Elicoidale (tube pasta) With Black Pepper and Pecorino Romano

This prodigious recipe visualizes the impressive philosophy and breathtaking artistic gift of Paolo Lopriore. A greater impact with such few elements could not be made. Aesthetics, sharpness, refinement and fantasy – the perpetuation of historic gastronomy! This is a daring recreation of simple macaroni, impregnated simply with extra virgin olive oil and black pepper.
The base of the dish is covered with a spoonful of pecorino, as if it were a light dusting of snow, insubstantial and delicious, which melts in the mouth without the slightest gesture. Above, the macaroni are served two ways, one cooked traditionally, dressed with a few drops of oil, and the other, filled with an emulsion of olive oil and an infusion of fresh black pepper stabilized with agar. The playful manner in which the two pastas intermingle, offering different properties of flavor, texture and color, with the allure of the cheese that emboldens the capriciousness of the dish is nothing shirt of fantastic.