Alliterations can do a lot for creativity. We made our pasta dough and flavored it with black pepper and cayenne. We rolled the dough into sheets and punched out corzetti. We cooked the pasta and dressed it with our bulletproof beurre monté enriched with pecorino and black pepper. We topped the stamps with slow-roasted walnuts that were previously soaked in several changes of water to remove their tannic undertones. The walnuts were seasoned with black pepper, salt, and olive oil to continue the theme. Using walnut oil would have been an even better choice, had we thought of it. We finished the dish with a fresh grating of pecorino and a healthy grating of sea truffles. The dish was intense, rich, and robust. The corzetti allowed us to deliver pasta wafers of flavor. It was a delicious course in our Noodles by Night collaboration with Tony Conte at Inferno Pizzeria Napoletana.
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