We made a one-of-a-kind Cacio e Pepe, in Pompeii! скачать в хорошем качестве

We made a one-of-a-kind Cacio e Pepe, in Pompeii!

This classic Roman pasta dish features few ingredients, which is its brilliance. I wanted to keep my vegan version almost as simple and just as tasty. https://www.christinacooks.com/recipe... Makes 2-3 servings Ingredient List: 8 ounces spaghetti 3 tablespoons white miso 3 tablespoons extra virgin olive oil 3 ounces coarsely ground hazelnuts or macadamia nuts Pinch garlic powder 1 tablespoon black peppercorns Step By Step Instructions: Bring a medium pot of salted water to the boil. Drop spaghetti and make the sauce. Make the sauce by placing miso, olive oil, ground nuts and garlic powder in a skillet over low heat. Cook stirring occasionally. Place the peppercorns in a small skillet and toast over medium heat until fragrant. Transfer to a mortar and pestle and grind. When the pasta is cooked al dente (about 7 minutes), transfer it (using tongs) to the skillet with the sauce. Add a couple tablespoons of pasta cooking water (if needed) to make the sauce ‘creamy.’ Toss in fresh peppercorns and serve. Cook’s Tip: To grind the hazelnuts, toast them in the oven for 10 minutes; transfer to a towel and rub off most of the skins. Place in a food processor and pulse until a coarse texture forms. If using macadamia nuts, no toasting is required; just grind the nuts in a food processor. I have found that often, the nuts can be too fine in a food processor and I tend to chop them by hand to get a coarse texture.