Mi ovo bacamo, a Italijani ga vekovima koriste za pravljenje najukusnije paste
Kada se kora parmezana ubaci u vodu za kuvanje testenine, dešava se mala kulinarska magija
TL;DR
- Olive oil in pasta water is an Italian cooking mistake as it prevents sauce from adhering to the pasta.
- Adding parmesan rind to pasta water infuses it with flavor and creates a silkier texture.
- Chef Pepe Guida suggests adding lemon zest (yellow part only) for a fresh citrus note.
- Saving starchy pasta water is crucial for emulsifying sauces and creating creamy textures.
- The article advocates for respecting ingredients and using them fully, a principle of 'cucina povera'.