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
Add cheese: shaved
pecorino, cubed mozzarella, diced - and - pan cooked halloumi,
fresh goat 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.
We ended up going with the Funghi (porcini cream, roasted mushrooms, roasted onions,
fresh thyme, mozzarella,
pecorino), the Panna e Pancetta (cream, pancetta, parmigiano, mozzarella, ricotta, scallions), and a special pizza with spicy Calabrese salami, roasted red pepper, arugula pesto, bocconcini, and red onion.
Top warm bowls of spaghetti squash with meat sauce, grated
Pecorino Romano, and
fresh basil, sliced or torn.
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...)
Today I served a warm salad with a thick slice of grilled
pecorino cheese, with an interesting slightly smoked flavour, and used some
fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices... filling and delicious salad!
4 x chicken mini fillets, minced 2 x sundried tomatoes 2 tsp red pesto (contains
pecorino and grana padano cheeses) 2 - 3 spring onions, finely chopped about half a slice of
fresh oaty bread, minus the crusts 1 tsp mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa, cooked
The peppers are lightly roasted before filling them with hearty black rice and they are topped with cherry tomatoes,
fresh mozzarella,
pecorino and
fresh...
can tomato paste; same can filled with water 1 t. sugar 1/2 c.
pecorino romano cheese 2 T. dried basil or 1/3 c.
fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.
Add a grating of
pecorino Romano or
fresh Parmesan, if desired.
I think it's the
fresh garlic and the
pecorino that makes it!
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
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.
I making making a second batch using
fresh rosemary and
pecorino cheese.
Quality ingredients are always a must,
fresh mozzarella, (not the dry shredded kind), good
pecorino,
fresh basil and homemade marinara, simple and light flavored with garlic and basil.
Monterey Jack cheese, shredded 2 Tbsp
fresh grated Parmesan cheese or
Pecorino cheese salt and pepper to taste
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
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
Toss hunks of
fresh mozzarella or sharp
pecorino, Castelvetrano olives or sliced carrots and peppers with a light dressing of battuto, and let them sit for 15 minutes before serving.
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
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)
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.
Their zesty juices infuse the crusty bread with extra flavor and pair well with
fresh cold cuts and slices of
pecorino.
This healthy orzo salad incorporates a medley of
fresh, Tuscan - inspired ingredients, including arugula, tomatoes and
Pecorino Romano cheese.
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
Buffalo Shrimp Pizza Grilled Pizza with Chicken, Sundried Tomatoes & Pesto Grilled Pizza with Figs, Prosciutto, Peaches & Arugula Grilled Pizza with Pepperoni, Mushroom & Onion Shrimp, Pancetta & Artichoke Pizza with Pesto Three Cheese Pizza with Meatballs and Pepperoni Salads Avocado, Tomato & Red Onion Salad Black Bean & Quinoa Salad BLT Salad (Bacon, Lentils, Tomato) Buttermilk Coleslaw Caprese Pasta Salad Caprese Salad Cauliflower & Green Bean Salad Cauliflower, Walnut & Parsley Salad Chicken Salad with Apples & Walnuts Citrus Fennel Salad Cold Soba Noodles with Spicy Dipping Sauce Cole Slaw with Cumin - Lime Vinaigrette Creamy Cole Slaw Dijon Potato Salad Green Bean and Feta Salad
Fresh Corn & Green Bean Salad Greek Salad Grilled Ciabatta Bread Salad Italian Roasted Cauliflower Salad Kitchen Sink Orzo Salad Leftover Steak Salad Lemon & Dill Bean Salad Lemon Lentil Salad Low Carb Coleslaw Melissa's Macaroni Salad MIL's Potato - Egg Salad Mom's Famous Potato Salad Orzo Salad with Zucchini, Feta & Olives Pesto Pasta Salad with Grilled Chicken Quick Pressure Cooker Potato Salad Quinoa Salad with Veggies Raw Kale Salad with Walnuts,
Pecorino & Lemon Shaved Asparagus Salad Spicy Black Bean, Corn and Chicken Salad Tabouleh Tangy Egg Salad The Best Tuna Salad Toasted Pecan & Green Bean Salad with Dijon Dressing Tri Colore Orzo Tuna Pasta Salad Warm Sweet Potato & Chickpea Salad Watermelon, Feta & Basil Salad Sandwiches Bacon, Onion & Cheese Stuffed Burgers Beef Au Jus Sandwiches Blackened Tilapia Sandwiches with Avocado Spread Buffalo Chicken Sliders Caprese Sliders with Pesto Mayonnaise Cheddar Sliders with Cajun Caramelized Onions Chicken, Asparagus & Goat Cheese Quesadilla Chicken Salad with Apples & Walnuts Copycat Chick - Fil - A Sandwich Crockpot French Dip Sandwiches Cuban Panini Eggplant, Prosciutto & Cheese «Sandwiches»
Fresh Turkey, Brie & Honey Mustard Panini Grilled
Fresh Mozzarella, Tomato & Pesto Sandwich Hawaiian Pulled Pork Horseradish Burgers with Havarti Jalapeno Popper Grilled Cheese Sandwich Mini Croques Monsieur Minted Lamb Burgers Philly Cheesesteak Sloppy Joes Prosciutto, Sopressata,
Fresh Mozz & Pesto Panini Sausage & Peppers Slow Cooker Pulled Pork Spicy Mexican Burgers Sweet Ham & Swiss Sliders Tangy Egg Salad The Best Tuna Salad The Dirty Jerz (Taylor Ham, Egg & Cheese Sandwich) Tuna and Artichoke Panini Turkey Pesto Panini Turkey Sloppy Joes Zucchini Turkey Burgers Sauces / Condiments 5 Minute Hot Fudge Sauce Avocado Mango Salsa Balsamic Onions BBQ Sauce Basil Mint Pesto with Walnuts Bechamel Sauce Blue Cheese Dressing Bruschetta Buttermilk Ranch Dressing Chimichurri Cilantro Lime Sour Cream Creamy Blue Cheese Sauce (Guilt - free!)
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)
I like to saw the expertly spiced soppressata log into coins and serve it with
fresh figs, a few olives, and a hunk of salty
Pecorino.
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 cup shelled
fresh fava beans (1 1/4 pounds in pods) or shelled
fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated
Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon
fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves
3/4 lb fusilli 1/2 lb
fresh broccoli 1/2 cup pine nuts 1/4 cup olive oil 1/4 cup grated
pecorino - romano cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup chopped baby tomatoes 1 yellow squash, chopped
Ingredients: Lacinto kale,
fresh lemon juice, freshly ground black pepper, buttermilk, extra-virgin olive oil,
pecorino Romano, Worcestershire sauce, garlic, panko, chopped
fresh rosemary, egg, artichoke hearts, boneless skinless chicken breasts, red onion
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.
Entrée Course: Licorice Smoked Loin of Lamb, Fennel -
Pecorino Gratin, Castelvetrano Olives, Green Garlic and
Fresh Beans
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