Cacio e pepe with Soba Noodles Recipe
Cacio e pepe ingredients
Buckwheat or organic wheat soba noodles
Cleaned zucchini flowers
Grana grated cheese
Extra-virgin olive oil
Mix of peppers (the chef uses a black pepper flavored oil, monk's oil plus cubebe and Timut pepper)
How to cook cacio e pepe noodles
Boil soba noodles (about 3 oz per person) in plenty of salted water for about five minutes. After five minutes, add the zucchini flowers (1 oz per serving) for a few seconds. In a steel bowl, place 4 tablespoons of Parmigiano Reggiano and plenty of oil with pepper to taste.
Stir the pasta with pincers and if necessary, add some hot though not boiling cooking water, and place in a white pasta bowl for serving.
For the pepper oil
Pepper oil is an excellent addition of extra flavor for some salad recipes, roasts, stews and even just to season fresh dairy products. You can even add it to mayonnaise to accompany boiled meats. To make it, process all the pepper varieties in a high-powered mixer until powdered. Then add the oil and blend until there are no more large grains in the mix. Let rest at least 24 hours in order to extract all the spicy, aromatic components.
Sulle Nuvole: a woman's bistro
Sulle Nuvole is a restaurant in the Isola area of Milan, open from morning to night – a factor that perfectly corresponds to the idea of a "woman's club" – and the attendance confirms it. But here you also eat very well, and I challenge any alpha male to leave the venue unsatisfied. It starts in the morning with homemade cakes and pastries from the Pasticceria Rovida. At lunch, the menu changes daily to meets the needs of everyone - from celiacs to vegans. In the evening, it turns into a bistro with reasonable prices and convincing dishes such as the saffron tofu, squid with almond goat cheese, confit tomatoes and toasted almonds or the riso saltato served with tomatoes, stracciatella and anchovies in the summer. You can try it from 10-17 euros per plate at a table on the sidewalk of Via Garigliano while choosing from a wine list of over 150 labels. In the evening, there will be dishes like the following on the menu: cacio e pepe with soba noodles and vegetables that change according to the season – while you can find savoy cabbage and julienned herbs in winter, there are raw peas and agretti in the springtime or zucchini flowers during the summer.