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Food52
Food52

Our editor Sarah Jampel is at the New York Culinary Experience learning to make cacio e pepe fritelle from Chef Missy Robbins. It's pâte à choux (butter, water, sugar, flour, salt, eggs) with a ton of pecorino (young and aged), Asiago, and black pepper. Then it's fried (or baked!) and tossed with more pecorino and black pepper.