RomanItalian
Tonnarello Cacio e 'Nduja
by Fabrizio Sepe · 119K subscribers on YouTube
A spicy and creamy pasta dish combining the heat of Calabrian 'nduja with the richness of pecorino and robiola cheese, served over tonnarelli pasta. A signature creation from chef Fabrizio Sepe.
- Difficulty
- medium
Ingredients
7 items- 'NdujaUsed for the paste and as a garnish quenelle; outer casing removed
- Extra Virgin Olive OilA little to soften the 'nduja
- WaterHot water for blending the 'nduja; lukewarm water for the cheese base; pasta water for mantecatura
- PecorinoGrated, for the cheese base
- RobiolaA classic robiola cheese to sweeten and cream the base
- SaltFor the pasta cooking water, keep low
- TonnarelliThe pasta format used
Method
- Remove the outer casing from the 'nduja and place the inner paste in a plastic jug.
- Add a little extra virgin olive oil to the 'nduja to soften it and reduce the spiciness, then add hot water and blend until smooth and malleable.
- In a bowl, combine pecorino cheese with a little robiola cheese to sweeten and cream the base. Add lukewarm water and stir to dissolve.
- Bring a pot of salted water to a boil for the tonnarelli. Keep the salt level low because the sauce is already intense.
- Cook the tonnarelli until al dente, then drain well, letting the temperature drop slightly.
- Place the pecorino-robiola mixture in a warm pan and gently melt it.
- Add the drained tonnarelli to the cheese sauce and toss, adding a little pasta water if needed to achieve a creamy consistency. This is a 'cold mantecatura' (emulsification off the heat).
- Serve on a warm plate. Top with a small quenelle of the blended 'nduja. Each diner can mix it in according to their spice preference.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
