cacio e pepe

biscuits ‘n gravy

seasonal frittatas

breakfast pizza topped with local farm eggs

mascarpone stuffed french toast

penne all’arrabbiata

a light, flavorful, rectangular-shaped pizza originated and sold by the slice throughout Rome

pizza al taglio

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add a generous pinch of coarse kosher salt so the water tastes like the sea. Add 12 oz pasta and cook 1–2 minutes less than package directions until very al dente; reserve 2 cups of the starchy cooking water and set aside, then drain the pasta quickly.

Boil water and cook pasta

While the water is heating, place 2 tbsp whole black peppercorns in a dry skillet over medium heat. Toast, shaking the pan, until fragrant and slightly darker, about 2–3 minutes. Transfer to a mortar and pestle or a spice grinder and crush to a coarse, coarse-ground texture (not powdered). Alternatively, use the bottom of a heavy pan to crack them on a cutting board.

Toast and crush pepper

Combine 1.5 cups finely grated Pecorino Romano and 1/4 cup finely grated Parmigiano-Reggiano in a medium bowl. Mix briefly so the two cheeses are evenly distributed. Set beside the stove. Note: finely grate and avoid clumps; if the cheese is slightly aerated, press through a fine-mesh sieve or whisk to remove lumps.

Prepare cheese mixture

In a large, wide sauté pan (big enough to toss the pasta) set over medium heat, add 2 tablespoons unsalted butter and 1 teaspoon extra-virgin olive oil. When the butter melts and just begins to foam, add the crushed black pepper and cook for 30–45 seconds to bloom the pepper’s aroma. Do not brown the butter heavily; you want fragrant oil.

Warm the pan and butter

Add 1/2 cup of the reserved hot pasta water to the pan and bring to a gentle simmer. Use a wooden spoon to scrape any browned bits from the pan and to mix the pepper into the liquid. Turn the heat to low so the liquid is warm but not boiling.

Create the peppery cooking liquid

Working quickly and off direct high heat (low heat or removed from burner), add about one-third of the drained pasta into the pan and toss, then add a large handful (roughly 1/3 of the cheese mixture) of the grated cheeses while vigorously tossing or stirring. Add more hot reserved pasta water a few tablespoons at a time as needed to loosen and create a glossy, emulsified sauce that coats the pasta. Continue adding the pasta in batches, more cheese, and 2–4 tablespoons of hot water as necessary until all pasta is combined and the sauce is creamy. If using the optional Parmigiano, it will help stabilize the emulsion.

Finish the sauce with cheese emulsion

If the sauce seems dry or clumpy, add additional hot reserved pasta water 1–2 tablespoons at a time and toss vigorously until smooth. If it’s too loose, sprinkle a little more grated Pecorino and toss to thicken. Taste and add salt only if needed (Pecorino is salty; the reserved water already has salt).

Adjust seasoning and texture

Divide the pasta among warm plates or a serving platter. For each serving, finish with an extra grind of fresh black pepper and a light dusting of Pecorino. Serve immediately so the sauce remains glossy and creamy.

Plate and finish

spaghetti or tonnarelli

coarse kosher salt for boiling water

Pecorino Romano, finely grated

Parmigiano-Reggiano, finely grated (optional, for creaminess)

whole black peppercorns

unsalted butter

extra-virgin olive oil

reserved pasta cooking water

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly flour it. Keep a small bowl of additional flour nearby for handling the dough.

Preheat and prepare

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, and 1 tsp sugar until evenly combined.

Mix dry ingredients

Cut 3/4 cup (0.75 cups) cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until pea-sized crumbs remain and some bits the size of peas are still visible. Do not overwork — you want cold pieces to create flakiness.

Cut in butter

Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. Using a fork or spatula, stir just until dough comes together and no dry streaks remain. The dough should be slightly shaggy and sticky but manageable.

Add buttermilk

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 3/4-inch thick. Fold the dough over onto itself 2–3 times (this creates layers). Pat again to 3/4–1 inch thickness. Avoid overworking.

Turn out and fold

Using a 2.5–3 inch round biscuit cutter (or a floured drinking glass), press straight down through the dough without twisting to keep layers. Re-shape scraps gently and cut remaining biscuits; you should get about 8–10 biscuits depending on cutter size.

Cut biscuits

Place biscuits on the prepared baking sheet close but not touching for taller biscuits (or spaced for crispier sides). Brush tops with 2 tablespoons melted butter. Bake in the preheated 450°F oven for 12–15 minutes, or until tops are golden brown and an inserted skewer comes out clean.

Bake

Remove biscuits from oven and brush again with remaining melted butter. Transfer to a wire rack and let rest 5 minutes before splitting for serving.

Finish

While biscuits bake, heat a large skillet over medium heat. Add 1 lb pork breakfast sausage and cook, breaking it up with a spoon, until well-browned and no pink remains, about 7–9 minutes. If the sausage releases an excessive amount of fat, spoon off and reserve a tablespoon or two, leaving about 1 tablespoon in the pan for flavor. If very lean, add 1 tablespoon unsalted butter to pan.

Brown the sausage

Reduce heat to medium-low. Sprinkle 1/3 cup (about 5 tablespoons) all-purpose flour evenly over the browned sausage. Stir constantly for 1–2 minutes to cook the raw flour taste and absorb fat; the mixture will become paste-like and slightly toasted.

Make roux with sausage drippings

Gradually whisk in 2.5 cups whole milk, a small amount at a time to smooth the roux, then stir in 1/4 cup heavy cream if using. Increase heat to medium and bring to a gentle simmer, stirring frequently to prevent scorching. The gravy will thicken over 4–6 minutes. If it becomes too thick, whisk in up to 2 tablespoons hot water until desired consistency is reached.

Add milk and simmer

Season gravy with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Sausage typically adds saltiness, so add salt cautiously. Simmer an additional 1–2 minutes to meld flavors.

Season

Keep gravy on lowest heat setting, stirring occasionally to prevent film or scorching. To serve, split warm biscuits and spoon generous portions of sausage gravy over each half. Garnish with extra cracked black pepper, chopped fresh chives, or a sprinkle of cayenne if desired.

Finish and serve

all-purpose flour

baking powder

baking soda

fine salt

sugar

unsalted butter, cold

cold buttermilk

extra melted butter (for brushing)

pork breakfast sausage (mild or hot)

whole milk

heavy cream (optional, for richer gravy)

kosher salt

freshly ground black pepper

hot water (if needed to adjust thickness)

Preheat oven to 375°F (190°C). In a large mixing bowl, crack 8 large eggs and whisk until blended. Whisk in 1 cup whole milk, 1 tsp salt, 1 tsp freshly ground black pepper, and 3 tablespoons grated Parmesan or sharp cheddar until smooth. Set the egg mixture aside while you cook the vegetables.

Preheat and prepare eggs

Heat 2 tablespoons olive oil or butter in an ovenproof 10-inch skillet (or a 9-inch pie dish if transferring to oven-safe dish) over medium heat. Add the finely diced medium onion and cook for 3–4 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30 seconds more until fragrant.

Sauté aromatics

Add 2 cups of your chosen seasonal vegetables to the skillet. If using tougher vegetables (asparagus, diced bell pepper, or zucchini), cook 4–6 minutes until tender-crisp. If using mushrooms, cook until they release their moisture, about 5 minutes. If using spinach, add it last and wilt for 1–2 minutes. Season the vegetables with 1 teaspoon salt and taste; adjust if necessary. Stir in 2 tablespoons chopped fresh herbs and 1/2 tsp lemon zest if using.

Cook seasonal vegetables

If using cooked bacon, diced ham, or crumbled goat cheese/feta (about 3 oz), stir them into the vegetables now so they distribute evenly.

Combine add-ins

Spread the cooked vegetables and add-ins evenly across the bottom of the skillet. Reduce heat to low. Pour the egg and milk mixture over the vegetables, tilting the pan so eggs settle evenly. Sprinkle the extra 2 tablespoons grated cheese over the top if using.

Assemble frittata

Cook on the stovetop over low heat without stirring for 3–5 minutes, just until the edges begin to set. Transfer the skillet to the preheated oven and bake for 12–18 minutes, until the center is almost set but still slightly jiggly (an instant-read thermometer should read about 160°F/71°C). If you used a deeper dish, it may take up to 20–22 minutes.

Stovetop to oven finish

Remove the frittata from the oven and let it rest for 5 minutes to finish setting. Run a spatula around the edges, slice into 6 wedges, and serve warm or at room temperature. Garnish with extra chopped herbs if desired.

Rest and serve

large eggs

salt

grated Parmesan or sharp cheddar

olive oil or unsalted butter

onion, medium, finely diced

garlic cloves, minced

seasonal vegetables (choose combination: asparagus tips, baby spinach, cherry tomatoes halved, thinly sliced zucchini, diced bell pepper, or mushrooms)

fresh herbs (optional: chives, parsley, dill, or basil), chopped

salt for vegetables

cooked bacon, ham, or crumbled goat cheese/feta (optional)

extra grated cheese for top (optional)

lemon zest (if using spinach or asparagus, optional)

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine sea salt. Make a well in the center.

Make the dough

Pour 1 cup warm water (about 100–110°F / 38–43°C) and 1 tbs extra-virgin olive oil into the well. Stir with a wooden spoon or spatula until a shaggy dough forms and the flour is mostly incorporated.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs more flour as needed. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes.

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

When risen, gently deflate the dough and turn it onto a floured surface. Shape into a round and use a rolling pin or hands to form a 12-inch pizza round (or press into a lightly oiled 12-inch cast-iron skillet) about 1/4-inch thick with a slightly thicker rim.

Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. If using a cast-iron skillet, preheat the oven to the same temperature without a stone.

If using bacon or sausage, cook until browned and crisp, then chop into bite-size pieces. Squeeze any excess fat onto a paper towel. Roughly chop baby spinach and thinly slice scallions.

Prepare the toppings

On a piece of parchment or a lightly floured peel, transfer the stretched dough. Brush the outer rim lightly with 1 tbs melted butter to promote browning.

Scatter 1.5 cups shredded mozzarella and 0.5 cups shredded fontina (if using) evenly over the center, leaving the buttered rim clear. Dollop 1/2 cup whole milk ricotta in three or four small spoonfuls across the pizza.

Distribute chopped cooked bacon or sausage evenly over the cheese (if using). Scatter the chopped baby spinach and 3 tbs thinly sliced scallions over the top so they wilt while baking.

Carefully create four small shallow wells in the cheese and toppings where you'll crack the eggs — these help contain the yolks. Crack each of the 4 local farm eggs into a small ramekin, then gently slide each egg into its well on the pizza, keeping yolks intact.

Season each egg and the pizza surface with freshly ground black pepper, flaky sea salt, and a light sprinkle of crushed red pepper flakes if desired.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet; or place the skillet in the oven. Bake at 475°F (245°C) for 10–14 minutes. Check at 10 minutes: the crust should be golden brown and cheese bubbling. The eggs are done when whites are set but yolks remain slightly runny (about 10–12 minutes); bake longer (12–14 minutes) for firmer yolks.

Bake the pizza

If the rim browns too quickly, rotate the pizza and tent loosely with foil for the final minutes. Remove from oven when crust is crisp and eggs are cooked to your liking.

Let the pizza rest 2 minutes, then sprinkle 2 tbs grated Parmigiano-Reggiano and tear 6 fresh basil leaves across the top. Slice into 4 servings. Serve immediately so that when cut, the farm-egg yolks run onto the hot slices.

instant yeast

granulated sugar

fine sea salt

warm water

shredded mozzarella cheese

shredded fontina or mild cheddar (optional)

whole milk ricotta

thinly sliced scallions (white + green parts)

baby spinach, roughly chopped

crispy cooked bacon or country sausage, chopped (optional)

local farm eggs

butter, melted (for brushing)

flaky sea salt

crushed red pepper flakes (optional)

fresh basil leaves, torn

grated Parmigiano-Reggiano

In a medium bowl, combine mascarpone, softened cream cheese, powdered sugar, vanilla extract, and lemon zest. Whisk or beat with a hand mixer on low until smooth and homogenous, about 1–2 minutes. Scrape down sides and taste; adjust sweetness with up to 1 additional tablespoon powdered sugar if desired. Transfer filling to a piping bag or a zip-top bag with the corner snipped for easier assembly.

Make filling

If slices are not already, cut the brioche or challah into 8 thick slices about 3/4–1 inch thick. Using a sharp knife, make a pocket or deep slit in the side of each slice without cutting all the way through (create a pouch). Alternatively, you can sandwich filling between two slices.

Prepare bread

Pipe or spoon about 1 to 1 1/2 tablespoons of the mascarpone filling into each pocket (or spread the same amount between two slices). Press gently so filling is distributed but the bread remains closed. Chill assembled slices on a tray in the refrigerator for 10 minutes to help filling set slightly (optional but helps prevent leakage).

Stuff the bread

In a shallow wide bowl or baking dish large enough to hold a slice, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and slightly frothy. Strain the mixture through a fine-mesh sieve if you want an extra-smooth custard.

Make custard

Working with one or two slices at a time, lay a stuffed slice in the custard and let it soak about 20–30 seconds per side, pressing gently so custard soaks into the bread but not long enough to collapse the pocket. Flip and soak the other side. Transfer soaked slices to a wire rack for a minute to let excess drip off; this reduces filling leakage during cooking.

Soak slices

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 teaspoon oil to the pan (oil raises smoke point). When butter foams, add 2–3 soaked slices without crowding. Cook until golden brown and set, about 3–4 minutes per side, gently pressing with a spatula to ensure even contact. Reduce heat to medium-low if browning too quickly. Add remaining butter as needed and cook remaining slices in batches.

Cook French toast

If making multiple batches, keep finished slices on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.

Keep warm

Arrange 1–2 stuffed slices per serving on plates. Dust with powdered sugar, scatter fresh berries and toasted almonds, and serve with warmed maple syrup on the side or lightly drizzled over the toast.

Plate

Leftover mascarpone filling can be refrigerated in an airtight container for up to 3 days. Cooked stuffed french toast is best eaten the same day; refrigerate leftovers up to 24 hours and reheat gently in a 325°F oven until warmed through.

Storage

mascarpone cheese

cream cheese (softened)

powdered sugar

vanilla extract

lemon zest

heavy cream

ground cinnamon

brioche or challah loaf (thick slices)

vegetable oil

fresh berries (strawberries, blueberries, or raspberries)

maple syrup

toasted sliced almonds

Pour 4 liters of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons of salt once boiling.

Bring water to a rolling boil

Add 400 g penne rigate to the boiling salted water and cook, stirring occasionally, until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.

Cook penne

Peel and thinly slice 4 garlic cloves. Measure crushed red pepper flakes and chop parsley so they are ready.

Prepare garlic

In a large sauté pan or skillet, warm 3 tablespoons extra-virgin olive oil over medium heat. Add the sliced garlic and 1 teaspoon crushed red pepper flakes. Cook gently, stirring, until the garlic is fragrant and just turning pale golden (about 1–1½ minutes). Do not let it brown or it will taste bitter.

Bloom garlic and chili

Crush the 800 g whole peeled tomatoes by hand or with a spoon and add them to the pan (include juices). Add 1 tablespoon tomato paste if using and stir to combine. Bring mixture to a gentle simmer over medium-low heat.

Add tomatoes

Let the sauce simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until it thickens slightly. Season with 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar if the tomatoes taste too acidic. Taste and adjust seasoning and heat (add more red pepper flakes if you prefer it spicier).

Simmer and season

Stir in the 2 tablespoons chopped fresh parsley off the heat to preserve its brightness.

Finish sauce with parsley

Return the pan with the sauce to medium heat. Add the drained penne to the sauce and toss to combine. Add reserved pasta cooking water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta until you reach a glossy, cohesive consistency (use about 1/4–1/2 cup / 60–120 ml as needed). Cook together for 1–2 minutes so the pasta finishes cooking in the sauce.

Combine pasta and sauce

Divide the penne all’arrabbiata among warm bowls. Sprinkle 50 g freshly grated Pecorino Romano or Parmesan over each serving, garnish with an extra drizzle (1 tsp) of good extra-virgin olive oil and a little additional chopped parsley if desired. Serve immediately.

Plate and garnish

penne rigate

salt (for pasta water)

water

garlic

crushed red pepper flakes

whole peeled tomatoes (preferably San Marzano)

tomato paste (optional, for deeper color)

sea salt

sugar (optional, to balance acidity)

fresh flat-leaf parsley, chopped

freshly grated Pecorino Romano or Parmesan

extra-virgin olive oil (finish, optional)

Combine the flour and 360 ml of the lukewarm water in a large bowl or the bowl of a stand mixer. Mix briefly until all the flour is hydrated and no dry pockets remain. Cover and let rest (autolyse) 20–30 minutes.

Mix and Autolyse

Dissolve the instant yeast and sugar/honey in the remaining 20 ml water. Add to the dough along with the salt and 30 ml olive oil. If using a stand mixer, use the dough hook on low speed. Mix until the dough comes together, 3–4 minutes. Increase speed to medium-low and knead until smooth and slightly elastic, 6–8 minutes total. By hand, knead 8–10 minutes until smooth.

Add Yeast, Salt and Oil

Transfer dough to a lightly oiled container. Cover and let rise at room temperature (around 21–24°C) for 1 hour. Perform 3 stretch-and-folds at 20-minute intervals: wet your hand, lift one side of the dough and fold it over the center, rotate 90° and repeat until all four sides folded. After the third fold, cover and refrigerate for 12–24 hours for flavor development (shorter: 2–4 hours if short on time).

Bulk Fermentation with Stretch-and-Fold

Remove chilled dough and transfer to a lightly floured surface. Divide into two equal portions (about 440–460 g each depending on hydration). Lightly shape into rectangles or balls, cover, and let rest 60–90 minutes at room temperature so the dough relaxes and rises modestly.

Portion and Final Rise

Preheat the oven: place a sheet pan or baking steel on the middle rack and preheat the oven to 250–260°C (480–500°F) for at least 30 minutes. If your oven doesn’t reach that high, set to the maximum temperature.

Cacio E Pepe

Biscuits ‘n Gravy

Seasonal Frittatas

Breakfast Pizza Topped With Local Farm Eggs

Mascarpone Stuffed French Toast

Penne All’arrabbiata

Pizza Al Taglio