#cacioepepe
Cacio e Pepe🇮🇹🧀 Ingredients (Serves 2) • 250g spaghetti or tonnarelli • 120g Pecorino Romano, finely grated • 2 tsp freshly cracked black pepper • Pasta water, reserved Instructions 1. Grate the cheese: Finely grate the Pecorino Romano. The finer the cheese, the smoother the sauce. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve at least 250ml of pasta water before draining. 3. Make the cheese cream: Add a small amount of warm pasta water to the Pecorino Romano. Whisk continuously. Slowly add more water until you have a smooth, creamy sauce. 4. Toast the pepper: Add the black pepper to a dry pan over medium heat. Toast for 30–60 seconds until fragrant. 5. Build the sauce: Add a splash of pasta water to the pan with the pepper. Add the cooked pasta and toss well. 6. Combine: Remove the pan from direct heat. Add the Pecorino mixture and continue tossing. Add more pasta water if needed until silky and glossy. 7. Serve: Finish with extra Pecorino Romano. Top with freshly cracked black pepper. #cacioepepesauce #cacioepepe #pastarecipes #dinnerideas #easyrecipes
Kitty Cooks🐱🐾1,900,000 просмотров • 5 месяцев назад
1:05
Sensitive content
This media may contain sensitive content.
SANDWICH OF THE MONTH- August ‘24 “The Cacio Cutlet” 🎥 Saint Anne #sandwich #cacioepepe #proscuitto #bananapeppers #iwyim
Large102,589 просмотров • 2 лет назад
A whole cauliflower, roasted to tender perfection, takes on the familiar flavors of cacio e pepe. The creamy cheese and garlic coating is rounded out with a sharp black pepper kick, making each bite both rich and flavorful. Ingredients - 1 medium head cauliflower (2 pounds) - 3 tablespoons extra-virgin olive oil - 2 teaspoons grated garlic, divided - 5 tablespoons grated Pecorino Romano cheese, divided - 1¼ teaspoons coarsely ground pepper, divided, plus more for garnish - ½ cup whole-milk plain yogurt - ¼ cup reduced-fat cream cheese, softened - ⅛ teaspoon salt - Chopped fresh flat-leaf parsley for garnish (optional) Directions 1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard leaves from cauliflower. Trim bottom of core so the cauliflower head sits flat on the prepared baking sheet. Whisk 3 tablespoons oil and 1½ teaspoons garlic together in a small bowl. Brush the cauliflower all over with all of the oil mixture, making sure most of the grated garlic pieces are on the top or sides of the head. Sprinkle the top and sides with 2 tablespoons Pecorino and 1 teaspoon pepper, lightly pressing to adhere. 2. Cover the cauliflower with foil; roast for 40 minutes. Uncover and continue roasting until golden brown and tender, rotating the baking sheet halfway through, 30 to 35 minutes more. 3. Meanwhile, whisk ½ cup yogurt, the softened cream cheese, 2 tablespoons Pecorino, ⅛ teaspoon salt and the remaining ½ teaspoon garlic and ¼ teaspoon pepper together in a small bowl until well combined. Cover and refrigerate until ready to use. 4. Using the back of a spoon, spread the yogurt mixture on a serving platter. Top with the roasted cauliflower head; sprinkle with the remaining 1 tablespoon Pecorino. Garnish with parsley and/or additional pepper, if desired. To access the recipe on our website, go to our profile then click the likeshop link. From there, click on the image that corresponds to this video. #fyp #cauliflower #cacioepepe #vegetarian #vegetarianrecipes
EatingWell27,800 просмотров • 1 год назад
Больше нет контента для загрузки