Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

  • coarse salt
  • 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
  • 3 T unsalted butter, cubed, divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino Romano
  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
  4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
  5. Transfer pasta to warm bowls and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Advertisements

Baked Ziti with Cauliflower

Adding vegetables to a baked pasta dish is a wonderful way to slim it down and make it a little bit healthier. My son enjoyed this version as much as our standard super cheesy baked ziti. Not only does this version incorporate cauliflower, it is also upgraded by adding flavor from saffron and anchovies.

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. The dish was inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.” I modified the recipe by roasting the cauliflower, increasing the garlic and tomatoes, using whole wheat pasta, and incorporating mozzarella cheese. Great.

Yield: Serves 6

  • 1 medium cauliflower, about 2 pounds, leaves and stem trimmed, cut into florets
  • coarse salt, to taste
  • pinch of saffron threads
  • 2-4 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 3 anchovy fillets, rinsed and chopped
  • 1 28-ounce can chopped tomatoes, with juice
  • freshly ground pepper, to taste
  • 2 T chopped flat leaf parsley
  • ¾ pound ziti or penne rigate (I used whole wheat penne)
  • 1/2 cup (2 ounces) pecorino or Parmigiano-Reggiano cheese, grated
  • 1/2 pound part-skim mozzarella cheese, grated
  1. Preheat an oven to 425 degrees, preferably on convection roast.
  2. On a parchment paper lined, rimmed baking sheet, toss the cauliflower florets with 1-2 tablespoons of the olive oil, salt and pepper. Roast in preheated oven for 20 minutes, or until tender.
  3. Reduce the oven temperature to 375 degrees, on convection.
  4. Place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
  5. Combine the grated cheeses in a bowl.
  6. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper.
  7. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
  8. Stir in the roasted cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
  9. Bring a large pot of water to a boil and salt generously. Add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. (I cooked the whole wheat penne noodles for 5 minutes, 2 minutes shy of al dente.) Drain and transfer to a bowl.
  10. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish.
  11. Combine the remaining cauliflower mixture with half of the remaining cheese and spoon over the pasta.
  12. Sprinkle the rest of the cheese over the top. Drizzle on the remaining tablespoon of oil.
  13. Place in the oven and bake for 20 to 25 minutes, until bubbling. Garnish with parsley, if desired. Serve hot.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Eggplant Rollatini

Eggplant Rollatini is my absolute favorite dish to order when we go to Little Italy in the Bronx. Our family tradition is to go to the same restaurant each time we visit, Dominick’s, for delicious family-style Italian food. This dish is only served on Sundays- and only while it lasts. I’ve been disappointed on a couple of occasions when it has run out before we have been able to get in our order.

Making this dish was a fabulous way to use my gorgeous CSA eggplant! This recipe was adapted from Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quinn. I didn’t peel the eggplants, reduced the amount of prosciutto, and increased the casserole baking time. The prosciutto can easily be omitted to make a vegetarian version. Wonderful.

For the Simple Tomato Sauce:

  • 2 T olive oil
  • 2 garlic cloves, minced
  • pinch of crushed red pepper flakes
  • one 28-ounce can of whole San Marzano tomatoes, cut with a knife or kitchen shears
  • 1/2 tsp coarse salt

For the Eggplant and Filling:

  • 2 cups fresh ricotta cheese
  • 3 T grated Parmigiano-Reggiano cheese, plus more for sprinkling
  • 1 to 1 1/2 pounds fresh mozzarella cheese
  • 1 large egg
  • 1/2 tsp coarse salt
  • 1/8 tsp freshly ground black pepper
  • 4 T olive oil
  • 2 large eggplants, peeled (if desired) and cut lengthwise into twelve to sixteen 1/4-inch-thick slices
  • 5 to 8 oz sliced prosciutto, optional
  • 1 loaf Italian bread, for serving

To Make the Sauce:

  1. Heat a saucepan over medium heat, swirl in the oil, and add the garlic and red pepper flakes, stirring until the garlic lightly sizzles but does not brown, about 30 seconds.
  2. Add the tomatoes and salt. Simmer over medium heat for at least 20 minutes and up to 30 minutes.
  3. Taste and adjust seasoning, to taste.

To Make the Eggplant Rollatini:

  1. In a large bowl, combine the ricotta and the Parmigiano-Reggiano cheese.
  2. Shred enough mozzarella to measure 1/2 cup and add it to the bowl; reserve the remaining mozzarella.
  3. Add the egg, salt, and pepper and mix well.
  4. Heat an oven to 400 degrees, preferably set to convection roast.
  5. Brush the eggplant slices with oil on one side and place oil-side up on two parchment paper-lined, rimmed baking sheets.
  6. Roast for 20 minutes, flipping the eggplant slices halfway through cooking.
  7. Remove sheet pans from the oven and let the eggplant cool for about 10 minutes. (Keep oven on!)
  8. Spread a thin layer of the ricotta mixture on each piece of eggplant.
  9. Top with a slice of prosciutto, if using.
  10. Roll the eggplant into a rollatini. Repeat with the remaining slices and filling.
  11. Coat the bottom of a deep baking dish with some of the tomato sauce.
  12. Place the rollatini in the dish, nestling them close to each other.
  13. When the pan is filled, put some sauce on the top of the eggplants and sprinkle with Parmesan.
  14. Finally, cut slices from the remaining fresh mozzarella and place on top of each rollatini.
  15. Bake until the cheese is melted, bubbling, and lightly brown in spots, about 20 to 30 minutes.
  16. Let rest for at least 10 minutes before serving with slices of Italian bread.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Three Cheese Crepe Manicotti

During my college days, I was lucky enough to celebrate Easter with one of my roommates and her large Italian family. It was always an amazing feast. One of the first courses served was a homemade manicotti. I’ve loved it ever since- and now think of it in the springtime.

I was drawn to the “French” twist in this version, using crêpes in lieu of pasta. They were tender and delicious. Lovely.

This recipe was adapted from Food and Wine contributed by Christine Dimmick. I adjusted the seasoning and ratios. I also modified the crêpe batter technique from using a blender to hand-whisking, and to cooking them on a lightly oiled crêpe pan, my tried and true method. This dish could be modified to include any variety of fillings in the crêpes. Next time I may incorporate spinach or mushrooms. 🙂

  • 2 cups ricotta cheese (15 ounces), preferably fresh
  • 1 cup shredded mozzarella (about 6 ounces)(part-skim okay)
  • 2/3 cup coarsely chopped basil, plus more for garnish
  • 3 cloves garlic, minced
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup water
  • 5 large eggs, lightly beaten
  • vegetable oil, for the pans
  • 3 cups tomato sauce, preferably homemade (I used local Mamma Lombardi’s Marinara Sauce)
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  1. In a large bowl, combine the ricotta with the mozzarella, basil, garlic, 1/2 teaspoon of salt, and the pepper. Taste and adjust seasoning, to taste.
  2. In a bowl, whisk the flour and eggs until thoroughly combined. Add the water and a generous 1/2 teaspoon of salt. Whisk until smooth.
  3. Heat an 8-inch crêpe or omelet pan over moderately high heat. Using a brush, lightly oil the pan and add a small ladle of the batter (about 1/4 cup); working quickly, swirl the pan to coat it evenly.
  4. Cook until the top of the crêpe is dry and the bottom is lightly golden, about 1 minute. Flip the crêpe and cook until the bottom is lightly golden, about 20 seconds longer.
  5. Transfer the crêpe to a large plate and repeat with the remaining batter to make a total of 16 crêpes.
  6. Preheat the oven to 375°, preferably on convection.
  7. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce.
  8. Arrange the crêpes on a work surface. Spoon 2 tablespoons of the ricotta filling in a line down the center of each crêpe. Loosely roll up the crêpes, burrito-style with ends folded in, and arrange them, seam side up, side by side in the baking dish. (I placed them in 2 rows of 8 crêpes.)
  9. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese.
  10. Cover the pan tightly with foil and bake for 15 minutes. Uncover and continue to bake for an additional 5 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
  11. Garnish with basil, if desired. Serve piping hot.

Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Bucatini with Lemony Carbonara

My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂

I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!

Yield: 4 Servings

  • 1 tablespoon olive oil
  • 6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
  • 2 large shallots, finely chopped
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 16 ounces bucatini or other long-strand pasta
  • coarse salt
  • 2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
  • 2 tablespoons fresh lemon juice
  1. Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
  2. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
  5. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
  6. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
  7. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
  8. Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Birthday Lasagna

I am partial to lasagna laden with mushrooms and spinach… with plenty of cheese, of course. 🙂

When requesting his birthday menu, my son wanted “regular” lasagna, “you know, with just meat and cheese!” His wish was my command. 🙂 It was delicious!

This recipe was adapted from Martha Stewart. I used ground turkey and chicken sausage, added red pepper flakes, and increased the amount of garlic. We ate it with garlic bread and Caesar salad. He absolutely loved it. It was even more celebratory for him to eat it with our special “Happy Birthday” fork. 🙂

  • 1/2 sprig basil, (3 tablespoons coarsely chopped)
  • 4 ounces Parmesan, (1 cup finely grated)
  • 14 oz (about 1 1/4 cups) whole milk ricotta
  • 1 1/2 pounds mozzarella (5 cups grated)
  • 1 pound no-boil lasagna noodles (I needed 2 additional sheets.)
  • 28 ounces canned, diced tomatoes
  • 1 1/2 teaspoons dried oregano
  • 1-2 dashes red pepper flakes, optional, or to taste
  • 1/2 pound sweet Italian sausage (casings removed) or sun-dried tomato-basil chicken sausage (casings removed)
  • 1 pound ground turkey
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon coarse salt
  • 4 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 T olive oil
  1. Preheat oven to 350 degrees.
  2. Make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, salt, and pepper 1 minute.
  3. Add turkey and sausage; cook, breaking up with a spoon, until browned, about 5 minutes.
  4. Stir in tomatoes, red pepper flakes, and oregano. Reduce heat; simmer 1 minute.
  5. Remove from heat. Stir in basil. Taste and adjust seasonings, as necessary.
  6. Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish.
  7. Top with a layer of noodles. (I used 6 noodles per layer.)
  8. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Repeat these steps 2 more times.
  9. Top with a layer of noodles, the remaining sauce, mozzarella and Parmesan.
  10. Cover with parchment paper topped with foil; bake 20 minutes.
  11. Remove foil and parchment; bake 20 minutes more. Let rest 10 minutes before cutting and serving.

Vegetarian Variation: Clean and trim 8 ounces button mushrooms; finely chop in a food processor. Follow the recipe, but in step 2, cook onion and garlic in 2 tablespoons olive oil. In step 3, add mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper instead of turkey and sausage; cook, stirring, until just tender, about 6 minutes. After simmering with the tomatoes and oregano in step 4, stir in 4 cups chopped spinach along with basil.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ½ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruyère
  • ¼ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,027 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: