A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity.
Eggplants and tomatoes are really putting on a show at the moment, it seemed only right we make a parmigiana to celebrate.
The whole thing comes together reasonably quickly and is very yummy as leftovers.
Simple comfort food with plenty of lemony greens. Good for any season!
Cacio e Pepe literally means cheese and pepper, if you’ve got those two things and approximately ten minutes (depending on pasta cooking time), then you can make this dish.
Layer, layer, layer like a good compost pile. And it’s just as delicious!