Sentences with phrase «locatelli pecorino romano»

Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise olives 1 tablespoon chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil

There's plenty of Italian cheese in this pie / tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious pecorino romano!

Sprinkle with the pecorino Romano cheese, toss again, and serve at once on a heated platter decorated with mint leaves.

A simple start: Shelled favas in a bowl with salt and pepper, Pecorino Romano and Pecorino Tuscano cheeses and bread on the side.

Today, I used a combination of caciocavallo and pecorino romano cheese.

Pass extra pecorino Romano and a pepper mill at the table.

After dinner, while we all rest up in the living room before dessert, I've been known to sneak away to make an open - faced meatball sandwich topped with freshly grated Pecorino Romano.

-- Sliced Provolone cheese (I like Sargento or Boar's Head)-- Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don't have a lot of flavor)-- Shredded Sharp Cheddar cheese — Grated Pecorino Romano Cheese

I tripled this recipe, added dried Italian herbs, some grated pecorino romano and garlic powder and patted it out on parchment paper.

Next, the cauliflower mixture is cooked with your favorite pasta and served with grated Pecorino Romano cheese.

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

4 large artichokes 2 cups bread crumbs 1 cup grated parmesan or pecorino romano cheese 1 cup raisins (red or white) 1/2 cup pignoli nuts extra virgin olive oil Salt and pepper to taste

Top with pecorino romano cheese.

I used chicken broth and pecorino romano because that's what I had on hand and it tasted fantastic.

1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese

Top warm bowls of spaghetti squash with meat sauce, grated Pecorino Romano, and fresh basil, sliced or torn.

Homemade Italian Broccoli Rabe Cavatelli Pasta topped with some Pecorino Romano cheese.

Sprinkle the shaved Boar's Head Pecorino Romano Cheese over the pasta while it's warm.

In a medium bowl, combine the ricotta, pecorino romano, egg yolks and garlic; next add the pancetta.

I used that skillet to make my Garlic Portobellos with Pecorino Romano — here it is in the photo from that post:

pancetta, chopped 1 cup ricotta cheese 1/4 cup grated pecorino romano cheese (parmesan would also work well) 2 egg yolks, beaten 1 clove garlic, grated or minced Pepper, to taste 1 1/2 cups shredded provolone cheese 1/3 cup chopped flat - leaf parsley

can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.

1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut in 1 inch pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling

Add a grating of pecorino Romano or fresh Parmesan, if desired.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

Also, if you toss in some aged cheese, like Parm or pecorino romano, the cheese will crisp up, too!

The absence of lactose is a natural consequence of Pecorino Romano cheesemaking process.

of your favorite pasta sauce Grated Parmesan, Pecorino Romano or Asiago cheese.

Among its ingredients, the company still boasts San Marzano - style grown tomatoes, and a freshly grated Italian Pecorino Romano cheese from the rugged Apennine mountains of Central Italy blended with a special grade of Italian extra virgin olive oil.

Standard top round beef gets fortified with flavorful pancetta, Pecorino Romano, and garlic before getting slowly simmered with meatballs and homemade tomato sauce.

1/3 cup thickly grated Parmesan cheese (or other hard cheese like Pecorino Romano or Manchego)(Can omit for a vegan dish.)

Here is the ingredients list for this lasagna recipe's Ricotta cheese filling: container of Ricotta cheese, large eggs, fresh Italian parsley, freshly - grated Parmesan cheese or Pecorino Romano, grated Mozzarella cheese, salt and pepper.

1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish

Bold garlic and nutty Pecorino Romano cheese deliver tried - and - true flavor to Sunny's quick - fix alfredo sauce.

1 pound gnocchi 1 cup frozen peas 1/3 cup heavy cream 6 ounces gorgonzola cheese, crumbled 8 ounces mascarpone cheese 1/4 cup grated Pecorino Romano cheese freshly ground black pepper crushed red pepper (optional)

Add Pecorino Romano, pepper and crushed red pepper.

Be sure to serve it with a nice piece of crusty bread and a good, healthy sprinkling of Pecorino Romano!

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

The pairing of these classic Italian ingredients, arugula, fava beans, and Pecorino Romano or Parmesan cheese makes this...

Manchego adds the perfect dose of salty creaminess, but feel free to use Parmesan or Pecorino Romano if you have those on hand.

Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino Romano cheese, and crunchy toasted garlicky breadcrumbs - dressed this way, the Brussels sprouts become a glorious side dish, and a must for your Thanksgiving table.

Distribute the mozzarella over the pizza and sprinkle on the pecorino romano.

You can use Parmigiano - Reggiano, Parmesan or Pecorino Romano interchangeably in this recipe.

kosher salt 2 medium cloves garlic, minced 1 1/4 cups orzo (I use whole wheat) 2 1/2 cups homemade or low - sodium chicken broth 1 cup frozen peas 1 cup freshly grated Parmesan cheese (or Pecorino Romano) 2 Tbsp.

I used italian sausage — half sweet, half hot — broccolini, and pecorino romano.

5 ounces pancetta or bacon, diced into 1/3 inch squares 1 medium onion, finely chopped 2 cloves garlic, minced 1/4 cup dry white wine 1 pound spaghetti 3 large eggs 1 1/2 ounces Parmigiano - Reggiano, finely grated (3/4 cup) 3/4 ounces Pecorino Romano, finely grated (1/3 cup)(I used all Parmesan) 1 teaspoon fresh coarsely ground black pepper 1/4 teaspoon salt

The quiche on the right was made with Pecorino Romano, a sheep cheese.

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked.

-LSB-...] beet and charred onion salad with rosemary, pine nuts and Pecorino Romano cheese Smoky beet salad with chipotle pistachio butter, grapefruit and black garlic Roasted beets, pomegranate, and kaniwa salad Beet and carrot salad with mustard garlic vinaigrette -LSB-...]

I usually use Pecorino Romano or Manchego sheep cheese.