Cacio e Pepe with char grilled mini zucchini and whole tempura fried zucchini with blossom

PASTA:
1 package Barilla Rigatoni
1 tbsp Extra virgin olive oil
6 mini zucchini and yellow squash, grilled then sliced in 1/2
1/2 cup freshly grated Romano cheese
2 tsp fresh coarsely milled black pepper
Sea salt to taste
TEMPURA:
1/2 cup AP flour
1/2 cup corn starch
1 egg, whisked
1 cup seltzer
Salt and pepper to taste
ZUCCHINI AND YELLOW SQUASH WITH RICOTTA FILLING:
1 cup ricotta
1 cup Pecorino Romano
Salt and pepper to taste
2 quarts frying oil
8 zucchini and yellow squash with blossom
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Bring a large pot of water to a boil, season with salt and cook the pasta according to the directions.
  2. Meanwhile in a 12 inch skillet heat the olive oil and add the sliced squash.
  3. Then add the butter and black pepper, saute for 1 minute.
  4. Reserve ½ cup of the pasta cooking water and add it to the sauce.
  5. Drain and toss the pasta with the sauce, remove the skillet from the heat and fold in the cheese.
  6. At the same time make the tempura batter by whisking together the flour and corn starch.
  7. Add the egg and seltzer and whisk until almost smooth.
  8. Heat the frying oil until its 375F
  9. Fill each squash blossom with ricotta filling. Its best to use a piping bag or Ziploc bag with a corner cut off.
  10. Dip each squash and blossom then gently add to the frying oil.
  11. Fry until lightly golden in color and crispy, remove from oil and drain on a paper towel.
  12. Plating: on a large plate, evenly distribute the pasta and squash, top with 1 fried zucchini and blossom, scatter some micro greens and finish with some extra cheese over the top.