The pasta factory Pastificio dei Campi is based in Gragnano, and its mission is to bring value back into the artisanal production of pasta. It stands in direct resistance to industrial production, allowing its products all the time necessary to bring to light a product of the highest quality, from sourcing ingredients to production.
The Orzotto of Pastificio dei Campi is a pasta treated as if it were rice. This recipe, through its cooking process, puts two great classics of Italian cuisine in the foreground: pasta and risotto. In fact, the Orzotto is cooked using the same steps as a risotto, starting from the toasting of the rice in the pan and then gradually adding water to finish cooking it.
This dish is a combination of various ideas working together. The first involves the handling techniques bringing together the two base ingredients. The second concentrates on the ingredients which characterize it and bring together culinary elements and seasons (earth and sea, summer and winter, sweet and savoury), contrasting the smoked cacio e pepe sauce with sea urchins, topping that off with truffle, and landing on the final intensity and Mediterranean freshness of lemon. The result will dance around playfully on your palate bringing together traditions, local specialties and creativity.
Recipe: Pastificio dei Campi Orzotto like a risotto, smoked cacio e pepe, lemon, sea urchins and truffle.
Ingredients for 4 people: ∙320 gr of orzotto + 40 gr of orzotto for the pasta sauce ∙chicken broth as needed ∙butter as needed ∙white wine as needed ∙15 gr of flour ∙300 gr of whole milk ∙150 gr of Roman pecorino ∙100 gr of sea urchin pulp ∙smoked ground pepper to taste ∙truffle to taste ∙grated lemon zest to taste
Orzotto: lightly toast the orzotto as if it were risotto rice. Add a dollop of butter and let it reduce after adding the white wine. Add enough chicken broth to cover the orzotto, and at 3/4 of the cooking time add the pasta sauce. Whisk the orzotto with the smoked cacio e pepe sauce.
Smoked Cacio e Pepe Sauce: melt 15 gr of butter, 15 gr of flour and 300 gr of milk to obtain a béchamel sauce. In a mixer, blend the béchamel with 150 gr of Roman pecorino. If necessary, adjust the consistency of the béchamel with chicken broth. To conclude, pass the sauce through a chinois to produce a smooth texture.
Pasta Sauce: overcook 40 gr of orzotto in the chicken broth, blend it before passing it through the chinois. Put into a pastry bag.
Serving: place the orzotto in a plate. Garnish with the sea urchin pulp, smoked ground pepper, and truffle. Finish it off with grated lemon zest.
Photo Credit: Brambilla & Serranni