Tagliolini Cacio e Pepe with Fried Zucchini Blossoms & Italian Veal Straccetti Sandwich with Caciocavallo & Caramelized Tropea Onions

Tagliolini Cacio e Pepe with Fried Zucchini Blossoms

Ingredients (Serves 3)

For the handmade tagliolini:

• 2 cups re-milled semolina flour, plus more as needed
• 3 large eggs
• Shortcut note: If you want to save time, you can use good-quality store-bought fresh tagliolini, fresh spaghetti, or regular spaghetti instead of making the pasta from scratch.

For the Pecorino cream:

• 1 1/2 cups Pecorino Romano, finely grated
• 1-2 tsp freshly cracked black pepper, plus more for serving
• 1/3 cup room-temperature water, plus more as needed
• Hot pasta cooking water, as needed

For the fried zucchini blossoms:

• 6 zucchini blossoms
• 1/2 cup all-purpose flour
• 1/2 cup ice-cold sparkling water, plus more if needed
• 1 pinch salt
• Extra-virgin olive oil, for frying

For serving:

• Extra Pecorino Romano, finely grated
• Extra freshly cracked black pepper

Preparation

1. Prepare the pasta dough

1. Pour the semolina flour onto a large work surface.
2. Make a wide well in the center.
3. Crack the eggs into the well.
4. Using a fork, beat the eggs while slowly incorporating the flour from the edges.
5. When the mixture becomes thick, start kneading with your hands.
6. Work the dough until it becomes smooth, elastic, and firm enough to hold the shape of the tagliolini.
7. Cover the dough with a bowl and let it rest for about 20-30 minutes.

2. Prepare the Pecorino cream

1. Place the grated Pecorino Romano in a bowl.
2. Add the freshly cracked black pepper.
3. Add room-temperature water a little at a time, mixing continuously. (The cream should be thick but smooth. Let it rest while you prepare the pasta. If it thickens too much, loosen it later with a splash of hot pasta cooking water).

3. Prepare the zucchini blossom batter

1. In a bowl, mix the all-purpose flour with a pinch of salt.
2. Gradually add the ice-cold sparkling water.
3. Mix until you get a light, thin batter. (The batter should not be too thick: you should still be able to see the color of the zucchini blossoms through it).

4. Roll and cut the tagliolini

1. Roll the pasta dough into a thin sheet using a rolling pin.
2. Dust the sheet with semolina flour so it does not stick.
3. Let it dry briefly if you have time.
4. Gently roll the pasta sheet without pressing it too much.
5. Cut it into very thin strips to make tagliolini.
6. Shake the tagliolini gently to separate them and set aside.

5. Fry the zucchini blossoms

1. Clean the zucchini blossoms by removing the stem and the inner pistil.
2. Heat extra-virgin olive oil in a pan until very hot. (To test the oil, drop in a tiny bit of batter: if it sizzles immediately, the oil is ready).
3. Dip each zucchini blossom into the batter.
4. Fry for a very short time, turning gently, until crisp and lightly golden.
5. Transfer to paper towels to drain.
6. Set aside for topping the pasta.

6. Cook the pasta

1. Bring a large pot of water to a boil.
2. Add coarse salt.
3. Add the fresh tagliolini and stir immediately so they do not stick.
4. Fresh tagliolini cook very quickly. They are ready when they float, usually in less than 1 minute.

7. Finish the cacio e pepe

1. Loosen the Pecorino cream with a small splash of hot pasta water if needed.
2. Transfer the cooked tagliolini directly into the bowl with the Pecorino cream.
3. Toss quickly and gently until the pasta is coated in a creamy sauce.
4. Add more pasta water little by little if the sauce is too thick.
5. Note: Do not cook the Pecorino cream over direct heat, or the cheese may become grainy.

8. Serve

1. Plate the tagliolini immediately.
2. Top with the fried zucchini blossoms.
3. Add extra Pecorino Romano and more freshly cracked black pepper.
4. Serve hot.

Serving note

Cacio e pepe is a classic Roman dish made with very few ingredients: pasta, Pecorino Romano, black pepper, and pasta water. This version uses handmade tagliolini instead of spaghetti and adds fried zucchini blossoms for extra crunch and a richer final touch.

Italian Veal Straccetti Sandwich with Caciocavallo & Caramelized Tropea Onions

Ingredients (Makes 2 large sandwiches)

For the sandwiches:

• 2 Italian rolls, such as rosetta or ciabatta
• 10 oz thin veal slices, cut into small strips
• 4 oz caciocavallo cheese, sliced
• 2 ripe tomatoes, sliced
• 2 tbsp all-purpose flour, optional
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• Salt, to taste
• Black pepper, to taste

For the caramelized onions:

• 2 medium Tropea onions or sweet red onions, thinly sliced
• 2 tbsp unsalted butter
• 1 1/2 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1 pinch salt

Preparation

1. Prepare the caramelized onions

1. Melt the butter in a pan over medium-low heat.
2. Add the thinly sliced onions.
3. Cook for a few minutes, until the onions begin to soften.
4. Add the brown sugar and stir well.
5. Add the balsamic vinegar and a pinch of salt.
6. Lower the heat and cook slowly for about 20 minutes, until the onions are soft, glossy, sweet, and caramelized.
7. Set aside.

2. Prepare the veal straccetti

1. Cut the thin veal slices into small strips.
2. Note: If using flour, dust the veal lightly with all-purpose flour. This step is optional, but it helps create a slightly creamier sauce.
3. Heat the extra-virgin olive oil in a pan.
4. Add the veal strips and cook quickly over medium-high heat.
5. Turn the meat so it browns evenly.
6. Season with salt and black pepper.
7. Add the balsamic vinegar and let it sizzle for a few seconds.
8. Cook until the veal is tender and coated in the balsamic sauce.
9. Remove from the heat.

3. Warm the caciocavallo

1. Slice the caciocavallo.
2. Place the slices briefly in a hot pan until just warm and slightly softened.
3. Note: Do not melt it completely.

4. Assemble the sandwiches

1. Cut the rolls in half.
2. Add the warm caciocavallo.
3. Add the sliced tomatoes.
4. Add the veal straccetti.
5. Top with the caramelized onions.
6. Close the sandwich.

5. Serve

1. Serve immediately while the veal and cheese are still warm.

Serving note

 

This is an Italian-style sandwich made with simple but rich ingredients: tender veal straccetti, balsamic vinegar, warm caciocavallo, fresh tomatoes, and sweet caramelized onions. The rosetta gives a lighter, crisp bite, while ciabatta makes the sandwich more rustic and hearty.