Felice Arletti at the Chef's Test with the summer Cecilians

Source: http://www.tusciaweb.eu/2020/05/felice-arletti-alla-prova-del-cuoco/

Canepina – Felice Arletti at the Test del cuoco with the summer Ceciliani. Arletti himself announced it.

“It reopens, in the name of the beautiful season – says Arletti – Il Calice e la Stella is fortunate enough to be able to invite its loyal guests to a preview of its summer flavors: Thursday 28th, live from Prova del Cuoco on RaiUno, Felice Arletti presents his fresh version of Ceciliani Cacio & Pepe”.

A presence in the time of Arletti: "We are at the fifth presence in front of the cameras of the Prova del Cuoco, hosted by Elisa Isoardi, and it cannot help but please us: an even fuller joy to be able to invite all our guests in front of the TV .

Let's start again with a sunny dish: the protagonist is traditional pasta, Ceciiani, which together with maccaroni (aka hay) are the emblems of Canepinese gastronomy, the only one that led the gastronomy historian Italo Arieti to dedicate several specific pages to it in his now historic study La Tuscia a Tavola, encyclopedia of family and popular cuisine from Tuscia Viterbo. The recipe we present are indeed warm Ceciliani, to be consumed both on the plate and in foil, seasoned with a sablé of pecorino from our land, enlivened by the spiciness of pepper and made fresh by the grated lemon zest. A hymn to the summer with the watchwords: freshness, acidity, summer”.

Canepinese pasta is cooked as is traditionally done for hay, boiled, explains Arletti: “With slightly prolonged cooking and then passed in a hemp cloth, hence the name of the village in the Cimini Mountains, which absorb the humidity in excess and they cool it before being seasoned with cheese and pepper and sprinkled with lemon peel which brings acidity and aromatic freshness".