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Cacio e pepe with fritto misto and stuffed courgette flowers
Fruit and vegetables
250g/9oz baby
spinach
4
courgette
flowers
1
fennel
bulb, sliced
¼ butternut
squash
, peeled and thinly sliced into half moons
1
red onion
, thinly sliced
lemon
wedges, to serve
4
sage
leaves, fried
6 ripe san marzano
tomatoes
, left whole
6
garlic
cloves
Tins, packets and jars
150g/5½oz bucatini
pasta
Cooking ingredients
1 tbsp
black peppercorns
oil
, for deep frying
100g/3½oz ‘00’
flour
, plus extra for dusting
100g/3½oz
cornflour
1 tsp
baking powder
pinch
salt
4 tbsp
olive oil
2 tbsp
red wine vinegar
salt and
black pepper
Dairy, eggs and chilled
30g/1oz
pecorino
, grated
30g/1oz
Parmesan
, grated, plus extra to serve
25g/1oz unsalted
butter
100g/3½oz
ricotta
50g/1¾oz
Parmesan
, grated
Meat, fish and poultry
8 raw king
prawns
, heads removed, shells removed, de-veined
Other
330ml bottle
lager
Back to recipe
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