Tagliatelle with Pecorino and Black Pepper

This recipe is a great Roman favourite, dating back to the cucina povera tradition. It can be prepared with any pasta, although tagliatelle or a slimmer version called tonnarelli work best. Although the sauce is often made with grated Pecorino alone, we found that version to be quite salty, so we opted for this mixed-cheese take from the St. Regis Grand Hotel. It is best to freshly grate the cheese.

 

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Mussels With Black Bean Sauce And Noodles

Mussels With Black Bean Sauce And Noodles

This easy and attractive dish serves four as part of a Chinese menu or two alone with noodles or rice. Clams or shrimp make excellent substitutes for the mussels. If you can't find fermented dry black beans, you can substitute an equal amount of Asian black bean sauce, though the dry beans have a better flavour. This makes a lot of mussels; you can serve them without the noodles if you prefer.

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