Latest news with #CacioePepe
Miami Herald
27-05-2025
- Entertainment
- Miami Herald
At last, a Traylor sighting! Inside the couple's hot date night out in South Florida
Proof of life. Fans of Taylor Swift and Travis Kelce finally got the validation they were seeking. The under the radar couple were finally spotted dining out in South Florida, where the NFL star is hunkering down in the off season. The sighting came late Friday night, at Harry's West Palm Beach, about 25 miles from Kelce's luxury rental at the Royal Palm Yacht & Country Club in Boca Raton. The investigative reporter who dug up this information? Fellow diner MMA fighter Jose Andre Cortes, who shared a snap of the duo on his Instagram Stories, which got screenshotted by various media outlets. The pop star and Kansas City Chiefs tight end are seated in a cozy booth side by side at the restaurant, known for its mean steaks and potent cocktails. So what did they eat? An insider told TMZ Swift ordered the lobster risotto ($45) and Dover sole, which doesn't appear on the menu, so could have been a special. Kelce had the wagyu filet ($92), the dry-aged burger ($28) and Cacio e Pepe spaghetti ($26). The lovebirds also shared a few items and split before the check came, letting security take care of the bill, the gossip outlet adds. So there you have it. An official Traylor sighting. Alas, after the amount of publicity this last outing got we are seeing a lot of Uber Eats in their future. So are they living together? In a recent episode New Heights, the footballer was talking about his new house and dropped a telltale word. That would be 'we.' 'We've got chimneys and we've got furniture,' Kelce told his older brother. Swifties immediately freaked. They may freak even more soon, as a ring is clearly on the horizon, and we don't mean the Super Bowl kind. 'Everyone is just waiting for Travis to ask her parents for her hand in marriage, her parents will say yes, and they can't wait for them to get engaged,' a source told The Daily Mail after pictures of them at the restaurant went viral. 'Nothing seems to be imminent, but it will 100 percent happen.'
NDTV
22-05-2025
- General
- NDTV
How To Make Cacio e Pepe : A Three-Ingredient Pasta With Infinite Charm
Say it out loud: Cacio e Pepe. There is a quiet elegance to the way the words roll off the tongue. It sounds effortless, almost playful, but behind this lyrical name lies a dish of timeless appeal. At its heart, Cacio e Pepe is simple - pasta, cheese, and freshly ground black pepper. No cream, no butter, no elaborate preparation! It comprises just three ingredients, yet when brought together, they create something delicious. This Roman classic does not rely on extravagance. Instead, it offers comfort and depth through balance and technique. In a world often drawn to complexity, Cacio e Pepe is a gentle reminder that sometimes, the best things in life and on your plate are the simplest. So, take a seat, pour a glass of wine, and let us explore the understated magic of this beloved Italian staple. Also Read: Cooking Tips: How To Make A Yummy Mixed Sauce Pasta At Home A Brief History Of The Classic Roman Cacio e Pepe: Cacio e Pepe hails from the heart of Rome and dates back centuries. According to legend, it originated with shepherds who roamed the countryside carrying dried pasta and aged cheese - ingredients that were both nourishing and non-perishable. When tossed with hot water from boiling pasta, these humble staples transformed into a warm, hearty meal. Black pepper, now a defining element of the dish, was a later addition. As noted in an article by Rooted Spices, by the early 15th century, Venetian spice merchants were importing 75 percent of Europe's culinary spices, more than half of which were peppercorns. Over time, black pepper found its way into the Roman kitchen and into the Cacio e Pepe we know today. What began as a humble shepherd's meal has since earned a place on Michelin-starred menus and in the hearts of food lovers around the world. Cacio e Pepe: The Pasta That Proves Less Is More: There's a reason Cacio e Pepe has become a cult favourite. It is simple, timeless, and always in style. Here's what goes into making this classic dish: Cacio: Roman dialect for cheese, specifically Pecorino Romano. It is sharp, salty, and aged to perfection. Pepe: Freshly cracked black pepper, not pre-ground, and definitely not from a shaker. Pasta: Traditionally spaghetti or tonnarelli, though bucatini or rigatoni can also work. Also Read: Kitchen Hack: 5 Easy Ways To Add Leftover Pasta Water To Your Cooking Photo Credit: Pexels How To Make Classic Cacio e Pepe | 3-Ingredient Pasta Recipe: The secret to Cacio e Pepe's creamy sauce is not cream, it is the pasta water. The starchy, salty liquid is the glue that binds cheese and pepper into a silky emulsion. Ingredients (Serves 2): 200gm spaghetti 100gm Pecorino Romano, finely grated 1.5 tsp freshly ground black pepper Salt, for the pasta water Instructions: Bring a large pot of water to a boil, along with a generous amount of salt. Cook the pasta until al dente. Reserve about 1 cup of the starchy pasta water before draining. In a large skillet over medium heat, toast the freshly ground black pepper for about a minute until fragrant. Add a spoonful of hot pasta water to the skillet with the pepper. Let it simmer for a few seconds, then reduce the heat to low. Off the heat, gradually whisk in the grated Pecorino Romano, stirring constantly to create a smooth, creamy sauce. Add more pasta water as needed. Add the drained pasta to the skillet and toss well to coat. The sauce should cling to each strand. Plate the pasta and finish with a final dusting of Pecorino and a crack of black pepper. Serve hot. Also Read: Want A New Kind Of White Sauce Pasta? Try This Creamy Cauliflower Pasta Pro-Tips For Making The Perfect Cacio e Pepe: Grate cheese finely: The finer it is, the smoother your sauce will be. Use freshly pounded pepper: This will add a richer aroma. Save your pasta water: It works as the binder. Add it slowly to create that creamy texture. Toss, don't stir: Use tongs to toss the pasta with the cheese and pepper, letting the emulsion form naturally. Don't rush: This is a dish about patience and attention. So take your time to prepare a delicious bowl of Cacio e Pepe. Cacio e Pepe is simple, elegant and speaks volumes without saying much at all. So, the next time you find yourself craving comfort food, remember that all you need is pasta, cheese, pepper and a little bit of love. Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Cacio E Pepe Italian Pasta Classic Roman Pasta Show full article Comments
Yahoo
09-05-2025
- Science
- Yahoo
Italian physicists explain how to avoid lumps in cheesy pasta sauce
How do you mix cheese and hot water without making it lumpy? This is the question for anyone who has ever tried to make the popular Italian pasta dish Cacio e Pepe, which consists of pasta, the Italian hard cheese Pecorino and pepper. Physicists have now taken on the challenge of solving this complex culinary puzzle and sharing it with pasta enthusiasts around the world. In the journal Physics of Fluids, scientists from the Max Planck Institute for the Physics of Complex Systems in Dresden, the University of Padua and other institutions report their findings – and provided what they consider to be a "foolproof recipe." Normally, fatty substances like cheese do not mix well with water, which is why starch is an important binding agent. Through tests, the research team discovered that 2-3% starch relative to the amount of cheese is optimal for a creamy, uniform sauce. With less than 1%, the risk of lumps is too high, while more than 4% makes the sauce stiff and unappetising. Heat is also crucial, as the sauce cannot tolerate much of it. Excessive temperatures destroy the proteins in the cheese, causing it to form lumps – a process the researchers refer to as the undesirable "mozzarella phase." That's why the water should be cooled slightly before mixed it with the cheese, the scientists say. "A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for cacio e pepe," the study states. "For everyone else, this guide offers a practical way to master the dish." For those attempting the recipe, the researchers recommend preparing a starch solution – ideally with potato or corn starch – rather than relying on pasta water, where the starch content is unknown. Dissolve four grams of starch in 40 grams of water and heat it until it reaches a gel-like consistency. To this gel, add another 80 grams of water to cool the mixture. Only then should the Pecorino (160 grams in this example) be stirred into the starch solution until a homogeneous consistency is achieved. Finally, warm the sauce to serving temperature. Add pepper, mix in the pasta, and the dish is ready. The researchers had not only scientific curiosity but also a personal interest in the project. "We are Italians living abroad. We often have dinner together and enjoy traditional cooking," co-author Ivan Di Terlizzi from the Max Planck Institute in Dresden is quoted as saying in a statement by the American Institute of Physics. Cacio e Pepe, he said, seemed like an interesting dish from a physics perspective. "And of course, there was the practical aim to avoid wasting good pecorino."
South China Morning Post
16-04-2025
- Entertainment
- South China Morning Post
Who is Spanish pop star Rosalía's new beau, Emilio Sakraya? The German actor, martial artist and musician has Harry Potter to thank for his initial fame – now he has his eye on Hollywood
Spanish flamenco pop star Rosalía has love on her mind. Days after being spotted with The Bear actor Jeremy Allen White in March, the 'Bizcochito' singer was photographed cosying up to German actor and singer Emilio Sakraya, reports Deuxmoi. The pair were snapped at Cipriani restaurant in Beverly Hills and looked affectionate in each other's arms. Rosalía is reportedly dating German actor, martial artist and musician Emilio Sakraya. Photo: @ White was linked to Rosalía, 32, in October 2023, per People, but less than a year later he was locking lips with Molly Gordon , his co-star from The Bear. Advertisement So who is Rosalía's new flame, Emilio Sakraya, who is private about his personal life but opened up, through his song 'Cacio e Pepe', about fathering a son and who previously dated journalist Jenny Augusta, according to German media? Emilio Sakraya's background Emilio Sakraya is of Moroccan and Serbian parentage. Photo: @emilio_sakraya_/Instagram Sakraya was born on June 29, 1996, in Berlin, making him 28. Per German Films Quarterly (GFQ) magazine, his mother, actress Meryem Moutaoukkil, hails from Morocco and his father is from Serbia. As a young boy he was 'always the class clown' and had an active lifestyle. 'I was a bright boy with a lot of energy. That's why I was pushed into every type of sport I felt like doing,' he told the outlet. Those included karate – he won two full-contact karate championships in Germany – as well as kung fu, figure skating, skiing, athletics and American football. Sakraya studied at the Annie Heuser Schule, Berlin, per Forbes. He started acting at a young age Emilio Sakraya began his on-screen career as a child actor. Photo: @emilio_sakraya_/Instagram Inspired by the Harry Potter films, Sakraya followed his mother into the entertainment industry at a young age. He made his acting debut at nine and rose to prominence with several films in Germany's Bibi & Tina franchise, says Forbes. Today, he is known for the Netflix series Warrior Nun and Tribes of Europa, as well as movies One Night Off (2021) and Rheingold (2022). Also in 2022 he received a prestigious European Shooting Star Award, and a year later made Forbes' 30 Under 30 ones-to-watch entertainment list for Europe. He's interested in breaking into French and Italian cinema as well as making Hollywood films, particularly with the Marvel franchise, says GFQ.
