Cacio e Pepe Arancini
“Cacio e pepe pasta is a Roman classic. The pasta is coated only in Pecorino Romano (sheep’s milk) cheese and black pepper, and marries to the pasta with a little hot pasta cooking water. Here I use 3 peppercorns and both Parmigiano-Reggiano (for stock and breadcrumbs) as well as copious amounts of Pecorino Romano in the risotto.”
- 8 cups chicken stock
- 1 large piece of rind of Parmigiano-Reggiano cheese
- 1 tablespoon each white, black and pink peppercorns
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 2 shallots, finely chopped
- 4 cloves garlic, chopped
- 2 cups short-grain rice, such as Arborio or carnaroli
- Salt
- 1 cup dry vermouth or white wine
- 2 cups loosely packed grated Pecorino cheese
- 4 tablespoons butter
- 2 cups flour
- 4 large eggs, beaten
- 2 cups breadcrumbs
- 1 lemon, zested then cut into small wedges
- A handful of flat-leaf parsley, very finely chopped
- 1 cup loosely packed grated Parmigiano-Reggiano cheese
- Oil, for frying
In a sauce pot, warm stock and rind over medium-low heat.
Toast peppercorns in a dry skillet then crush or mill into a coarse consistency.
Stir in Pecorino cheese and butter to finish then pour risotto out on to a parchment-lined pan to cool. Refrigerate to firm up.
Set up breading station: In three shallow dishes place flour, eggs and breadcrumbs combined with salt, pepper, lemon zest, parsley and grated Parm.
Heat the frying oil in a large, deep skillet, Dutch oven or table fryer to 350°F.
Use a small scoop to form 2-inch balls of rice. Coat the balls first in flour, then egg and then breadcrumbs. Fry arancini to deep golden. Serve hot with small lemon wedges alongside.