Cacio e Pepe with Chicory Cream and Candied Cherry Tomatoes

Method

1. Remove the tough base of the chicory and boil it in salted water for about 5 minutes.
2. Meanwhile, prepare a soffritto by gently frying minced garlic and chili in olive oil until fragrant.
3. Drain the chicory, shock it in ice water to preserve color, then squeeze out excess water. Blend with a little of its cooking water to create a creamy purée.
4. For the candied tomatoes: cut preserved (or fresh) cherry tomatoes in half. In a pan, heat olive oil and add the tomatoes with a pinch of salt, a pinch of sugar, and some lemon zest. Cook until softened and slightly caramelized.
5. In another pan, toast coarsely ground black pepper in a little olive oil until fragrant. Add a splash of water to create a peppery broth and bring to a simmer.
6. Cook the pasta (tubetti) in the chicory cooking water until al dente.
7. Transfer the pasta to the pepper broth and finish cooking for the last 2 minutes, risottando (stirring vigorously) to create creaminess.
8. Remove from heat, add grated Pecorino Romano and a little pasta water, and mantecare (emulsify) until the sauce is smooth and creamy. Finish with a squeeze of lemon juice.
9. Spread the chicory cream on a serving plate, top with the cacio e pepe pasta, arrange the candied cherry tomatoes on top, and add extra grated pecorino and lemon zest to taste.