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
Arborio rice combine with shallots, Porcini mushrooms, white wine, cream and plenty of Parmesan or
Romano cheese for a rich, indulgent, meatless weeknight dinner that's fancy enough to serve to guests.
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
Not exact matches
I didn't find
Romano cheese and I forgot the chilis but it was a hit - definitely a go to
for all of the parties coming up!
While the eggplant roasts, mix the
cheeses, except
for 1 cup of the
Romano / Parmesan.
I used Barilla Cellentani
for the pasta, Camembert
cheese instead of Neufchatel and a grated Parmesan
Romano blend instead of just Parmesan... so technically it was 4
cheese... delicious, will make this again!
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.
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.
I also added a bit of
romano cheese grated on top before cooking
for a little twist.
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
If necessary, Parmesan or Asiago
cheese could be substituted
for the Pecorino -
Romano.
1/3 cup thickly grated Parmesan
cheese (or other hard
cheese like Pecorino
Romano or Manchego)(Can omit
for a vegan dish.)
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.
Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino
Romano cheese, and crunchy toasted garlicky breadcrumbs - dressed this way, the Brussels sprouts become a glorious side dish, and a must
for your Thanksgiving table.
Using a vegetable peeler, shave the Pecorino
romano cheese, enough
for around 1/2 cup.
Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino
Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil
for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches.
ingredients BAKED PUMPKIN MAC AND
CHEESE: unsalted butter (
for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or chicken stock 1 1/4 cup Pecorino
romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breadcrumbs
History suggests that the Romans used Pecorino
Romano Cheese in their beloved recipe
for spicy penne all» Arabbiatta.
If you're feeling particularly naughty, grate on some more Percorino -
Romano cheese and sprinkle on some chopped herbs
for garnish.
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).
Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino
Romano cheese, and crunchy toasted garlicky breadcrumbs — dressed this way, the Brussels sprouts become a glorious side dish, and a must
for your Thanksgiving table.
I couldn't find fontina
cheese, so substituted a pizza
cheese blend of mozzarella, smoked provolone, parm, and
romano, substituted evoo
for grape seed oil.
Food processors are also excellent
for grating
cheese; those bags of «shredded» mozzarella or cheddar bear very little resemblance to actual
cheese, and if you / are / going to cook pasta, may I recommend a freshly grated
romano or parmesan instead of salty but otherwise bland Kraft - in - the - green - shaker - can?
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.
In case you aren't feeling Joy's puffs or you want to increase the
cheese count (YES) Cindy has some crazy good looking sage and
romano biscuits that obviously need to happen with your thanksgiving, orrr maybe make them
for breakfast the next morning with all that leftover gravy?
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.
3 medium sized eggplants 1 cup flour 6 eggs, beaten 4 cups fine Italian bread crumbs, seasoned Olive oil
for sauteing 8 cups of marinara sauce (recipe below) 1/2 cup grated
Romano cheese 1/2 cup grated Parmesan
cheese 1 1/2 pounds of mozzarella
cheese, shredded 2 cups of ricotta
cheese
1 handful
for fresh basil leaves 1 handful of fresh parsley 1/2 cup of grated pecornio
romano cheese 2 garlic cloves Juice of 1 lemon Water to blend
Have your three egg omelet,
for instance, with olive oil,
Romano cheese, spinach, and mushrooms, followed by a couple of chocolate chip cookies.
If your stomach tolerates dairy, add several pinches of Parmigiano Reggiano (that's my fancy word
for Parmesan
cheese) or Pecorino
Romano cheese.
I've been making basil,
Romano cheese and walnut pesto
for years; yet I never thought of adding avocado to the mix - until one fateful day... my NYC friend, Chef Carla, sent me a recipe from EatingWell.
For a white pizza, use light ingredients — I love shredded chicken and
Romano or Parmesan
cheese paired with avocados and spinach.
But, absolutely necessary: Sprinkle the
cheese slice with grated rock hard strong Parmesan
cheese (perfect use
for a leftover hard bit) and a sprinkle of very dry
Romano.