Spaghetti Arancini Cacio e Pepe - FREEDL Citrino & Shrub!
Recipe & Food-Styling: Mattia Risalti, Photo & Styling:Oliver Schwarzwald
New Classics
Welcome to the second stop on the Tour de Sans, our culinary journey through the cycling nations of Europe! This is one of the featured topics in the latest edition of the Highlevelzero Dining Club Magazine.
Our second stage starts in Italy, where the enthusiasm for cycling is matched only by the passion for good cuisine. The grand race, Giro d'Italia, kicks off the classic Grand Tours in May. And our dish is a classic too: Cacio e Pepe sounds simple, and it is, but the variation as a fried ball is especially delicious. And we pair it with a nice fresh and alcoholfree variation on a shandy.
The drink recommendation that follows below, comes from Jennifer Kießling, the owner of the renowned Mindful Drinking Club in Berlin. With her expertise, she has guided all the recipes for our Tour de Sans. You can purchase all these excellent drinks either in Berlin or conveniently online at www.mindfuldrinkingclub.de .
Amidst this italian variation on a classic culinary delight, let's not forget Il Pirata gracing our spread. Here we see Marco Pantani in the pink jersey of the overall leader in the Giro d’Italia. He became famous for his extraordinary climbing style, which earned him the nickname “Il Pirata”. No one rises so elegantly from the saddle before attacking at breathtaking speed up the mountain. In 1998, Marco Pantani reached the peak of his career when he won both the Giro d’Italia and the Tour de France.
Recipe & Food-Styling: Mattia Risalti, Photo & Styling:Oliver Schwarzwald
Spaghetti Arancini Cacio e Pepe
Prep Time: 60 minutes
Cook Time: 25-30 minutes
Resting Time: Overnight
Servings: 10 pieces
Note: Plus the time needed to cool the pasta
Ingredients:
For Arancini Cacio e Pepe:
250g spaghetti
50g butter
1 egg
125g pecorino cheese, grated
Black pepper, to taste
For Pecorino Cream:
30g cream
50g pecorino romano, grated
For Coating:
500g breadcrumbs
150g all-purpose flour
360g water
Pinch of fine salt
For Frying:
Peanut oil
Instructions:
In a small saucepan, heat the cream until it's about to boil. Remove from heat and add the grated cheeses. Stir until you obtain a thick and smooth cream. Spread the cream in a wide, shallow baking dish, cover it with plastic wrap in contact with the surface, and let it cool for at least 30 minutes. First at room temperature and then in the refrigerator.
After cooling, form 8g-sized balls of the cheese cream and place them in the freezer to firm up.
Cook the spaghetti in a large pot of salted boiling water. Drain and place them in a baking dish with some oil to prevent sticking. Let them cool completely, then season with butter, grated pecorino cheese, and black pepper. Adjust the salt and add the beaten egg. Mix well and cut the pasta into small pieces using kitchen scissors. Cover the dish with plastic wrap and refrigerate overnight.
Take the pasta and pecorino cream out of the refrigerator. Form arancini by taking some spaghetti, forming a ball, and creating a hole in the center. Add a teaspoon of pecorino cream. Close the arancino with gentle pressure and place it on a tray. Repeat until all arancini are formed. Cover with plastic wrap and refrigerate for about ten minutes.
Prepare the batter by whisking flour, water, and a pinch of salt until smooth and lump-free.
Heat the frying oil to 160-170 degrees Celsius. Coat the arancini one by one, first in the batter and then in the breadcrumbs. Fry them for 5-6 minutes or until the breading turns golden brown. Drain the arancini on a tray lined with paper towels to remove excess oil.
FREEDL Citrino & Shrub! Blood Orange
Say goodbye to sticky shandy and spice up beer game. Adding a dash of blood orange shrub, a vinegar based syrup, to this mildly zesty Pale Ale from South Tyrol makes a complex drink in no time. It’s fun and easy drinking, and works great with those rich, fried pasta balls. (Jennifer Kießling)