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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Honesty is the best policy

finger food of Cacio e Pepe

In Italy we say – NON TUTTE LE CIAMBELLE ESCONO CON L BUCO – which literally means – not all donuts come with a hole in the middle. The meaning is obviously, that things do not always come out as you wish. Do you have this saying, in your country too? So this is exactly what happened to me with this recipe. For two days whilst I was doing my morning run ,  I thought :- what about , if I prepared  a classic dish of spaghetti cacio e pepe, then turn this into a finger food? :-. The idea was good and easy , or so I thought. Just  take some spaghetti pasta previously cooked with cacio ( Pecorino cheese) and pepe and let it cool. Then roll 3 or 4 strands of spaghetti  into a small nest shape. Dip the nest into egg whites and fry ,there it is! Well the operation was more difficult and tedious than I thought, the result was mediocre, but then, Nick took this beautiful picture… .. so I could not resist to put it in the blog any way. So the conclusion is: my little nest are beautiful in appearance, but the taste is mediocre. It is important to be honest, don’t you think? Plus sometimes it’s better to leave things as they are. Pasta cacio e pepe (cheese and pepper) is just good as it is and does not need a finger food version … …. But if you like it ,why not try.

Ingredients for 8 finger food

60 grams of spaghetti
80 grams of Pecorino romano ( pecorino cheese) , 1 egg white
A handful of black pepper
EVO oil
Oil for frying
How it works:
Cook the pasta al dente. In a bowl, grate the cheese and add pepper. Combine spaghetti , cheese and pepper mix with a drizzle of Evo oil and salt. Mix well. Allow to cool. In a bowl beat the egg white. Take three or four strands of spaghetti, build a nest . Repeat until the end of spaghetti. Dip in egg white and fry in hot oil. Dry the finger food in a paper towel. Serve hot.

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