Cacio e Pepe – New York City

 

Cacio e Pepe

Alfredo Ravelo
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Course Main Course
Cuisine Italian

Ingredients
  

  • 1/4 cup freshly grated Parmesan cheese
  • 3 tbsp butter
  • 1/2 tsp black pepper
  • 100 grams pasta

Instructions
 

  • Bring pot of water to boil. Be sure to add salt to the water.
  • Add pasta and cook over medium heat for about 12 minutes.
  • While pasta is cooking, add black pepper to frying pan over medium/high heat and toast until there is a strong pepper smell.
  • Add butter to the pan with pepper. Melt butter.
  • Add a spoonful of pasta water to the butter and pepper. Mix in pan.
  • Add pasta to the pan with the sauce and mix together.
  • Add one or two more spoonfuls of pasta water to the pasta.
  • Add the parmesan cheese and mix until cheese is melted
  • Serve on a warm plate and garnish with fresh pepper and parmesan cheese.

Video

Keyword italian, pasta

 

Indian Tacos – Apache mission field

 

Indian Tacos

LizaTina Stanley and Carlotta Stanley, members at Our Savior's Lutheran Church in Bylas, AZ
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Course Main Course

Ingredients
  

  • 5 cups flour
  • 1 1/2 tsp salt
  • 2 tbsp baking powder
  • warm tap water
  • 2 lbs pinto beans
  • 3 medium tomatoes
  • 1 small yellow onion
  • 1/2 head iceburg lettuce
  • 1 cup shredded cheese

Instructions
 

  • In the morning: rinse beans, put in pot, cover with water and soak 2-3 hours
  • In the early afternoon, bring beans and water to a boil, simmer for another 1.5-2 hours. Drain. Smash.
  • Dice tomatoes and onion
  • Shred lettuce and cheese
  • Make dough by sprinkling salt and baking powder on flour. Mix with hands.
  • Add warm water, mixing with hand til dough is formed.
  • Roll dough into balls, setting into a pan, cover with a dry towel. (Some make dough balls the size of a large onion)
  • Let set for 5 minutes.
  • Heat oil, flatten dough ball, fry till golden on both sides.
  • Assemble taco, fold and enjoy!

Video

Keyword apache, native american, tacos

 

Fried green tomatoes – LWMS Southern Hills Circuit

 

Fried green tomatoes

LWMS Southern Hills Circuit
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Cuisine American, Southern

Ingredients
  

  • 3 green tomatoes
  • 1.5 cups buttermilk
  • 2 eggs lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp self-rising flour
  • 2 cups vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 cups self-rising flour

Instructions
 

  • Wash and slice the tomatoes into ¼-inch slices.
  • In a medium-size bowl, mix the buttermilk and eggs.
  • Add ½ teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of the flour. 
  • Place tomato slices in the buttermilk and egg mixture. Set aside to rest.
  • Preheat the oil in a heavy skillet or electric fryer to 350 degrees.
  • In a medium-size bowl, mix the remaining 1 ½ cups flour, ½ teaspoon salt, and ½ teaspoon pepper. 
  • Remove the tomato slices from the buttermilk/egg mixture and toss them, one at a time, in the flour mixture, coating them thoroughly.
  • Carefully place the tomato slices in the heated oil and fry until golden brown.
  • Turn them two or three times. Be careful not to crowd the tomatoes during frying.
  • Cook until crisp. Drain on paper towels. Serve immediately. 
Keyword american, southern