Entertaining Side

Cacio e pepe semolina

Name: Cacio e pepe semolina recipe
Yield: 4
Ingredients: 6 cups (1.5 litres) milk; 1 1/2 cups (270g) coarse semolina; 1 cup (80g) finely grated parmesan, plus extra shaved to serve; 60g finely grated pecorino; 2 tsp freshly ground black pepper, plus extra to serve; 80g unsalted butter; 1 cup (250ml) extra virgin olive oil; 1 garlic bulb, halved horizontally; Pared zest of 1 lemon

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by Dominic Smith

May 19, 2020

This side perfectly accompanies a roast chicken or grilled steak.

6 cups (1.5 litres) milk
1 1/2 cups (270g) coarse semolina
1 cup (80g) finely grated parmesan, plus extra shaved to serve
60g finely grated pecorino
2 tsp freshly ground black pepper, plus extra to serve
80g unsalted butter

Garlic and lemon oil

1 cup (250ml) extra virgin olive oil
1 garlic bulb, halved horizontally
Pared zest of 1 lemon

Method

1.

For the garlic and lemon oil, place all the ingredients in a small saucepan over high heat. When the oil begins to bubble and fry the garlic and lemon, remove from heat and cool completely at room temperature, then strain. (Garlic and lemon oil can be stored in a clean airtight sterilised container in a cool place for up to a month.)
2.

Heat 4 cups (1 litre) milk in a large non-stick saucepan over medium heat. Bring to a gentle simmer and, whisking continuously, pour in the semolina until combined and smooth. Simmer gently, stirring continuously, for 6-8 minutes until thickened. Stir in the cheeses and pepper. If the mixture is very thick, add a little more of the remaining 2 cups (500ml) milk. You want it to be porridge consistency. Season to taste. Remove from heat and stir in the butter.
3.

Transfer to a large serving bowl and scatter with extra cheese and freshly ground black pepper. Drizzle with garlic and lemon oil to serve.