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Photo Credit: Elizabeth Newman

Cacio e Pepe Vinaigrette

10 MINPrep Time
5 MINCook Time
2Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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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.

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
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gluten free
nut free
vegetarian

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