Cacio e Pepe with Gabriele Erba

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Chef Gabriele Erba demonstrates his classic cacio e pepe recipe, using the technique of ‘pasta e risotto’ to create the perfect emulsion with pecorino cheese and toasted black pepper. Chef Gabriele also explains the importance of using dried pasta for this recipe and the optimal temperature for the grated pecorino cheese.
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Опубликовано:

30 сен 2024

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Комментарии : 7

@scolkereybel 4 месяца назад

"This chef, he was really crazy" Do you have any idea how little that narrows it down?

@VoidPatron 4 месяца назад

Is there a difference between crushed black pepper and just cracking it through a mill?

@w2kitchen 4 месяца назад

If your pepper mill is adjustable, then I would go for a more coarse grind. You don't want the pepper too fine, otherwise they might burn.

@suebowman7258 4 месяца назад

I have made Cacio e Pepe and it was a disaster. Chef Gabriele Erba explained and presented the cooking method well. I like shared stories. Chef Erba didn’t have a glass of wine.😂 Thank you, Chef Erba. I am going to try it again.

@gabrieleerba9970 3 месяца назад

I will be happy to achieve the best result you can . Dont worry i am here to clarify your doubts.😊

@ellebenenati7787 4 месяца назад

I'm sooo happy you are back chef gabriele with this delicious cacio e pepe bliss!!! being able to connect with a pinch of insight you offer is a big honor to me!!... ❤️🧀🌾❤️

@gabrieleerba9970 3 месяца назад

I wish really thank you for your kind words ❤