Weekend eating

This weekend has been a really lazy one. And a lot about eating, of course. On Friday I had a favourite of mine, a double homemade cheeseburger with Reypenaer cheese. It was pretty similar to my best ever burger I made last year, but this time with burger dressing (click here for recipe) instead of truffle mayo. As per usual I had the burger with fries and a cold Lagunitas beer. Why change a winning concept? 🙂

Next up was another one of my favourites: Italian night. First above board of deliciousness. There was finnochiona (fennel) salami, pata negra salami from Gran Canaria, mozzarella cheese, coppa (cured pork shoulder), black pepper pecorino cheese, sourdough bread, olive oil and a lonely tomato for some vitamins. This was washed down with Rotari, which is a very nice Italian bubbly for those of you who haven’t tried.

Could it be my favourite dish in the entire world? Yes it might actually be. Carbonara, a dish I’ve always loved, but now even love a little bit more since our semi-recent Rome visit where I tried a proper Roman version for the first time. My sort of authentic recipe of a Roman style carbonara can be found here. Just skip the truffle if you want it cheaper, or Rome-ier.

Speaking of Rome, in a couple of days, I’m off to Paris, a city I’ve never visited despite changing planes there lots of times and visiting many other cities in the world the last 10 or so years. Anyway, if you have any Paris recommendations, please let me know in the comments or on Twitter or Instagram.

Merci!

Recipe for perfect spaghetti cacio e pepe

One of my favourite pasta dishes (okay I admit that most pasta related dishes are my favourites) is the simple yet delicious Roman dish’cacio e pepe’. Cacio e pepe means cheese and pepper, and that is pretty much the dish, with the addition of spaghetti and a splash of cooking liquid.

Despite being a quite simple dish in terms of ingredients and time comnsumption, it’s kind of hard to get that perfect silky coating of cheese ‘sauce’ around the spaghetti. My previous versions have been a bit “lumpy”. But recently I fortunately learned a great trick: mix the grated cheese with cold water before mixing with the pasta.

Ingredients

Spaghetti (I use Martelli or De Cecco)

Pecorino cheese (in emergency use parmesan, but won’t be the same)

Black pepper

Cooking water

Salt

Preparation

1. Set pasta water to boil. Add lots of salt.

2. Mix about 2/3 of the pecorino cheese with a little bit of cold water to form a thick “paste”.

3. Cook spaghetti quite al dente (will cook some more in the sauce).

4. Drain spaghetti, but save a deciliter/half a cup or so of cooking water.

5. Combine the drained cooked spaghetti, a splash (maybe half) of the cooking water, cheese mix and a proper amount of black pepper in the cooking pot. Add heat and stirr (I use a kitchen tong) until most liquid has evaporated and the spaghetti is coated by a velvety, ‘glossy’ sauce. If needed, use the back up cooking water.

6. Serve immediately topped with remaining cheese and extra black pepper.

A weekend of pasta in Rome

Visited Rome in November 2015 for a weekend of eating, sightseeing and general indulgence. My judgement might be slightly affected by the fact that I totally love Italian food and that the weather was 20 degrees celsius and the sun was shining. Something very important for a Swede coming from the borderline winter that is November. In short: I loved Rome, its amazing pasta, its sights, the easy walking everywhere and the friendly atmosphere in the city.

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Must visit: Colosseum.
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Must visit 2: Fontana di Trevi.

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Delicious pizza slices at Il Melograno, close to Fontana di Trevi.

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When in Rome (sorry), eat gelato! And oh how good this gelato at aptly named Wonderful Ice Cream was.

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Pantheon by night.

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Before the trip I spent considerate time researching the city’s best carbonara. One of the often-mentioned places was Armando al Pantheon. Of course I had to visit (reservations recommended), and I wasn’t disappointed. The best carbonara I’ve ever had. Creamy deliciousness with egg yolks, crunchy, fatty and salty guanciale (cured pig’s cheek) and pecorino cheese.

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A decent Saltimbocca alla Romana, not nearly as good as the carbonara, but totally edible. Pounded veal with ham and sage, cooked in a white wine reduction.

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Tasty TiramisĂș. Still at Armando al Pantheon.

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Next day: The Vatican. To get into St Peter’s square itself, there’s no need to queue. To get into the museums, you can either wait in line or buy a fast track ticket. Since we had limited time we opted to buy fast track tickets from the Vatican Museums website and saved ourselves a few euros by not going through an agency. Link to where we bought our tickets, we paid roughly 20 euros a person and did not wait at all to get in.

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A decent, although not fantastic pizza diavola (spicy salami) at Il Pozzetto.

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Fast forward to dinner at Ristorante da Alessio. Bruschetta with fresh tomatoes to start.

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Truffle risotto. Not spectacular, but quite tasty nevertheless.

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Bucatini all’Amatriciana. Sort of thick spaghetti served with a very tasty tomato and guanciale sauce. Of course topped with pecorino cheese. So good!

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This was really good. A hot sizzling pan with slices of beef, potatoes, courgettes and (I know, wrong country) béarnaise sauce.

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The Vatican as seen from Castel Sant’Angelo. The Castle featured amazing views over Rome in all directions and is definitely worth a visit.

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The last meal in Rome: Tonnarelli cacio e pepe at Cotto, next door to our hotel. A delicious classic with pasta, pecorino cheese and black pepper made silky smooth combined with some of the cooking liquid. A great end to a great weekend. Pasta is, and has always been, my favorite comfort food. Usually I get disappointed when I go out and order pasta, but of course, Rome did not let me down.