Sprinkle the shaved Boar's Head Pecorino
Romano Cheese over the pasta while it's warm.
Not exact matches
Pour the remaining béchamel sauce
over the beets, scatter the remaining crumbled goat
cheese and grated
romano over the top of the gratin and bake in the
over for 20 - 25 minutes until the top is brown and the gratin is bubbling.
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or
romano to dust
over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded
cheese.
Layer the remaining orzo mixture
over the spinach and top with the
Romano cheese.
Top with salt, pepper,
romano cheese and serve
over any salad green, in a collard wrap with more veggies, or in a jicama tortilla!