Pici Cacio e Pepe with Caprino Semi-Stagionato Siciliano (v., gf avail)
Take a tour of Italy with a traditional Roman dish: pici with cacio (cheese) and pepe (black pepper), topped with caprino semi-stagionato Siciliano.
Traditionally, this dish is made with Sardinian pecorino, which is made from sheep's milk. However, we are using a Sicilian semi-hard goat's cheese, which is very rare to find.
The cheese comes from Casalgismondo Farm, which is situated in the centre of Sicily close to the Greek-Roman site of Morgantina & the famous city of Piazza Armerina known for its mosaics. Maria Rita d’Amico was the cheesemaker on her family's dairy farm and after she passed away, her son, Raffaello has taken over with the same cheesemakers producing very traditional hand made small batch cheeses. The Semistagionato is half-matured to give a lovely savoury, spicy hit of flavours.
Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Caprino semi-stagionato cheese, Water, Black pepper