Steamed Pipis – MultiKai Cookers
With delicious, white wine cacio e pepe sauce. Ingredients: 2 tbs extra virgin olive oil150g chilled unsalted butter, chopped2 garlic cloves, finely chopped1 wh
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Cooking tools:
- Kitchen scale
- Pepper mill
- Grater
- Heavy-based saucepan
- Stove
- Slotted spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 tbs extra virgin olive oil
- 150g chilled unsalted butter, chopped
- 2 garlic cloves, finely chopped
- 1 white onion, finely chopped
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 celery stalk, finely chopped
- 1 1/2 tsp freshly ground black pepper, plus extra to serve
- 1/2 tsp ground white pepper
- 1 cup (250ml) dry white wine
- 2 cups (500ml) good-quality fish stock
- 2kg live pipis (or clams), purged
- 1/2 cup (40g) finely grated Parmigiano-Reggiano cheese, plus extra to serve
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