Broccoli Rabe with Portobello Mushroom
I like to use a mortar and pestle to grind my peppercorns. Once they are mashed and fine, I add sea salt and then again mash everything until I have a pre-made salt/pepper mix that we keep in a spice dish or ramekin near the stove. Very convenient for any dish that requires both salt and pepper. Experiment with your ratio until you find how you like it. I like it when the color is like sand.