Cacio e pepe broccolini with crispy white beans
serves
4
Cacio e pepe broccolini with crispy white beans
“Cacio e pepe (cheese and pepper) is an irresistible flavour combination. A classic pasta sauce, here I have transformed it into a minimal yet memorable salad. This dish requires only a few ingredients, the magic coming from the simple elegance of sharp cheese, freshly cracked pepper, charred broccolini and seriously good crispy white beans. Vary the amount of black pepper to your liking, as some palates might not appreciate the excessive heat or spice”- Hetty McKinnon.
Ingredients (7)
- 2 bunches broccolini, trimmed, halved lengthways
- 1/4 cup (60ml) extra virgin olive oil, plus extra to serve
- 2 x 400g cans cannellini beans, drained, rinsed
- 1 garlic clove, finely chopped
- Handful chopped flat-leaf parsley leaves, plus extra leaves to serve
- 40g pecorino, finely grated, plus extra to serve
- Lemon wedges, to serve
Method
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1.Heat a large frypan over medium-high heat (or use a barbecue). Rub broccolini in 1 tbs oil and cook for 3 minutes each side or until lightly charred. Transfer to a plate and scatter with a pinch of salt flakes. Heat remaining 2 tbs oil in the frypan over high heat. Add beans and cook, stirring occasionally, for 3 minutes or until beans start to catch on the pan. Add garlic and 1/2 tsp salt flakes, and cook, stirring occasionally, for 8 minutes or until beans are crispy. (If the beans become dry during cooking add more oil, 1 tsp at a time.) Transfer bean mixture to a bowl, add broccolini and chopped parsley, toss to combine and divide among serving plates. Scatter with pecorino and 1/2 tsp freshly ground black pepper. Drizzle with extra oil, scatter with extra parsley and pecorino, and serve with lemon wedges.
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