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
Add
grated Pecorino Romano cheese and 1 tablespoon of olive oil.
To finish it all off, lots of fabulous
grated pecorino romano cheese.
Changes I made: I halved the recipe but still made it with a whole onion, used Aidelle's Pineapple Bacon chicken sausage links, and instead of cheddar cheese, lightly sprinkled with freshly
grated Pecorino Romano cheese.
2 teaspoons almond flour 2 teaspoons
grated pecorino romano cheese 1 1/2 teaspoons mixed dried herbs: thyme, sage, rosemary, oregano salt and 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
1/4 c breadcrumbs 2 Tbsp
grated pecorino Romano cheese 2 tsp Italian seasoning 2 tsp minced garlic (2 medium cloves) 1/2 tsp salt 1/4 tsp ground black pepper 10 oz leftover pork loin, cut into 1» cubes 1/2 carton (5 oz) grape or cherry tomatoes (about 1 c) 1 1/2 c frozen pearl onions, thawed 1 Tbsp olive oil
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 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
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
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.)
Serve with more
grated Pecorino Romano cheese on top.
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.
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
Transfer the pepper to a medium bowl with 3 large egg yolks and 2 packed cups finely
grated Pecorino Romano cheese.
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)
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
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 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
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
Next, the cauliflower mixture is cooked with your favorite pasta and served with
grated Pecorino Romano cheese.
-- Sliced Provolone cheese (I like Sargento or Boar's Head)-- Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don't have a lot of flavor)-- Shredded Sharp Cheddar cheese —
Grated Pecorino Romano Cheese
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
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 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
of your favorite pasta sauce
Grated Parmesan,
Pecorino Romano or Asiago
cheese.
Among its ingredients, the company still boasts San Marzano - style grown tomatoes, and a freshly
grated Italian
Pecorino Romano cheese from the rugged Apennine mountains of Central Italy blended with a special grade of Italian extra virgin olive oil.
1/3 cup thickly
grated Parmesan
cheese (or other hard
cheese like
Pecorino Romano or Manchego)(Can omit for a vegan dish.)
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.
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.
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.
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.
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
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.]
From the selection of entire wheels of
Pecorino Romano to ensure only 100 percent real
grated cheese, to the use of Italian Filippo Berio Olive Oil, and personal taste testing of the premium selection of plum tomatoes imported directly from Italy every year, Bruno's legendary attention to quality extends to every facet of the business.
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)
One of them is this tried and true recipe for pan-roasted Brussels sprouts, with a ton of lemon juice, and zest, garlic and cumin, plus heaps of
grated Pecorino Romano (our favorite
cheese that we can't stop snacking on these days).
Of course, I like to sprinkle this Easy White Kidney Bean and Spinach Soup with some
grated Pecorino Romano or Parmigiano Reggiano
cheese.
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
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
Sprinkle with freshly
grated parmesan or
pecorino romano cheese, then return to the oven for an additional 15 minutes or until
cheese is melted and just starts to brown around the edges and filling is warmed through.