Za'atar Cacio e Pepe | Ottolenghi 20
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. For the first episode we're celebrating Za'atar!
The wonderful spice blend from the Levant, a mixture of Za'atar leaves (the name of the spice blend and the herb from the marjoram and hyssop family), sumac, toasted sesame seeds and salt.
This week Yotam is cooking a wonderfully quick and aromatic Za'atar Cacio e Pepe. An Ottolenghi take on the Italian classic 'that was just waiting for Za'atar' (according to Chaya!).
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@Ottolenghi
@thechayamaya
Chapters:
1:30 Cook the pasta
1:53 Make the sauce
4:19 Add the cheese
Za'atar Cacio e Pepe recipe: bit.ly/3mFKqxH
See our platters and homeware: bit.ly/3EhkwV1
Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson
I am Italian and I am not offended at all 🤣, I am actually quite excited to try it...I love za'atar
Phew..! 😅
Was it just me or did he put in the cheese too early? I don't see the cheese melt and take a creamy texture. If you add it too soon, it just clumps up and you get only clots and cheese water in your pasta.
By the way, in some parts of Rome, some people add mentuccia, an herb in the family of mint, to cacio and pepe. So, why not za'atar! Great idea!
Thanks for the info, really interesting!
I’m Italian: this recipe is simply incredible!!! Let’s open to new discovers!
The recipe unfortunately contains a crucial mistake... Since the cheese breaks down at 60°C, a creamy sauce cannot form. Here it is stated that the remaining liquid should boil strongly, meaning it reaches around 100°C. At this temperature, the fat in the cheese separates from the whey. This results in the cheese forming clumps and sticking more to the bottom of the pot than to the noodles. Upon closer inspection of the finished dish, you can also see that there is no creamy sauce. Unfortunately, it's a TH-cam deception.
I'm Italian, i can confirm that in some restaurant in Rome i see mint on cacio&pepe.
I usually cook that dish adding on top a quenelle of marinated tuna tartare with lime, pink pepper, olive oil and mint, and i totally love the way lime clean my mouth form the salty taste of pecorino and set my mourh ready for an iced white wine.
Great fusion, i love za'atar ❤
Ottolenghi shows us how interconnected are our dishes! I love the idea of zaatar in cacio e pepe. Che buono!
Three years ago, as I was visiting relatives in la Spezia not far from Genoa, I saw a brilliant exhibition called Città e Mari in Genoa, Italy and in one part of this expo, there was a section called Mangiamo Arabo Senza Saperlo ( we eat Arabic without knowing it) . So basically pasta, pizza, artichokes, sorbetto, coffee, pesto, rice, sugar, orange, almond and related desserts or sweets through Sicily, come from the Arabs. I thought that pasta came from China, but I was proven wrong. Grazie Yotam!
Just made it and I really loved it! My wife was less impressed with the za'atar but she's always a little hesistant when it comes to italian fusion experiments haha
Absolutely love! I must be your biggest fan, to a point of covering your recipes on my own channel! Amazing & simple recipe. James
Hell yeah, I have two kilos of Za'atar in my cupboard that I need to use up...
I don't get it. Dude uses all these spices, only to then add like 4 cups of parm.
Not a fan
You don't get that other people don't share your food preferences? You must be insufferable to be around. Not everybody wants their food to taste like all spice and nothing else
Definitely going to try making this, think the flavour combo would work well.
I do find however that when making cacio pepe in this way I tend to get clumpy cheese. The pan gets too hot for just throwing cheese into. I try to mix the cheese in a bowl with a bit of pasta water and a touch of cold water so the cheese doesn’t denature and break down before adding to the pasta - off the heat.
You must be skilled and have an awesome skillet to not have a cheese breakdown just adding it straight in!
it can also make a difference to grate your cheese fresh without the preshaved style’s preserving agents!
a easy trick with cacio e pepe is to use starch, a little water, the cheese and the pepper and blend it. And then use the paster water to heat it up and make it a sauce. Its not traditional but the sauce will hold better together for longer. Normally you would time it perfectly to have everyone ready to eat but this will make it easy to prepare and you can even take it on a camping trip and make it on a gas burner
came here to say this. it hasn't been long that an italian chef revealed that little trick of adding starch into some kind of base sauce that will even hold well for some time when refrigerated - it's an absolute game changer imho.
the recipe for infallible, storeable caio e pepe is by luciano monosilio on the ever-amazing ITALIA SQUISITA channel: th-cam.com/video/U4eaNqTbDDA/w-d-xo.html - it's a must-watch
A crucial tip I’ve learned with Cacio e Pepe is you have to get the heat way down before adding the cheese. Not Another Cooking Show has 3 separate methods to keep the cheese from clumping. But it’s all about temp control. Can’t wait to try this though!
Great dish, just wondering 520 ml. water on how much butter ? because you want the perfect sauce
I grew up eating za'atar on anything: chicken, toasted bread, even honey. I'm gonna cook this!!! Thank you for this brilliant recipe! ^^
…“cacio e pepe“ non „cacio, pepe e burro“
This is a brillant idea. I LOVE za'atar so it's an absolute winner.
I usually cringe in front of changes to traditional italian recipes but this is something worth trying though, in fact, it's no "Cacio e pepe" at all: "Cacio e Pepe" means "Cacio cheese and Pepper" but here there are parmesan cheese and pecorino cheese instead of cacio cheese!!😯😲😲😉
About how much salt should you use in the pasta water? It seems like it would be hard to salt it enough that the pasta is not bland yet not so much that the reduced water plus a ton of salty cheese would be overkill...
why using so much water and not less like in the classic italian cacio e pepe?
Yay! Another OTK video! I've missed you guys!
We're glad to be back!
he’s stealing palestinian food again
Nice video! Thank you!
I must try this recipe!!!🤩🤩🤩
I see no reason not to try this with brown rice. Potato or corn starch, or reserved pasta water, could provide the starch.
Yotam was the first chef who made me understand I needed to show love to my ingredients in home cooking, getting the most out of them ❤
A friend gave me some za’atar which I haven’t used yet because I’m not really sure?... this might be the way in.
It really is!
try it on grilled chicken/fish with Lemon and serve it with tabbouleh!
Get some fluffy white bread, dunk it in olive oil and and then zaatar and enjoy :)
I use Zaatar since a long time... love it .. Discovered in libanese restaurant in 2009
Interested that you cook off the za'atar. i always think of it as an adding-afterwards-herb. But I am sure you will have checked out the effects of different methods..
The exact amount of 520 ml of water does not make much sense to me. You can add more and then boil it down, can't you?
if you measure your water right you can do everything with one pot in half the time
Invece di mettere lo za’atar mix nel cacio e pepe, dovrebbe provare le foglioline da sole nella salsa pomodoro e i tupi commensali diventano bravi
What a brilliant recipe!
Could anyone share the recipe of Zaatar? Thank you!
Za'atar yes, seems like a good variation
butter no
I knew I was going to subscribe as soon as I read the title
😋
🌴☀️Nice dish, I need to vegan-nize it though as I can’t introduce so much mucus into my body with the cheese.
What do you think about a plant based milk, tahini, cashew nut, nutritional yeast mix of some sort? Your thoughts would be greatly appreciated☀️🌴
We haven't tried replacing the cheese in this recipe with vegan alternative so can't offer a substitution but please do try and let us know how it turns out. :)
@@Ottolenghi Top of the Morning💐 thanks for your reply, what a lovely surprise🤭
Me too... and I am à fan of this marvelous cook
I was surprised he didn't add olive oil on top :D
(he did)
Oh... what an amazing fusion on a plate! I hace to try this!
Very nice food ❤❤❤🎉🎉
This looks like a must try. Very nice.
Love these recipes!! It would help to see the dish closer when explaining the silkiness and when adding the cheeses, it's tricky to see how much the sauce needs to reduce.
Thank you! We'll make sure for next time!
Thank you so much, can’t wait to try this recipe and so happy to see you back….Happy 20th…😊
🎉
I miss your videos. Happy that you are back! Let’s celebrate 🎉
Yes! Thank you!
One of the best recipes just made tonight
We're so pleased!
Why 520 ml and not 500ml ?
Great recipe! What if I need to cook for 8? Double ingredients?
Absolutely!
@@Ottolenghi also the Water ..?
Merci miam 👍🌟
Can you pin ingredients in the comment section?
All the ingredients and method are in the recipe link in the video description. :)
Sounds and looks so delicious!
Milkeke
Butter??
Looks amazing
So looking forward to future recipes celebrating 20 years 🙂
This meaĺ is highly addictive!!! Be warned!! So delicious and way to easy. You will make more!!!
I love and enjoy a lot of your recipes, but I have to say, I'm not sure about this combination. Stupid question... is Palestinian za'atar the same blend as the Lebanese za'atar I grew up eating? Both parents were born in Lebanon, and of course my mother made the best Man'oushe. I'vr enjoyed za'atar with chicken and lamb, and it's good with roasted potatoes. Never thought to try it with pasta, but I can't explain why this doesn't sound appealing. But to be fair, I'll try it with a small amount first. We'll see. And by the way, good to see a new video. It's been awhile!
Give it a go, we can't recommend this enough!
Every zaatar is a bit different but not too much. I'm used to Jordanian zaatar cause it has a lot of sumac but so far I enjoyed many countries blend
@@strohhut_tufi What my mother used, and I use, I think is different. I asked about different blends of za'atar because I think he mentioned herbs that aren't in the za'atar I use. Have to go back and watch again.
@@Ottolenghi Okay, maybe. I can't explain why it didn't seem like it would taste good, but I can't judge unless I try it. I'll report back after trying it.
What an intelligent dish! I mean this in the best possible way.
May i speculate that the inspiration for this dish came from dairy kibbeh made by Iraqi and Kurdish Jews? My grandmother used to make these with wild Za'atar foraged from the mountainside
Thank you for actually saying that it's Palestinian instead of furthering Palestinian Cultural Appropriation.
Please tell me that you do not take pasta out of a package, put it into a container, and then take it all back out of said container?
I do that. It's just hard to store things in plastic. Things easily pour. So I put them in containers
@@sabrinacasmir7044 Pasta sours in its original packaging?
Did i see pine nuts in that jar of za'atar you showed at the start?
Sesame seeds!
@@Ottolenghi Big ones!
No butter in cacio e pepe. Love Yoatam...but this is wrong. Call it something else.
there was butter :)
I looked up several cacio pepe recipes: many but not all of the American ones included butter with the cheese. The Italian ones I looked at didn’t include any oil or butter. The Italians ones used much, much more cheese than many of the American ones. Maybe the cheese is more expensive in America so people use the butter to make it creamy while using less cheese?? I know here in Japan, Italian cheeses cost a great deal and I use them sparingly.
This sure looks delicious. Great recipe. But why did you feel the need to call this Cacio e Pepe when it has absolutely nothing to do with it? It was your marketing department who suggested naming it like that, wasn't it? You know, to generate more clicks and engagement, right?
Easy now lol