Cacio e pepe with fritto misto recipe
Cacio e pepe with fritto misto and stuffed courgette flowers Enjoy an Italian extravaganza with a selection of fried antipasti alongside the classic pasta dish, cacio e pepe. 150g/5½oz bucatini pasta1 tbsp black peppercorns30g/1oz pecorino, grated 30g/1oz Parmesan, grated, plus extra to serve25g/1oz unsalted butter 150g/5½oz bucatini pasta 1 tbsp black peppercorns 30g/1oz pecorino, grated 30g/1oz Parmesan, grated, plus extra to serve 25g/1oz unsalted butter oil, for deep frying250g/9oz baby spinach100g/3½oz ricotta50g/1¾oz Parmesan, grated 4 courgette flowers 330ml bottle lager100g/3½oz ‘00’ flour, plus extra for dusting100g/3½oz cornflour1 tsp baking powderpinch salt oil, for deep frying 250g/9oz baby spinach 100g/3½oz ricotta 50g/1¾oz Parmesan, grated 4 courgette flowers 330ml bottle lager 100g/3½oz ‘00’ flour, plus extra for dusting 100g/3½oz cornflour 1 tsp baking powder pinch salt 1 fennel bulb, sliced8 raw king prawns, heads removed, shells removed, de-veined¼ butternut squash, peeled and thinly sliced into half moons1 red onion, thinly slicedlemon wedges, to serve 4 sage leaves, fried 1 fennel bulb, sliced 8 raw king prawns, heads removed, shells removed, de-veined ¼ butternut squash, peeled and thinly sliced into half moons 1 red onion, thinly sliced lemon wedges, to serve 4 sage leaves, fried 6 ripe san marzano tomatoes, left whole4 tbsp olive oil2 tbsp red wine vinegar6 garlic cloves salt and black pepper 6 ripe san marzano tomatoes, left whole 4 tbsp olive oil 2 tbsp red wine vinegar 6 garlic cloves salt and black pepper Method To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water.Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well.Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside.Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes.To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges.To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water. To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water. Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well. Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well. Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside. Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes. Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes. To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges. To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges. To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves.