CACIO E PEPE FRICO
A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.
Provided by Ali Slagle
Categories quick, crackers and chips, finger foods, appetizer
Time 15m
Yield 20 crackers
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
- Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
- Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams
CACIO E PEPE
It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.
Provided by Mark Bittman
Categories easy, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
- Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
- Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams
TONNARELLI A CACIO E PEPE
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Provided by Maialino
Categories Pasta Dinner Cheese Kid-Friendly Quick & Easy Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
- Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
- Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3-4 minutes. Add pasta and 1 1/2 cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.
- Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.
CACIO E PEPE CRACKERS
These quick, easy crackers are a crispy twist on the classic pasta dish, and an excellent cocktail hour snack. Rolling the freshly made dough between sheets of parchment expedites chilling, then cutting crackers with a pastry wheel (or pizza cutter) reduces waste. Do grate your own cheese for this instead of using store-bought, pre-grated cheese, as it plays an integral role in making the dough moist. These cheesy crackers can be kept simple, allowing cheese and pepper to dominate, or gussied up with any combination of onion powder, ground mustard or garlic powder, depending on your preference. This recipe makes a large batch, but the crackers will keep for up to one month, depending on your snack habits.
Provided by Laurie Ellen Pellicano
Categories snack, crackers and chips, finger foods
Time 45m
Yield 5 cups (about 120 to 160 crackers)
Number Of Ingredients 10
Steps:
- In the bowl of a food processor, add the flour, pepper, salt and spices (if using), and pulse to combine.
- Add the Cheddar, Asiago and butter, and pulse several times, then let the mixer run until the dough comes mostly together around the blade, 1 to 3 minutes. It's OK if the dough is a little pebbly, but it should clump easily when you squeeze it. (You can also prepare this dough by hand, though you'll need to bring the butter to room temperature first. Mix all your dry ingredients in a medium bowl. Then, in a large bowl, mix Cheddar, Asiago and butter to form a paste. Add the flour mixture and knead the dough together.)
- Pull your dough out of your bowl onto a flat surface and gently knead it into a smooth ball. Split your dough in half and shape each half into a rectangle. Using a rolling pin, roll each piece until about 1/2-inch thick, dusting a tiny bit of flour on your pin, if needed, to prevent the dough from sticking. (If you don't want to bake all the crackers now, you can freeze dough in 1/2-inch-thick blocks.)
- Place a piece of dough in the center of an 18-inch-long piece of parchment paper. Roll the dough on the parchment paper, working from the center outward. (You want the dough to adhere to the bottom layer of parchment, but if your rolling pin sticks to the surface, lightly dust it with flour.) When your dough is about 1/4-inch thick, lay another piece of parchment, plastic wrap, or a silicone baking mat over the surface of your dough. Continue to roll the dough out 1/8- to 1/16-inch thick, as thin as your arms will allow, pressing together any cracks that may form. (You can also use an etching motion, moving your pin from the center out toward the edges across your dough.) Rotate the parchment in front of you with every few strokes to ensure you are rolling the dough evenly.
- Peel back the top layer of parchment and sprinkle the surface with half the Pecorino Romano and a dozen or so grinds of black pepper across the surface. Lightly roll over once more with your rolling pin so the cheese and pepper adheres to the cracker dough. Transfer this sheeted dough onto a baking sheet and chill in the fridge or freezer until firm, about 15 minutes. (If you let it chill longer, just pull it out and let it temper a bit before proceeding.) Repeat with the second piece of dough.
- When the dough is nearly chilled, arrange the racks in the upper and lower third of the oven and heat to 325 degrees. Remove one sheet of dough from the tray and place on a work surface.
- Using a pastry wheel (fluted is nice), pizza cutter or a sharp knife and a ruler, cut 1-inch squares across the surface of the dough. (A 1-inch-thick ruler or tracer made from card stock or cardboard comes in handy here.) Transfer crackers to parchment-lined baking sheets with 1/2-inch space in between. (They will not spread much.) If your dough warms up or is difficult to peel and place, just slip it back into the freezer still attached to your parchment paper and let it firm up, then proceed.
- Bake the crackers in the center of your oven for 14 to 20 minutes (depending on thickness), rotating trays midway through baking to ensure they color evenly. Crackers will be just golden at the edges and the surface should be firm to the touch. You want them to dry crisp. (Test by pulling one cracker off the tray, let it quickly cool and break it in half to see how it snaps.) Remove from the oven and cool on trays.
- Once fully cooled, store crackers in a tin or covered container for up to 4 weeks.
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