It’s fun to take your favorite combination of flavorings from a classic dish and transfer those flavors over to another dish. For example, are you a fan of pasta Puttanesca? Well try using the classic ingredients from that dish (tomatoes, anchovies, capers, olives, herbs) on your favorite grilled fish instead of pasta. Or do you just adore veal or chicken Piccata? Use those same flavorings in a compound butter perhaps to melt over a grilled steak of your choosing.
I decided to get creative with the classic Italian pasta dish called Cacio e Pepe. A simple, go-to pasta idea made with olive oil, black peppercorns, and grated Pecorino Romano cheese. But this time, over roasted potatoes not pasta. This simple combination of ingredients is also wonderful mixed in with soft scrambled eggs, or even a fluffy white rice pilaf.
(To view this recipe, click on the blue title of the blog post above*)
Cacio e Pepe Roasted Potatoes
- 1 large red potato, scrubbed and cut into medium-dice
- 1 large Yukon gold potato, scrubbed and cut into medium-dice
- 2 leeks, root end trimmed and green sections removed; white section cut into half-moons and thoroughly washed
- Olive oil
- Salt and cracked black peppercorns
- Pecorino cheese (amount optional* use however much you like!)
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper, and spray it with olive oil spray.
- Arrange the diced potatoes and the sliced leeks on the pan in a single layer. Season with 1/2 teaspoon of salt and a large grinding of black peppercorns. Drizzle with 1 1/2 Tablespoons of olive oil.
- Roast for 25-20 minutes, or until the leeks are soft and the potatoes tender when pierced with a knife. Grate cheese over the warm vegetables and serve.