Barilla for Professionals

FERMENTED MEZZI RIGATONI CACIO E PEPE

Servings
4
Difficulty level
Hard

INGREDIENTS

  • 150 g Barilla Al Bronzo Mezzi Rigatoni
  • 0.2 g Aspergillus
  • 10 g Corn starch
  • 300 g Grated Pecorino Romano
  • 300 ml Milk
  • 8 g Corn starch
  • Black pepper, to taste

PREPARATION

  1. Cook the Mezzi Rigatoni in plenty of salted boiling water according to the time indicated on the packet, then drain and allow to cool. Spread the pasta evenly over a tray and dust with the Aspergillus and corn starch, using a sieve to distribute uniformly. Cover with a clean tea towel and leave in a proving chamber at 28–30°C for approximately 48 hours, until a fragrant mould has developed.
  2. Bring the milk and corn starch to the boil, then pour over the grated Pecorino. Return to the heat, stirring until smooth and any lumps have dissolved. Allow to cool, then transfer to a piping bag. Arrange the pasta irregularly on a serving plate. Pipe a small amount of cacio e pepe sauce alongside each piece of pasta, then finish with coarsely cracked black pepper.

CHEF'S NOTE

Luigi Coppola - Casa Coloni

“Drawing on my study of fermentation, I experimented with rehydrated pasta inoculated with Penicillium camemberti, the mould used to produce this prized cheese. The result recalls cacio e pepe, without the addition of fats, yet with striking depth of flavour and a pronounced texture. A fresh, unprejudiced take on an ingredient that never fails to inspire emotion.”

https://www.barillaforprofessionals.com/global/recipes/fermented-mezzi-rigatoni-cacio-e-pepe/