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CACIO E PEPE ALARGADA BEANS

Cacio e pepe is a classic Roman dish, simple (just 4 ingredients) but packed full of flavour. It’s traditionally made with pasta, but why not try this version using creamy alargada beans. Perfect to make as an easy supper or side dish.
READY IN

15 mins

COOKING TIME

5 mins

PREP TIME

10 mins

SERVES

Serves 2

ingredients

  • 2 tsp black peppercorns
  • 1 jar of Perello Alargada White Beans
IN STOCK
  • 70g Galmesan, finely grated (plus extra for finishing)
IN STOCK
  • Sea salt to taste
  • CanigoOil Black Truffle infused olive oil
IN STOCK

Method:

  1. Toast the peppercorns in a hot, dry pan until fragrant, then crush in a pestle and mortar.
  2. Pour the beans with the poaching liquid into a medium saucepan. Fill the jar one-quarter with water, swirl around and pour over the beans. Warm gently over a medium heat.
  3. Place the ground peppercorns and Galmesan cheese in a bowl with a pinch of sea salt.
  4. Use a large spoon to skim off 5 spoonfuls of poaching liquid and pour over the cheese and pepper. Stir to make a paste. Add the strained beans and gently mix, adding more poaching liquid if necessary. If the cheese has not melted, return to the saucepan and gently heat, stirring constantly, until the cheese sauce coats the beans.
  5. Spoon into a serving dish, drizzle with half a tablespoon of truffle oil, add an extra grind of black pepper, and serve. 

ingredients

  • 2 tsp black peppercorns
  • 1 jar of Perello Alargada White Beans
IN STOCK
  • 70g Galmesan, finely grated (plus extra for finishing)
IN STOCK
  • Sea salt to taste
  • CanigoOil Black Truffle infused olive oil
IN STOCK

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