/ck/ - Food & Cooking

>>10796392
it's not advanced. it just tastes a lot better if made with some extra care

>>10796673
people here tend to avoid any type of cheese for this recipe. the sweetness of garlic and oil, the hotness of the peppers and the freshness of parsley create this perfect balance that another ingredient would disrupt, especially one with such a strong and peculiar taste like pecorino. but this is just a) my opinion, b) my personal preference, c) the way people make it where i live (yes, tradition again, boring).
in other regions of italy they add pecorino, ricotta, breadcrumbs, anchovies, capers etc.
it's a simple recipe which means it's very open to experimentation, but in my opinion it's actually pretty hard to find another ingredient that can compensate the others and really elevate this dish to something else without tasting too blatant. it would be like adding an ultra modern steel and glass roof to a greek temple or historical building; chances are it may work beautifully but there's still the risk of it looking like something that was done just because. (pic related, you decide)

>>10797171
it's exactly what >>10797186 said. in my experience it works with vegetables that have a lucid peel (tomatoes, chili peppers, bell peppers...)