Layered Cacho e Pepe buns
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 301, total fat 17 G., saturated fats 11 G., proteins 10 G., carbohydrates 27 G., fiber 1 G., cholesterol 53 mg, sodium 403 mg, sugar 1 G.
Calories 301, total fat 17 G., saturated fats 11 G., proteins 10 G., carbohydrates 27 G., fiber 1 G., cholesterol 53 mg, sodium 403 mg, sugar 1 G.
Flaky biscuits are made with savory, buttery Pecorino Romano cheese and freshly ground black pepper, imbuing them with the flavor of the famous Italian pasta "cacio e pepe" (cheese and pepper). These biscuits are perfect for breakfast sandwiches, as a side dish for roast beef or chicken, or even with a salad with bacon and a poached egg for lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour + extra for dusting
- 1 tbsp. baking powder
- 1 tbsp freshly ground black pepper + extra for sprinkling
- 1 teaspoon coarse salt
- 7 tablespoons chilled unsalted butter, cut into 1cm cubes
- 1 tbsp. + 2 tbsp. grated pecorino (about 140 g)
- 3/4 cup milk
- 2 tbsp. heavy cream
- Special equipment: round cookie cutter with a diameter of 7.5 cm.
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods. - In a bowl, combine the flour, baking powder, black pepper, and salt. Rub the butter into the flour mixture with your fingertips until it forms pea-sized pieces. Stir in 1 cup of pecorino, then gently fold in the milk with a fork until a loose dough forms.
- Place the dough on a lightly floured work surface. Roll it out into a 1 cm thick rectangle. Fold the dough into thirds, like a letter. Roll it out into an 8 x 5 inch rectangle, about 0.75 inches thick. Use a pastry cutter to cut out 6 circles. Press the dough scraps together, cut out 2 more circles, and place the entire mixture on the prepared baking sheet.
- Lightly brush the surface of the dough with cream, then sprinkle evenly with the remaining 2 tablespoons pecorino and a pinch of black pepper. Bake until the buns are puffy and golden, 20–22 minutes. Let cool on a wire rack for 5 minutes and serve.
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