain | Slaven Vlasic / Getty Images

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Bourdain ate his cacio e pepe in an edible cheese bowl which can also be made at home. Ayer included instructions in his blog post. This involves heating parmesan in a pan for a few minutes before shaping it using a bowl. This step is not a necessary part of the recipe. However, for those who want the most authentic experience, aside from going to Roma Sparita, this is the way to do it.

Still not convinced to make cacio e pepe at home? Joanna Gaines loved eating it during her last pregnancy and it made Bobby Flay a thirst trap on Instagam.

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