Monthly Archive for December, 2011

Cacio e Pepe

Recipe – Pennette All’olio Nuovo
From Poggio La Noce

Cooking Time Level Yield
10 Minutes Easy 4 Servings

300g of Pennette Rigate pasta

100g of dry aged Pecorino cheese from Tuscany

one teaspoon of whole grain black pepper

salt

Poggio La Noce Extra Virgin Olive Oil

Preparation
Following the instructions on the pasta package, boil salted water in a large pot adding the pasta only when the water boils. While the water boils and the pasta cooks, grate the Pecorino cheese into a serving bowl. Crush the whole grains of black pepper in a mortar and sprinkle over the Pecorino. Once the pasta is cooked, drain well and place in the bowl with the Pecorino cheese and pepper. Drizzle 1/4cup olive oil over pasta and mix well until the cheese, pepper and olive oil areevenly distributed, and the cheese melted. Add additional cheese, pepper or extra virgin olive oil, according to your taste.

Buon Appetito!