Cacio e pepe

The april edition of the Dutch magazine, Delicious, is dedicated to Italy. The original Roman ‘cacio e pepe’ recipe has been turned in to a few awesome variations. ‘Cacio e pepe’ is the translation for ‘cheese and pepper’, the main ingredients.

Vongole in a cacio e pepe- version is really atypical, knowing that fish and cheese is a no-no in Italy.

For 2p, heat a pan with 1 table spoon of olive oil. Add 1 kilo of rinsed vongole. Stir. Add 100 ml of white wine. Close the pan. Stir regularly. Once the shells are open, stop the fire. Cool down. Remove the vongole from the pan. Keep the liquid. Remove the seafood from the shells. Store cool.

Chop 1 large fennel, 4 garlic cloves, 1 white onion and 1chili. Heat the same pan. Add 1 table spoon of butter. Add the vegetables. Stir regularly. Once the vegetables become glazy, add the liquid. Allow to simmer. Stir regularly.

Mix 25 grams of grated parmesan with 25 grams of grated pecorino and lots of black pepper. Once the vegetables are al dente, add the cacio e pepe mixture. Stir. Add the vongole to the pan. Reheat for a few minutes.

Serve with pasta or bread.

Who said that fish and cheese is a no-no?


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