Terrific Takeout: Cacio e Pepe Our Coverage Sponsored by Fresh Origins
Executive Chef and Owner of Cacio e Pepe Salvatore Corea, with his signature Tonnarelli cacio e pepe
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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On a hot day like today, Insalata di pomodoro, pesche, melone e anguria al basilico su crema di pistacchio will meet your senses with wonderfully fresh fragrances of the season. We highly recommend this tomato salad to start with, and it has cantaloupe, watermelon, basil and PEACHES. Extra points for anyone that serves Peachy peaches! It dances in a lovely pistachio cream and we just adored this seasonal salad which evokes the spirit of summer. Order it.
This was our first trip to Cacio e Pepe, but we felt like we knew Salvatore since we have worked with his brother Luigi at Spiga! Salvatore actually started Spiga but we have always worked with Luigi there. Salvatore was born and raised in Calabria and later lived in Rome prior to moving to the United States. Cacio e Pepe has been open since July 2004. For our appetizer, we tried some convincing meatballs: Polpettine di carne al sugo di pomodoro e basilico. They are composed of a third of each: beef, veal and pork and come in a trio. The sauce was hearty and these had superb consistency.
Salvatore suggested we try his signature dish for our pasta course: Cacio e Pepe! It is a dish of homemade spaghetti, black pepper and pecorino cheese and he makes it right in front of you in a pecorino wheel!
It is absolutely divine and you must try it. The pecorino romano arrives in style from Italy, of course. It's a phenomenal pasta course, and what everyone comes to this restaurant for. The cheese is perfectly balanced by the brilliant chunks of rich black peppercorns which are just as prevalent as the cheese. This is traditional in Rome.
If you are into something healthier and lighter for the summer in terms of pasta, we sugest the Whole Wheat Fusilli Pasta with shrimp, smoked eggplant coulis and breadcrumbs. Even the shrimp are in elegant spirals:
Have you ever heard of a fish entree modeled on the flavor of pizza? You have now! We were delighted with our "fish pizza" otherwise known as Filetto di salmone con crema di mozzarella, pomodorini, basilico e crostini di pane. It's simply a salmon filet over mozzarella puree, cherry tomatoes, basil and croutons. It's creative without being ridiculous and hits perfect on the interest meter in Peachy's brain.
You should have a cappuccino and the Watermelon Italian Ice with White Chocolate Mousse was just sublime. Dark Chocolate (our favorite) shavings grace the top and this is a terrific refreshing summer dessert accentuated with fresh mint.
Cacio e Pepe is Terrific Takeout and we look forward to seeing what Salvatore Corea does next!
