Sentences with phrase «grated pecorino 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

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)

Add one cup grated Pecorino cheese.

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)

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

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.

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

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.

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

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

It is served over toast with grated pecorino cheese.

Citrus is the obvious choice here, but I also use my zester to grate pecorino cheese, garlic for salad dressings and ginger.

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

-- 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 (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 — Grated Pecorino Romano CheeseCheese

Next, the cauliflower mixture is cooked with your favorite pasta and served with 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

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 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

-LSB-...] finish, I grate a little pecorino cheese over top and serve it with some homemade marinara sauce that I shared with you earlier this -LSB-...]

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...)

Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating of Pecorino cheese, toasted pecans, grapes, and pickled onions.

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

1/2 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

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.

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)

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.

If you're thinking cheese, think Parmesan, Pecorino, Manchego — anything that'll grate up pretty fine and powdery.

Monterey Jack cheese, shredded 2 Tbsp fresh grated Parmesan cheese or Pecorino cheese salt and pepper to taste

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.

I also added grated pecorino, aged cheddar cheese (in small cubes) and Spanish green olives instead of the filling recommended in the recipe.

Although there was no cheese in the pesto sauce nor was any offered to top the dish, if you like your grated cheese on your pasta, I'd recommend grated pecorino or caciocavallo for this dish.

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

Transfer the pepper to a medium bowl with 3 large egg yolks and 2 packed cups finely grated Pecorino Romano 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

You'll need: roma tomatoes an onion a few zucchini grated cheese (I had Pecorino on hand from a photo shoot but almost any hard cheese could work) some olive oil some herbs

good - quality marinara sauce (our favorite is Rao's) 6 - 8 slices provolone cheese (I love smoked provolone, mozzarella will also work) 1/4 cup grated Parmesan (or Pecorino) cheese

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: 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.

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

Serve with more grated Pecorino Romano cheese on top.

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.

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.)

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)