Latest news with #pecorinoRomano
Boston Globe
4 days ago
- Entertainment
- Boston Globe
Finding a bar for every taste is a tough task, but Somerville's Tall Order lives up to its name
Tall Order serves cocktails, non-alcoholic drinks, and an eclectic menu. Will Faraci The pair had long been on the prowl for a standalone space close to Swisher's home near Union Square, which is indeed a tall order. But the effort paid off: They opened in March, enlisting Juan Pedrosa (The Glenville Stops, Yvonne's) to craft a menu that would complement their drinks. Advertisement 'We wanted a welcoming and approachable neighborhood cocktail bar. We have domestic and local craft beer on tap. We have Guinness on tap. We want to be the kind of place where you can stop in for a beer, have dinner out with your friends, have a more involved cocktail if that's what you're looking for, but also just a vodka soda or a High Noon,' Swisher says. Pickled mushrooms at Tall Order. Will Faraci The food : If you can't decide between onion dip, a massive scoop of pimento cheese with a side of Saltines, pickled button mushrooms, or steak tartare, this is your place. Get wild with crispy blocks of tofu glistening with honey and Gochujang (my recommendation), or play it safer with roasted cod over saffron rice, a dish that's simple enough to be spa-like. Swisher recommends the grilled broccoli with pecorino Romano and breadcrumbs, perhaps not a typical bar offering, but that's the point. Advertisement Bar snacks top out at $9 and are generously apportioned; share plates are $19 and under; entrees are in the $25 range. At Tall Order, low-ABV cocktails are creative and affordable. Will Faraci The drinks : 'We really just want to compose drinks that we think are tasty and compelling, from standard cocktails to low-ABV drinks to cocktails without any alcohol in them, in interesting flavor combinations,' Swisher says. That's the nice thing about this place: There are plenty of booze-free options, including a 1,2,3,4, which tastes like a citrus-fueled vanilla milkshake dolloped with a cloud of mango foam. The low-alcohol Little Panda is an aromatic elixir of vermouth, sherry, lime juice, and a quarter-ounce of Rhum Agricole, stirred up with an olive. 'It's really crisp and refreshing. It's got a lot of character, especially for a drink that's kind of on the lower-ABV side,' he says. Drinks are about $14. And there's also $5 Miller Lite, with casual (but prompt) service to match. The takeaway : A welcoming refuge when your date wants chips, dips, and beer, but you require an elegant bespoke cocktail accompanied by steak tartare or a proper plate of pork, peppers, and potatoes. Oh, and they take reservations. At Tall Order, larger dishes like pork and potatoes offset a long roster of bar snacks. Will Faraci Tall Order, 70 Beacon St., Somerville, 857-214-0678, Kara Baskin can be reached at
Fast Company
06-05-2025
- Science
- Fast Company
Scientists just designed the perfect cacio e pepe recipe
Chances are, if you're not an Italian grandma or a skilled home chef from Rome, you've probably messed up while trying to make cacio e pepe. At least, that's the thesis underpinning the scientific study ' Phase behavior of Cacio e Pepe sauce,' published on April 29 in the journal Physics of Fluids. The study—conducted by a group of scientists from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems in Germany, the University of Padova in Italy, and the Institute of Science and Technology Austria—is pretty much what its title suggests: a full-on scientific investigation into the most 'optimized recipe' for the creamy, peppery pasta dish. 'We're Italians living abroad, and we often get together for dinner to enjoy traditional recipes from home,' says Ivan Di Terlizzi, the study's lead author and a postdoctoral researcher at the Max Planck Institute. 'Among the dishes we've cooked, cacio e pepe came up several times, and every time, we were struck by how hard it is to get the sauce right. That's when we realized it might actually be an interesting physical system to study. And of course, there was also the very practical motivation of avoiding the heartbreak of wasting good pecorino!' A very brief history of pasta-based physics experiments This isn't the first time that pasta has been used as inspiration for physicists. Probably the most famous example of 'pasta as experiment,' Di Terlizzi says, is the observation that spaghetti almost never breaks cleanly in half, tending to snap into three or more fragments instead. This fact originally puzzled renowned physicist Richard Feynman (who died in 1988) and wasn't fully explained until 2005, when a team of French physicists showed that it's caused by cascading cracks traveling along the pasta. Another example, Di Terlizzi adds, is the physics of ring-shaped polymers, which are 'notoriously hard to understand.' A study in 2014 used a type of circular pasta, which the researchers called 'anelloni,' to explain why these looped polymers behave so strangely in experiments. With cacio e pepe, the physics question of interest has to do with the sauce's unusual behavior under heat. 'The main goal of our work wasn't just culinary; it was to explore the physics of this system,' Di Terlizzi says. 'The sauce's behavior under heat shares features with many physical and biological phenomena, like phase transitions or the formation of membrane-less organelles inside cells. The recipe is, in a sense, the practical byproduct of everything we learned.' The most optimal cacio e pepe recipe, according to scientists Cacio e pepe traditionally only includes three ingredients: pasta, pecorino Romano cheese, and black pepper. While it seems like a simple enough concoction, the sauce's creamy smoothness (the backbone of the dish) can be quite finicky to achieve. When the temperature gets too high or the mixing of cheese and pasta water isn't done carefully, the cheese proteins will denature—essentially 'unfolding' and losing their normal 3D structure. In the unfolded state, the proteins then stick together and the emulsion breaks. 'Instead of a creamy consistency, you get a gooey mess, which we call salsa impazzita. . . that is, crazy sauce,' Di Terlizzi says. The physics-based solution to 'crazy sauce'? It's all about starch. It turns out that, by perfecting the ratio of starch in the pasta water to cheese mass, the cacio e pepe sauce becomes far more resistant to heat, which stabilizes the emulsion and prevents clumping. 'Without starch, the so-called 'mozzarella phase' kicks in at around 65°C, where the proteins start forming large aggregates,' Di Terlizzi says. 'But if the starch concentration is above 1% relative to the cheese mass, the clumps stay small, and temperature becomes much less critical, making it much easier to get a good result.' This is similar to using polymers to stabilize emulsions in soft matter physics, he adds. 'Phase behavior of cacio e pepe sauce' contains ultra-detailed steps to a foolproof cacio e pepe, but here are the instructions in condensed terms: Step 1: For a pasta dish for 'two hungry people,' start with 300 grams of the preferred tonnarelli pasta—or opt for spaghetti or rigatoni, if you must. From there, you'll need 200 grams of cheese. 'Traditionalists would insist on using only pecorino Romano DOP [protected designation of origin], but some argue that up to 30% parmigiano Reggiano DOP is acceptable; though this remains a point of debate,' the recipe notes. Proceed based on your own personally held cheese preferences. Step 2: To prepare the sauce, dissolve 5 grams of starch—like potato or corn starch—in 50 grams of water. Heat this mixture gently until it thickens and turns from cloudy to nearly clear. This is your starch gel. Step 3: Add 100 grams of water to the starch gel. Instead of manually grating the cheese into the resulting liquid, blend the two together to achieve a homogeneous sauce. Finish the sauce by adding black pepper to taste (for best results, toast the pepper in a pan before adding). Step 4: To prepare the pasta, cook in slightly salted water until it is al dente. Save some of the pasta cooking water before draining. Once the pasta has been drained, let it cool down for up to a minute to prevent the excessive heat from destabilizing the sauce. Finally, mix the pasta with the sauce, ensuring even coating, and adjust the consistency by gradually adding reserved pasta water as needed.
Yahoo
26-03-2025
- Entertainment
- Yahoo
Play ball: New Yankee Stadium food items include desserts from famed Westchester chef
Spring means baseball which also means indulging in fun eats (besides a hotdog and beer) if you're visiting Yankee Stadium. The ballpark, which opens March 27, has upped its food offerings in recent years including the addition of Westchester resident and well known chef Christian Petroni, a regular on the Food Network after winning Season 14 of the Next Food Network Star. Petroni, who was born and raised in the Bronx, and is known for mastering the art of red sauce in the New York City area, has brought his love for Italian food to stadium fans with meatballs fried in extra virgin olive oil and cheesy garlic bread, served with an eight-hour marinara. The bread also features seeded Bronx bastone, mozzarella, Sicilian oregano and pecorino Romano and Parmesan Reggiano. More: Spring Hudson Valley Restaurant Week starts March 31. See what's new New this year: the addition of tiramisu (espresso mascarpone cream, lady finger cookies and cocoa powder) and a Mister Softee Sundae (vanilla ice cream with hazelnut hot fudge, cannoli praline crunch and vanilla panna). All are located in Section 125. The food line-up was announced by the the New York Yankees March 19 and also features returning vendors Lobel's, Streetbird by Marcus Samuelsson, Bobby Flay's 'Bobby's Burgers,' Mighty Quinn's, Fuku, Chickie's & Pete's, The Halal Guys, Benihana, and more along with new partners Brooklyn Dumpling Shop, Caribbean Food Delights, Nuchas (empanadas) and Bondi Sushi. Goose Island's New York Legendary Ale — a Yankee Stadium exclusive — returns following its successful debut last year, and Yankee Stadium has added a new signature cocktail — the Aspen Espresso Martini. Westchester restaurants: Vesta Kitchen + Bar in Harrison has drinks named for Roman gods, elevated comfort food Food and beverage operations at Yankee Stadium are managed by Legends Hospitality, led by Executive Chef Robert Flowers, who's now in his second year. According to a press release provided by the organization, the Stadium is committed to enhancing the fan experience for all guests. That includes the new Change-Up Kitchen — located in Section 105 — which will house a diverse selection of gourmet dishes from Legends, including their porchetta sandwich, lobster roll and rotisserie chicken, along with Lobel's Prime Pastrami sandwich and Nuchas empanadas. Throughout the year, the Change-Up Kitchen will also debut new menu creations and provide a location for guest chefs to serve dishes and greet fans. Additionally, lettuce and herbs grown in the Yankee Stadium Tower Garden, located inside Yankee Stadium's Gate 2, will be used in various menu items throughout the season. The garden also serves to provide a hands-on learning experience for students taking part in the New York Yankees Healthy Home Plate Program, which the team has been conducting since 2011. Go to for more information. Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter. This article originally appeared on Rockland/Westchester Journal News: Yankee Stadium: Westchester Food Network star chef to offer desserts
Boston Globe
18-02-2025
- General
- Boston Globe
Bucatini all'Amatriciana (pasta with spicy tomato sauce)
Serves 4 While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are hollow), spicy tomato sauce, and guanciale (cured pork cheek). Before tomatoes were introduced to Italy in the 16th century, the dish was known as Pasta alla Gricia, made using only guanciale, pecorino Romano, and black pepper. Tomatoes and red pepper flakes came later. Today, the ingredients are still few, making this a quick and enticing supper. Guanciale is often hard to find, but diced pancetta, made from cured pork belly, is a good substitute. Don't be tempted to add garlic, onion, or butter to the dish, since they interfere with the essential flavors. Be sure to grate your own cheese. When a dish has only a few ingredients, every one counts. Salt and black pepper, to taste 1 tablespoon olive oil 6 ounces guanciale or pancetta, cut into 1/4-inch chunks ¼ teaspoon crushed red pepper, or more to taste ¼ cup white wine or water 1 can (28 ounces) whole peeled imported tomatoes, crushed in a bowl 1 pound bucatini pasta 1½ ounces pecorino Romano cheese, freshly grated (about 1 cup) Extra freshly grated pecorino Romano (for serving) 1. Bring a large pot of salted water to a boil. Turn the heat to low while you make the sauce. 2. In a large skillet over medium heat, heat the olive oil. Add the guanciale or pancetta and cook, stirring often, for 4 to 5 minutes, or until it is golden brown. Add the red pepper and cook, stirring, for 30 seconds. 3. Add the wine or water to the skillet. Cook, stirring with a rubber spatula to scrape up the brown bits on the bottom of the pan, for 1 minute. 4. Add the tomatoes and a pinch each of salt and black pepper. Turn down the heat and let the mixture simmer, stirring occasionally, for 10 minutes. Taste for seasoning and add more salt or red pepper, if you like. 5. Meanwhile, return the large pot of water to a boil. Add the bucatini and cook, stirring occasionally for 9 minutes, or 1 minute less than the package directions. The pasta should be slightly undercooked; it cooks a little more in the sauce. With a heatproof measuring cup, scoop out 1 cup of the pasta water. 6. With tongs, remove the pasta from the pot and transfer to the sauce. Add about 1/4 cup of the pasta cooking water. Cook, stirring constantly, for about 1 minute, or until the sauce thickens and coats the pasta. If needed, add more pasta water, a few tablespoons at a time, to keep the sauce from drying out. 7. Remove the pan from the heat. Stir in the cheese. Divide the pasta and sauce among 4 shallow bowls. Serve with extra cheese. Sally Pasley Vargas Serves 4 While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are hollow), spicy tomato sauce, and guanciale (cured pork cheek). Before tomatoes were introduced to Italy in the 16th century, the dish was known as Pasta alla Gricia, made using only guanciale, pecorino Romano, and black pepper. Tomatoes and red pepper flakes came later. Today, the ingredients are still few, making this a quick and enticing supper. Guanciale is often hard to find, but diced pancetta, made from cured pork belly, is a good substitute. Don't be tempted to add garlic, onion, or butter to the dish, since they interfere with the essential flavors. Be sure to grate your own cheese. When a dish has only a few ingredients, every one counts. Salt and black pepper, to taste 1 tablespoon olive oil 6 ounces guanciale or pancetta, cut into 1/4-inch chunks ¼ teaspoon crushed red pepper, or more to taste ¼ cup white wine or water 1 can (28 ounces) whole peeled imported tomatoes, crushed in a bowl 1 pound bucatini pasta 1½ ounces pecorino Romano cheese, freshly grated (about 1 cup) Extra freshly grated pecorino Romano (for serving) 1. Bring a large pot of salted water to a boil. Turn the heat to low while you make the sauce. 2. In a large skillet over medium heat, heat the olive oil. Add the guanciale or pancetta and cook, stirring often, for 4 to 5 minutes, or until it is golden brown. Add the red pepper and cook, stirring, for 30 seconds. 3. Add the wine or water to the skillet. Cook, stirring with a rubber spatula to scrape up the brown bits on the bottom of the pan, for 1 minute. 4. Add the tomatoes and a pinch each of salt and black pepper. Turn down the heat and let the mixture simmer, stirring occasionally, for 10 minutes. Taste for seasoning and add more salt or red pepper, if you like. 5. Meanwhile, return the large pot of water to a boil. Add the bucatini and cook, stirring occasionally for 9 minutes, or 1 minute less than the package directions. The pasta should be slightly undercooked; it cooks a little more in the sauce. With a heatproof measuring cup, scoop out 1 cup of the pasta water. 6. With tongs, remove the pasta from the pot and transfer to the sauce. Add about 1/4 cup of the pasta cooking water. Cook, stirring constantly, for about 1 minute, or until the sauce thickens and coats the pasta. If needed, add more pasta water, a few tablespoons at a time, to keep the sauce from drying out. 7. Remove the pan from the heat. Stir in the cheese. Divide the pasta and sauce among 4 shallow bowls. Serve with extra cheese. Sally Pasley Vargas
