Sentences with phrase «in pecorino»

Remove the bowl from the food processor and stir in the pecorino, salt, and pepper.

The restaurant has five different cheese wheels, and offers dishes including the Tortellini tossed in Bella Lodi Grana Cheese, Risotto tossed in Parmigiano Reggiano cheese and Pasta «Carbonara» tossed in Pecorino Romano cheese.

Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper.

Not exact matches

The cavatelli pasta with lamb neck ragu, eggplant, orange, and Pecorino was stellar — I want to put orange in all of my pastas now.

There's plenty of Italian cheese in this pie / tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious pecorino romano!

A simple start: Shelled favas in a bowl with salt and pepper, Pecorino Romano and Pecorino Tuscano cheeses and bread on the side.

While my sister was living in Italy she learned how to make a delicious risotto with pancetta and pecorino, and it has become a staple dish in our family.

the best thing i ate in 2010 was a raw kale salad that i made with toasted breadcrumbs, pecorino cheese and lots of lemon juice and love oil.

Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossed with farro pasta and Pecorino cheese.

After dinner, while we all rest up in the living room before dessert, I've been known to sneak away to make an open - faced meatball sandwich topped with freshly grated Pecorino Romano.

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

It can be served in thin slices with arugula and mature pecorino or with fried eggs.

This area in the region of Liguria is known for pesto — a sauce made from basil leaves, garlic, salt, olive oil, pine nuts and pecorino 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 are closing in on pumpkin season, so consider Pork Loin with Pumpkin Puree & Pecorino as the star of your next dinner party.

Just had this for lunch, used goats» yogurt in place of creme fraiche and pecorino instead of parmesan due to milk allergy.

In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce - forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed BerrieIn this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce - forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berriein Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.

Pecorino is very salty in nature, so if you go overboard, you're polenta will taste like a salt lick (believe me - this is from experience).

In a medium bowl, combine the ricotta, pecorino romano, egg yolks and garlic; next add the pancetta.

I used that skillet to make my Garlic Portobellos with Pecorino Romano — here it is in the photo from that post:

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.

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

Also, if you toss in some aged cheese, like Parm or pecorino romano, the cheese will crisp up, too!

We've kept this dish vegan but if you are not vegan you probably don't have nutritional yeast at home and in that case you can just grate vegetarian parmesan or pecorino instead.

The minibar refrigerator in our hotel filled up quickly with delicacies like that one here — a kind of Pecorino, but made from cow's milk rather than sheep's milk.

When I'm really in need of comfort (hard day at work, cold, rainy night, general cloudy mood), I will make a big bowl of penne pasta tossed with some butter and olive oil, sea salt, black pepper, and freshly grated Pecorino.

I made it all in one 10 inch skillet and in oven longer and used pecorino cheese since I didn't have parm.

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.

Fonterra has exited businesses such as yoghurt to focus on three main areas — cheese (with flexibility to produce varieties including cheddar, parmesan, gouda, pecorino and the «stringy» mozzarella that's proven a hit in China), whey - based «nutritional» products like milk powders and medicinal lactose, and fat - based butter and cream.

Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.

I loved the look of this recipe but was feeling a bit too lazy to make bechamel (sacrilege, I know) and I also couldn't find broccoli rabe in East London, so I mixed it up: I stirred lemon zest from a whole lemon into a pot of ricotta as my bechamel substitute, and sauteed a good couple of handfuls of kale in the sausage fat, and added both of these to the broccoli - pasta - sausage - pecorino mix in my bowl (I ditched the mozzarella too because ricotta).

You can use Parmigiano - Reggiano, Parmesan or Pecorino Romano interchangeably in this recipe.

Risotto with black squid ink was delicate — I was curious how Sandrino had managed to make such a light dish and he explained that it was cooked in a white stock made with fennel, white onion, celery, cardamom and bay beaten with mascarpone chopped squid and black squid ink then dressed in a ricotta, mascarpone, Parmigiano and pecorino cream and garnished with pan-fried squid and raw Ebi prawn.

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

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini.

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.

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

Stir in mozzarella and half of grated parmesan or pecorino until combined.

The whole - wheat pasta has a great nutty flavor and is a bit chewy, but chewy in a good way, and the Pecorino Romano cheese adds a bit of salty flavor to the whole - wheat pasta.

Swiss chard makes a delicious base for a pasta sauce, as Giada di Laurentiis shows us in her whole wheat spaghetti with Swiss chard and pecorino recipe.

A beautiful, shredded, raw kale salad tossed in a vibrant, lemony - pecorino dressing.

Tagliatelle cooked al dente and tossed with broccoli and peas sautéed in butter, olive oil and cream, then finished with Pecorino Romano!

In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, marjoram, garlic, pecorino, pine nuts, currants, salt and pepper, and mix with your hands to incorporate.

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.

As for today and this salad, it was the sharp and salty Pecorino Romano in my fridge that was calling my name.

History suggests that the Romans used Pecorino Romano Cheese in their beloved recipe for spicy penne all» Arabbiatta.

The Consortium for the Protection of Pecorino Romano, the Consortium for the Protection of Pecorino Sardo and the Consortium Fiore Sardo have joined to promote PDO production in Europe and the United States thanks to the system of assistance allocated by the Autonomous Region of Sardinia (Regional Law no. 5/2015 art. 15).

Walnut Strozzapreti - Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.

I think I can cry and fall on my knees in front of a Fontina or a Roman Pecorino!