Roasted Peppers And Pecorino Cheese Food

ROASTED PEPPERS IN OIL RECIPE

Steps:

• Gather the ingredients.
• To bake, preheat the oven to 400 F. Line a baking sheet with aluminum foil.
• If broiling, preheat the broiler and line a baking sheet with aluminum foil. Follow the same directions as for baking, checking often as the direct heat will char the peppers more quickly.
• If grilling, set the heat to medium-high and oil the grates. Place the peppers directly on greased grates and cook, rotating the peppers to char evenly. Grilling the peppers can take from 10 to 15 min. (Grilling the peppers can speed up the process so you need to watch the peppers at all times to avoid over-charring the skins and potentially tearing of the pepper meat due to the heat. This will cause the vegetables' liquid to gush out, and the grill's flame to catch a spark.)

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE

Steps:

• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
• Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
• Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
• Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
• Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

SPAGHETTI WITH CRUSHED BLACK PEPPER AND PECORINO CHEESE

Steps:

• Bring a big pot of salted water to a boil.
• Grind the peppercorns very coarsely; preferably crushing them in a mortar with a pestle or in a spice grinder.
• Warm up a big bowl for mixing and serving the pasta--use some of the pasta water to heat the bowl, if you like.
• Cook the spaghetti until al dente.
• Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
• Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly.
• As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments; add more pepper or cheese to taste.
• Serve right away, while the spaghetti is very hot.

ROASTED FENNEL AND CARROTS WITH PECORINO CHEESE

Steps:

• Preheat oven to 375°F.
• Cut fennel bulbs horizontally into 1/3-inch thick slices,
• Lightly oil 13 x 9 x 2-inch glass baking dish.
• Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese.
• Drizzle with olive oil.
• Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours.
• Sprinkle with fronds. Makes 8 servings.
• That's it!