Discover the secret ingredient in Sora Lella's Cacio e Pepe: this detail adds spice to the traditional Roman dish.
On June 15, 1915, the unforgettable actress and chef Elena Fabrizi, known to most by this nickname, was born in Rome Sister Lella.
Long before he joined Carlo Verdone on the set, the true Capitolinist revealed himself remarkable skills in the kitchenand founded his first restaurant in Campo de' Fiori. Elena Fabrizi then opened her most famous restaurant – still a mecca for lovers of Roman cuisine – on the Tiber Island and, to be precise, renamed it “Sora Lella”.
After gaining enormous popularity at the age of 43, Elena Fabrizi brought i typical characteristics and clichés of the classic Capitoline housewife, and its characters have remained in the hearts of Italian audiences. Fresh from an excellent collaboration with Totò, Marcello Mastroianni, Claudia Cardinale and Vittorio Gassmann, the iconic Sora Lella has also registered a patent Personal Cacio e Pepe recipestill available in the restaurant on Tiber Island.
The cook always added a Secret ingredient of his delicious delicacyand today it is possible to reproduce its cacio e pepe from north to south: thus enjoying the taste of the most authentic and authentic Rome from the comfort of your own home!
Sora Lella's Cacio e Pepe
To perfectly prepare a portion of Cacio e Pepe you will need: 100 grams TonnarelliA Mixture of peppersa few leaves green mint, Pecorino cheese at will e cooking water.
You then need to put a pan on the stove Roast the ground pepper in it fresh, bring a pot of lightly salted water to the boil. When the water boils, simply immerse it in the tonnarelli and Drain them al dente (Be careful when cooking!), making sure to leave some remaining water aside. Then add the pasta to the pan with the roasted peppers, ed Add some mint leaves cut into strips: They add freshness and character to the dish. In the meantime, prepare an emulsion of plenty of Pecorino cheese and the slightly warmed cooking water and pour a spoonful of it into the pan. Reduce the heat to a minimum. After a few seconds, turn off the heat and add the rest of the mixture. Add grated Pecorino if desired. Arrange the tonnarelli and serve with a Finally sprinkle with Pecorino and a handful of cracked pepper.
Tonnarelli cheese and pepper – Romait.it (web source)
Cacio e pepe: mistakes to avoid
The noodles must be as expected Drain thoroughly until al dente, under penalty of failure of the bowl. Transferring them to the pan afterwards actually increases the cooking time and could result in the tonnarelli turning into glue: pay attention to the timer!
Another dilemma concerns what is possible Addition of oil, but even in this case the answer is rather intuitive. No: the cheese and the starch released by the pasta contribute to the formation of the tasty and typical sauce: when mixed correctly, the tonnarelli are created creamy in the right place without the need for additional spices.