RomanItalian
Cacio e Pepe with Lime and Zucchini Flowers
by Cucina con Ruben · 548K subscribers on YouTube
A Roman classic cacio e pepe gets a fresh twist with lime zest and crispy fried zucchini flowers. The creamy pecorino sauce is enhanced by citrus notes and the crunchy flowers.
- Difficulty
- medium
Ingredients
6 items- 2 pcsZucchini FlowersClean and remove pistils before use
- WaterFor the batter; enough to make a thin consistency
- Rice FlourFor the batter; enough to create a thin coating
- PastaSpaghetti or tonnarelli recommended
- Pecorino RomanoFinely grated
- LimeZest only
Method
- Clean the zucchini flowers.
- Prepare a light batter with water and rice flour.
- Fry the flowers in hot oil for about 20 seconds until crispy; drain and set aside.
- Cook the pasta in boiling salted water until al dente.
- Turn off the heat and let the pan cool for about 30 seconds to lower the temperature.
- Add the grated pecorino cheese and stir to create a creamy sauce, using a little pasta water if needed.
- Add the lime zest and stir to combine.
- Serve the pasta topped with the crispy zucchini flowers.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
