BROWN PEPE RECIPES

Steps:

• Cook pasta according to package directions, adding 2 tablespoons of the salt to the water. Drain and reserve 1 1/2 cups cooking water.
• Melt 2 tablespoons of the butter in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are pink, about 3 minutes. Add garlic, and cook, stirring often, 1 minute. Remove shrimp mixture, reserving drippings in skillet.
• Add 1 cup of the reserved cooking water and remaining 2 tablespoons butter to skillet, and bring to a boil over high. Reduce heat to low; stir in Grana Padano and cracked black pepper. Cook, stirring often, until cheese melts and sauce thickens, about 1 minute.
• Add cooked pasta and shrimp mixture, and toss to coat, adding remaining 1/2 cup pasta water as needed for desired consis­tency. Remove from heat; add pecorino, zest, and juice, and stir until combined. Divide evenly among 6 bowls. Sprinkle with remaining 1/2 teaspoon salt, and garnish with cracked black pepper. Serve immediately.

Steps:

• Preheat oven to 350F. 
• Pat chicken dry with paper towel and salt and pepper both sides. Over medium high, add olive oil to a 12” Lodge Blacklock skillet. Brown chicken thighs on both sides starting with skin side down--2-3 mins each side, remove and set aside. 
• Lower heat to medium, sauté onion, garlic and thyme, until soft, 2-3 minutes. Add rice and combine until coated, 1-2 minutes. Add wine and reduce— approximately 1-2 mins, add stock, cheese and pepper and stir to combine. Add back chicken, skin side up, into pan. Finish with some black pepper and kosher salt to taste. 
• Cover with tin foil and place in oven for 35 minutes. Uncover and continue to cook for 7-10 minutes. Let chicken rest 5-10 mins, fluff rice with fork. Garnish with parsley and more pecorino and serve immediately.