Paški Pasta (Croatian Cacio e Pepe)
Paški sir, the sheep cheese used in the Dalmatian version of Cacio e Pepe, is a traditional product of the island of Pag, located off the coast of Zadar, Croatia. The island has a unique landscape with rugged terrain and sparse vegetation, which gives the cheese its distinct flavor. Paški sir has been produced on the island for centuries and has become a significant part of the region's culinary heritage. The dish "Paški Špageti" or "Paški Paata" is a regional version of Cacio e Pepe, which showcases the flavors of the island's sheep cheese. The dish has become a popular and iconic dish in the region, reflecting the cultural importance of the island's cheese-making tradition.
Ingredients
- 400g spaghetti or other long pasta
- 150g Paški sir cheese, grated (alternative similar cheeses are listed below)
- 2 tsp whole black peppercorns
- 2 tbsp extra virgin olive oil
- Salt, to taste
Directions
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the whole black peppercorns and toast for 1-2 minutes, until fragrant.
3. Remove the skillet from the heat and use a mortar and pestle or a spice grinder to crush the black peppercorns.
4. Add about 1/2 cup of pasta water to the skillet with the crushed black pepper and stir to combine.
5. Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the skillet with the pepper and oil, tossing to combine.
6. Add about 1/2 cup of the reserved pasta water to the skillet and continue to toss the spaghetti until the liquid has been absorbed.
7. Turn off the heat and add the grated Paški sir cheese to the skillet. Toss the spaghetti until the cheese has melted and the pasta is coated in a creamy sauce.
8. If the sauce is too thick, add more of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
9. Serve hot, garnished with a sprinkle of freshly ground black pepper and extra grated Paški sir cheese, if desired.
Recipe Note
To achieve a truly delectable and distinctive Dalmatian-style Paški Pasta, it's highly recommended that you remove the toasted black peppercorns, crush them, and then reintroduce them to the dish. This technique ensures that the spicy flavours of the peppercorns are perfectly distributed, adding a delicious kick to every bite of the pasta. Indulge in this incredibly flavourful experience!
Paški sir (Pag cheese) is a traditional Croatian sheep's milk cheese known for its unique, tangy flavour and crumbly texture. It has a distinct, nutty taste due to the diet of the sheep, which graze on aromatic herbs found on the island of Pag. While there isn't an exact substitute for Paški sir, here are some commonly available cheeses that share similar characteristics:
1. Pecorino Romano Similarities: Pecorino Romano, an Italian sheep's milk cheese, has a sharp, salty, and nutty flavour that resembles Paški sir. It’s also crumbly and hard, making it a good substitute in recipes or when grated. Difference: Pecorino Romano tends to be more salty and less aromatic than Paški sir, but it can still capture some of the essence of the Croatian cheese.
2. Manchego Similarities: Manchego is a Spanish cheese made from sheep's milk, and it shares a similar crumbly texture and slightly tangy, nutty flavour with Paški sir. Difference: Manchego is usually milder and creamier compared to the more robust and salty Paški sir.
3. Grana Padano Similarities: This Italian cheese, made from cow’s milk, has a granular texture and a slightly nutty flavour. While it's not made from sheep's milk, it offers some of the same texture and sharpness as Paški sir. Difference: Grana Padano is not as tangy as Paški sir, but it can work as a mild substitute in dishes.
4. Feta Similarities: Feta is a brined cheese with a crumbly texture and sharp, tangy flavour. It can be a good alternative in terms of taste and texture, especially when served as part of a cheese platter or in salads. Difference: Feta has a more pronounced brine flavour, whereas Paški sir has a more herbaceous, aromatic profile due to the diet of the sheep.
5. Cotija Similarities: Cotija, a Mexican cheese, is a hard, crumbly cheese with a salty and tangy taste, which can mimic the flavour of Paški sir in some dishes. Difference: Cotija is made from cow’s milk and lacks the same deep herbal notes that Paški sir derives from the local flora of Pag island.
While these cheeses are not identical to Paški sir, they offer some similar flavours and textures and can be used as substitutes depending on availability and the specific use case.