History suggests that the Romans used
Pecorino Romano Cheese in their beloved recipe for spicy penne all» Arabbiatta.
Not exact matches
There's plenty of Italian
cheese in this pie / tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious
pecorino romano!
A simple start: Shelled favas
in a bowl with salt and pepper,
Pecorino Romano and
Pecorino Tuscano
cheeses and bread on the side.
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
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
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!
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.
Fennel
Romano Coins and Salad 1 medium fennel bulb, trimmed, fronds reserved, coarsely grated on box grater (about 1 cup) 1/2 cup fresh breadcrumbs (I used sourdough whizzed
in mini chopper) 1/4 cup grated
Pecorino Romano cheese 1 egg, lightly beaten 1 garlic clove pressed 1/4 teaspoon ground black pepper
The whole - wheat pasta has a great nutty flavor and is a bit chewy, but chewy
in a good way, and the
Pecorino Romano cheese adds a bit of salty flavor to the whole - wheat pasta.
Butternut Squash and Tagliatelle with Red Pepper Sauce, Lemon and Arugula Chicken, Sausage and Mushroom Pasta with Mascarpone Sauce DIY Gyoza Wrappers Goat
Cheese Ravioli with Basil
in a Tomato Broth Goulash ~ My Mom's c. 1955 Mac &
Cheese with Swiss, Ham and Mushrooms
Pecorino Romano Meatballs with Homemade Tomato Sauce Soba Noodle Salad with Ginger Peanut Dressing Spinach Spaetzle and Butternut Squash Casserole Summer Pasta with Alto Adige Speck and Lagrein
Cheese
A couple of substitutions and additions: instead of the cow's milk
cheeses in the recipe, I used every goat and sheep's milk
cheese I had on hand including Manchego,
Pecorino Romano, chevre, and goat cheddar.
The culinary centerpiece of service will be the Dalla Forma preparation
in which freshly cooked pasta will be tossed
in large
cheese wheels of Parmigiano,
Pecorino,
Romano or
Pecorino Gran Cru.
The restaurant has five different
cheese wheels, and offers dishes including the Tortellini tossed in Bella Lodi Grana Cheese, Risotto tossed in Parmigiano Reggiano cheese and Pasta «Carbonara» tossed in Pecorino Romano c
cheese wheels, and offers dishes including the Tortellini tossed
in Bella Lodi Grana
Cheese, Risotto tossed in Parmigiano Reggiano cheese and Pasta «Carbonara» tossed in Pecorino Romano c
Cheese, Risotto tossed
in Parmigiano Reggiano
cheese and Pasta «Carbonara» tossed in Pecorino Romano c
cheese and Pasta «Carbonara» tossed
in Pecorino Romano cheesecheese.
You will need: 1/4 cup walnuts 1 oz
pecorino romano cheese 1 serving chia pudding (1 cup coconut milk, 1/4 cup chia seeds — soaked
in the fridge overnight)
Variation Around 2002, chefs
in a couple of New York City restaurants began serving a dish of shredded raw Brussels sprouts, sprinkled with olive oil, salt, pepper, and shavings of
Pecorino Romano cheese.