Latest news with #CacioPepeSauce

Yahoo

Try these party foods for any occasion

(WGHP) — May starts the summer party season! From Mother's Day, graduation and the end of the school year. On this Recipe Wednesday, Shannon Smith heads to Betty on Burke in Winston-Salem to make the perfect party foods for any occasion. Betty Betty Noodles Ingredients 1 fl oz sesame oil 1/2 cup chopped bok choy 1/2 cup roasted, shredded pork or leftover barbeque 2 oz cooked spaghetti 2 fl oz chile crunch 2 tbsp toasted sesame seeds Directions Heat sauté pan and add sesame oil. Cook bok choy until bright, but still crunchy Add spaghetti and shredded pork; heat through Turn off fire and add chile crunch; mix well Spill contents into serving bowl and garnish with seeds Cacio Pepe Sauce Ingredients 1 cup salty pasta water 2 tsp black pepper 5 oz parmesan cheese, grated 2.5 oz grated pecorino Directions Add pasta water to sauté pan and bring to a simmer Add black pepper and both cheeses to the pan and stir with wooden spoon Add hot pasta and cook until well-coated Pomodoro Ingredients 1 oz olive oil 1/2 cup sliced leeks 1 qt cherry tomatoes, washed and dried 1/2 cup olive oil 1/2 tsp black pepper 1/2 tsp dried basil 1/2 tsp Aleppo pepper 2 tsp kosher salt Directions Heat 1/2 cup oil in sauté pan Add leeks and garlic and cook over med-high heat for two minutes while stirring Add tomatoes and cook one minute Add oil and simmer over medium heat until most tomatoes have burst Add remaining ingredients and remove from heat Let sit 10 minutes, then puree in robot coupe Cool quickly Lemon Spaghetti Ingredients 2 oz cooked spaghetti 2 fl oz dry white wine 1/2 cup roasted tomatoes 2 fl oz lemon sauce 2 oz arugula 1/4 cup parmesan cheese, grated Directions Heat a non-stick saute pan over medium heat Add cooked spaghetti and wine. As the wine evaporates, it will heat the spaghetti through. Add tomatoes and lemon sauce Continue heating and toss well. You don't want to reduce the sauce; just heat it up. Place the arugula in the serving bowl. Twist up pasta and pour it over the arugula. Garnish dish with grated parmesan. Fennel Dip Ingredients 1 tbsp butter 1/4 cup sliced yellow onion 1 cup sliced fennel 1/4 tsp salt 1/2 cup sour cream 1/2 cup labneh 1/2 tsp lemon juice Directions Melt butter in heavy-bottomed pot. Add onions, fennel and salt and sweat until golden. Remove from heat. Cool 10 minutes. Puree in robot coupe. Add remaining ingredients. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. For the latest news, weather, sports, and streaming video, head to FOX8 WGHP.