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Cacio e pepe with fritto misto and stuffed courgette flowers

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Enjoy an Italian extravaganza with a selection of fried antipasti alongside the classic pasta dish, cacio e pepe.

Ingredients

For the cacio e pepe

For the stuffed courgette flowers

For the fritto misto

  • 1 fennel bulb, sliced
  • 8 raw king prawns, heads removed, shells removed, de-veined
  • ¼ butternut squash, peeled and thinly sliced into half moons
  • 1 red onion, thinly sliced
  • lemon wedges, to serve
  • 4 sage leaves, fried

For the tomato sauce