This morning has started off amazing. I woke up to a text... or 5 or something... finding out one of my best friends is coming to visit me in a couple weeks. And, I just received the most wonderful comment on my German Chocolate Cake in a Jar post. I literally cried when I read it. So, thank you and I am so happy that you loved the cake!
And now back to the regularly scheduled post.
Cacio e pepe just means cheese and pepper. Hard to wrong with that combination. The original Roman pasta dish (spaghetti cacio e pepe) uses pecorino romano. I had parmesan, so that it what I used. Any hard, aged Italian cheese would work: pecorino, parm, asiago, whatever as long as it is fresh. This is not the time to use the stuff in a can. Louis thought people would be more receptive to the roasted broccoli if it had a dip with it. So, instead of just loading the cheese and pepper straight onto the broccoli, I made a crazy easy dipping sauce. It took less than 3 minutes to throw together. This would be a fantastic alternative to ranch or onion dip for a raw veggie tray.
2 bunches broccoli
2 Tbsp extra virgin olive oil
2 Tbsp grated parmesan
1/2 tsp salt
1/2 tsp black pepper
3/4 C Greek yogurt or light sour cream
1/2 C light mayo
1/3 C grated parmesan
1 Tbsp milk
1 tsp fresh cracked black pepper
Combine ingredients for dip. (Really any liquid dairy will work: buttermilk, skim, cream....)
Cut broccoli into fairly large florets. Toss with oil, cheese, salt and pepper. Roast at 400 deg F for 8-10 minutes. (Broccoli should still be pretty crisp.)
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