Pan Forte With Warm Pecorino Recipes

PAN FORTE

Steps:

• Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.
• Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees F.
• In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder.
• Cut the fruit into 1/2-inch pieces and toss with the nut mixture.
• In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky.
• Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks.
• In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
• Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
• Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.