Frascatelli With Parsley Garlic And Pecorino Recipes

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

FRASCATELLI WITH PARSLEY, GARLIC AND PECORINO

Steps:

• On a work surface, spread semolina in a layer 1/2 inch thick. Have a bowl containing a quart of cold water ready. Line a large baking sheet with sides with parchment or waxed paper.
• Dip the fingers of one hand into cold water, and sprinkle semolina by flicking water off your hand. Repeat until semolina is well-speckled with droplets but not saturated. Use a dough scraper or spatula to gather semolina lightly into a mound. You will see tiny clumps of dough form. Place all the semolina in a large strainer, and sift it back over work surface. Spread tiny clumps that are left in strainer on baking sheet.
• Repeat Step 2 three or four times, until almost all the semolina is in clumps on baking sheet. The last quarter cup or so will be too damp to continue and should be discarded. If not cooking pasta immediately, sprinkle it lightly with additional semolina, and cover it loosely with a clean cloth. It can be left up to 24 hours.
• Bring 4 quarts of well-salted water to a boil. Dump pasta clumps in and cook about a minute, until water just about returns to boil.
• Place olive oil in a 4-quart sauté pan or shallow saucepan. While pasta cooks, warm olive oil over medium heat and add garlic and fresh chili so they start to sizzle.
• Use a skimmer to drain pasta from boiling water and transfer it to the pan with oil. Some moisture should be left clinging to pasta. Alternatively, reserve about 3 cups of pasta water, then drain pasta in a colander.
• Gently stir pasta in oil for a few minutes, gradually adding enough pasta water to keep mixture quite moist, like a risotto. Fold in parsley, 4 tablespoons cheese and, if desired, dried pepper flakes. Divide among 6 soup plates, dust each portion with remaining cheese and serve.