Sentences with phrase «pecorino recipe»

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

Swiss chard makes a delicious base for a pasta sauce, as Giada di Laurentiis shows us in her whole wheat spaghetti with Swiss chard and pecorino recipe.

Not exact matches

Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossed with farro pasta and Pecorino cheese.

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

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

While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions.

In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce - forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.

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.

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.

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......

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).

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

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

I also added grated pecorino, aged cheddar cheese (in small cubes) and Spanish green olives instead of the filling recommended in the recipe.

While the traditional Chimichurri recipe doesn't include cheese, I decided to take a slightly different path and add some Pecorino.

Replace the pecorino with about 1/2 cup cashew butter (see Carrot Tarragon Hummus recipe).

History suggests that the Romans used Pecorino Romano Cheese in their beloved recipe for spicy penne all» Arabbiatta.

Walnut Strozzapreti - Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.

butter at room temperature 1/4 cup grated myzithra or other salty, slightly sharp cheese like Pecorino Romano 1 batch Greek meatsauce (recipe follows) 1 batch bechamel sauce (recipe follows) 1/4 cup kefalotyri cheese (optional) 1/4 cup breadcrumbs (optional)

One of them is this tried and true recipe for pan-roasted Brussels sprouts, with a ton of lemon juice, and zest, garlic and cumin, plus heaps of grated Pecorino Romano (our favorite cheese that we can't stop snacking on these days).

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.

I keep seeing recipes for shaved raw asperagus with pecorino cheese, lemon and pepper.

1/2 pound dried elbow pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)

1/2 pound dried elbow pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)

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.

Replace the pecorino with about 1/2 cup cashew butter (see Carrot Tarragon Hummus recipe).

Focaccia topped with lemon pecorino and red onions is just one of the recipes featured in Bianco's new cookbook.