Exciting news! This month I'm hosting the "Tasting New York Festival", a food event put on by Resident Magazine (who featured me in this month's issue) on March 24th. I'm so excited to head back to New York, especially for the amazing food at this event. If you're in NYC that weekend, be sure to stop by and say "hello"! There'll be tons of vendors and lots of fun.
To purchase tickets, go to: www.flatironhotel.tix.com
Orecchiette cacio e pepe with roasted squash, kale and burrata
Orecchiette Cacio e Pepe with Roasted Squash, Kale and Burrata
3 cups squash, peeled and cut into 1-inch pieces
1 yellow onion, halved and sliced
1/4 cup olive oil
Kosher or Sea Salt
1/2 pound orecchiette pasta
2 tablespoons butter
1 teaspoon fresh cracked pepper
3/4 cup grated Pecorino Romano cheese, plus additional for serving
2 cup Tuscan kale leaves; torn or chopped into 1 inch pieces
4 oz burrata, roughly chopped
Heat the oven to 425 degrees.
Put the squash and sliced onion on a rimmed baking sheet and toss with 2 tablespoons of the olive oil and a pinch of salt. Roast until tender and lightly browned, about 40 minutes, stirring once in the middle.
Bring a large pot of water to a boil; add 1 or 2 tablespoons salt and the orecchiette; cook until al dente.
While the pasta is cooking, place a large sauté pan over medium-high heat; when the pan is hot, add the ground pepper and toast until fragrant, about 1 minute. Add the butter and remaining 2 tablespoons olive oil. Stir together until the butter melts, then remove from the heat.
Drain the pasta, reserving 3/4 cup of the cooking water in a heatproof measuring cup. Put the sauté pan over medium heat again. Add the pasta to the pan along with the squash, onion, and the pecorino; toss it all together. Add some of the reserved water, a few tablespoons at a time, until the cheese melts into a creamy sauce; you might not use it all.
Stir the kale leaves and burrata into the hot pasta, and stir until the leaves are wilted. Serve with additional cheese on the side.