Cacio e Pepe Crisps
Try this combo for your next movie night. Cacio e Pepe is one of my absolute favourite pastas, but the flavour combination works on lots of other things – polenta, cauliflower florets. My latest obsession is to have it on crisps.
SERVES
2
PEOPLE
COOKING TIME
4
MINUTES
Ingredients
125g olive oil potato crisps (e.g. Torres)
40g Pecorino, finely grated or Parmesan
1 tbsp coarsely cracked black pepper
Method
Preheat the oven to 220°C/Gas Mark 7.
Spread the potato crisps out in a single layer on a baking tray. Sprinkle half the cheese evenly over the crisps.
Bake until the cheese is melted, and the crisps are just beginning to brown at the edges – 4 minutes ~approximately.
Remove from the oven, sprinkle with the remaining cheese and freshly cracked pepper. Allow to cool a little before tossing into a serving bowl. Enjoy.
