Sentences with phrase «pecorino romano p.d.o.»

3 cups shelled fresh fava beans or frozen lima beans, thawed 2 cups coarsely chopped fresh basil 2 large garlic cloves, chopped 1/4 cup olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 12 ounces tagliatelle or fettuccine 1/3 cup freshly grated pecorino Romano cheese

Flatten the dough; add the salumi, Pecorino Romano, and Grano Padano, and knead lightly until well incorporated.

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.

Add grated Pecorino Romano cheese and 1 tablespoon of olive oil.

To finish it all off, lots of fabulous grated pecorino romano cheese.

Changes I made: I halved the recipe but still made it with a whole onion, used Aidelle's Pineapple Bacon chicken sausage links, and instead of cheddar cheese, lightly sprinkled with freshly grated Pecorino Romano cheese.

2 teaspoons almond flour 2 teaspoons grated pecorino romano cheese 1 1/2 teaspoons mixed dried herbs: thyme, sage, rosemary, oregano salt and pepper

This dish is fantastic topped with freshly shaved Parmesan or Pecorino Romano cheese, and drizzled with extra virgin olive oil.

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)

I even topped mine with a little shaved pecorino romano, but that is because it would take divine intervention to get me to give up cheese permanently.

If your stomach tolerates dairy, add several pinches of Parmigiano Reggiano (that's my fancy word for Parmesan cheese) or Pecorino Romano cheese.

Also the cheese, sorry dairy - free friends, but pecorino Romano or Parmesan are essential to this dish as well, as it provides the perfect compliment to the dish.

Lunch: Kale from the garden with roasted Brussels sprouts, baby carrots, and the rest of the pecorino romano.

1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup of spring peas 1 cup of string beans, chopped 1/2 head of cauliflower, florets chopped 1 small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat of organic butter Filtered water

Ingredients: Lacinto kale, fresh lemon juice, freshly ground black pepper, buttermilk, extra-virgin olive oil, pecorino Romano, Worcestershire sauce, garlic, panko, chopped fresh rosemary, egg, artichoke hearts, boneless skinless chicken breasts, red onion

This rendition of a Waldorf salad is lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.

The Smoking Goodfella comes with smoked mozzarella, roasted red pepper cream sauce, roasted red, yellow and green peppers, sausage and onions, and imported Pecorino Romano.

On Saturday, La Madia will celebrate Halloween by offering a one - of - a-kind pizza ($ 14), topped with roasted organic pumpkin, pecorino Romano cheese and roasted cipollini onions.

Sprinkle on the pecorino Romano and stir to coat.

Sprinkle with freshly grated parmesan or pecorino romano cheese, then return to the oven for an additional 15 minutes or until cheese is melted and just starts to brown around the edges and filling is warmed through.

Serve with additional pecorino Romano, if desired.

As far as the Parmesan cheese, you can use any hard cheese really (Parmesan, Pecorino Romano, Asiago).

1/4 c breadcrumbs 2 Tbsp grated pecorino Romano cheese 2 tsp Italian seasoning 2 tsp minced garlic (2 medium cloves) 1/2 tsp salt 1/4 tsp ground black pepper 10 oz leftover pork loin, cut into 1» cubes 1/2 carton (5 oz) grape or cherry tomatoes (about 1 c) 1 1/2 c frozen pearl onions, thawed 1 Tbsp olive oil

I often use gouda and go back and forth between using gouda and pecorino romano, for no particular reason.

If you can afford it, get REAL Locatelli Pecorino Romano cheese.

Top with freshly grated Pecorino Romano or Parmigiano - Reggiano.

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 cheese.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

If you've never had it, Moroni's does it exactly right — penne with pecorino romano and cracked pepper.

While hard, aged cheeses like Parmesan and Pecorino Romano can add great flavor to a dish, if you're looking for a good bridge, you'll need to combine them with other, better melters.

The most renowned have the PDO status and bear historic origins, for example Pecorino Romano's heritage dates back some 2,000 years.

I even topped mine with a little shaved pecorino romano, but that is because it would take divine intervention to get me to give up cheese permanently.

Pasta: 1 pound gemelli or fusilli pasta 2 large handfuls of arugula, about 3 cups 1/3 cup finely grated Pecorino Romano cheese 2 tablespoons extra-virgin olive oil, or to taste Freshly ground black pepper

Made with beef, pork and chicken, and imported Pecorino Romano cheese.

1 pound grape tomatoes 3 garlic whole cloves, unpeeled 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 4 thyme sprigs 1/2 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Pecorino Romano cheese 1 pound gemelli or fusilli 2 large handfuls of arugula, about 3 cups

1 tbsp of avocado oil 5 - 8 oz cremini mushrooms (60 - 85g) 1 pinch salt 1 - 2 tbsp liquid smoke 2 - 3 oz whole wheat spaghetti (60 - 85) 1 egg 15 g pecorino romano

One egg and 15 g of pecorino romano make an amazing carbonara!

Pecorino Romano does not actually refer to the city of Rome but to the Romans, who were already making this cheese 2,000 years ago.

Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.

Kamut, wilted spinach, caramelized squash and red onion, sautà © ed mushrooms, pan roasted garlic, Pecorino Romano...

The Pecorino Romano was one of the first Italian cheese to enjoy national and international popularity.

1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful of thyme sprigs 1/3 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta of your choice (I used gemelli) 2 large handfuls of arugula, about 3 cups

Substitute Monterrey Jack, pecorino romano or parmesan.

Emulsify with pecorino romano and add pepper.

Start with the basics that you're familiar with (olive oil, garlic, Pecorino Romano, lemons), then slowly add an ingredient or two (capers, nuts, anchovy paste) to keep you interested and inspired.

Essentially, you're making a riff on cacio e pepe, the classic Roman pasta of Pecorino Romano and cracked black pepper.

The breadcrumbs with Pecorino Romano are so enticing.

Uno's new Chicago Meat Market pizza: Layers of garlic sausage, Chicago Italian beef, meatballs, pepperoni, hand - shredded Mozzarella and vine - ripened tomato sauce, and finished with pecorino Romano.

2 cups 3/4 - inch cubes of day - old sourdough bread 1 pound ground beef 3 cloves garlic, minced 1/2 cup freshly grated Pecorino Romano cheese 3 tablespoons minced Italian parsley 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 large eggs, lightly beaten 1/4 cup extra virgin olive oil

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.