{"id":289,"date":"2008-08-20T15:40:28","date_gmt":"2008-08-20T15:40:28","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=289"},"modified":"2008-08-20T15:40:28","modified_gmt":"2008-08-20T15:40:28","slug":"spaghetti-cacio-pepe-and-the-rural-life","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/08\/20\/spaghetti-cacio-pepe-and-the-rural-life\/","title":{"rendered":"Spaghetti Cacio & Pepe and the Rural Life"},"content":{"rendered":"

\"spaghetti-cacio-and-pepe.jpg\"<\/a>\"barrea-in-abruzzo.jpg\"<\/a>Ahh the Italian countryside..beautiful and so rustic, quiet. But work still goes on… I have been getting so many emails from colleagues, assistants and more telling me how they wish they were here with me in Italy. Recently an ezine from Austarlia decided to catch up with me to ask me what life is\u00a0 like living in rural parts of Italy. Here is the interview:
\nhttp:\/\/www.ourpatch.com.au\/australia\/users\/hunterdundee\/blogs\/509-delicious-life-in-italian-countryside<\/a>
\n\u00a0But coming to Italy \u00a0at least for me is another place I work at.\u00a0 Just because I am in Italy does not mean I am lounging on the beach on the Riviera or doing the fashionable ‘passegiata’ everyday on the Via Veneto.\u00a0\u00a0
\nI am well connected by internet, internet phone, portable office and fax. I am also doing some work on our farms here- that may mean assisting with picking the fruits and vegetables,conserving them and preparing them into dishes as well as continuing to experiment with them\u00a0 in developing\u00a0 new recipes.
\nOf course I would rather work out of my office here and be able to look out my window and see a view of the mountains of Abruzzo, it is inspiring.
\nLiving rurally also has its’ benefits though of making it easy to pick up local produce\u00a0 and locally produced products. pecorino produced here in Abruzzo is one of my favorite cheese but the process of making cheese from the sheep milk produced here is really unfortunately a dying art. So it is difficult to find this cheese from this region anywhere else.
\n\u00a0But my recipe for today is one that contains pecorino cheese but the pecorino cheese that is easier to find in the rest of the world. It is a pecorino romano-which has a sharper taste.\u00a0This dish like all traditional Italian dishes is simple but delicious, healthy for you and has some historic significance since it is connected to Pecorino Romano cheese which is an artisan process that dates back to the medieval times in Rome and Lazio.
\nHere is one of my favorite pasta dishes. It makes for the best and simplest combinations of cheese and pasta you can find.:
\n\u00a0Cacio & Pepe<\/strong>
\n*1 lb of spaghetti (made from durum wheat)
\n*1\/2 cup pecorino romana cheese freshly grated
\n*dash of freshly ground black pepper
\n*Extra Virgin Oilve Oil
\nCook the past in lightly salted water. The cheese you will be using is salty so in this case you only want to lightly salt the water and don’t want to give the pasta an overly salty taste. It will disrupt the balance of the taste combination of the pecorino and spaghetti. Cook spaghetti for time indicated.
\nDrain pasta, but reserve a few tablespoons of the cooking water. In a bowl add some of the reserved cooking water (a little at a time ) to the grated pecorino cheese. Stir till you get a smooth sauce\u00a0 and cheese is melted.\u00a0 Toss in the pasta. Top with a dash of freshly ground\u00a0black pepper and a drizzle of olive oil and your dish is ready. Please serve hot!
\nFor more recipes and tips get your copy of the best selling book at The Basic Art of Italian Cooking at https:\/\/www.marialiberati.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ahh the Italian countryside..beautiful and so rustic, quiet. But work still goes on… I have been getting so many emails from colleagues, assistants and more telling me how they wish…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,40,11],"tags":[311,312,313,314,20,159,75,315,194,316,317,318],"class_list":["post-289","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-history-of-foods","category-recipes","tag-artisan","tag-australia","tag-cacio","tag-lazio","tag-olive-oil","tag-pasta","tag-pecorino","tag-pepe","tag-rome","tag-rural-life","tag-spaghetti","tag-white-pepper"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=289"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/289\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}