I had a bit of a fail with this Cacio e Pepe Shortbread. I found the recipe on Food52. It's from Charlotte Druckman's book Stir, Sizzle, Bake: Recipes for Your Cast Iron Skillet.
The shortbread dough is quickly spread in a pre-heated cast iron skillet, reportedly to get a crisper outer texture.
My failure was only cosmetic, the flavor is delicious and uniquely addictive - sweet and savory all at once - so I will surely try again.
The edges of the shortcake rose a bit more than the center so when I flipped it out and then flipped it over again, the edges broke off. Next time, I think I'll just let it cool in the pan. And because it's so rich, I'll cut it into smaller pieces.
I'm now off to the library to pick up that book to see what else I should be doing with my cast iron skillet.
