Rutabaga Cacio E Pepe
- 1 rather large rutabaga (sliced yielded about 4 cups)
- 4 tablespoons butter
- black pepper
- 3/4 cup parmegiano reggiano, grated
- 1/4 cup ricotta salata
- Peel the rutabaga and trim into a shape that is easy for slicing thinly on a mandoline. I cut mine into two brick shaped pieces that made nice, even shapes. Cut slices into wide noodles.
- Melt 2 T butter in a large saucepan over medium heat. Add rutabaga and a sprinkling of salt and cook until softened. Increase heat and cook until any water is evaporated and rutabaga starts to brown. Remove to a bowl.
- Melt remaining butter in pan and grind an even layer of mediumly coarse black pepper across pan. Cook a minute or so until it starts to become fragrant. Add a few tablespoons of water, rutabaga and cheeses and gently toss a few times while cheese melts and dish comes together.
butter, black pepper, parmegiano reggiano, ricotta salata
Taken from food52.com/recipes/18222-rutabaga-cacio-e-pepe (may not work)