Cacio e Pepe Mac ’n’
Cheese with Chard
SERVES 4
2 tbsp. olive oil
1 small onion, finely
chopped
2 large cloves garlic,
chopped
Kosher salt
1 tbsp. each black
peppercorns and pink
peppercorns, coarsely
ground in a spice mill or
crushed together with a
mortar and pestle
1 b u n ch Sw i s s ch a rd , ce nte r
stalks removed and
leaves thinly sliced
(discard stalks)
Freshly grated nutmeg
1 cup mascarpone cheese
1 cup fresh ricotta
1∕2 cup each grated
Parmigiano-Reggiano
and Pecorino Romano
1 lb. fusilli lunghi (long
corkscrew- shape pasta)
or fusilli
■Bring a large pot of water to a
boil for the pasta.
■In a large skillet, heat the
olive oil over medium. Add the
onion and garlic; season with
salt and half of the ground
peppercorns. Cook, stirring
often, until the onion softens,
3 to 4 minutes. Add the chard
leaves. Cook, stirring often,
until wilted, about 2 minutes.
Add the nutmeg (grate it while
making one pass over the pan).
Reduce the heat to a simmer.
■In a large bowl, mix the
cheeses.
■Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Reserve about 1 mug of the
pasta cooking water; drain the
pasta. Whisk the reserved
cooking water into the cheeses.
Add the pasta and chard
mixture. Toss until combined;
season with salt. Top with the
remaining peppercorns.
Zucchini & Eggplant
Orzo with Oregano
Shrimp
SERVES 4
7 tbsp. olive oil
2 medium zucchini, halved
lengthwise, seeded, and
chopped
3 to 4 baby eggplants or
one 8-oz. eggplant,
chopped
1 onion, chopped
2 tbsp. fresh thyme leaves,
chopped
1 fresh red chile, such as
finger or Fresno,
chopped
4 cloves garlic, crushed
Kosher salt and pepper
2 cups orzo
1 qt. chicken stock1 cup crumbled feta
1∕2 cup fresh flat-leaf
parsley, chopped
11∕2 lb. large shrimp, tails on ,
peeled, and deveined
2 tbsp. fresh oregano
(about 3 sprigs), leaves
stripped from stems and
finely chopped
1∕2 cup dry vermouth
Zest a nd juice from 1 la rge
lemon (2 tsp. zest and
4 to 5 tbsp. juice)
■Heat a large skillet with a
tight-fitting lid over medium to
medium-high. Add 4 tbsp. of
the olive oil. Add the zucchini,
eggplan ts, onion, thyme, chile,
and garlic; season with salt and
pepper. Cook, stirring often,
until the vegetables are lightgolden brown, 7 to 8 minutes.
Add the orzo and toss until
coated, 1 to 2 minutes. Add the
stock and bring to a boil. Cover,
reduce heat to medium-low,
and cook until the liquid is
absorbed, 10 to 12 minutes. Stir
in the feta and parsley.
■Heat a large cast-iron skillet
over medium-high. Add the
remaining 3 tbsp. olive oil.
When the oil ripples, add the
shrimp and oregano; season
with salt and pepper. Cook,
tossing often, until shrimp is
firm and opaque in the center,
about 5 minutes. Add vermouth
and lemon zest and juice.
■Divide the orzo mixture
among shallow bowls; top
with the shrimp.ORZO is Italian for barley because of its resemblance to
the grain. This short pasta often subs in for rice and other grains.
Serve it as a base for sauces or in soups and salads.