Carciofi alla Giudia and Cacio e Pepe Recipes

March 23, 2021

Carciofi alla Giudia

Serves 4

 

2 lemons

12 small artichokes

Sea salt

Canola, vegetable or other high-heat oil for frying

A few sprigs of mint

Flaky salt 

 

Fill a medium sized bowl with water and the juice of one lemon. To clean the artichokes, remove the outer layers until you reach the tender leaves in the middle..Cut off the leaves of the artichoke about a half way down to the heart. Working quickly to prevent oxidation, trim off the bottom of the stem and with a peeler or paring knife, peel the outside of the stem until you get to the tender middle. Place the cleaned artichoke into the lemony water before moving on to clean the next one. 

Put a medium pot of water on the stove to boil and season with a few generous pinches of salt. 

Once all of the artichokes are cleaned, blanch them in the boiling water for about 3 minutes. Scoop the artichokes out and place them onto a sheet tray to cool. Once they’re cool enough to handle, smash the top of the artichoke against the cutting board by pressing down on the stem, encouraging the petals to splay out like a flower. Lay them out on a paper towel to dry. 

Put a medium pot on the stove with about 2 inches of fry oil and heat to 350 degrees F. 

Place the artichokes in the hot oil to fry for about 3 minutes, until the petals are golden brown. Remove the artichokes and place them on a paper towel lined sheet tray to cool and sprinkle with salt. Transfer to a serving platter, sprinkle with freshly chopped mint, flaky salt and a squeeze of lemon. 

 


Cacio e pepe

Serves 4

 

1 pound of bucatini

Sea salt 

2 tablespoons olive oil

1 tablespoon freshly pounded or ground black pepper

3 tablespoon unsalted butter

4 oz freshly grated Pecorino Romano, plus more for garnish

 

Heat a medium pot of salted water and add the pasta once it’s boiling. 

While the pasta is cooking, pour the olive oil and half of the black pepper in a large sauté pan and cook over a low flame until fragrant. Add the butter and a quarter cup of pasta cooking water and allow to simmer together for a few minutes before turning off the heat. 

Once the pasta is cooked, use tongs to transfer the cooked pasta into the sauté pan and turn the heat back on to medium. Add another half cup of pasta water to the pan and use the tongs to toss the pasta around in the sauce. Turn the flame off and gradually add in small handfuls of cheese while tossing the pasta between each addition, making sure the cheese is fully melted before adding the next handful. If the pasta gets too tight or dry, add more pasta water. Add another big pinch of black pepper, and keep tossing the pasta until you have a glossy, emulsified sauce that fully coats the noodles. 

Top with more freshly grated pecorino and black pepper for serving.