G is a budding great cook. He is meticulous in his preparation and he aims for perfection not innovation. He does his research. Goodness, gracious, we better have the correct ingredients when he is ready to cook. Plus, he prefers to work with a sous chef that he can boss around-usually me. Today at the market I spied fresh tonnerelli at the shop where I bought our mozzarella di buffalo. I asked for pasta for 3, already planning that G would be the chef on deck for
pranzo. The young shop ower gave me the pasta but with pleading eyes and voice she said, "tre minuti no more-we Italians we care a lot about the pasta." Check. She is correct too. I always thought I was pretty close on pasta cooking to
al dente, but I have really tasted the difference this trip. It really means "to the tooth" and the pasta is way "denser" than my norm. And it is better and more digestible...but I digress. Back to lunch. After the required tonerelli, the next ingredient required is a good pecorino. That's it. Olive oil, ground black pepper and a good quick hand to make a very typical Roman dish of
cacio e pepe.
G did a super job! It was so delicious. of course, we were comparing it to the mavelous version from last Saturday's food tour and it was not quite there...yet. A finer grate on the cheese, a bit of butter with the olive oil...practice makes perfect and the practicing is delicious. Thanks G-man!
Molto bene.
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