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Zucchini Cacio e Pepe with Preserved Lemon & Garlic Chips
Spring 2019
It wouldn’t be fair to reserve cacio e pepe only for carb lovers—so here’s a version using spiralized zucchini with crispy garlic and preserved lemon. Spiralizers have become a relatively common kitchen gadget and are great for zucchini, sweet potatoes, squash and more. If you don’t have one, spiralized vegetables are now readily available in most grocery stores.
Serves 4
3 tsp (15 mL) toasted back peppercorns, cracked
1 cup (250 mL) finely grated
Parmigiano-Reggiano
½ cup (125 mL) finely grated pecorino
¼ cup (60 mL) room-temperature water
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) olive oil
3 garlic cloves, thinly sliced
2 lbs (905 g) spiralized zucchini
1 tbsp (15 mL) finely chopped preserved lemon
1 Heat a medium saucepan over high heat. Add peppercorns. Toast, swirling the pan occasionally until the peppercorns begin to wiggle and pop, about 1 minute. Remove from heat. Let cool. Crush the peppercorns to a coarse texture using a mortar and pestle or the back of a knife. Reserve.
2 Add grated cheeses to a large, wide bowl. Stir in ¼ cup (60 mL) room-temperature water. Using a spatula, stir the cheese and water together, lightly pressing down with the back of the spatula to form a paste. Set mixture aside.
3 Melt butter with oil in a wide saucepan over medium heat. Add garlic and cook, stirring, until slices turn light golden, about 2 minutes. Remove with a slotted spoon to a paper- towel-lined plate. Pour melted butter and oil into a–small dish to cool.
4 Return same saucepan to stove and increase to medium-high. Add zucchini spirals and cook, tossing occasionally, until just tender, 3 to 4 minutes. Drain zucchini to remove any excess moisture.
5 Stir cooled melted butter and oil into cheese mixture. Add zucchini, pepper and preserved lemon. Toss together. The cheese will not fully melt; this is okay. Divide between plates and sprinkle with garlic chips.
Serves 4
