28 July 2024 - Dolce Imperiale

Cacio e Pepe

Recipes28 July 202423 August 2024

Cacio e Pepe: A Timeless Roman Classic

Cacio e Pepe, which translates to “cheese and pepper,” is an emblematic dish from Rome, celebrated for its delightfully simple yet profoundly flavorful profile. This dish, rooted in the culinary traditions of Rome, elegantly combines the sharp tang of Pecorino Romano cheese with the bold spice of freshly cracked black pepper, intertwined with perfectly cooked pasta. Here’s an extended guide on how to prepare Cacio e Pepe at home for six people, ensuring each serving captures the essence of this quintessential Italian recipe.

Ingredients:

For the Pasta :

1.5 pounds (24 oz) of spaghetti or tonnarelli, traditional choices that hold the sauce well
Salt, to season the pasta water for flavor enhancement

For the Sauce:

1 cup of finely grated Pecorino Romano cheese, known for its sharp and salty flavor profile
2 tablespoons of freshly ground black pepper, or more to taste for that characteristic “pepe” kick

Instructions:

1. Cook the Pasta:

Boil Water: Begin by bringing a large pot of water to a rolling boil. Generously salt the water, as this is the only chance to season the pasta itself.
Cook Pasta: Add the pasta, stirring occasionally to prevent sticking, and cook it until al dente, usually about 8-10 minutes depending on the thickness. Remember to preserve about 2 cups of the starchy pasta water before draining, which is crucial for creating the silky sauce.

3. Make the Sauce:

Prepare Cheese Mixture: In a large mixing bowl, combine the grated Pecorino Romano with the black pepper. Gradually whisk in about 1 cup of the reserved hot pasta water. This process should be done slowly and steadily to ensure the cheese melts smoothly, creating a creamy emulsion without clumping.
Season: The sauce should have a bold peppery taste and a creamy consistency. Adjust the seasoning with additional pepper if needed, keeping in mind the balance of flavors.

4. Combine and Serve:

Toss Pasta and Sauce: After draining the pasta, return it to the pot or a warm serving dish. Immediately pour the creamy cheese and pepper sauce over the pasta, tossing vigorously to coat every strand evenly. The heat from the pasta helps further melt the cheese, while the starch in the water combines to form a velvety coating on the pasta.
Serve Immediately: Dish out the Cacio e Pepe into warm bowls as soon as it’s mixed. The dish is best enjoyed fresh from the stove, as the sauce can thicken and absorb into the pasta as it sits.

Tips:

Cheese Quality: Opt for high-quality Pecorino Romano for the best results. The cheese’s flavor is pivotal to the dish.
Pasta Water: Utilize the starchy pasta water efficiently. It’s not only for adjusting the sauce’s consistency but also helps the sauce cling to the pasta.
Fresh Pepper: Use freshly ground black pepper for a more potent and aromatic kick.
Serving Suggestion: Cacio e Pepe is traditionally served on its own, allowing the simple yet perfect harmony of cheese and pepper to shine through. However, if desired, you can accompany it with a simple green salad dressed with a light vinaigrette to cut through the richness of the dish.

Cacio e Pepe is more than just a meal; it’s a testament to the beauty of Italian cuisine, where minimal ingredients yield maximum flavor. This dish offers a comforting warmth, ideal for intimate dinners or gathering around the table with loved ones. Dive into this culinary adventure and enjoy the rich, creamy embrace of Cacio e Pepe, a dish that truly stands the test of time and continues to be cherished in kitchens worldwide.

Pasta Primavera

Recipes28 July 202423 August 2024

Pasta Primavera is a delightful and colorful pasta dish that features fresh vegetables and a light, flavorful sauce. It’s perfect for showcasing seasonal produce. Here’s how to prepare Pasta Primavera at home for six people

Ingredients:

For the Pasta and Vegetables:

1.5 pounds (24 oz) pasta (penne, fusilli, or your choice)
2 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 medium zucchini, halved and sliced
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup broccoli florets
1 cup peas (fresh or frozen)
Salt and freshly ground black pepper, to taste

For the Sauce:

1/2 cup vegetable or chicken broth
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
Red pepper flakes (optional, for a bit of heat)

Instructions:

1. Cook the Pasta:

Boil Water: Bring a large pot of salted water to a boil.
Cook Pasta: Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.

2. Prepare the Vegetables:

Sauté Vegetables: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
Add Peppers and Zucchini: Add the bell peppers and zucchini, and sauté for another 4-5 minutes, until they start to soften.
Add Remaining Vegetables: Add the cherry tomatoes, asparagus, broccoli, and peas. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

3. Make the Sauce:

Add Broth and Cream: Pour in the vegetable or chicken broth and heavy cream. Stir well and bring to a gentle simmer. Let it cook for a few minutes to slightly thicken.
Add Cheese and Lemon: Stir in the grated Parmesan cheese, lemon zest, and lemon juice. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Season: Taste and adjust the seasoning with salt, pepper, and red pepper flakes if using.

4. Combine and Serve:

Toss Pasta and Vegetables: Add the cooked pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated and heated through.
Add Fresh Herbs: Stir in the chopped basil and parsley just before serving.
Garnish: Serve the Pasta Primavera hot, garnished with extra Parmesan cheese and fresh herbs if desired.

Tips:

Seasonal Vegetables: Use any fresh, seasonal vegetables you prefer or have on hand. This dish is versatile and adaptable.
Cheese and Cream: For a lighter version, you can reduce the amount of cream or substitute with a little more broth.
Leftovers: Pasta Primavera makes great leftovers and can be enjoyed cold as a pasta salad.

Enjoy your vibrant and flavorful Pasta Primavera

Spaghetti Bolognese

Recipes28 July 202423 August 2024

Spaghetti Bolognese is a classic Italian pasta dish featuring a rich meat sauce simmered with tomatoes, vegetables, and wine. Here’s how to prepare Spaghetti Bolognese at home for six people

Ingredients:

For the Bolognese Sauce:

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, finely chopped
2 celery stalks, finely chopped
1 pound ground beef
1/2 pound ground pork
1 cup dry red wine (optional)
1 cup whole milk
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
1 bay leaf
1/4 teaspoon nutmeg (optional)
Fresh basil or parsley, chopped (for garnish)

For the Pasta:

1.5 pounds (24 oz) spaghetti
Salt, for pasta water
Grated Parmesan cheese (for serving)

Instructions:

1. Prepare the Bolognese Sauce:

Sauté Vegetables: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are soft and the onion is translucent.
Cook Garlic: Add the minced garlic and cook for another minute, until fragrant.
Brown the Meat: Add the ground beef and pork to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
Deglaze with Wine: If using, pour in the red wine and let it simmer until reduced by half, about 5 minutes.
Add Milk: Stir in the milk and let it cook down, which helps tenderize the meat.
Add Tomatoes and Seasonings: Add the crushed tomatoes, tomato paste, oregano, basil, bay leaf, and nutmeg (if using). Season with salt and pepper to taste. Stir well to combine.
Simmer: Reduce the heat to low and let the sauce simmer gently for at least 30 minutes, preferably 1-2 hours for richer flavor. Stir occasionally and add a splash of water if the sauce becomes too thick.

2. Cook the Spaghetti:

Boil Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the spaghetti.

3. Combine and Serve:

Toss Pasta with Sauce: Add the cooked spaghetti to the Bolognese sauce and toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Garnish: Serve the Spaghetti Bolognese hot, garnished with freshly grated Parmesan cheese and chopped fresh basil or parsley.

Tips:

Simmering Time: The longer the sauce simmers, the richer the flavor. Aim for at least 1 hour if possible.
Wine: If you prefer not to use wine, you can skip it or substitute with additional broth or water.
Serving: This dish pairs well with a green salad and crusty bread.

Enjoy your hearty and delicious Spaghetti Bolognese

Fettuccine Alfredo Recipe

Recipes28 July 202423 August 2024

Fettuccine Alfredo: A Classic Creamy Delight

Fettuccine Alfredo is a beloved Italian pasta dish celebrated for its smooth, rich sauce composed of butter, heavy cream, and Parmesan cheese. This classic dish offers a comforting creaminess that is both simple to make and satisfying to eat. Here’s a detailed guide on how to prepare Fettuccine Alfredo at home for six people, ensuring each serving is as indulgent as the ones found in the best Italian restaurants.

Ingredients:

1.5 pounds (24 oz) fettuccine pasta
1 cup unsalted butter
2 cups heavy cream
2 cups freshly grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Extra Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Pasta:

Boil Water: Bring a large pot of salted water to a boil.
Cook Fettuccine: Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Alfredo Sauce:

Melt Butter: In a large skillet or saucepan over medium heat, melt the butter.
Add Cream: Once the butter is melted, pour in the heavy cream. Stir well and bring to a gentle simmer. Reduce the heat to low and let it cook for 2-3 minutes, stirring occasionally.
Add Cheese: Gradually add the grated Parmesan cheese, whisking continuously until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a small amount of the reserved pasta water to reach the desired consistency.
Season: Season the sauce with salt and freshly ground black pepper to taste.

3. Combine Pasta and Sauce:

Mix Pasta and Sauce: Add the cooked fettuccine to the sauce. Toss well to ensure the pasta is evenly coated with the Alfredo sauce.

4. Serve:

Garnish: Garnish with chopped fresh parsley and extra Parmesan cheese if desired.
Plate: Serve the Fettuccine Alfredo immediately, while it’s hot and creamy.

Tips:

Cheese: Use freshly grated Parmesan cheese for the best texture and flavor. Pre-grated cheese often doesn’t melt as smoothly.
Consistency: If the sauce becomes too thick, add a bit more cream or pasta water. If it’s too thin, let it simmer a bit longer to thicken.
Serving: Fettuccine Alfredo is best enjoyed fresh. If you need to reheat it, do so gently over low heat, adding a splash of cream or milk to revive the sauce.

Enjoy your creamy and delicious Fettuccine Alfredo, a true classic of Italian cuisine that brings a creamy delight to any dining table. This luxurious dish combines simple ingredients to create a rich, deeply satisfying experience that’s perfect for any pasta lover’s meal.

Italian pasta recipes

Blog, Recipes28 July 202423 August 2024

Here are 20 popular and delicious Italian pasta recipes that you can try at home, each offering a unique taste of Italy’s rich culinary heritage:

1. Spaghetti Carbonara

A creamy sauce made with eggs, Pecorino Romano, guanciale, and black pepper.

2. Penne alla Vodka

Penne pasta in a creamy tomato sauce infused with vodka, garlic, and crushed red pepper.

3. Fettuccine Alfredo

Rich and creamy Alfredo sauce made with butter, heavy cream, and Parmesan cheese, tossed with fettuccine.

4. Spaghetti Bolognese

A hearty meat sauce made with ground beef, tomatoes, onion, and Italian herbs served over spaghetti.

5. Lasagna

Layers of pasta, meat sauce (ragù), béchamel, and cheese baked to perfection.

6. Pasta Primavera

A light pasta dish featuring a variety of fresh vegetables, often with a garlic and olive oil sauce.

7. Cacio e Pepe

A simple yet delicious dish made with spaghetti, Pecorino Romano cheese, and lots of black pepper.

8. Penne all’Arrabbiata

Penne pasta in a spicy tomato sauce made with garlic, red pepper flakes, and fresh basil.

9. Orecchiette with Sausage and Broccoli Rabe

Orecchiette pasta combined with spicy Italian sausage and bitter broccoli rabe.

10. Linguine alle Vongole (Clam Pasta)

Linguine pasta with fresh clams, garlic, white wine, and parsley.

11. Pasta Puttanesca

A tangy and robust sauce made with tomatoes, olives, capers, garlic, and anchovies.

12. Tortellini in Brodo

Tortellini pasta served in a rich chicken or beef broth, often garnished with Parmesan cheese.

13. Pasta e Fagioli

A hearty soup made with pasta and beans in a tomato-based broth.

14. Spaghetti Aglio e Olio

A simple and flavorful dish with spaghetti, garlic, olive oil, red pepper flakes, and parsley.

15. Pasta al Forno (Baked Pasta)

A baked pasta dish similar to lasagna, often made with rigatoni or ziti, ragù, béchamel, and mozzarella.

16. Ravioli with Sage Butter Sauce

Ravioli stuffed with ricotta and spinach, served with a sage and butter sauce.

17. Pasta alla Norma

Pasta with a tomato sauce featuring fried eggplant and ricotta salata cheese.

18. Gnocchi with Gorgonzola Sauce

Soft potato dumplings served with a creamy Gorgonzola cheese sauce.

19. Pappardelle with Wild Boar Ragù

Wide pappardelle noodles topped with a rich and flavorful wild boar ragù.

20. Spaghetti alle Cozze (Mussels)

Spaghetti with fresh mussels, garlic, white wine, and parsley in a light tomato sauce.

Each recipe reflects the diversity and depth of Italian cuisine, showcasing various regional flavors and cooking techniques. From the creamy, comforting Fettuccine Alfredo to the bold and spicy Penne all’Arrabbiata, there’s a dish to satisfy every palate. Whether you’re cooking for a special occasion or a simple weeknight dinner, these pasta dishes provide a delicious way to bring the essence of Italy into your kitchen. Enjoy exploring these flavors and sharing them with friends and family for a truly authentic Italian dining experience.