"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

28 January 2023

Layers.


Chef Bottura's Cacio e Pepe risotto ...
First, he simmers the cheese in water, then refrigerates the mixture until it separates into three distinct layers: protein solids on the bottom, a thick broth in the middle, and a Parmigiano cream on top. The broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture and little need for any additional salt.

For breakfast, I would suggest topping the leftovers with a lightly fried egg.

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