Cacio e pepe (literally cheese and pepper) is one of the oldest dishes of Italy. Food historians trace the dish back to Roman shepherds as the creators. Sheep would spend all of the spring and summer months in the countryside grazing in open pastures. Their shepherds would remain with them the entire time. For sustenance, shepherds needed food that was easy to carry and would not spoil. The ingredients for cacio e pepe fit the bill. Dried pasta, aged cheese, and black pepper were lightweight and portable. When combined, the carbohydrate and protein rich meal supplied the nutrition the shepherds needed. From those beginnings, the dish started appearing in local taverns and by the 18th century, it had spread all across the country.

Pecorino Romano is the cheese (cacio) of choice for this dish. Made from sheep’s milk, it has a salty and tangy flavor. (“Pecora” means “sheep” in Italian.) This cheese has been made in the Mediterranean, North Africa, and Asia Minor since 3,000 BC. Black pepper (pepe) was known and used before 1200 BC. It was expensive and precious. The Ancient Greeks and Ancient Romans used it as a currency.

In this recipe, cacio e pepe is used as a topping for broccoli instead of being turned into a pasta sauce. The tang of the Pecorino cheese is complemented by the earthy and pungent heat of the cracked black pepper. Parmesan can be used in place of the Pecorino. The dish will still have a salty kick, but with a bit less tang.

Cacio e Pepe Broccoli

Cacio e Pepe Broccoli (adapted from thekitchn.com) Total Time Required: 30 minutes, Prep time: 5 minutes

Yield: 4 servings

Ingredients:

• 1 pound broccoli
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 ounce (1/2 firmly packed cup) Pecorino Romano cheese, finely grated
• 1-1/2 teaspoons coarsely ground black pepper

Instructions:

Preheat the oven to 425°F. Trim 1/2-inch off the bottom of the stems of the broccoli and discard them. Cut the florets into bite-sized pieces and place them on a rimmed baking sheet. Cut the stems into bite-sized pieces and add them to the baking sheet. Drizzle the broccoli with the olive oil, and sprinkle them with the kosher salt, tossing the broccoli to coat it. Spread it out in an even layer.

Spread the broccoli on a baking sheet, add the oil and season it.

Roast the broccoli on the lower rack, tossing the pieces halfway through, until they are tender and caramelized, about 20 to 25 minutes.

Roast the broccoli.

Meanwhile, finely grate the Pecorino Romano cheese and place it in a small bowl. Coarsely grind enough black pepper to get 1-1/2 teaspoons and add it to the cheese. Mix the two together with a fork to combine.

Grate the cheese.

Combine the freshly ground black pepper with the cheese.

Remove the roasted broccoli from the oven and turn the broiler on to high. Sprinkle the cheese and pepper mixture evenly over the broccoli.

Add the cheese & pepper to the roasted broccoli.

Broil the broccoli on the upper rack until the cheese melts and turns light-golden brown, about 1 minute. Transfer the broccoli to a serving dish.

Transfer to a serving dish.

Serve with additional grated cheese if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serve with additional grated cheese.

Cheese & pepper is a winning combination!  ~Linda

Cacio e Pepe Broccoli (adapted from thekitchn.com) Total Time Required: 30 minutes, Prep time: 5 minutes, Yield: 4 servings

Ingredients:

• 1 pound broccoli
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 ounce (1/2 firmly packed cup) Pecorino Romano cheese, finely grated
• 1-1/2 teaspoons coarsely ground black pepper

Instructions:

Preheat the oven to 425°F. Trim 1/2-inch off the bottom of the stems of the broccoli and discard them. Cut the florets into bite-sized pieces and place them on a rimmed baking sheet. Cut the stems into bite-sized pieces and add them to the baking sheet.

Drizzle the broccoli with the olive oil, and sprinkle them with the kosher salt, tossing the broccoli to coat it. Spread it out in an even layer. Roast the broccoli on the lower rack, tossing the pieces halfway through, until they are tender and caramelized, about 20 to 25 minutes.

Meanwhile, finely grate the Pecorino Romano cheese and place it in a small bowl. Coarsely grind enough black pepper to get 1-1/2 teaspoons and add it to the cheese. Mix the two together with a fork to combine.

Remove the roasted broccoli from the oven and turn the broiler on to high. Sprinkle the cheese and pepper mixture evenly over the broccoli. Broil the broccoli on the upper rack until the cheese melts and turns light-golden brown, about 1 minute. Transfer the broccoli to a serving dish.

Serve with additional cheese if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.