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Last time I visited my local Trader Joes I was very intrigued by a pack of palmito spaghettis (they call it Heart of Palm pasta, to be found in the pasta section). It reminded me of a fantastic apetizer we had 2 years ago in Brasil: palmito pasta carbonara. Very curious to cook those at home I decided to prepare them Cacio e Pepe style, with a little twist. Here is the recipe: 1 TBS oil, 1 TBS butter, ½ TBS saffron 1 pack palmito pasta 1/8 cup ground pepper (half black, half Vietnamese pepper or Szechuan pepper) 1.5 cup grated pecorino Heat in a frying pan the butter and the oil. Add the saffron and cook for a minute, add the pasta (directly from the pack). Once the pasta is hot add all the cheese and pepper immediately, toss and serve! Super fast, super simple, healthy, easy and delicious.   I rarely post recipes that are not totally mine, but I had to make an exception for those goat cheese bites, discovered in a French culinary magazine, and tweaked by me. They are absolutely delicious, pretty and playful.
Here is what to do: Mash up a fresh goat cheese log with a fork in a shallow bowl (I use Trader Joe's Silver goat), season with a little salt, some white pepper, and a generous dash of a good olive oil (I use a basil olive oil from Oregon). Roll about 24 little balls (that's what I get out of one log) with your hands. Prepare the coatings: I use coarsely crushed pistachios, dry freeze strawberries that I mash up and flax seeds. Roll the balls in the coatings and finish with a pretzel stick... So simple ! |
