Cacio e pepe (meaning “cheese and pepper”) is the simplest of dishes where pasta is tossed with Pecorino Romano, pepper and good olive oil, but there’s no reason pasta should have all the fun. By treating croutons with these delicious ingredients, you get a salad that feels more substantial and tastes a bit more decadent.
Photo by Rick McCharles.
They’re also a complete cinch to make. Just throw some slightly stale, cubed bread in a skillet with olive oil over medium heat and toast until golden brown. Remove from heat, and toss in a mixture of grated Pecorino Romano and freshly ground pepper. Throw them on a salad, in some soup or just eat them as a snack.
Recipe: Cacio e Pepe Croutons [The Kitchn]
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