“アスパラガスのカチオ エ ぺぺ”
This is not authentic Cacio e pepe recipe; the Roman pasta simply yet so cleverly dressed with pecorino cheese and kick of black pepper. However, in this time of the year in England, the delightful asparagus is being abundant, I couldn’t resist to twist the Italian classic to enjoy the seasonal delight.
The authentic Cacio e pepe sauce calls for pecorino cheese, black pepper and adjust the consistency by adding pasta water. As I am not adding pasta for this recipe, I added a little bit of roux (mix of butter and flour) to substitute the starch from the pasta water which works as the binding agents of the sauce.
Ingredients for 4
Asparagus 400g
Butter 20g(2 blocks of 10g )
Flour 1/2tsp
Water 50ml
Pecorino cheese 40g (fleshly grated)
Black pepper to taste (fleshly grounded)
Lemon 1/4
Remove the woody bottom part of the asparagus. Heat one block of 10g butter in a large pan and place the asparagus in bubbling butter. Season with a pinch of salt, cover, and cook over a medium heat until they are tender.
Meanwhile, prepare all the ingredients as the last step needs to be finished quickly.
When the asparagus a cooked tender, transfer them to a plate. Melt the other block of 10g butter in the same pan, add in the flour and cook over the medium heat for about 30 seconds. Add water and stair until smooth.
Turn off the heat, transfer back the asparagus in the pan, with its cooking juice, pecorino cheese and black pepper. Stair quickly to coat the asparagus with the cheese sauce. Squeeze the lemon and serve immediately while it’s hot.
“ラム酒とパイナップルのクランブル”
Ingredients for 3
Pineapple 1 (remove the bark, cut into 5mm thick slices)
Unsalted Butter 20g
Brawn sugar 40g
Lemon ½(juice)
Dark rum 4tbsp
Crème fraiche for serving
For the crumble
Unsalted butter 20g
Sugar 20g
Plain flour 20g
Rolled oat 20g
Coconut slices 20g
Salt a pinch
Melt the butter in a large pan and sauté the pineapple slices in a single layer to maximize contact with the pan. Once the slices are slightly charred, move them to the side of the pan, add a new batch, and repeat until all slices are evenly browned.
Sprinkle sugar and drizzle lemon juice over the pineapple. Add the rum and carefully flambé. Transfer the pineapple, along with the cooking juices, to an oven-proof dish.
Mix the crumble ingredients and evenly sprinkle over the pineapple. Bake in a preheated oven at 200°C for about 15 minutes, or until the crumble is golden brown.
“仔牛のカツレツ”
For years, I underestimated this classic veal cutlet from Milan. I had often seen it on restaurant menus but assumed it would be similar to the Japanese pork cutlet, Tonkatsu, and didn’t feel compelled to try it. To my surprise, it turned out to be far more flavourful than I expected.
The traditional Milanese cutlet uses a thick cut of veal loin with the bone attached, while a more casual version—known as orecchia di elefante (elephant ear)—is prepared by pounding the meat thin, as large as a dinner plate. Both styles feature veal breaded and fried in clarified butter, which imparts a rich aroma that enhances the delicate flavour of the veal. The accompanying tomato salad serves to cut through the fat, while a hint of coarse salt on the breadcrumbs creates an irresistible, perfectly balanced bite.
Never underestimate the magic of classic Italian dishes!
Ingredients for 2
Veal cutlet 250g(2 fillets)
Flour
Egg 2(beaten)
Panko breadcrumbs
Clarified Butter 100g
Flaky salt
Lemon 1
for the cherry tomato salad
Cherry tomato 150g
Banana Shallot 1/2
Capers 1tsp
Balsamic vinegar 1/2tbsp
Olive oil 1/2tbsp
Salt and pepper to taste
If you have normal butter, start by preparing clarified butter.
Beat the veal with a steak hammer or small saucepan to a thickness of about 5mm. Prepare the 3 plates of flour, egg, breadcrumbs for the batter.
Heat the clarified butter in a large pan that is big enough to fit the veal. Season the meat with salt and pepper and coat with butter in order of flour, egg, breadcrumbs. Place the cutlet and cook over a medium heat until the both sides are golden. Take out on the rack to drain the excess oil.
Mix the salad and serve on the side of the cutlet with lemon. Sprinkle a pinch of flaky salt on top.