Cacio e Pepe (Cheese and Black Pepper Pasta)
In Rome, the eternal city has four main pasta dishes: Cacio e Pepe, Pasta Alla Gricia, Carbonara and Amatriciana. These pastas are truly of Roman origin.
The history of Cacio e Pepe like many things in Italy is shrouded in mystery and fable. The origin of this pasta dish is not really known, and many historians have different theories as to its beginnings.
Some food historians believe that Cacio e Pepe was invented centuries ago by sheepherders grazing their flock in the meadows of the Apennine Mountains. Legend has it that they carried dried pasta, pepper and cheese with them during grazing season which was easy to transport and resistant to spoilage. However, many believe that this dish originated with the poor low-income families that once lived and worked in the mines and factories in the Lazio region that encompassed Rome.
However, there are many food historians who believe that Cacio e Pepe is a rendition of “de Lasanis”, a dish made from fermented dough cooked in water and tossed with grated cheese and found in “Liber de Coquina” (The Book of Cookery) a 14th-century medieval Italian cookbook. Also, pasta covered with cheese has been found in the published travel accounts of Johann Wolfgang von Goethe dating back to the late 1700s.
Whatever, the origins of the Italian Macaroni and Cheese dish, it is truly a Roman dish made with just three simple ingredients, pasta, pepper and Pecorino Romano cheese.
In the 2010 Rome episode of the TV series "No Reservations," the late American chef Anthony Bourdain sits at a restaurant table wearing a dark suit, shirt and sunglasses, waiting for a bowl of Cacio e Pepe. Bourdain said that Cacio e Pepe "could be the greatest thing in the history of the world."
He refused to name the restaurant in Rome that he had his Cacio e Pepe in fear American tourists in tee shirts and cutoff jeans would come and bombard the restaurant and ruin the dining experience.
An edition of From My Mother's Kitchen
(2023)
From My Mother's Kitchen
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Italians who emigrated to the United States brought their cuisine with them and their food became a way of comforting them in the new world. For my family as with many Italian families, food plays an important part of their daily lives. It can be said that Italian culture and food go hand in hand. It is a way of socializing. A family celebration, a festival or just a nice meal brings Italians together. Food provides a sense of community in Italian households. Good food and conversation at the dinner table make for an enjoyable experience. Add a bottle or two or three of Italian wine and a few storytellers and you got a typical Italian dinner. “From My Mother’s Kitchen” is my rendition of my mother's recipes as I remember them. The recipes I chose for this cookbook were the ones my mom made that I really liked a lot and I hope you do too. Keep in mind that with all recipes there are many versions of the same recipe and with Italian cooking that is definitely the case as each region of Italy believes their region makes the best and one true recipe. So hence many versions of the same recipe. Also, the recipes in this cookbook are authentic Italian recipes, not Italian American recipes. So if you are looking for a spaghetti and meatball recipe in this book you will not find one! This Italian cookbook is an excellent cookbook for the home cook and for those looking to learn authentic Italian cooking. "From My Mother's kitchen includes recipes for first and second courses, vegetables, desserts, and sandwiches. These are authentic Italian Recipes handed down from three generations of real Italians. Classic authentic Italian recipes such as:
Caponata
Crostini con Alici e Burro
Roman supplì
Zuppa di Nozze
Cacio e Pepe
Carbonara
Pollo alla Romana
Rosticciana
Cacciucco
Pizza
Cannoli
Struffoli
And many more authentic Italian recipes
As with most Italian foods, each has a legend of how they came to be and as such, I have included may of these legends as well as stories of my time growing up on Pleasant Avenue in New York City learning and eating these truly authentic recipe dishes. If you are tired of getting your sauce out of a jar, or eating frozen pizza or buying your meatballs from commercial companies that use made up Italian names and images of fake Italians to represent their products then this cookbook is for you. Pasta dishes like Cacio e pepe in Rome, Italy is made with just three ingredients: pasta, pepper, Pecorino Romano cheese and pasta water. It is not made with milk, cream , butter or some processed cheese food product.
GET THE REAL THING - MAKE IT YOURSELF!
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| September 22, 2023 | Edited by DG10023 | Edited without comment. |
| September 22, 2023 | Created by DG10023 | Added new book. |