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In memory of Ciummo pepper: Matteo Del Cuoco’s recipe

In memory of Peperoncino del Ciummo by Matteo Del Cuoco
In memory of Peperoncino del Ciummo by Matteo Del Cuoco

Matteo Del Cuoco of Rostì – Not a normal rotisserie in Pomigliano d’Arco, takes part in Beer and Chips – A Love Story 2022initiative signed 50 Top Italy And Fratelli Perrella Brewerywith her “In memory of Ciummo pepper“.

This recipe aims to highlight one of the most popular ingredients during the Neapolitan summers: the green Ciummo peppers, used in the most varied preparations.

In combination with beer La Rossa del Brentachosen for its strong flavor, its slightly bitter aftertaste and the hint of red fruits, which guarantees cleanliness of the palate.

Beer is also used for the batter, which replaces water, in order to obtain a fragrant, puffy and golden fry.

Ingredients (For 30 omelettes of 150g)

For the bechamel

• 1 kg bucatini

• 3 liters of milk

• 300 g of butter

• 40g of salt

• Pepper as needed

• 200 g Pecorino Romano DOP

For the stuffing

• 250g datterini tomatoes

• 500 g of sausage at the tip of a knife

• 1 kg of green peppers

• Salt to taste

• Pepper as needed

• Oil to taste

For the pecorino fondue

• 500 g of milk

• 1 kg of pecorino

For the dough

• 330 ml of beer – La Rossa del Brenta

• 200 g of flour

• Salt to taste

• Pepper as needed

For the chilli powder

• 500 g of green peppers

Method

For the bechamel

Inside a roundel, melt the butter over low heat. When completely dissolved, add the flour and mix well to remove lumps, until you get a blond, unburnt roux. Add the milk, salt and pepper. When the milk reaches a temperature of 80°C (it will start to simmer), turn off the heat.

For the stuffing

In a saucepan, add extra virgin olive oil over high heat. When hot, add the finely cut sausage and let it brown. Add the halved datterini tomatoes and then the salt, to allow all the liquids to escape. Meanwhile, remove the caps from the green peppers, taking care not to break them, and fry them in plenty of seed oil until golden brown. Add the green peppers to the tomato and sausage sauce and cook over low heat for 30 minutes.

When the filling is ready, add it to the béchamel. Plunge the bucatini into boiling salted water. Drain the bucatini al dente and dip them in the béchamel sauce. Add the pecorino and place the mixture in a high gastronorm. Transfer to a blast chiller at +3°C and leave to stand for 4 hours. Once the dough has cooled, break the bucatini with a stick and mix everything again. Form spherical balls of about 150 g each.

For the pecorino fondue

In a saucepan, add the milk. When this last boils, add the grated pecorino. Let the pecorino melt well and mix everything. Put the mixture in the blast chiller and when it has reached the right density, pour it into a bottle.

For the green chilli powder

Peel and deseed the peppers. Finely chop until you get a powder.

For the dough

In a bowl, mix the flour and beer together. Mix vigorously with a whisk. Glue the omelettes one at a time and fry them in boiling oil at 180°C until golden.

Composition

Place the omelet on a plate and top with 10 g of pecorino fondue and a tablespoon of chilli powder. Serve very hot.

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