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Garlic Butter Cacio e Pepe Toast Serves 2 as a snack. Ingredients - 4 thick slices of country bread or sourdough - 4 tbsp unsalted butter, softened - 2 cloves garlic, grated - 1 tsp black peppercorns, coarsely cracked - 60 g Pecorino Romano, finely grated - 30 g Parmesan, finely grated - Flaky salt Method 1. Heat the oven to 200C (400F). Toast the peppercorns in a dry skillet over medium heat for about 45 seconds, until fragrant, then crack them coarsely in a mortar or under the flat of a knife. 2. Mash the butter with the grated garlic, the cracked pepper, and half the Pecorino until it is an even paste. 3. Spread the butter thickly on the bread, edge to edge, so the crusts do not scorch. 4. Bake on a sheet pan for 8 to 10 minutes, until the edges are crisp and the butter has soaked into the crumb. 5. Take the pan out and scatter the remaining Pecorino and all the Parmesan over the hot toast. Return for 2 minutes, just until the cheese melts and starts to blister. 6. Finish with flaky salt and one more turn of pepper. Cut into wide fingers and eat immediately, while the inside is still soft and the outside snaps. Notes - Pecorino is the point here; it is sharp and salty enough to carry the pepper. Use all Parmesan only if you must, and add a pinch more salt. - Stale bread works better than fresh. It drinks the butter instead of going soggy. - Leftover garlic-pepper butter keeps a week in the fridge and is very good on green beans.
Garlic Butter Cacio e Pepe Toast Serves 2 as a snack. Ingredients - 4 thick slices of country bread or sourdough - 4 tbsp unsalted butter, softened - 2 cloves garlic, grated - 1 tsp black peppercorns, coarsely cracked - 60 g Pecorino Romano, finely grated - 30 g Parmesan, finely grated - Flaky salt Method 1. Heat the oven to 200C (400F). Toast the peppercorns in a dry skillet over medium heat for about 45 seconds, until fragrant, then crack them coarsely in a mortar or under the flat of a knife. 2. Mash the butter with the grated garlic, the cracked pepper, and half the Pecorino until it is an even paste. 3. Spread the butter thickly on the bread, edge to edge, so the crusts do not scorch. 4. Bake on a sheet pan for 8 to 10 minutes, until the edges are crisp and the butter has soaked into the crumb. 5. Take the pan out and scatter the remaining Pecorino and all the Parmesan over the hot toast. Return for 2 minutes, just until the cheese melts and starts to blister. 6. Finish with flaky salt and one more turn of pepper. Cut into wide fingers and eat immediately, while the inside is still soft and the outside snaps. Notes - Pecorino is the point here; it is sharp and salty enough to carry the pepper. Use all Parmesan only if you must, and add a pinch more salt. - Stale bread works better than fresh. It drinks the butter instead of going soggy. - Leftover garlic-pepper butter keeps a week in the fridge and is very good on green beans.
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