Skip to main content

Featured

Families Await Closure as Gaza Ceasefire Shifts Focus to Hostages’ Remains

The fragile ceasefire between Israel and Hamas has brought relief after two years of devastating conflict, but the fate of hostages who did not survive captivity remains a pressing concern. In recent days, Hamas released the last 20 living hostages, reuniting them with their families in Israel. The handover was part of a broader deal that also saw Israel free more than 1,900 Palestinian prisoners and allow humanitarian aid into Gaza. While the releases sparked jubilation, attention has now turned to the recovery of the bodies of at least two dozen hostages who were killed during the war. Hamas has already returned four bodies through the International Committee of the Red Cross, but officials acknowledge that locating the remaining burial sites will take time due to the intensity of the fighting. Families of the deceased are urging swift action, saying that closure can only come once their loved ones are laid to rest at home. Mediators warn that the issue of missing remains could t...
Post a Comment
Read more

article

Labels

Cacio e Pepe

 


Cacio e Pepe


Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time!

INGREDIENTS

  • Salt
  • 8 oz bucatini, spaghetti, or tonnarelli
  • 2 tablespoons unsalted butter
  • 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
  • 1 cup finely grated Pecorino Romano cheese


  • INSTRUCTIONS

    • 1. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.

    2. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.

    3.  In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.

Labels:

Comments

Post a Comment