Sentences with phrase «cup pecorino»

ground grass fed beef 1 egg 1/2 cup almonds, ground 1 tsp oregano 3 large zucchini squash 1 cup fresh basil 1/4 cup pine nuts 1/4 cup pecorino (sheep) cheese, grated 3 TBSP olive oil, divided 4 cloves garlic, minced 1/2 tsp Wright Salt Instructions: Preheat the oven to 400 °F.

Mix in 1/4 cup Pecorino; season with salt and pepper.

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

Salad 1/2 cup chopped mint 1 Tablespoon chopped oregano 1/2 cup chopped green onions 10 yellow and red cherry tomatoes, halved 1 head of crispy Romaine letter, washed and dried 1/2 cup crispy bacon 1 cup croutons 3/4 cup Pecorino cheese, grated, with 1/4 cup reserved for garnish

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

- Transfer the orzo to a casserole dish and top with the remaining 1/4 cup Pecorino Romano and the Panko breadcrumbs.

Transfer the orzo to a casserole dish and top with the remaining 1/4 cup Pecorino Romano and the Panko breadcrumbs.

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

Sprinkle the top of the casserole with the remaining 1/2 cup mozzarella, then evenly top with remaining 1/4 cup Pecorino and the sage breadcrumbs.

3/4 cup pecorino sprinkled prior to baking was enough.

Not exact matches

Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise olives 1 tablespoon chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

4 large artichokes 2 cups bread crumbs 1 cup grated parmesan or pecorino romano cheese 1 cup raisins (red or white) 1/2 cup pignoli nuts extra virgin olive oil Salt and pepper to taste

1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey

1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (chopped fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)

Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating of Pecorino cheese, toasted pecans, grapes, and pickled onions.

pancetta, chopped 1 cup ricotta cheese 1/4 cup grated pecorino romano cheese (parmesan would also work well) 2 egg yolks, beaten 1 clove garlic, grated or minced Pepper, to taste 1 1/2 cups shredded provolone cheese 1/3 cup chopped flat - leaf parsley

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

1/3 cup thickly grated Parmesan cheese (or other hard cheese like Pecorino Romano or Manchego)(Can omit for a vegan dish.)

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)

Ingredients 3 slices bacon 1/4 cup white wine 1 / 2 lb fresh fettuccine 2 tbsp finely chopped chives 1/2 lemon, juiced 1/4 cup grated pecorino 1/4 tsp crushed red pepper flakes 1/4 tsp salt

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.

2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional

5 ounces pancetta or bacon, diced into 1/3 inch squares 1 medium onion, finely chopped 2 cloves garlic, minced 1/4 cup dry white wine 1 pound spaghetti 3 large eggs 1 1/2 ounces Parmigiano - Reggiano, finely grated (3/4 cup) 3/4 ounces Pecorino Romano, finely grated (1/3 cup)(I used all Parmesan) 1 teaspoon fresh coarsely ground black pepper 1/4 teaspoon salt

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

For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese

Transfer the pepper to a medium bowl with 3 large egg yolks and 2 packed cups finely grated Pecorino Romano cheese.

Fennel Romano Coins and Salad 1 medium fennel bulb, trimmed, fronds reserved, coarsely grated on box grater (about 1 cup) 1/2 cup fresh breadcrumbs (I used sourdough whizzed in mini chopper) 1/4 cup grated Pecorino Romano cheese 1 egg, lightly beaten 1 garlic clove pressed 1/4 teaspoon ground black pepper

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

good - quality marinara sauce (our favorite is Rao's) 6 - 8 slices provolone cheese (I love smoked provolone, mozzarella will also work) 1/4 cup grated Parmesan (or Pecorino) cheese

Italian chicken sausage (or turkey or pork), casings removed 2/3 cup grated Parmesan or Pecorino Romano cheese (I used a combination of the two) 6 oz.

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.

What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)

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.]

You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat - leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.

For the muffin tins: Spoon about 2 T. of the bean mixture into each muffin cup, then top with 1 T. of the ricotta, and sprinkle each with the remaining pecorino cheese.

In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoon of salt, oregano, and eggs.

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

1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium chicken broth 1 1/2 cups grated Fontina cheese 1/2 cup grated Pecorino Romano cheese, divided (You can also use Parmesan if you prefer.)

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)

1 1/2 pound brussels sprouts, freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves 1/3 cup fresh chives, minced 2 - 3 big pinches of salt 1 1/3 cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

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

Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.

4 tablespoons butter (divided) 1 large red onion, sliced 2 cloves garlic, chopped 2 cups small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated pecorino or Gouda cheese 4 small potatoes, peeled, sliced 1/4 ″ thick and cooked in salted water 1/2 cup milk mixed with 1 tsp.

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