Category: Recipe

A hearty, cozy dish often associated with the Lazio region, Pasta Alla Carbonara’s creamy, aromatic flavor comes courtesy of pecorino and guanciale. At Felice, we craft our carbonara with pecorino di fossa, a sharp sheep’s milk cheese that finishes its ripening wrapped in cloth underground in a straw-covered pit—a process which enhances its distinct flavor. The herbaceous profile of this cheese both cuts and complements the richness of whisked egg yolks and bits of seared guanciale.

The critical moment of this preparation happens as the sauce comes together in the hot pan with a few tablespoons of salted pasta water. Afterwards, the egg yolks and half the cheese are stirred together steadily and vigorously whilst being tossed with the al dente spaghetti.

To plate the pasta professionally, use a ladle and precision plating tongs. Gather the pasta in the ladle, twirling with the tongs. Gently guide the ladle to the deep plate and slide pasta off, keeping the tongs upright to keep the pasta in a cone shape.

METHOD
Finely grate Pecorino di Fossa. Separate the egg yolk from the whites. Whisk egg yolk with salt and pepper and set aside. Cut guanciale into 1⁄4 inch slices. In a sauté pan, heat to medium high heat and sear until browned. Remove from the excess fat and place on a plate lined with a paper towel.

Fill a pot with water. Heat at high until boiling. Add a healthy dose of salt and drop the spaghetti into the pot. Cook 9-11 minutes until al dente. Reserve 2 cups of pasta water, and strain pasta.

Place cooked guanciale into a sauté pan on medium high heat. Season with black pepper and add 2-3 tablespoons of boiling pasta water. Add cooked pasta to the sauté pan and mix pasta 30 seconds to create a creamy consistency. Remove from heat and add organic whisked eggs and half the Pecorino di Fossa, stirring continuously until well combined and glossy. Plate pasta in deep plates*, finishing with remaining Pecorino di Fossa and Tellicherry black pepper.

Made by hand-wrapping strips of pasta around a thin metal rod called a ferretto, fusilli al ferretto boasts a distinct, loose spiral shape that is ideal for catching the smooth tomato sauce and burrata of this rustic recipe originating from southern Italy.

Though the ingredients and method of this recipe are simple, the flavor transcends the sum of its parts. Cherry tomatoes brighten the tomato sauce base and add a touch of sweetness.

Fresh burrata infuses mild creaminess throughout the dish, while the basil balances and complements both the sweet and savory profiles of the ingredients. Finish with a crack of pepper and pinch of salt if desired.

METHOD

Wash and dry produce. Sauté the garlic in 2 tbsp of the extra virgin olive oil and the cherry tomatoes whole, along with 3 oz of the tomato sauce. Let cook for three minutesin a large pan.

For the tomato base, heat up the rest of the tomato sauce with the remaining extra virgin olive oil and the onion until golden. Add the plum Mutti tomatoes and a pinch of salt.

In a large pot, bring 12 quarts of water to a boil & add 1⁄2 tbsp of salt. Once boiling, add the fusilli and cook until al dente, for about 6 minutes. Strain pasta and return to the pot, stirring in the sauce until the pasta is thoroughly coated.

Plate in pasta dish, top with fresh burrata, fresh basil leaves, and drizzle with a little extra virgin olive oil.

With a dish as simple and flavorful as Cacio e Pepe, ingredients and timing are key.
Choose high-quality, whole ingredients—black peppercorns rather than ground pepper, blocks of cheese to grate fresh—and prepare them before you begin cooking so you can execute the dish with precision once you start.

Our recipe calls for both Pecorino Romano and Parmigiano Reggiano cheeses, which are both aged, salty hard cheeses. In a pinch, you can use them interchangeably, but Pecorino—a key ingredient in many classic Italian dishes, including this one—is made with sheep’s milk and has a bold, nutty flavor profile, while Parmigiano is made with cow’s milk and has a milder flavor. Their aging times also differ.

Likewise, traditional Roman Cacio e Pepe uses tonnarelli pasta, which is similar to spaghetti but has a thicker, square shape ideal for capturing thick sauces. If you cannot find tonnarelli, a high-quality spaghetti will work just fine.

Unlike many pasta dishes, the water to boil the pasta for Cacio e Pepe should not be heavily salted—use ½ tablespoon of coarse salt at most; the cheeses themselves provide ample saltiness. Remember to save enough starchy pasta water to continue cooking the pasta in the pan and to make the sauce; rather than straining the pasta, remove it from the boiling water using tongs or a steel pasta basket.

METHOD
Prepare the ingredients: Grate the Pecorino Romano cheese and the Parmigiano Reggiano cheese and set aside in a bowl. Grind the black peppercorns using a pestle, a meat pounder, or a pepper grinder adjusted so that it doesn’t grind too finely. Toast the pepper in a large skillet over medium heat for approximately 2 to 3 minutes until you smell an intense pepper aroma. Stir occasionally, ensuring it doesn’t burn. Remove the skillet from heat.

Boil the water in a pot with very little coarse salt (maximum ½ Tbsp). Once it’s boiling, add 1 cup of the pasta cooking water to the toasted black pepper and turn the heat for the skillet to low, then add the butter.

Once the spaghetti has cooked for 5 to 7 minutes, transfer it from the pot to the skillet, allowing it to finish cooking with the pepper. Add another ½ cup of pasta water if needed and stir so it cooks evenly.

While the pasta is cooking, pour 1 cup of the starchy cooking water over the grated Pecorino and Parmigiano cheese and stir quickly so you get a creamy consistency like ricotta.

Add the cheese cream to the pasta a little at a time. Stir into the spaghetti evenly to coat it entirely.

Plate by gathering pasta in a ladle and twirling with precision plating tongs. Gently guide the ladle to a deep plate and slide pasta off, keeping the tongs upright to keep the pasta in a cone shape.

Craving a great burger? At Felice, Chef Iacopo Falai elevates this barbecue staple to a decadent variety of a Tuscan burger. Here, he shares his recipe on how to achieve l’Hamburger perfection at home with step-by-step instructions from seasoning your patties, to layering flavors, and the ideal cooking time.

To Make the Burger:
Heat the grill to high heat.
In a medium mixing bowl, combine the ground beef, salt and pepper and mix just until combined. Divide evenly into 2 patties and set aside.
In a small pan, combine the onions, sugar, water and red wine vinegar and sauté over low heat until the onions are caramelized. Set aside to cool.
Grill the burgers for ~ 5 minutes per side or until they reach a desired temperature. Lightly toast the buns on the grill.
To assemble the burger, layer the lettuce, tomato and burger patty on a bun. Top with taleggio cheese, caramelized onions and bacon and serve immediately with fries.

To Make the Fries:
In a heavy bottom sauce pot, heat the oil over medium-high heat (oil should reach 350ºf).
Soak the cut potatoes in ice water for ~10 minutes to remove some of the starches.
Drain the potatoes and dry completely before frying.
Fry the potatoes for ~6 minutes or until they turn golden brown and crispy.
Remove from the oil and immediately season with salt to taste.

Wash & dry produce. Finely chop carrots, onion and celery into ¼ inch pieces. Finely chop rosemary and thyme.

In a large stock pot, heat 2 tbsp of olive oil on medium high heat. Add carrots, celery and onion to the pot, stirring occasionally for 14-15 minutes until softened. Remove from pan, set aside in warm area.

Add 2 tbsp olive oil to the pan and heat. Add the ground veal and stir occasionally until browned and cooked through, 15 minutes. Deglaze the pan with red wine, stir, and cook 2-3 minutes until the wine evaporates and the smell of alcohol has dissipated. Add the cooked vegetable broth, and herbs to the pot. Season with salt and pepper.

Stir occasionally until lightly boiling, and reduce heat to medium-low. Simmer for 3 hours. Remove bay leaf before serving. In a large pot, bring 12 quarts of water to a boil & add 1½ tbsp of salt. Once boiling, add the tagliatelle and cook until al dente, about 4 minutes.

Strain pasta and return to the pot, stirring in the sauce until the pasta is thoroughly coated. Add cold butter and stir. Plate in pasta dishes, top with grated Parmigiano Reggiano and drizzle with a little extra virgin olive oil.