Photography by Eva Kolenko

Zucchini “Chitarra” Cacio e Pepe

  • 1¼ cups Pecorino Romano cheese, grated
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 2 teaspoons black pepper, freshly ground
  • 1 pound zucchini
  • ½ cup vegetable stock
  • 1 tablespoon unsalted butter
  • 1 tablespoon cannabutter*
  • 1 teaspoon cornstarch
  • Kosher salt to taste

In a large shallow bowl, combine cheeses and pepper, and add enough water to make a paste; spread evenly.

Using a spiralizer, turn the zucchini into long, chitarra-like strands.

In a large saute pan, bring vegetable stock to a simmer; work unsalted butter into the cornstarch to create a paste, and whisk into the stock. When sauce thickens, add cannabutter, simmer 1 minute and add zucchini to the pan. Toss to coat, heat through and season with salt. Using tongs, transfer zucchini to the bowl lined with cheese, and toss to coat. Divide among shallow bowls. Makes 4 servings, each about 8 mg THC based on a 15 percent THC strain.