Entrees

Grilled cos with cacio e pepe sauce

Name: Grilled cos with cacio e pepe sauce recipe
Ingredients: 2 cos lettuce, quartered; Extra virgin olive oil, to drizzle; 2 cups (500ml) milk; 5g black peppercorns, toasted, crushed, plus extra to serve; 25g unsalted butter; 25g plain flour; 30g finely grated pecorino pepato (from specialty grocers), plus extra to serve; 80g unsalted butter; 200g coarse stale sourdough breadcrumbs; 2 tbs finely chopped thyme

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Grilled cos with cacio pepe sauce recipe

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by Adam D'Sylva

Chef

May 09, 2021

Serves six as a side.

2 cos lettuce, quartered
Extra virgin olive oil, to drizzle

Cacio e pepe sauce

2 cups (500ml) milk
5g black peppercorns, toasted, crushed, plus extra to serve
25g unsalted butter
25g plain flour
30g finely grated pecorino pepato (from specialty grocers), plus extra to serve

Pangrattato

80g unsalted butter
200g coarse stale sourdough breadcrumbs
2 tbs finely chopped thyme

Method

1.

For the pangrattato, heat butter in a large non-stick heavy-based frypan over medium-high heat. Add breadcrumbs and cook, tossing frequently, for 2-3 minutes until golden and toasted. Stir through thyme. Season and set aside.
2.

For the cacio e pepe, place milk and peppercorn in a saucepan over low heat and bring to a simmer. Remove from heat and set aside to infuse for 20 minutes. Melt butter in a saucepan over low heat. Add flour and cook for 2-3 minutes. Gradually add infused milk, whisking constantly to prevent lumps forming. Simmer for 2-3 minutes until slightly thickened. Remove from the heat and whisk in the grated pecorino pepato. Season to taste.
3.

Preheat a barbecue or large non-stick chargrill pan to high. Drizzle lettuce quarters with oil. Grill, turning frequently, for 2-3 minutes on each side until charred.
4.

Transfer to a serving platter and spoon over half the cacio e pepe sauce. Scatter with pangritata, extra grated pecorino, extra black peppercorns and serve with remaining cacio e pepe sauce alongside.