pici cacio e pepe pasta ✨ follow for more
When I went to culinary school, we had this one instructor who was a lot more intense than the rest of them. And he always had these weird kind of quirky rules that he would really insist we follow. One of those rules was that we could never ever ever use pregrown black pepper. It always had to be fresh cracked. I remember at the time thinking that he sounded ridiculous and that sounded like such a nitpicky rule, but it really does make such a difference. Especially if you’re making something where black pepper is the main ingredient, like this peachy catchio Pepe, which is made with fresh peachy pasta, which is like just a rolled really simple pasta dough. The fresh cracked black pepper makes such a big difference. It’s kind of floral, almost sweet, and it is so flavorful. Go try it.
10 Comments
You’re the pasta lady for me. Always serving nice pasta
I'm curious what the other rules were. Good? Not so good?
ever since I switched to fresh ground, the powdered stuff tasted like dust to me. it's crazy how big of an impact it has especially when it gets added at part of the garnish
I agree with your prof 🙏🏾
I feel like we all have those non negotiable cooking rules that when other people find out they’re a bit like … ohhhhkkkkk … but completely make sense to us! I know I do anyway
Pici! Pronounced pee-shee!I lived in Montepulciano (SI) and that pasta is from that very small region, best one I had was near the hot Roman pool in Bagno Vignoni (SI) at the Osteria del Leone https://maps.app.goo.gl/pcSwJkF2mwK4Zo4z8
Chef kiss 🍝🇮🇹🤌🏻🤌🏻🤌🏻
Tip: if you need a large amount of ground pepper, don't waste your time standing there with a pepper grinder. Use a motor and pestle. You can get a large quantity in seconds.
he’s right lol my dad taught me that and isn’t even a chef! not weird to me 🙂
If that was the strict rule… my God Americans are so convenience based it hurts! 😂
I have this amazing spice store in my city and they sell these tellicherry black peppercorns that are life changing, and I can't go back to regular grocery store peppercorns, let alone pre-ground pepper. I am ruined for pepper for all time.