Sentences with phrase «add pecorino»

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

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

Add Pecorino Romano, pepper and crushed red pepper.

A little word of warning — be very careful when adding the pecorino cheese.

Not exact matches

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

Add cheese: shaved pecorino, cubed mozzarella, diced - and - pan cooked halloumi, fresh goat cheese.

In a medium bowl, combine the ricotta, pecorino romano, egg yolks and garlic; next add the pancetta.

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

Add a grating of pecorino Romano or fresh Parmesan, if desired.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

Manchego adds the perfect dose of salty creaminess, but feel free to use Parmesan or Pecorino Romano if you have those on hand.

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).

Tripled the garlic because I can't help it and added a sprinkle of pecorino between scoops of rice and topped with panko.

The only personal twists I made was using smoked mozzarella and adding 1/3 c. of panko to the remaining 1/3 c. of grated pecorino to sprinkle over the top for some extra crunch.

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

Add the ramp greens, pistachios, Pecorino, olive oil, chile flakes, lemon juice, and zest, and process until a coarse paste is formed.

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini.

The whole - wheat pasta has a great nutty flavor and is a bit chewy, but chewy in a good way, and the Pecorino Romano cheese adds a bit of salty flavor to the whole - wheat pasta.

When Brussels sprouts are done, add the pecans and top with grated Pecorino cheese.

I had to add a 1/4 cup more of Pecorino to get the flavor.

Pecorino added a nice flavor over parmesan or ricotta salata, both of which I have used before.

Top with pine nuts and shaved Pecorino cheese, and add more salt if needed.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

Cook the pasta until al dente; strain and add to the sauce along with the 1/4 cup pecorino.

I finish off the pasta with some shaved pecorino romano, which adds an amazing saltiness to the pasta!

Here, Rachael amps up standard mac and cheese by adding grilled chicken Caesar salad ingredients — pecorino cheese and the creamy dressing — to noodles before baking.

Add the peas, almonds, Pecorino, lemon juice and zest, salt and pepper.

Scallions gave the pesto more flavor and dimension than just garlic alone while lemon and Pecorino added a distinct zip to the peas.

When the einkorn berries have incorporated all of the stock, add kale - pepper - onion mixture and grated Pecorino cheese.

Add guanciale, pepper, and two - thirds of Pecorino; toss well to combine and melt cheese.

Add celery root, apple, onion, parsley, olives, and Pecorino and toss to combine; season with salt and pepper.

Start with the basics that you're familiar with (olive oil, garlic, Pecorino Romano, lemons), then slowly add an ingredient or two (capers, nuts, anchovy paste) to keep you interested and inspired.

Parm or Pecorino Especially in grated form, these aged cheeses add a touch of funkiness as well as salt.

Basically beat a couple eggs, add a ton of grated Parm and Pecorino and a bunch of roughly ground pepper.

Emulsify with pecorino romano and add pepper.

After that's all cooked for a minute, add the vegetables and a whole bunch of grated Parm or Pecorino.

Working in 3 batches, gradually add 1/2 cup Pecorino, stirring and tossing to melt between batches.

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.

Add one cup grated Pecorino cheese.

Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino.

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

Then add the grated pecorino and parmigiano, a pinch of salt and freshly ground pepper and the chopped tomatoes.

Add the egg, ricotta, pecorino, herbs, almond meal and breadcrumbs to a large mixing bowl.

Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match.

If you've got a bit of onion and butter and those canned tomatoes, you can make Marcella Hazan's super-simple tomato sauce and feel like a champion, or add your favorite jarred sauce and a flurry of Parm or Pecorino.

If your stomach tolerates dairy, add several pinches of Parmigiano Reggiano (that's my fancy word for Parmesan cheese) or Pecorino Romano cheese.

Add half of the currants, Pecorino and pumpkin seeds and toss gently.

Add olive oil, lemon juice, almonds and pecorino.

Using a heavy - duty blender (like a Vitamix), or food processor, add the pea mixture, mint, lemon zest and juice, pecorino, and remaining 1/4 cup olive oil.

Add grated Pecorino Romano cheese and 1 tablespoon of olive oil.