Sentences with phrase «pecorino from»

9 If you love peaches, prosciutto and pecorino cheese, then you'll love this Grilled Peach Toast with Crispy Prosciutto and Pecorino from food blogger Not Without Salt.

Related recipes I think you'll enjoy: Orange and Fennel Salad from Healthy Green Kitchen Simple Winter Salad with Blood Orange Vinaigrette from 52 Kitchen Adventures Raw Kale Salad with Pecorino from Kalyn's Kitchen Raw Tuscan Kale Salad with a Kick from My Man's Belly

Not exact matches

It contains traditional Italian ingredients from the earth — farro, favas, porcini mushrooms, leeks and fennel along with freshly shaved Pecorino or Parmigiano cheese.

This recipe contains traditional Italian ingredients from the earth — farro, favas, porcini mushrooms, leeks and fennel along with freshly shaved Pecorino or Parmigiano cheese.

This Pecorino Roasted Potato Salad has multi-layered flavors from the pecorino roasted potatoes, roasted pepper, capers, toasted walnuts and the delicious toasted walnut caper vinaPecorino Roasted Potato Salad has multi-layered flavors from the pecorino roasted potatoes, roasted pepper, capers, toasted walnuts and the delicious toasted walnut caper vinapecorino roasted potatoes, roasted pepper, capers, toasted walnuts and the delicious toasted walnut caper vinaigrette.

This area in the region of Liguria is known for pesto — a sauce made from basil leaves, garlic, salt, olive oil, pine nuts and pecorino cheese.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices... filling and delicious salad!

Pecorino is very salty in nature, so if you go overboard, you're polenta will taste like a salt lick (believe me - this is from experience).

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

Any embellishment comes from the chunk of Pecorino cheese I like to add for extra flavor and body.

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

The minibar refrigerator in our hotel filled up quickly with delicacies like that one here — a kind of Pecorino, but made from cow's milk rather than sheep's milk.

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.

For sure at some point this week, I want to try this new recipe for roasted Japanese eggplant with crushed tomatoes, pecorino and thyme that Brett Anderson picked up from the Phoenix chef Chris Bianco.

I loved the look of this recipe but was feeling a bit too lazy to make bechamel (sacrilege, I know) and I also couldn't find broccoli rabe in East London, so I mixed it up: I stirred lemon zest from a whole lemon into a pot of ricotta as my bechamel substitute, and sauteed a good couple of handfuls of kale in the sausage fat, and added both of these to the broccoli - pasta - sausage - pecorino mix in my bowl (I ditched the mozzarella too because ricotta).

For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese

You'll need: roma tomatoes an onion a few zucchini grated cheese (I had Pecorino on hand from a photo shoot but almost any hard cheese could work) some olive oil some herbs

A few more Rome pics & a simple pasta dish made from ricotta - stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.

From the selection of entire wheels of Pecorino Romano to ensure only 100 percent real grated cheese, to the use of Italian Filippo Berio Olive Oil, and personal taste testing of the premium selection of plum tomatoes imported directly from Italy every year, Bruno's legendary attention to quality extends to every facet of the businFrom the selection of entire wheels of Pecorino Romano to ensure only 100 percent real grated cheese, to the use of Italian Filippo Berio Olive Oil, and personal taste testing of the premium selection of plum tomatoes imported directly from Italy every year, Bruno's legendary attention to quality extends to every facet of the businfrom Italy every year, Bruno's legendary attention to quality extends to every facet of the business.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

The pièce de résistance comes from a hearty crumble of salty pecorino cheese.

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

Remove from the heat and stir in half the Pecorino - Romano and all the mint.

Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.

At first they formed cooperative enterprises to protect their interests, and eventually they applied to the National Institute for Trade Name Origins for an A.O.C.. On December 1, 1999, an A.O.C. was granted to Espelette peppers and products, giving them the same protection as more famous names, such as Pecorino Tuscano, the sheep's milk cheese from Tuscany.

Italy's Caciotta al Peperoncino, and from Calabria, a sheep's milk cheese called pecorino (pecora = sheep in Italian), that's kicked up with hot peperoncino flakes.

Now he shares more pix with us, from standard fare like crushed chiles and chile powder... To spiced - up olives from Puglia... And chile - laden hard Pecorino cheese from Calabria... The Calabrians love spicy cheese, so why not...

Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.

Pecorino is a hard cheese made from sheep milk.

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)

Cut kernels from cobs and add to reserved salad; add hazelnuts, Pecorino, mint, tarragon, and Aleppo - style pepper and toss to combine.

Remove the bowl from the food processor and stir in the pecorino, salt, and pepper.

* Real Pecorino cheese is made from sheep's milk, which I find easier to digest than cow's milk.

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

The dish pops with pickled currants, a generous helping of Pecorino cheese and a bright, tart dressing made from vinegar, olive oil, lemon juice and lemon oil.

Their «We heart Turner Contemporary» pizza is topped with spinach, pine nuts, sultanas and pecorino cheese, and 50p from the sale of each pizza goes directly to the gallery's learning programme.