Sentences with phrase «grated pecorino»

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

Serve with grated pecorino mezzo fresco.

Traditional dishes in the area include pesto, a herb - based dished made with basil, garlic, pine nuts and grated pecorino or Parmesan cheese ground together in olive oil.

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

Add grated Pecorino Romano cheese and 1 tablespoon of olive oil.

To finish it all off, lots of fabulous grated pecorino romano cheese.

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

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

1/2 pound dried elbow pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)

Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1 pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch arugula, chopped

Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match.

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

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

Then add the grated pecorino and parmigiano, a pinch of salt and freshly ground pepper and the chopped tomatoes.

Top with freshly grated Pecorino Romano or Parmigiano - Reggiano.

* 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

Served with grated pecorino on top.

Mine have a little grated Pecorino and no feta.

unsalted butter ($ 4.99) 2 medium onions ($ 0.97) 1 squishy hoagie roll ($ 0.65) 1 head garlic ($ 0.76) 1 bunch (preferably flat - leaf) parsley ($ 1.29) 1 pint grated Pecorino ($ 4.99) 2 bunches of broccolini ($ 5.38) 2 lb.

Add one cup grated Pecorino cheese.

Top with a bit of grated Pecorino, and pop that dish into the oven to warm up.

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

1/2 pound dried elbow pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)

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

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.

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 *.

Toss in grated Pecorino; season with salt and pepper.

• Finish with a handful of grated pecorino cheese sprinkled over.

We put it together about 6 hours prior to dinner time (including the freshly grated Pecorino) and it was soft, crunchy, zingy, and delicate all at the same time.

Drizzle with Lemon - Basil Canola Oil over top and sprinkle with grated Pecorino cheese.

When the einkorn berries have incorporated all of the stock, add kale - pepper - onion mixture and grated Pecorino cheese.

A hint of sage, shreds of grated Pecorino, and chopped pancetta round out the dish.

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

Of course, I like to sprinkle this Easy White Kidney Bean and Spinach Soup with some grated Pecorino Romano or Parmigiano Reggiano cheese.

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).

The red pepper flakes and the grated pecorino cheese are such a nice addition.

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.)

Finish off with grated pecorino.

Serve with more grated Pecorino Romano cheese on top.

It's also very nice with anchovies and grated pecorino cheese: omit the shallot and onion and go for a couple of garlic cloves instead; proceed as you do, omit the cheese and creme fraiche and stir some anchovies melted in olive oil.

When Brussels sprouts are done, add the pecans and top with grated Pecorino cheese.

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.

Ability to grill Tuscan - inspired burgers with flat - leaf parsley and grated pecorino cheese all year long... priceless.

We made homemade pizza recently and I made myself a pizza of thinly sliced zucchini, red onion, grated pecorino and then put little dollops of «nduja on top.

• Freshly grated Pecorino cheese, because Parmesan is for Northerners.

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.

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