Tuesday, January 14, 2014

Rutabaga "Cacio e Pepe"

  Thank Abby for testing this one if you see her picking up at Espresso A Mano. Thanks for the idea.
  • 1 rather large rutabaga (sliced yielded about 4 cups)
  • 4 tablespoons butter
  • black pepper
  • 3/4 cups parmigiano reggiano, grated
  • 1/4 cup ricotta salata
  1. Peel the rutabaga and trim into a shape that is easy for slicing thinly on a mandolin. I cut mine into two brick shaped pieces that made nice, even shapes. Cut slices into wide noodles.
  2. Melt 2 T butter in a large saucepan over medium heat. Add rutabaga and a sprinkling of salt and cook until softened. Increase heat and cook until any water is evaporated and rutabaga starts to brown. Remove to a bowl.
  3. Melt remaining butter in pan and grind an even layer of mediumly coarse black pepper across pan. Cook a minute or so until it starts to become fragrant. Add a few tablespoons of water, rutabaga and cheeses and gently toss a few times while cheese melts and dish comes together.


No comments:

Post a Comment