Cacio e Pepe
Ingredients:
12 ounces thick-cut dry pasta
Kosher salt
1 1/2, tablespoons of Corso Tellicherry black pepper, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus
more for serving
2 tablespoons high-quality extra-virgin olive oil,
plus more for serving
Directions:
In a pan just wide enough to hold the pasta, place
enough water to fill the pan 1 inch from the bottom.
Season the water with a pinch of salt and bring to a boil.
Spread the pasta in the pan and cook over medium-high
heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta waterto reduce; do not add more, as you want the starchy water to be minimal when theremaining ingredients are added.
Meanwhile, add the Corso black pepper to a separate small pan over medium heat.
Toast a minute or two until fragrant.
Once the pasta is al dente and the pasta water has reduced so only a slight coating
remains at the bottom of the pan, turn off the heat and add the toasted ground black
pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well
incorporated into the pasta. Toss in the olive oil and season with salt.
Transfer the pasta to a large bowl and garnish with more Corso black pepper, Pecorino-
Romano and extra-virgin olive oil.
Strawberry Black Pepper Ice Cream
Ingredients
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1 tablespoon Corso Tellicherry black pepper
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Directions Prepare Strawberries: In a bowl, combine sliced strawberries with 1/2 cup of sugar and let sit for about 30 minutes to macerate.
Blend Mixture: After macerating, blend the strawberries until smooth. You can leave some chunks if desired.
Mix Ingredients: In a separate bowl, whisk together the remaining sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt.
Combine: Stir in the strawberry mixture and the Corso black pepper until well combined.
Chill: Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.
Serve: Scoop and enjoy your strawberry black pepper ice cream!
Tips
Adjust the amount of Corso black pepper to taste.
For a creamier texture, consider adding an egg yolk to the mixture before churning.
Black Pepper-Honey Old Fashioned
Serves | 6 |
1 cup water
1 Tbsp Corso Tellicherry black pepper , plus more for garnish
1 cup granulated sugar
1 cup bourbon
Angostura bitters
orange peel, for garnish
ice
Preparation | In a small saucepan over medium-high heat, bring water, Corso Pepper and sugar to a gentle boil. Once boiling, reduce heat to low and simmer for 5 minutes. Strain peppercorns from syrup and allow to cool.
In a large glass Mason jar, combine simple syrup with bourbon and stir. Evenly divide mixture into 6 highball glasses filled with ice. Add a dash of bitters to each glass and stir. Garnish with orange peels and Corso pepper. Serve.
Black Pepper Gravy
Ingredients
4 cups skim milk
½ cup margarine
½ cup all-purpose flour
1 ½ tablespoons Corso Tellicherry black pepper, or more to taste
1 tablespoon salt
Directions
Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes. Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes.
Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add Corso pepper and salt. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.