1 pound gnocchi 1 cup frozen peas 1/3 cup heavy cream 6 ounces gorgonzola cheese, crumbled 8 ounces mascarpone cheese 1/4 cup grated Pecorino
Romano cheese freshly ground black pepper crushed red pepper (optional)
1 recipe pizza dough prepared basil pesto (purchased or make your own) seedless red grapes, halved shredded boneless skinless rotisserie chicken fresh mozzarella, thinly sliced freshly grated Parmesan or
Romano cheese freshly ground black pepper green onions, thinly sliced
Not exact matches
Sprinkle with Parmesan or
Romano cheese,
freshly ground black pepper, and green onions (reserve some to add after baking).
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
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
To serve, divide the pasta between 4 serving bowls, top with grated
Romano cheese, a sprinkling of fresh basil and a little
freshly ground black pepper.
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.
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.
kosher salt 2 medium cloves garlic, minced 1 1/4 cups orzo (I use whole wheat) 2 1/2 cups homemade or low - sodium chicken broth 1 cup frozen peas 1 cup
freshly grated Parmesan
cheese (or Pecorino
Romano) 2 Tbsp.
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
1/4 cup chopped walnuts 2/3 cup extra-virgin olive oil or a combination of walnut oil and olive oil Salt and
freshly ground pepper, to taste 1/2 grated
Romano cheese [Or Pecorino, Parmesan, or a combination.]
Oh and we'll sprinkle on some chili flakes and
freshly grated Locatelli
Romano cheese.
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
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?
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
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
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
The culinary centerpiece of service will be the Dalla Forma preparation in which
freshly cooked pasta will be tossed in large
cheese wheels of Parmigiano, Pecorino,
Romano or Pecorino Gran Cru.
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.
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
This dish is fantastic topped with
freshly shaved Parmesan or Pecorino
Romano cheese, and drizzled with extra virgin olive oil.
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.
Poultry, fresh or frozen Prunes, (dried without any additives or in their own juice) Pumpkin Quail, fresh or frozen Raisins Rhubarb Roquefort
cheese Romano cheese Satsumas Scotch, occasionally Seaweed fresh and dried (once Introduction Diet has been completed) Shellfish, fresh or frozen Spices, single and pure without any additives Spinach Squash (summer and winter) Stilton
cheese String beans Swedes Swiss
cheese Tangerines Tea, weak,
freshly made, not instant Tomato puree, pure without any additives apart from salt Tomato juice, without any additives apart from salt Tomatoes Turkey, fresh or frozen Turnips Ugly fruit Uncreamed cottage
cheese (dry curd) Vinegar (cider or white); make sure there is no allergy Vodka, very occasionally Walnuts Watercress White navy beans, properly prepared Wine dry: red or white Yogurt, homemade Zucchini (courgette)
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