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Squid cacio e pepe

A delicious and creative variant of the classic cacio e pepe.

Creation by Tom Brown, Tom Brown at The Capital*, London, United Kingdom.

Makes 1000g.

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Allergens and dietary requirements

  • Mollusks
  • Celery
  • Cow's milk
  • Pescetarian

Ingredients

500
g
large squid
650
g
white beans, soaked in cold water
80
g
carrot, roughly cut
60
g
leek, roughly cut
80
g
onion, roughly cut
70
g
celery, roughly cut
1
clove
garlic
3
sprigs
thyme
1
tsp
salt
265
g
parmesan cheese
50
g
parmesan cheese
as needed
extra virgin olive oil
as needed
salt and pepper

Scale recipe

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