{"id":45315,"date":"2022-08-10T21:12:17","date_gmt":"2022-08-10T21:12:17","guid":{"rendered":"https:\/\/cucineditalia.com\/cacio-e-pepe-with-anchovies-squash-blossoms-and-orange-powder\/"},"modified":"2022-08-25T07:07:48","modified_gmt":"2022-08-25T07:07:48","slug":"recipe-cacio-e-pepe-anchovies-squash-blossoms","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/recipe-cacio-e-pepe-anchovies-squash-blossoms\/","title":{"rendered":"Cacio e Pepe with Anchovies, Squash Blossoms and Orange Powder"},"content":{"rendered":"\n<p><em>Revisiting a classic pasta dish loved around the world in a dynamic and creative style: that&#8217;s the intent of Michelin-starred chef Giulio Terrinoni with his Superspaghettone Cacio e Pepe, Anchovies, Squash Blossoms, and Orange Dust. This is the <a href=\"https:\/\/cucineditalia.com\/en\/watermelon-tomato-with-taggiasca-olive-pate\/\" target=\"_blank\" rel=\"noreferrer noopener\">recipe<\/a> to try at home.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for the Recipe<\/strong><\/h2>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Spaghetti<\/strong>: 500 g<\/div>\n                <div><strong>Anchovies cleaned and cut into squares<\/strong>: 400 g<\/div>\n                <div><strong>Grated pecorino cheese<\/strong>: 120 g<\/div>\n                <div><strong>Grated parmesan cheese<\/strong>: 100 g<\/div>\n                <div><strong>Garlic<\/strong>: 1 clove<\/div>\n                <div><strong>Ground black pepper<\/strong>: 6 g<\/div>\n                <div><strong>Cut zucchini flowers<\/strong>: 8 pcs<\/div>\n                <div><strong>Orange powder<\/strong>: 10 g<\/div>\n                <div><strong>Chopped fennel<\/strong>: 10 g<\/div>\n                <div><strong>Evo oil<\/strong>: to taste<\/div>\n                <div><strong>White wine<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Spaghetti: 500 g&#xa;Anchovies cleaned and cut into squares: 400 g&#xa;Grated pecorino cheese: 120 g&#xa;Grated parmesan cheese: 100 g&#xa;Garlic: 1 clove&#xa;Ground black pepper: 6 g&#xa;Cut zucchini flowers: 8 pcs&#xa;Orange powder: 10 g&#xa;Chopped fennel: 10 g&#xa;Evo oil: to taste&#xa;White wine: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<p>Brown the clove of garlic in &#8216;oil and add the previously chopped anchovies and cook them for one minute. Season with salt and deglaze with a dash of white wine, then remove the garlic. Remove the sauce from the heat and add the chopped fennel and pepper.<\/p>\n\n\n\n<p>Cook the pasta, draining it al dente; season it in the anchovy sauce. Wait for the pasta to drop a few degrees and add the cheeses, a drizzle of evo oil and cooking water. Saut\u00e9 until it becomes creamy. Enrich the cacio e pepe with the squash blossoms, orange powder, a little more pecorino and a final grind of pepper.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Chef&#8217;s Tip for an Unbeatable Cacio e Pepe<\/strong><\/h2>\n\n\n\n<p>Waiting for the temperature of the pasta to drop serves to prevent the cheese from &#8220;tearing.&#8221; Remember that where there is pecorino there is Olio Evo, which enhances the flavor. If you have a pepper mill, be sure to remember before grinding to warm it slightly, this will fully allow all of the pepper&#8217;s aromas to be expressed.<\/p>\n\n\n\n<p><a href=\"http:\/\/www.giulioterrinoni.it\/eng\/the-restaurant\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ristorante Per me Giulio Terrinoni <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Revisiting a classic pasta dish loved around the world in a dynamic and creative style: that&#8217;s the intent of Michelin-starred chef Giulio Terrinoni with his Superspaghettone Cacio e Pepe, Anchovies, Squash Blossoms, and Orange Dust. This is the recipe to try at home. Ingredients for the Recipe Procedure Brown the clove of garlic in &#8216;oil [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":44510,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18472,16190,18388,19313,19576],"class_list":{"0":"post-45315","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-homemaderecipes-en","9":"tag-michelinstarchefs","10":"tag-starchefrecipes","11":"tag-wineparing","12":"tag-cacio-e-pepe-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/45315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=45315"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/45315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/44510"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=45315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=45315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=45315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}