Cacio E Pepe Mushroom Gnocchi Food

CRISPY MUSHROOM CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2 cups of the cooking water then drain the pasta.
• While the pasta is cooking, arrange the mushrooms in a large skillet in an even layer. Turn the heat to medium-high and let the mushrooms cook, untouched, until they begin to release their liquid, 3 to 4 minutes. Add the thyme, 3 tablespoons of the butter and 1/2 teaspoon salt. Cook and melt the butter, stirring the mushrooms occasionally, until they are a deep golden brown, have released all their liquid and crisp up, 4 to 5 minutes.
• Remove the mushrooms to a plate and reduce the heat to medium-low. Add the olive oil and remaining 4 tablespoons butter to the skillet and heat until the butter is melted and the foam subsides, about 1 minute. Add the 1 tablespoon plus 1 teaspoon pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 1 1/2 cups of the reserved cooking water to the skillet and toss to coat. Sprinkle the 2 cups Parmesan on top and continue to cook, tossing until the cheese is melted and the pasta is well coated, about 2 minutes. If necessary, add a little more of the reserved cooking water to loosen the sauce. Transfer the pasta to a large bowl and top with the mushrooms. Garnish with more pepper and Parmesan, if desired.

CACIO E PEPE GNOCCHI

Steps:

• Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium heat and cook until easily pierced with a knife, 20 to 25 minutes. Drain and let cool slightly. Peel the potatoes and pass through a ricer onto a clean surface in a thin layer (do not mound the riced potatoes). Let cool completely, at least 10 minutes.
• Combine 1 teaspoon salt, the finely ground pepper and the nutmeg in a small bowl; sprinkle over the riced potatoes. Drizzle the beaten egg over the potatoes, then sprinkle with 1 cup flour and 1/2 cup pecorino. Chop the potato mixture with a bench scraper, turning the mixture onto itself until it just starts to come together. Lightly dust the dough with flour and knead, adding up to 1/4 cup more flour if needed, until the dough is almost smooth and slightly wet but not sticky. Form the dough into a ball.
• Cut the dough into 4 pieces using the bench scraper; keep covered with a kitchen towel until ready to use. Cut 1 piece of dough in half; dust with flour and gently roll each half into a 1/2-inch-thick rope. Cut each rope into 1/2-inch pieces with the bench scraper or a sharp knife and dust with flour. Repeat with the remaining dough.
• Line 2 baking sheets with clean kitchen towels; dust with flour. Lightly flour your hands and roll each piece of dough between your palms to make a small ball. One at a time, place each dough ball on the tines of a fork closest to the handle and hold it in place with a floured thumb. In one gentle motion, quickly press and roll the dough along the tines toward the tip of the fork. Transfer to the prepared baking sheets. (The uncooked gnocchi can be frozen at this point. Freeze on the baking sheets until firm, then transfer to a resealable plastic bag and freeze up to 3 weeks.)
• Preheat the broiler and bring a large pot of salted water to a boil. Melt the butter in a large ovenproof skillet over medium heat. Stir in the coarsely ground pepper and cook until toasted, about 30 seconds. Add 3/4 cup of the boiling water. Bring to a boil and cook until reduced by half, 2 to 3 minutes. Remove from the heat.
• Working in batches, shake the gnocchi in a colander to remove any excess flour, then add to the pot of boiling water and cook until the gnocchi float to the top, about 2 minutes. Remove the gnocchi with a slotted spoon or spider and transfer to the skillet with the butter sauce, off the heat. Once all the gnocchi are in the skillet, stir to coat and return the skillet to medium heat. Bring the sauce to a boil, adding up to 1/4 cup of the cooking water if the gnocchi seem dry. Remove from the heat and stir in 1/4 cup each pecorino and parmesan. Sprinkle the remaining 1/4 cup each pecorino and parmesan over the top. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes.

GNOCCHI CACIO E PEPE

Steps:

• Cook the gnocchi in a large pan of lightly salted, boiling water. Drain and reserve 200ml of the cooking water.
• Heat the butter in a large frying pan. Add the gnocchi, cheese and pepper as well as 150ml of the cooking water, raise the heat a little and stir vigorously until melted and the gnocchi is well coated. Pour in more of the reserved water if you like it saucier. Season with a little salt. Transfer the gnocchi to bowls and serve with a mixed salad, if you like.

CACIO E PEPE PIZZA

Steps:

• Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
• Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
• Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.

CACIO E PEPE

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.