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Restau­rant: Os­te­ria Tu­lia Serves 4-6

12 quarts wa­ter 2 pounds dried bucatini (prefer­ably brands such as Giuseppe Cocco or Alfe­tra) 2 ta­ble­spoons un­salted but­ter (about ¼ stick) 3 ta­ble­spoons ex­tra vir­gin olive oil 2 tea­spoons fresh coarsely ground black pep­per 3½ cups Lo­catelli Pecorino Ro­mano cheese, finely grated (about 8 ounces)

Bring large pot of gen­er­ously salted wa­ter to boil over high heat. Cook pasta ac­cord­ing to pack­age di­rec­tions. Re­serve 2 cups of pasta cook­ing wa­ter and care­fully la­dle into large sauté pan. Strain cooked pasta into colan­der.

In the hot pasta wa­ter, add but­ter, olive oil and a few good twists of pep­per. Once wa­ter boils, add cooked pasta to pan and let it get very hot. Re­move pan from heat and slowly add grated cheese. Stir well un­til cheese has melted and forms a creamy sauce. Sea­son with salt if needed, and serve with ad­di­tional cheese and pep­per. 466 5th Ave. South, Naples; 239-213-2073, os­te­riat­u­

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