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Cacio e Pepe Vinaigrette

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Cacio e Pepe Vinaigrette

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Cacio e Pepe Vinaigrette

Ingredients

  • 1 tablespoon freshly cracked black pepper
  • 1 cup extra-virgin olive oil
  • 1 shallot (minced)
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • Kosher salt
  • 1/2 cup grated Parmesan
  • 1/2 cup grated pecorino

Instructions

  1. This recipe originally appeared on Giada Entertains. Episode: Big Game Bar Hop.
  2. Toast the pepper in a small saucepan until fragrant, 1 minute. Add the olive oil and heat until bubbles come to the surface. Remove from the heat and let cool completely. (This can be done up to 1 week in advance.)
  3. While the oil is cooling, macerate the shallots in a bowl with the lemon juice, vinegar and 1 teaspoon salt to remove potency. Slowly whisk in the pepper oil until emulsified. Add the Parmesan and pecorino, stir to combine.

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