Page 14 - Boca Club News - March '20

Page 14, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s

Executive Chef Joe Longo: Linguini Cacio E Pepe

It doesn’t get any more pure Italian all of the ingredients, including the pasta. Pour the pepper and add an additional ½ cup of pasta
than this recipe from Chef Longo’s in the hot oil and stir for about a minute or two. When the water (a little more if it seems too dry).
personal collection, and since he has pasta is a bit firmer than al dente (about two to three minutes Simmer the pasta for a total of about 2
earned his reputation for Italian cuisine, before it would normally reach al dente), scoop out one minutes and then remove from heat.
as well as seafood and American to 1½ cups of the pasta water (the extra ½ cup is for fine In the same pan, while still hot,
fusion, you couldn’t ask for anything tuning, if necessary). add the grated Pecorino Romano, stir
more appropriate to try in your own Strain the pasta and pour one cup of the hot pasta water vigorously until you’ve achieved a
kitchen from among the Chef’s recipes into the pan with the oil and pepper. It should start boiling, creamy consistency. Divide and serve.
in his Boca Club News monthly columns. These recipes are or at least simmering, fairly quickly. Pour in the pasta. Stir Photo by Jon Ricco
presented here with the cooperation of Clubhouse Manager
Ed Cichielo; Director of Food and Beverage Lorant Botha
and, in some cases, Pastry Chef Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves 2
Ingredients:
½ pound long pasta
1½ cups freshly grated Pecorino Romano
1 to 1½ teaspoon of freshly ground black pepper
3 tablespoons extra virgin olive oil (or butter)
Salt
Directions:
Grate the cheese and grind the pepper. Bring a large
pot of water to a boil. Once it starts to boil, add a generous
quantity of salt; five or six teaspoons is a good amount. Add
the pasta to the boiling water.
While the pasta is cooking, heat the oil (or butter) in
a separate pan, one that’s large enough to eventually hold