Cacio e Pepe with char grilled mini zucchini and whole tempura fried zucchini with blossom
PASTA:
3 lbs. Barilla Frozen Rigatoni, Fully Slacked
3 tbsp Extra virgin olive oil
1 ½ lb mini zucchini and yellow squash, grilled then sliced in 1/2
1 ½ cup freshly grated Romano cheese
1 ½ tbsp fresh coarsely milled black pepper
Sea salt to taste
TEMPURA:
1 ½ cup AP flour
1 ½ cup corn starch
3 egg, whisked
2 ¼ cups seltzer
Salt and pepper to taste
ZUCCHINI AND YELLOW SQUASH WITH RICOTTA FILLING:
3 cups ricotta
¾ cup Pecorino Romano
Salt and pepper to taste
2 quarts frying oil
24 ea. zucchini and yellow squash with blossom