Food and Travel certainly have a way of going hand in hand. For example, recalling a homemade pasta dish with that perfect sauce, enjoyed at a local restaurant down the street from your hotel in Florence, or a sip of cappuccino or espresso while people watching from an outdoor café in Paris, can conjure up all kinds of positive travel memories. For most when you think of your favorite meal, it’s often linked to your travels for either leisure or business.
While we’re traveling less temporarily — we can and should still find inspiration in memories — and often that can include some of our favorite travel dining experiences. On our weekly national travel radio show, we’ve introduced a segment to remind us how essential food experiences can be to our travels. Our hope is that these segments will encourage you to plan for future travels, but also give you some ideas to help you bring some exciting and new culinary experiences right into your own kitchens.
As we collectively “Travel The World From Your Own Kitchen” we’re inviting top chefs to join us and discuss the evolving status of the hospitality/restaurant industries under current pandemic conditions, and we will also ask these chefs where they enjoy eating and traveling around the world. Most importantly, each chef will share a favorite recipe that’s easy to make and uses ingredients we all likely have on hand in our kitchens.
Chef Robert Irvine was a recent guest, he’s widely known for turning restaurant businesses around on his popular show seen on The Food Network — Restaurant: Impossible. Chef Irvine is also an ardent supporter of our military and regularly visits and cooks with the USO. You can find the full interview posted on our website — but in summary we discussed how restaurants are working hard to survive on takeout business these days, and what some of the protocols will look like post pandemic during the recovery phases. We had a fun and engaging conversation and all look forward to the time when we can return to restaurants and travel with our families, friends and colleagues again.
Chef Irvine shared the following recipe that we’ve enjoyed several times while visiting Rome. Perhaps you have as well? Cacio e Pepe has old Roman roots and today’s modern version is easy to make, using only 5 ingredients. Enjoy!
CACIO E PEPE (AS SEEN ON RESTAURANT: IMPOSSIBLE)
YOU’LL NEED
1 lb Bucatini pasta
3 tbsp butter
1 tsp fresh ground black pepper
¾ cup Parmesan cheese
1/3 cup grated pecorino cheese
1 tsp chives
MAKE IT
1). Bring 4 quarts of lightly salted water to a boil.
2). Cook pasta, stirring occasionally. Strain just before Al dente strain (about 6 minutes), and reserve ¾ of cup of the pasta water.
3). Melt 2 tbsp of butter in a large sauté pan. Toast pepper lightly.
4). Add pasta and pasta water to the sauté pan and bring to a boil.
5). Add remaining tbsp of butter, Parmesan cheese, pecorino cheese, and incorporate.
6). Serve and garnish with sliced chives.
SERVES 5
If you have a travel question, or want to share your own travel stories with us — don’t hesitate to connect with us via our website at www.RMWorldTravel.com.
Safe and Happy Travels!
Robert & Mary Carey, Hosts
America’s #1 Travel Radio Show
www.RMWorldTravel.com
