Sentences with phrase «extra grated parmesan»

Serve warm with dollops of crème fraiche and extra grated parmesan.

I topped it off with some extra grated parmesan, sea salt and fresh cracked pepper and mopped it up with some fresh baked Italian Rosemary bread from Todaro Bros. down the street.

Serve immediately over freshly cooked pasta and sprinkle with extra grated Parmesan cheese and a sprinkle of minced parsley and enjoy!

Serve the risotto in bowls with extra grated parmesan, the reserved mushrooms, and a sprinkling of chopped parsley.

Sprinkle with a bit of extra grated parmesan cheese, if desired.

Not exact matches

Binding pommade: 1 whole egg 2 egg yolks 1/2 cup freshly grated Parmesan cheese, plus extra for garnish freshly ground black pepper 1/4 cup extra virgin olive oil

Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin Olive Oil 1 Cup Freshly Grated Parmesan Cheese 1 tsp Kosher Salt

1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly chopped 1 packed cup flat leaf parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea salt

This buttery fettuccine with mushroom, spinach and artichoke with extra freshly grated Parmesan (DUH!)

Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste

1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked bacon

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

Garnish with fresh thyme or chopped parsley and plenty of extra Parmesan cheese and freshly grated black pepper.

INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned

Garnish with extra lemon zest and grated fresh parmesan cheese.

1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

1 1/2 pounds small potatoes, cut into wedges 3 tablespoons extra virgin olive oil sea salt freshly ground pepper 1 lime 1/3 cup Parmesan cheese, grated

extra virgin olive oil grated parmesan, plus more for serving

Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan

Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste

Ingredients 2 large cloves garlic 1/2 cup sun - dried tomatoes, slivered 1/3 cup pine nuts 1 teaspoon salt 1/2 lemon, juiced 1/4 cup olive oil (you can also use extra oil you drained from the jar of tomatoes) 1/3 cup grated Parmesan cheese

2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and pepper, to taste

1/4 cup / 60 ml extra virgin olive oil 4 cups thinly sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves garlic, chopped fine grain sea salt lots of freshly ground black pepper zest and juice of one lemon 1/3 cup / 2 oz grated Parmesan

Serve in individual plates, drizzle some more extra virgin olive oil and sprinkle with remaining grated Parmesan cheese.

8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2 Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil

8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped

Serve hot with an extra grating of Parmesan and crispy shallots, if using.

For an extra treat, add grated Parmesan and a drizzle of olive oil before serving.

Dressing: 1/4 cup fresh lemon juice 4 - 6 anchovy filets, rinse, pat dry and finely chop 1 tablespoon Dijon mustard 2 garlic cloves, finely minced 1 1/2 teaspoons Worcestershire sauce 1/4 cup freshly grated Parmesan cheese 3/4 cup extra virgin olive oil Kosher salt Fresh ground black pepper

1 cup warm water 3/4 teaspoon instant yeast 3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more for dusting 2 teaspoons coarse salt, plus more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling 1 large egg, lightly beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)

For the pesto: 2 cups fresh spinach leaves, stemmed and washed 1/4 cup walnuts 1/2 cup pine nuts 1 teaspoon sea salt 1/4 cup parmesan cheese, freshly grated 4 tablespoons extra virgin olive oil

1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh basil leaves, chopped fresh grated Parmesan cheese (to taste)

8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon = minced garlic 400 grams = tin diced tomatoes 200 grams = sliced mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams = grated extra sharp Parmesan cheese Salt and pepper powder (according to taste) 6 large fresh basil leaves chopped (it's optional)

3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)

3 tablespoons grated Parmesan cheese (optional; my grandpa never added this but I've been adding it for extra umami flavoring, which is a good substitute for the msg)

Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.

1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Ingredients 8 ounces dry spaghetti 1 ripe California Avocado, peeled, pitted and sliced 1 tablespoon lemon juice 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling Kosher salt Freshly ground black pepper 1 tablespoon extra virgin olive oil 2 ounces bacon, sliced into small strips 2 garlic cloves, finely chopped 1 ripe California Avocado, peeled, pitted and sliced 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instructions

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

To garnish (optional): Fresh parsley, chopped tomatoes, freshly grated Parmesan cheese, extra feta cheese, chopped cucumbers, kalamata olives and lemon slices

raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced

To serve, ladle into a bowl then add cooked pasta, if using, an extra drizzle of olive oil and a sprinkle of basil leaves and grated parmesan cheese.

Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water

1 baguette, sliced crosswise, about 1/4 inch thick 1/4 cup extra virgin olive oil 1 1/2 cups finely grated parmesan cheese 1/2 cup roughly chopped parsley 1/4 cup extra virgin olive oil 1 teaspoon crushed red pepper 1 tsp black pepper Salt, to taste 1 cup drained marinated artichoke hearts, roughly chopped 1 cup drained marinated sundried tomatoes, roughly chopped Chopped parsley, to garnish

Ingredients: 2 - 3 thick slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.

1/4 cup extra virgin olive oil, such as Crisco ® 100 % Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian extra virgin olive oil, such as Crisco ® 100 % Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian Bread

Ingredients: 1 pound De Cecco Whole Wheat Fusilli or Spinach Fusilli 8 ounces Brussels sprouts, trimmed 12 ounces cauliflower florets (about 4 cups) 1/4 cup De Cecco Extra Virgin Olive Oil 100 % Italian Olives, divided 4 medium shallots, finely chopped 4 garlic cloves, minced 7 ounces fresh shiitake mushrooms, stems removed 1 cup finely chopped fresh Italian parsley Salt and pepper to taste 1/3 cup grated Parmesan cheese

Drizzle the vegetables with the 2 tablespoons of extra virgin olive oil, sprinkle with salt and pepper and then the grated parmesan.