LCBO Food & Drink Spring 2019

FOOD  qUICK & EASY QUICK & EASY CACIO E PEPE TWISTS

CACIO E PEPE WITH SMOKED TROUT & FRESH PEAS

5 Drain pasta and add to bowl with cheese. Stir continuously. As you stir, the cheese paste will turn creamy and coat the pasta. Add ¼ cup (60 mL) of reserved cooking water and stir. Add more cooking water by the tablespoon as needed to make creamier. Stir in butter and three-quarters of the pepper. Flake in smoked trout and add peas. Turn to mix, then divide between plates and top withmore grated cheese and reserved pepper. Serves 4

to ice water bath to stop cooking. Once cool, drain again and reserve. 2 Heat a medium saucepan over high heat. Add peppercorns. Toast, swirling the pan occa- sionally until the peppercorns begin to wiggle and pop, about 1 minute. Remove from heat. Let cool. Crush the peppercorns to a course texture using a mortar and pestle or the back of a knife. Reserve. 3 Add grated cheeses to a large, wide bowl. Stir in ¾ cup (175 mL) room-temperature wa- ter. Using a spatula, stir the cheese and water together, lightly pressing down with the back of the spatula to form a paste. Set aside. 4 Bring a large pot of salted water to a boil. Add pasta and cook according to package di- rections or until al dente. Halfway through the cooking time, scoop out ½ cup (125 mL) cook- ing water and set aside to cool.

Here is a version of cacio e pepe that is built for spring, with fresh garden peas and flaked smoked trout. Be sure to use dried pasta when making this recipe, as the starchy water cre- ated during cooking is essential to the sauce. 1 cup (250 mL) shelled fresh garden peas 1 tbsp (15 mL) black peppercorns, toasted 1¼ cups (310 mL) finely grated Parmigiano-Reggiano 1 cup (250 mL) grated pecorino ¾ cup (175 mL) water, room temperature Salt 12 oz (340 g) dried spaghetti 1 tbsp (15 mL) unsalted butter 8 oz (225 g) smoked trout (store-bought) 1 Fill a medium bowl with ice water and set aside. Bring a small pot of water to a boil. Add peas and cook for 2 minutes or until bright green and tender-crisp. Drain and transfer peas

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To create a CREAMY SAUCE , let the pasta water cool before adding it to the pasta. If it’s too hot, the cheese will seize and be lumpy.

78  FOOD & DRI NK SPRING 2019