MEZZI RIGATONI WITH CHEESE, PEPPER AND BERGAMOT

INGREDIENTS

PECORINO CREAM

• 1 l Milk
• 55 g Corn starch
• 400 g Semi-mature pecorino

PEPPER BROTH

• 1 l Water
• 5 g Sarawak black pepper
• 5 g Timut pepper
• 5 g Sichuan pepper
• 400 g Barilla Al Bronzo Mezzi Rigatoni
• 1 Untreated bergamot

PREPARATION

PECORINO CREAM

1. In a saucepan, mix the milk with the cornflour, stirring well to avoid lumps. Heat slowly until the mixture reaches about 95°C, continuing to stir to obtain a thick, béchamel-like sauce. Turn off the heat, add the grated pecorino cheese and leave to infuse for 5 minutes. Blend until you obtain a smooth and homogeneous cream and keep warm (it must remain creamy).

PEPPER BROTH

1. Bring the water to the boil. Add the three varieties of whole peppercorns and turn off the heat. Leave to infuse for 10 minutes as if for hot tea. Strain through a fine mesh sieve and keep the broth warm.

PASTA

1. Cook the pasta in plenty of salted water. Halfway through cooking, remove the pasta and transfer it to a large pan with a generous amount of pepper broth, then cook it over high heat, adding more broth if necessary to finish cooking the pasta. Remove from the heat and stir in the pecorino cream, stirring vigorously until a creamy enveloping texture is achieved. Grate the bergamot zest directly into the mixture and stir (add salt if necessary). Serve the pasta hot, with a light sprinkling of fresh bergamot zest on top and, if desired, some ground pepper and a few leaves of fresh basil to add aroma.