0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

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

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top