Tim Siadatan’s pici cacio e pepe | Cheese

Found throughout Tuscany, pici is a superb dense pasta and is as frugal because it will get. Cacio e pepe (cheese and pepper) is a basic dish from Rome and is one in every of our hottest dishes when it goes on the menu.

Romans use pecorino however we favor high-quality, aged parmesan as a result of it offers the dish extra depth of flavour. However if you wish to maintain it conventional, swap the cheese within the elements.

Serves four
unsalted butter 160g
parmesan 100g, finely grated
freshly floor black pepper four tbsp
lemon juice 1 tsp

For the pici dough
white bread flour 375g
water 180ml
olive oil 1 tbsp
tremendous sea salt a pinch

For the pici dough, add the flour to a mixing bowl and make a properly within the center. Combine collectively the water, olive oil and salt and pour into the properly. Begin incorporating the flour into the water/olive oil/salt combination till a dough begins to type. As soon as it kinds, take the dough out, switch to a clear desk and begin kneading it till it turns into clean. With a rolling pin, form it right into a rectangle about 2cm thick, wrap in clingfilm and go away to relaxation someplace cool for a minimum of 30 minutes.

To make the pici, minimize the dough into 15g strips (weigh one to test and use as a information) and maintain lined with a humid tea towel. On a dry, clear work floor – chrome steel or wooden, you don’t need one thing too clean as slightly little bit of friction is essential (a big picket chopping board would do) – begin rolling the strip outwards, with each palms of your palms, making use of strain evenly and pushing out, till you’ve a noodle the identical thickness as a biro. Mainly, you’re making wriggly worms. Repeat till all of the dough is used up. Prepare dinner immediately, or, if making prematurely, retailer lengthways on a closely floured tray (they stick collectively) lined with clingfilm and refrigerate for not more than 24 hours.

In a big saucepan, convey water as much as the boil and season with salt to resemble delicate sea water. Drop the pici within the water and prepare dinner for 5-6 minutes. In the meantime, add the butter, black pepper, lemon juice and a splash of pici water to a saucepan on a medium warmth after which flip all the way down to a low warmth till they emulsify (soften into one another).

When the pici is cooked, take away it from the water and add to the saucepan with the butter and pepper. Add the parmesan – however don’t stir. Go away the parmesan to take a seat and soften from the residual warmth of the pan – this prevents it from turning into chewy little tacky balls. As soon as the parmesan has melted, stir the pici and sauce collectively to include. Season with salt and serve instantly.

From Trullo by Tim Siadatan (Classic, £25)

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