Ingredients

How to make it

  • Boil the salted water...put the pecorino romano,parmigiano reggiano, and pepper in a bowl,when the pasta is al dente,take it out with a pasta spoon,do not drain, for you will need a cup or so of the salted water,add the tonnarelli to the bowl and stir about completely until the pasta is coated to perfection and coated with the cheese and pepper.
  • Serve at once with your chosen white wine,a Pane di Matera,or,Pane Col Seme di Finocchio...after, a Sfogliatella and Tea
  • Did you know that some think that the cheese made from ewe's milk was consumed three thousand years before Christ...
  • ~ and ~
  • that pepper was found on the mummified corpse of Ramses II from 1212 BC,and that is was so precious and so expensive...so much so, that when Alarico the king of Visigoth in 408 BC wanted to conquer Rome that he was given three thousand pounds of pepper,five thousand pounds of gold not to invade Rome? Think about that the next time you reach for that humble little pepper mill.
  • This is not just plain ole' fodder to be thrown down and trampled on,it was fairly fine food...then and now.
  • It was perfected ages ago,as it was thought to be a common staple for shepherds,being as the cheese did not spoil easily on their long jouneys,and the pepper was a spice that generated body heat in the cold temperatures protecting them from the frigid weather during the long night watches,and the laganum provided them with the much needed calories to see their work through as they spent months outside herding
  • Wine?
  • ...of course!
  • A balanced,structured and full bodied white.One that peers through the glass at you with the look of a straw meadow and reflections of green...and as you lift the glass to swirl this elixir before those slight flared nostrils the aroma is intense,clean and pleasant,it hits the olfactory epithelium,and then it nears the limbic system to the amygdala giving you an 'emotion'...'humm',and then the hippocampus...
  • No!No!!No!!!...Not hippy campus,your not inhaling incense and patchouli here now folks...but rather,a 'mmmm'...good!
  • You have scents of white flowers,such as wisteria,hawthorn,white musk,mature pear,pineapple and apple.It is smooth,harmonious and finishes with a medium persistence and an after balance of both plum and almond.
  • This is not a white wine with a disguise...and if your are wise,thou wine is so aromatically complex that it is nearly impossible to have these notes not touch you in such a way that if you were to put it in two different bottles and deem one 'vin de table' and the other 'grand cru'...some would invariably lavish praise on one and scorn the other...for though they are both the same...just embodied in different surroundings,with different names...they are both the same.
  • 'Perceptive Expectation' ¯\_(ツ)_/¯
  • 'Flavor Hedonics'
  • 'Have some wine,' the March Hare said in an encouraging tone. Alice looked all round the table, but there was nothing on it but tea. 'I don't see any wine,' she remarked. 'There isn't any,' said the March Hare.
  • Tea...Don't You See :o)
  • Three fourths cup Wild Black Currant Tea...Stash
  • One ounce Amaretto
  • One half ounce Grand Marnier
  • In your tea cup measure out the Amaretto,and Grand Marnier,fill the tea cup with three fourths cup steeped Black Currant Herbal Tea.
  • How far down the rabbit hole are you willing to go?

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