Cacio e Pepe, what could be simpler? A traditional recipe from central Italy. It consists of noodles in a creamy blend of pecorino cheese, pepper, and starch-enriched water.
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“I didn’t have to reinvent this recipe,” Sakai said. “I’m just doing what I do. I have these seasonings. Sometimes I think it needs a little bit of this, a splash of that. And if you ...
The pork meatballs are similar to the filling she makes for her gyoza, using potato starch as a binding agent instead of the egg in Italian meatballs. “I didn’t have to reinvent this recipe,” Sakai ...