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
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. In a 12 inch skillet heat the olive oil and add the sliced squash.
  2. Add the butter and black pepper; sauté for 1 minute.
  3. Meanwhile, blanch pasta in boiling water for 30-45 seconds until heated through. Drain and add to the skillet.
  4. Toss the pasta with the sauce, remove the skillet from the heat, and fold in the cheese.
  5. Meanwhile, make the tempura batter by whisking together the flour and corn starch.
  6. Add the egg and seltzer and whisk until almost smooth.
  7. Heat the frying oil to 375 degrees.
  8. Fill each squash blossom with ricotta filling. It is best to use a piping bag or Ziploc bag with a corner cut off.
  9. Gently dip each squash and blossom into the frying oil.
  10. Fry until crispy and lightly golden in color, remove from oil, and drain on a paper towel.
  11. Plating: on a large plate, evenly distribute the pasta and squash, top with 1 fried zucchini and blossom, scatter some micro greens, and finish with some extra cheese over the top.