Cacio e pepe – zucchini style!

Last year C and I went to Rome for a little holiday – and before you ask me, no…I did NOT manage to follow the LCHF lifestyle while I was in Italy – are you kidding me? The land of amazing pasta and pizza and you expect me to have discipline…..? However both C and I did try to modify our behaviour so we didn’t indulge too much.

Instead of ordering our own pasta dish – we always shared one, and then made sure our other order was a meat and vegetables of some kind. Needless to say we ate very well in Italy 🙂

One of the dishes we had been dying to try was Cacio e Pepe – a typical Roman pasta dish which basically consists of butter, cheese and pepper. So simple, so delicious, and we loved it. When we got back to Brazil, we (unfortunately) managed to make it ourselves quite successfully. Which is such a pity – as pasta does not fit in the LCHF diet in ANY form!

However, butter, cheese and pepper does…..!

So yesterday inspiration struck – why not make cacio e pepe using zucchini noodles? And although it is not quite the same as the pasta version (slightly more watery), it really was incredibly delicious as well as incredibly quick to make. We served it as a side for lovely pan fried pork chop and voila – dinner is served.

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Zucchini Cacio e Pepe – serves 2

  • 2 large zucchinis, noodled (see post on noodler here)
  • 3 tblsp butter, cubbed and divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padero or Parmesan cheese
  • 1/2 finely grated Pecorino

Melt 2tbsp of butter in a large skillet over medium heat. Add pepper and cook swirling pan until pepper is toasted (1-2 mins)

Add zucchini and remaining butter. Stir until butter is melted.

Once butter is melted reduce heat to low and add Grana Padano cheese, stirring and tossing with tongs until cheese has melted.

Remove from heat, add Pecorino cheese, stirring and tossing until it has melted and the cheesy sauce coats all the zucchini.

Serve immediately!

 

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Side note: The Grana Padano and the Pecorino cheese here are the star ingredients and is what makes this dish so delicious. I really encourage you to use both types of cheese if you attempt to make this. It will be worth it!

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Asian Inspired Chicken Burgers and Asparagus

I have a wonderful dinner plan for you guys today!

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Asian inspired chicken burgers with asparagus. Doesn’t it look fantastic? It is incredibly quick, easy to make and it tastes so good, you don’t even miss the rice 🙂

Hop on over to The Travelling Chopsticks to check out the recipe!

Happy Friday!

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A Fantastic LCHF Starter to Kickstart 2014!

Happy 2014 Everyone!

I hope that you have all had a wonderful holiday period and are feeling refreshed and ready for the new year and everything 2014 is going to throw your way! I know I certainly am 🙂

It has been terribly quite over here on LCHF…What? And I apologise. However, I have a great recipe that I want to share with you today and will be the official kickstart I needed for 2014:

Salmon Carpaccio with Salsa Verde

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This has to be the simplest, quickest and yet most elegant LCHF starter I have made – and I think you guys will love it. Well if you like raw fish that is 😉

My mother and I got inspiration for this dish from a recipe we found in the newspaper here in Singapore, however we changed it to suite what we had at home and it worked perfectly.

This is what you need:

  • 1 fillet of frozen salmon
  • 1 bunch chinese celery (coriander would work perfectly for this as well!)
  • 1/2 cup olive oil
  • 2 coves garlic peeled
  • 2 green chillies, cut into pieces
  • Juice of 1/2 lemon
  • 1 tsp salt or to taste,
  • pepper

This is what you do:

Remove the frozen salmon from the freezer and place it in the fridge to thaw partially.

Wash and roughly chop the chinese celery and then place the chopped leaves in the food processor. Cover them with olive oil, lemon juice, garlic, chillies, salt and pepper and blend everything together into an emulsion. If the sauce is too thick add more oil. Keep the sauce in the fridge.

The salmon should be only partially thawed so that it is easy for you to slice. With a sharp knife thinly slice the salmon in 1/2 cm thick slices. I would calculate 3 to 4 slices per person.

Place the slices neatly on a plate and drizzle the sauce over the salmon and serve immediately

On another note, I’m currently in Singapore visiting my parents and am lucky enough to be based here for the next few months, so you will be seeing an increased focus on LCHF and Asian food – which will be a challenge but one I’m sure I can do 🙂