Home Made Basics by van Boven Yvette;

Author:van Boven, Yvette;
Language: eng
Format: epub
Publisher: Abrams, Inc.
Published: 2021-09-17T00:00:00+00:00

YEAR-ROUND

POTATOES “CACIO E PEPE”

PREPARE: 25 MINUTES

SERVES 4 AS A SIDE DISH

This is a side dish, but secretly I find it so terribly delicious that I’ll also eat it as a main dish, with a simple bowl of green salad with mustard vinaigrette (see this page). Just perfect as is. Don’t change a thing. Thank me later.

sea salt

2¼ pounds (1 kg) waxy potatoes, such as new potatoes or fingerlings, peeled and cut into thick slices

3 tablespoons olive oil

1¼ cups (125 g) finely grated pecorino cheese (or use Parmesan)

2 tablespoons ground black pepper (I use a mortar for such an amount)

Cook the potatoes in a large pot of boiling salted water until tender, about 18 minutes.

Drain, saving 1 cup (240 ml) of the cooking water, and return the potatoes back to the warm pan; place on the smallest burner. Add the olive oil, three-quarters of the pecorino, and half of the pepper and toss until the cheese has melted. Pour in as much cooking water as you like until all the potatoes are coated in a creamy sauce. To prevent the potato slices from falling apart, do not over mix. They must remain reasonably intact.

Spoon the potatoes into a heated serving dish, sprinkle with the remaining pecorino and pepper, and serve.

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