In a large bowl, whisk together 1/4
cup of the pecorino, parsley, 1/2 teaspoon of salt, oregano, and eggs.
Not exact matches
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
:) 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
Top each naan with about 1/4
cup shredded mozzarella cheese, a thin grating
of Pecorino cheese, toasted pecans, grapes, and pickled onions.
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
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)
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.
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.
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.
I had to add a 1/4
cup more
of Pecorino to get the flavor.
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 *.
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
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
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
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
2 1/2
cups baby peas (substitute frozen organic if you make this out
of season) 1/2 tablespoon olive oil + 1/4
cup extra virgin olive oil 1/2 tablespoon butter 1 large, or 2 small, shallots, chopped fine 4 garlic cloves, smashed, skins removed and chopped fineSalt and pepper to taste 4 - 6 mint leaves Zest
of 1 Meyer lemon (or substitute a regular lemon) 4 - 6 tablespoons lemon juice 1/2
cup grated
pecorino cheese +
pecorino shavings for garnish
INGREDIENTS 1 large eggplant about 1/2
cup extra-virgin olive oil salt and freshly ground pepper 3 tablespoons pine nuts a large bunch
of basil 3 garlic cloves, peeled and crushed 3 tablespoons freshly grated
pecorino or Parmesan 1/2 lemon, to serve