Cacio e Pepe: Originale vs. Gourmet (alla Griglia) con Errico Recanati - Andreina*

La Cacio ai 7 pepi di Errico Recanati ha sollevato diverse questioni. Abbiamo interpellato lo chef, ecco le sue risposte: - *Ispirazione*. L'idea del piatto viene proprio dalla tradizione italiana delle frittate di pasta cotte in padella - *Tempi di cottura*. Il tempo di permanenza della pasta sotto il cappello è indicativamente di 9min ma dipendente dal calore della brace, dalla quantità e dalla tipologia di pasta. Dovete fare delle prove! - *Pepe*. Si tratta effettivamente di un lapsus, il nome dei due pepi dal min 8:07 è stato invertito: il primo è Sichuan, il secondo è Sarawak - *Olio sulle brace*. Lo chef fa presente che le braci sono tra 150 e 200 gradi, che i grassi sono fondamentali per la cottura alla brace e che non essendo presenti sulla pasta - a differenza della carne - vengono inseriti direttamente sui carboni ardenti. Carboni prodotti dallo chef e fatti riposare due giorni. Si tratta non di affumicatura in senso tecnico ma di dare croccantezza e un sentore di fumo alla cacio e pepe. In generale le cotture alla griglia non sono adatte per un consumo di cibo quotidiano. Sotto troverete gli ingredienti corretti della ricetta del ristorante Andreina, la cui storia sarà in copertina del nuovo numero della rivista ItaliaSquisita 👉🏻 shop.vertical.it/products/italiasquisita Errico Recanati's Cacio ai 7 pepi has raised several questions. We questioned the chef, here are his answers: - *Inspiration*. The idea of ​​the dish comes from the Italian tradition of pan-fried pasta omelettes - *Cooking times*. The cooking time of the pasta under the "hat" is approximately 9min but depends on the heat of the embers, the quantity and type of pasta. You have to do some tests! - *Pepper*. It is actually a chef's slip of the tongue, the name of the two peppers from min 8:07 has been reversed, the first is Sichuan, the second is Sarawak - *Oil on the embers*. The chef points out that the embers are between 150 and 200 degrees, that the fats are essential for cooking on the grill and that, not being present on the pasta, unlike meat, they are placed directly on the hot coals. Coals are produced by the chef and left to rest for two days. It is not a question of smoking in a technical sense but of giving crunchiness and a hint of smoke to the Cacio e Pepe. In general grilling, despite its gluttony, is not suitable for daily food consumption. Below you will find the correct ingredients of the Andreina restaurant recipe, whose story will be on the cover of the new issue of ItaliaSquisita magazine. 👆🏻 INGREDIENTI/INGREDIENTS Spaghettoni/Wide Spaghetti)200g Pecorino/Pecorino Cheese 140 g Parmigiano 24 0 36 mesi/Aged Parmigiano 24 or 36 months 120 g Mix di pepi/Mix of peppers (Longo, Timut, Wild from Madagascar, Green, White, Sichuan, Sarawak) qb/to t

This man's passion for pepper deserves a special page in the cook book he is featured in. Trapping the olive oil fumes along with the coal flavor is plain genius of an idea.

Wow. I would LOVE to taste that smoked c&p.

Good to see a European chef acknowledging Sarawak pepper as unique and adding another dimension to this traditional Italian dish. BTW, Sarawak is one of 2 states of Malaysia on the island of Borneo. The other bits are shared between Brunei and Indonesia.

Best food channel in whole YouTube. I love how you let chefs show and talk freely about their passion and skill for food, ingredients and their speciality. Same time you educate and teach people about different areas traditional Italian food with beautiful landscapes, keeping everything authentic as possible. Video quality and production is top notch. Also big thanks for english subtitles.

Ci sono stata a dicembre 2021, la cacio e pepe più buona della mia vita, me la sogno la notte!!

What an honor to have this passionate chef take us into his kitchen and share his creations with us, THANK YOU Italia Squisita!!😊

I am French and I discovered the true flavors of pepper during a trip to South East Asia (Kampot, Sarawak, Sichuan...) What a pleasure to see all these delicious peppers used by a great chef, the dish must give off so many aromas! Thank you Italia Squisita for the quality of your videos, you are number one on Youtube !

Italia Squisita è sempre il Top. Una cacio e pepe sicuramente SPAZIALE ! Complimenti chef 🔝

There are so many possibilites in such a simple dish. I love it. The tastes you can get from just using different peppers is amazing

This is amazing. What i love about your channel is that you show real tradition and new creativity of chefs. Now you gave me a good reason to travel to italy just to try this chef's pasta. He is a real master because of his creativity and declaration of his own take on the original pasta ,plus he gave the chance for his students to show up their skills and shine. This chef has my respect

Questa non è cucina, è arte culinaria, espressione di anni di ricerche e conoscenza del settore, complimenti.

It’s so awesome that these top chefs take part in this channel and showing how they make it. It’s a win win for everyone involved and it’s the best commercial for the chef and restaurant👍

competenza e conscenza fanno una magnifica rivisitazione di un grande piatto della tradizione italiana. Complimenti chef!

I read the subtitles, but the sound of Italian in the background is so beautiful that it is lulling me to sleep 😴 lol.

La passione che mette questo chef è impressionante... piatto geniale e secondo me fantastico

Very involved and complex process, but I’m impressed he thought of it in order to bring out the favors of all 3 components of cacio e pepe. Good work!

this channel is by far the most amazing. Big Thanks for English subtitles. I learned many recipes here.

Studio, competenza, manualità e voglia di osare. Non c’è niente da fare, siamo sempre i numeri uno

Upgraded classic ! I have to try it Cheers from San Diego California 🇺🇸