LCBO Food & Drink Spring 2019

FOOD  qUICK & EASY QUICK & EASY CACIO E PEPE TWISTS

The magic to the creaminess is in the STIRRING . Continue to stir your spaghetti and add pasta water gradually to create a smooth creamy result.

ZUCCHINI CACIO E PEPE WITH PRESERVED LEMON & GARLIC CHIPS

1 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. 2 Add grated cheeses to a large, wide bowl. Stir in ¼ cup (60 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 mixture aside. 3 Melt butter with oil in a wide saucepan over medium heat. Add garlic and cook, stirring, un- til slices turn light golden, about 2 minutes. Remove with a slotted spoon to a paper-towel- lined plate. Pour melted butter and oil into a small dish to cool.

4 Return same saucepan to stove and increase to medium-high. Add zucchini spirals and cook, tossing occasionally, until just tender, 3 to 4 minutes. Drain zucchini to remove any excess moisture. 5 Stir cooled melted butter and oil into cheese mixture. Add zucchini, pepper and preserved lemon. Toss together. The cheese will not fully melt; this is okay. Divide between plates and sprinkle with garlic chips. Serves 4

It wouldn’t be fair to reserve cacio e pepe only for carb lovers—so here’s a version using spi- ralized zucchini with crispy garlic and pre- served lemon. Spiralizers have become a rela- tively common kitchen gadget and are great for zucchini, sweet potatoes, squash and more. If you don’t have one, spiralized vegetables are now readily available in most grocery stores. 3 tsp (15 mL) toasted back peppercorns, cracked 1 cup (250 mL) finely grated Parmigiano-Reggiano ½ cup (125 mL) finely grated pecorino ¼ cup (60 mL) room-temperature water 1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) olive oil 3 garlic cloves, thinly sliced 2 lbs (905 g) spiralized zucchini 1 tbsp (15 mL) finely chopped preserved lemon

WHAT TO SERVE Boutari Moschofilero White LCBO 172387, $14.00 Villa Conchi Cava Brut Selección LCBO 577148, $17.45

80  FOOD & DRI NK SPRING 2019