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  1. Pretty good but that rind. I really don't think that's necessary, only from the cleanup at the bottom of the pan. Maybe if it wasn't touching the bottom over the heat.

    Still a good method. Great dish.

  2. The salted water with the pecorino romano can be too salty, skipping the salted water or using a different pecorino can help. In Tuscany they use different pecorino and some cream to reduce the saltiness for a more balanced flavour.

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