La Cacio and the 7 Pepi by Errico Recanati: a grilled pasta. Here's where to eat it and the recipe to make it at home
It will have taken him over a year to develop it, but Cacio and 7 Pepi di Errico Recanati it's really an exciting pasta. It is certainly not a novelty, since it is one that has already accustomed us well with its restaurant Andreina of Loreto (Ancona), in honor of his grandmother, where for years he has been carrying out a cuisine mainly of grilled meats. Except that this time the wood of the Marche region does not need it for the latter, but for a first, also to give continuity to the various parts of the menu, so much so that they are also present grilled desserts (from chocolate soufflé to pineapple soup). In short, his reconfirmation of a kitchen with a lot of smoke, but all roasted.
The idea, Italian cuisine
The idea of a grilled pasta comes from the desire to take a typical Italian first course, let it meet with its embers of Marche wood, but at the same time also with the world, thanks to the wide selection of peppers coming from everywhere. "I wanted this dish to be real, real, mine, that's why I worked so hard on it; he had to convince me of the bite. " So it was and the Cacio e 7 Pepi present in the tasting menu Flame (the one dedicated to research and news) is one of the most appreciated and sought after dishes. So, given the success, Errico Recanati decided to work on two other classics of Italian cuisine: the Amatriciana and the Garlic, oil and chilli, obviously always on the grill.
The 7 peppers
«Peppers are my great passion, because cooking a lot of meat helps me to refresh and lighten. To find the right ones I did a long search and in the end I found seven: perfect for this pasta, coming from all over the world . There is the Timut pepper from Nepal, which gives off a citrusy note of grapefruit; the long pepper (or longo) from the Himalayas, which once broken smells of cinnamon; the natural green jungle pepper from Vietnam which gives a fresh vegetable tone; and then the wild pepper from Madagascar; the white pepper from Indonesia; the Sichuan black pepper from China; the black Sarawak pepper from Malaysia, all united in giving everyone different scents and aromas to the dish.
The hat technique
Part of the project "Smoke"(Which is also another more vegetable and fish tasting menu) is his hat technique, which on grids of different heights allows him to retain the necessary smoke, leaving exactly the right amount of what he does not need. In this way, a perfect closure occurs, that is a sort of coincidence between the point of focus and the point of smoke that allows intensifying the aromas and giving the dishes those flavors decided by him so much sought after, an indelible and now reliable brand of his kitchen.
Recipe of the Cacio and the 7 Pepi cooked on the grill
100 g per person spaghetti Benedetto Cavalieri
70 g of pecorino cheese from Cau & Spada
60 g Parmesan 30 months
butter to taste
Cook the spaghetti in boiling water for about 8 minutes.
Leave them in 60 ° water for 5 minutes and then in cold water to stop cooking.
Grill them again for 6 minutes with the hat technique to intensify heat and fragrances.
Prepare a cream of cheese by adding the pecorino di fossa, the Parmesan and a little bit of pasta cooking water to taste.
Stir it all: pasta, cream and the mixture of seven peppers and a little butter to taste.
Serve with fresh grated pecorino cheese and pepper.