Cacio e Pepe Chip n’ Dip
Cacio e Pepe Dip, Pasta Chips, Pecorino Romano PDO
Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality | San Francisco
Adapted by StarChefs | october 2023
INGREDIENTS
Cacio e Pepe Dip:
325 grams crème fraîche
18 grams sodium citrate
80 grams grated Pecorino Romano PDO
80 grams grated Parmigiano Reggiano
8 grams cracked black pepper
Pasta Chips:
¼ cup kosher salt
1 pound fresh macaroni
Tapioca starch
To Assemble and Serve:
Oil for frying
Kosher
Grated Pecorino Romano PDO
Cracked black pepper
METHOD
For the Cacio e Pepe Dip:
In a saucepan over medium-high flame, bring crème fraîche and sodium citrate to a boil, whisking constantly. Reduce heat and let simmer additional 15 seconds. Transfer mixture to a blender with grated cheese and purée until smooth. Transfer to a bowl set over an ice bath, then whisk in cracked black pepper. Transfer to piping bigs and refrigerate.
For the Pasta Chips:
In a stock pot over medium-high heat, bring 6 quarts salted water to a boil. Cook pasta 20 minutes, then strain and reserve pasta water. Weigh cooked pasta. In a blender, purée cooked pasta and equal parts pasta water by weight of pasta. Slowly steam in equal parts tapioca starch by weight of pasta until a dough-like consistency is achieved. Add 175 grams of the mixture to a large, resealable bag. Roll out mixture until an even layer is formed, utilizing approximately 85% of the bag. Seal, then steam 30 minutes. Refrigerate overnight. The next day, heat a dehydrator to 150°F. Remove dough from the bag and portion into 1-inch by 3-inch rectangles. Transfer to a sheet tray and dehydrate 1 hour. Let cool.
To Assemble and Serve:
In a deep fryer, heat oil to 400°F. Add Pasta Chips and fry until puffed and crispy. Transfer to a paper-towel lined sheet tray and let drain. Season with salt. Once cooled, transfer chips to a serving bowl and liberally dot with Cacio e Pepe Dip. Top with grated cheese and black pepper.
