Steamed pipis with white wine cacio e pepe sauce
serves
4
Steamed pipis with white wine cacio e pepe sauce
"Pipis and clams work equally well here," says Dominic Smith.
Ingredients (13)
- 2 tbs extra virgin olive oil
- 150g chilled unsalted butter, chopped
- 2 garlic cloves, finely chopped
- 1 white onion, finely chopped
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 celery stalk, finely chopped
- 1 1/2 tsp freshly ground black pepper, plus extra to serve
- 1/2 tsp ground white pepper
- 1 cup (250ml) dry white wine
- 2 cups (500ml) good-quality fish stock
- 2kg live pipis (or clams), purged
- 1/2 cup (40g) finely grated Parmigiano-Reggiano cheese, plus extra to serve
- Ciabatta, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat the oil and half the butter in a large heavy-based saucepan over high heat. Add garlic, onion, fennel, celery and both peppers. Cook, stirring occasionally, for 4-5 minutes until vegetables begin to soften. Add wine and reduce by three-quarters. Stir in stock and bring to the boil. Add pipis and stir to combine. Cover with a lid and steam, shaking pan occasionally, for 5-6 minutes until pipis open. Discard any that remain unopened. Using a large slotted spoon, transfer pipis to a large heatproof bowl.
-
2.Simmer sauce rapidly for 6-8 minutes until reduced by a third. Reduce heat to low and whisk in remaining butter and Parmigiano- Reggiano. Return pipis to pan and stir to combine. Season to taste. Place pipis and sauce in a large bowl and scatter with extra freshly ground black pepper. Serve with ciabatta on the side.
Reviews
Join the conversation
Log in Register