Cacio e pepe umngqusho
8
Easy
5 minutes
2 hours“I just knew this would work. Samp and cheese is that unlikely coupling that people insist can’t go together, yet here they are, thriving despite all the naysayers. This is merely pecorino Romano, black pepper and samp kernels. Not much more, and it’s fantastic. Serve by itself, or with red-wine braised short-rib. Brilliant
Ingredients
Method
- 360 g samp
- 4 cups water
- 2 x 400 g butter beans cans, drained
- 100 g pecorino Romano, grated, plus extra for serving
- 1 cup chicken stock
- sea salt and freshly ground black pepper, to taste
- Serrano ham, for serving (optional)
Method
Ingredients
1. Place the samp and water in a saucepan. Bring to a boil and cook for 2 hours, stirring occasionally, until the kernels are al dente. Fold in the butter beans.
2. Stir in the pecorino, stock, salt and pepper, and simmer until the cheese has melted. Serve warm with the Serrano ham, if using, and sprinkle over more pecorino.
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Photographer: Toby Murphy
Food assistant: Lerato Motau
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