Cacio E Pepe Crackers Food

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CACIO E PEPE



Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

Steps:

  • In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
  • Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
  • Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
  • Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

CACIO E PEPE FRITTERS



Cacio E Pepe Fritters image

"Who doesn't love a good fritter! This one is a mash-up of my favorite pasta dish -- the cracked black pepper and salty pecorino make it a perfectly balanced appetizer," says Christian.

Provided by Food Network

Categories     appetizer

Time 1h

Yield About 44 fritters

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for frying
Coarsely ground pepper
1 pound spaghetti, cooked and chopped into 2-inch pieces
2 cups all-purpose flour
Kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
3 large egg yolks
1 1/2 cups grated Pecorino Romano cheese, plus more for topping
6 ounces fresh mozzarella cheese, cut into 1/4-inch pieces

Steps:

  • Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, 3 to 5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside.
  • Combine the flour, 1 1/2 tablespoons salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps).
  • Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula.
  • Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.

CACIO E PEPE CRACKERS



Cacio e Pepe Crackers image

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

1 1/2 cups/190 grams unbleached all-purpose flour (see Tip)
1 tablespoon freshly ground black pepper, plus more for finishing
1/2 teaspoon kosher salt
1/2 teaspoon onion powder (optional)
1/2 teaspoon ground mustard (optional)
1/8 teaspoon garlic powder (optional)
5 ounces/145 grams white Cheddar, roughly grated (about 1 1/4 cups packed)
3 ounces/85 grams Asiago cheese, roughly grated (about 3/4 cup)
5 tablespoons/70 grams unsalted butter, cold and cubed
1/4 cup/25 grams finely ground Pecorino Romano cheese (or Parmigiano-Reggiano or more Asiago), for sprinkling

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.

CACIO E PEPE WITH FRESH CORN



Cacio e Pepe with Fresh Corn image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
2 ears corn, shucked, kernels removed from the cobs and cobs reserved
1 pound spaghetti
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
Freshly ground black pepper
1 1/2 cups grated Pecorino Romano, plus additional for garnish
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh parsley
1 Fresno chile, thinly sliced

Steps:

  • Bring a large pot of salted water and the corn cobs to a boil over high heat. Add the spaghetti and cook according to the package instructions.
  • While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet or large braiser over medium heat until the butter melts. Add the breadcrumbs and garlic powder and stir to completely coat the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are toasted and light brown, 4 to 5 minutes. Transfer to a bowl and let cool. Wipe the skillet clean.
  • Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the cleaned skillet over medium heat until the butter melts. Increase the heat to medium high. Add a generous amount of black pepper, at least 1 teaspoon, and cook until the pepper is very fragrant, about 30 seconds. Add the corn kernels and 1/2 teaspoon salt and cook until the corn is softened and turns bright yellow, 1 to 2 minutes.
  • Add the Pecorino Romano to a large heatproof bowl. Pour in about 1 1/2 cups of the hot pasta water and stir vigorously until the cheese melts into a smooth sauce.
  • Remove the pasta from the boiling water with tongs to the skillet with the corn and toss to coat. Remove from the heat. Add the cheese sauce to the skillet and toss to coat, adding more pasta water as needed to keep it saucy. Add more pepper to taste. Top with more cheese and breadcrumbs, reserving some crumbs for plating. Sprinkle with the basil, parsley, chile and even more black pepper if desired. Drizzle with oil. Plate and sprinkle with more breadcrumbs.

CACIO E PEPE



CACIO E PEPE image

Make and share this CACIO E PEPE recipe from Food.com.

Provided by owiesler

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

12 ounces spaghetti
4 tablespoons unsalted butter, at room temperature
1 tablespoon extra-virgin olive oil
2/3 cup grated pecorino romano cheese
salt, to taste
fresh ground black pepper, to taste (lots of it)

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
  • While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
  • When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
  • Divide the pasta among four plates; serve immediately.

Nutrition Facts : Calories 448.9, Fat 16.2, SaturatedFat 8, Cholesterol 30.5, Sodium 6.8, Carbohydrate 63.9, Fiber 2.7, Sugar 2.3, Protein 11.3

CACIO E PEPE



Cacio E Pepe image

This is one of those very simple pasta dishes that have "vanished during the night" as one blogger says ("La ricetta della pasta cacio e pepe si perde nella notte dei tempi." ). It is absolutely spectacular, simple beyond belief, and very difficult to make. (hat's right, difficult, not easy.) I love this dish as much as I love some of the other very, very simple pasta dishes (like one with egg and garlic, and another with salt and potatoes). I tried several times to make it, and then my sister-in-law, who lives near Rome, sent me a webpage with a discussion of the dish, and I learned the secret. (http://viaggiesapori.blogspot.com/2006/08/cacio-e-pepe.html.) The dish should be swimming in sauce, and the sauce should be even (no clots and lumps). The pepper should be extremely strong: it is not a granish, but an ingredient. Think of it like a vegetable or other principal ingredient: it should be surprisingly strong from the first bite to the last. The difficult thing in this recipe is to melt the pecorino romano. If it's not done just right, you end up with unappealing lumps of cheese in a watery sauce. So the dish either succeeds brilliantly or totally fails. If you're planning a dinner party, practice first! They say you need absolutely fresh pecorino romano, and I think that's because you need its full moisture content.

Provided by James Elkins

Categories     < 15 Mins

Time 10m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 3

2 cups pasta (any kind, try tortiglioni)
5 tablespoons pecorino romano cheese
1 teaspoon black pepper

Steps:

  • Cook the pasta al dente; drain. Put the put back on the stove. Immediately sprinkle the finely grated cheese over the pasta, and mix in some of the water used to boil the pasta, until the cheese melts into a light, almost watery, creamy sauce. Grate pepper on top.

Nutrition Facts : Calories 347.7, Fat 1.4, SaturatedFat 0.3, Sodium 5.1, Carbohydrate 70.1, Fiber 3.2, Sugar 1.6, Protein 12.2

CACIO E PEPE



Cacio e pepe image

Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients - spaghetti, pepper, parmesan and butter - this is a storecupboard favourite

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 4

200g bucatini or spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated

Steps:

  • Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
  • Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Nutrition Facts : Calories 565 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.66 milligram of sodium

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