Pasta - Day 40 of the 5 Minute Freewrite
Directly from my kitchen: tagliolini all'uovo and pecorino romano, a bottle of chianti on the background
Ookay. This prompt is about pasta and I'm Italian by generations. I could be wrong but I feel that there might be some expectations here about this topic.. I feel a responsibility for dealing with such a pillar of the Italian cuisine. What's your opinion @marcoriccardi and @imcesca ..we are already three Italians here, let's give our best in this one!
Disclaimer: I don't want to teach or judge anyone, I'm sure you are better than me in cooking, I'm just curious to read your feedback!
When it's about Italian cuisine, I just behave based on what my mother and grandma taught me: simple cooking, top and fresh ingredients.
I think that life is too short for eating poorly, and eating is one of the few luxury that anyone can afford: you don't need to spend like a king to eat like a true one!
Other than the importance of fresh and traceable genuine ingredients, "Life is too short to eat shit" means that things have a name and a story and it would be good to learn and be curious about what finishes inside our belly: when I want to cook well (and I do it because I try to pamper my family as much as I can) the cheese is not just any cheese (or worse.. "parmesan" or other strange copycat fake names) but - in the case of the pic taken just now - it's a pecorino romano DOP (protected origin, from Lazio, Italy). In the end, It's about the quality of our living.
Another thing, life is too short to drink a shitty wine. Better to not drink it at all.
About pasta: let's not make it like a soup! It's not a Japanese ramen! Pasta has always to be a bit "al dente", at least we should try to not make it become an overcooked uneatable thing. And forget about Alfredo.. who the hell is this guy that made the pasta become an indigestible brick? If I could I would put a bounty on Alfredo and even on the one that invented the pasta with meatballs (take them to me, dead or alive, and I'll pay you 100 SBD!).
Stop with the blabbing. If you want the proof you can eat like a king with few money, then try the pasta cacio e pepe: a true dish for a king, simple and in the Italian tradition.
Just three ingredients: Pecorino Romano DOP, pepper grains and for the pasta I recommend you a pasta di grano duro trafilata al bronzo (durum wheat pasta, bronze-drawn). That's it!
How to do it? With some precautions, tricks and love ;-)
The five minutes passed already so..here you can find a recipe for the cacio e pepe! I know,
it's from an Italian website, but where Google translate fails I'm always here to help you! http://ricette.giallozafferano.it/Spaghetti-Cacio-e-Pepe.html
For the wine.. I'd suggest you a good red wine, a Sangiovese or a Chianti are a perfect match. Happy eating to everyone!
Italy has the best pasta!! That was our favorite thing about visiting my sister. Pasta!! Yummy. We make our own sometimes and need to get my son on it again. So agree with you!! Good food is where it is at. Fresh and simple!!
You did your country proud! :)
https://steemit.com/freewrite/@mariannewest/day-41-5-minute-freewrite-prompt-the-goat-ate-my
I knew it's in your philosophy, fresh simple and traceable, from the farm to the dish ;-) What's your favorite pasta dish Marianne? I wish I could describe the recipe by myself but the time ran out since long..I'm glad you think I did my Italian duty here ;-P
My favorite is homemade with just a bit of olive oil. My sister made some delicious ones involving raw eggs and bacon or something like that. But I don't eat pork anymore for a long time and haven't tried that.... Good memories though.
Wow you're a pasta purist Marianne! Maybe you scratch on it some parmigiano reggiano too? 😉That pasta your sister did is the "carbonara". I think you're right in not eating pork.. in the end you don't loose anything. You eat veal or you're vegan/vegerarian?
I eat meat but pretty much only when it is from an organic or permaculture source. We raise chickens (for eggs) and the roosters become meals. And we have lots of those since the hens like to get broody and are crazy mommys. One hatched out 18 chicks this year. Another one had 3 clutches in one year. Not the best situation, but they were hiding from me in the yard......
And too many roosters make lots of noise and the poor girls can't run away fast enough. But they make excellent soup :)
You did your country proud!!!!!!!!!!!!
Now can I stop over and have some dinner? :D
I love your posts and miss them when you are gone!
Grazie @snook ! And comments like yours make me feel like staying here..thank you again my friend :-)
You exceeded expectations, as usual. So you make a cheese sauce with the cheese and pasta water mixed? I definitely have to try that. And I'll definitely use the right cheese. Thanks.
Thank you for your appreciation @omra-sky! Yes exactly..it seems a bit poor at a first glance, but it isn't at all..to be sincere the real roman pecorino is a very tasty cheese - that's why you don't need much more when you blend it with the water with the starch of the pasta. Toasting the pepper grains and not using them in powder helps to free the scent of the real pepper too. One problem is to create a cream which will result smooth.
sounds yummy :) el dente is the best way to eat it for sure
Very simple but it's all about the pecorino.. and how to melt It with some water that got the pasta's starch 😉 Al dente forever!
You make pasta sound delish. I'm not good at cooking it but I'll try again now I've read this. Wow, you wrote so much in 5 minutes!
Thanks @deemarshall .. try simple stuff, everyone can be a chef with some patience--well no I took more than 5 minutes but I was passionate for the topic and I didn't feel like leaving the prompt there and then ;-)
Complimenti @f3nix, you're a true Italian pasta-nazi...ehm, gourmet. Your ancestors can be really proud of you. I'm joking, obviously, but I think, from a world perspective, we Italians can be seen as obsessive and hypersensitive about food.
Now, I must go...I think I'm having a "pasta" freewrite attack right now ;)
Lol Marco, imagine that the one you're reading is the mild softer version of the original freewrite..Im not the only one however, even @imcesca fell in the pasta-nazi trick haha 😛
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