You must be signed in as a member to print this content
Cacio e Pepe Vinaigrette
Servings
2
Prep Time
10 minutes
Cook Time
5 minutes
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
- This recipe originally appeared on Giada Entertains. Episode: Big Game Bar Hop.
- 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.)
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 25 grams
- Fat
- 126 grams
- Saturated Fat
- 26 grams
- Cholestrol
- 60 milligrams
- Sodium
- 917 milligrams
- Fiber
- 2 grams
- Sugar
- 3 grams
0 comments