ELICOIDAL PASTA WITH BLACK PEPPER AND PECORINO CHEESE

INGREDIENTS: (to serve 4)

300 gr water

30 gr pepper

Salt and pepper

5 gr agar agar 

25 gr oil 

40 elicoidali pasta tubes

40 gr Pecorino Romano cheese

PREPARATION:

Place the water with half the pepper in a large pan. Heat to boiling point, then remove from the heat and leave to stand for about 30 minutes. Add salt and filter. Return the stock to the heat and bring to the boil
again. Add the agar agar, bring to the boil, then cool, whisking all the time.
When cold, add the oil and beat as if making mayonnaise. Grind the rest of the pepper, add to the mixture and blend at high speed for 5 minutes. Chill overnight.  Cook the elicoidali in salted water, drain and dress lightly with the remaining oil. Use a forcing bag to fill the 40 elicoidali with the black pepper preparation.

TO SERVE:

Heat the elicoidali in the microwave for a few minutes, then distribute amongst 4 dishes covered with Pecorino Romano cheese.