UNITED STATES CULINARY INTELLIGENCE AGENCY
FILE REF: CUL-CACIO-034
CLASSIFIEDSCIF MEMBERS ONLY
DOCUMENT STATUS: CLASSIFIED — SCIF ARCHIVE
CLEARANCE REQUIRED — SCIF MEMBERSHIP
THE PEPPER-FIRST CACIO
PP034 / CREMINI BEURRE NOISETTE + CHARRED ROMAINE / ROASTED BLACK PEPPER WHITE WINE GNOCCHI
A sophisticated inversion of traditional cacio e pepe. The roasted black pepper is the flavor foundation — toasted dry, then carried by white wine and finished with beurre noisette butter and Parmigiano-Reggiano emulsion over premade potato gnocchi. Alongside: charred red and orange bell peppers with raw romaine in a sweet onion + sherry vinegar vinaigrette.
Available to SCIF members.
HANDLE VIA COMINT CHANNELS ONLY— END OF DOCUMENT —DO NOT REPRODUCE
Every technique used in this protocol is documented in the → Techniques Library