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Some the meals from this short and hectic week:

  • Roasted Chicken Thighs, rice and a green salad
  • Turkey Bolognese with Rigatoni
  • Cacio e Pepe
  • Pasta risotto style (for a nice Friday lunch)
  • Pizza Dough


Featured recipe … Cacio e Pepe  (Cheese and Black Pepper Pasta)

Another stunningly easy, comforting recipe from the larder.   When it get close to the end of the week and it’s been a long day in the office this dish will make you smile.  It’s just pasta, pecorino cheese, black pepper and a bit of technique.

Since it’s more of a technique than a recipe included is a link to a very good video from America’s Test Kitchen , they add a splash of cream (I like milk btw) that helps to emulsify the sauce.  Once you get the technique down you can eliminate it but it helps in the beginning.  I guarantee that this will become a standard in your kitchen.

To get a little geeky, and impress your dining companion(s),  it is reported that in A.D. 408 the Visigoths agreed to lift their siege of Rome after receiving a ton and a half of black peppercorns.  Attila the Hun agreed to similar terms again in A.D. 452.  Historians have found evidence of the production of Pecorino Romano cheese dating back as far as 20 B.C., as described by the ancient Roman scholar Marcus Terentius Varro!  Even the jaded Anthony Bourdain  gets a bit orgasmic after having this dish in Rome.

~ Danny