CACIO E PEPE WITH CHAR GRILLED MINI ZUCCHINI AND WHOLE TEMPURA FRIED ZUCCHINI WITH BLOSSOM

INGREDIENTS

PASTA:

• 3 lbs. Barilla Frozen Rigatoni, Fully Slacked
• 3 tbsp Extra virgin olive oil
• 1 ½ lb mini zucchini and yellow squash, grilled then sliced in 1/2
• 1 ½ cup freshly grated Romano cheese
• 1 ½ tbsp fresh coarsely milled black pepper
• Sea salt to taste

TEMPURA:

• 1 ½ cup AP flour
• 1 ½ cup corn starch
• 3 egg, whisked
• 2 ¼ cups seltzer
• Salt and pepper to taste

ZUCCHINI AND YELLOW SQUASH WITH RICOTTA FILLING:

• 3 cups ricotta
• ¾ cup Pecorino Romano
• Salt and pepper to taste
• 2 quarts frying oil
• 24 ea. zucchini and yellow squash with blossom

PREPARATION

1. 1. In a 12 inch skillet heat the olive oil and add the sliced squash.
2. 2. Add the butter and black pepper; sauté for 1 minute.
3. 3. Meanwhile, blanch pasta in boiling water for 30-45 seconds until heated through. Drain and add to the skillet.
4. 4. Toss the pasta with the sauce, remove the skillet from the heat, and fold in the cheese.
5. 5. Meanwhile, make the tempura batter by whisking together the flour and corn starch.
6. 6. Add the egg and seltzer and whisk until almost smooth.
7. 7. Heat the frying oil to 375 degrees.
8. 8. Fill each squash blossom with ricotta filling. It is best to use a piping bag or Ziploc bag with a corner cut off.
9. 9. Gently dip each squash and blossom into the frying oil.
10. 10. Fry until crispy and lightly golden in color, remove from oil, and drain on a paper towel.
11. 11. Plating: on a large plate, evenly distribute the pasta and squash, top with 1 fried zucchini and blossom, scatter some micro greens, and finish with some extra cheese over the top.