Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Three Pepper Cacio de Pepe
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon crushed pink peppercorns
- 1/2 teaspoon coarsely ground Tellicherry pepper
- 1/2 teaspoon ground Szechuan pepper
- 12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta
- 1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish
- 1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)
- 1 Cup reserved pasta cooking water
Heat oil, pink peppercorns, Tellicherry pepper, and Szechuan pepper in a large skillet over medium. Cook, stirring occasionally, until peppercorns begin to sizzle and darken, 4 to 5 minutes. Remove from the heat.
Prepare pasta in a pot according to package directions for al dente. Using tongs or a spider, transfer pasta to a colander to drain, reserving cooking liquid in pot. Let pasta stand 2 minutes.
Working off of heat, add cheeses and 1/4 cup reserved cooking liquid to peppercorn mixture in skillet, whisking until water is absorbed and mixture resembles consistency of a chunky paste. Add an additional 1/4 cup cooking liquid, whisking until mixture is thick and mostly smooth. Add drained pasta to mixture; working quickly, vigorously stir until cheese mixture coats pasta, about 30 seconds. Gradually stir in 1/2 cup cooking liquid, 1/4 cup at a time, until a creamy sauce forms and coats the pasta, 20 to 40 seconds for each addition. Divide pasta mixture among 4 bowls; garnish with additional pecorino Romano. Serve immediately. #ThisGirlLovesToEat
Light-bodied, lemony Frascati.
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For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!
- 30-inch long piece of parchment paper
- ½ bulb of fennel, thinly sliced
- 1 large scallion, cut into 2-inch-long pieces
- 4 oz salmon fillet
- 1 slice lemon
- ¾ Tbsp butter
- Preheat oven to 425ºF.
- Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
- In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel.
- Place the salmon skin-side down on top of the scallions and fennel.
- Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
- Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
- Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.
Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!
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