She eyes my bowl of cacio e pepe, a velvety Roman pasta dish made with a large snowdrift
of pecorino cheese and plenty of cracked black pepper.
The dish pops with pickled currants, a generous helping
of Pecorino cheese and a bright, tart dressing made from vinegar, olive oil, lemon juice and lemon oil.
Transfer to a large serving bowl and garnish with the basil and top with a sprinkling
of the pecorino cheese.
Stir everything together and then grate in a generous offering
of Pecorino cheese.
I wanted something spring appropriate, so I started with a layer of homemade ricotta, then piled on freshly blanched fava beans, then topped it with crispy pancetta and a healthy amount
of pecorino cheese.
Any embellishment comes from the chunk
of Pecorino cheese I like to add for extra flavor and body.
Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating
of Pecorino cheese, toasted pecans, grapes, and pickled onions.
While Marche recipes make frequent use
of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions.
Not exact matches
There's plenty
of Italian
cheese in this pie / tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious
pecorino romano!
For lunch there was usually bruschetta (or crostini, a local version), insalata caprese, freshly baked focaccia and an assortment
of local
cheeses like
pecorino and thoughtfully prepared meats and salamis.
Today, I used a combination
of caciocavallo and
pecorino romano
cheese.
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.
-- 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
Instead
of using an excessive amount
of cheese or meat, Paul Kahan tops the focaccia with tangy marinated kale, soft and sweet slices
of winter squash and a few shavings
of nutty, salty
pecorino 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
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.
The addictive Cacio e Pepe combination
of salty
Pecorino cheese and freshly - ground black pepper is too good not to use on a Dutch baby — so we did just that.
A little word
of warning — be very careful when adding the
pecorino cheese.
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams)
of softened lard or butter Pinch
of salt 10 ounces (300 grams)
of a young
Pecorino cheese, cut into cubes Zest
of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
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!
I love
pecorino cheese and
of course brussels spouts and bacon!
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
Finish off the lasagna will any
of the remaining
cheese, the
pecorino and the remaining sauce, evenly drizzled on top.
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.
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.
My favorite fillings are super garlicky kale tossed with tons
of parmesan and
pecorino, and (the extra simple filling option) prosciutto and some really good provolone
cheese.
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.
The pairing
of these classic Italian ingredients, arugula, fava beans, and
Pecorino Romano or Parmesan
cheese makes this...
As I mentioned above, you could deck these out with any number
of compatible ingredients — crisped bits
of proscuitto, mozzarella or
pecorino cheese, olives or artichokes and more!
I also added grated
pecorino, aged cheddar
cheese (in small cubes) and Spanish green olives instead
of the filling recommended in the recipe.
It's little Duchesse potato bites with the spicy smokey dipping sauce would make a yummy hors d'oeuvre, but the flavor notes
of Pecorino Romano
cheese and smoky paprika would suggest a French or Italian menu to follow.
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)
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.
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.
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.
Everyone's favorite: Roasted beets with caramelized garlic, walnuts and goat
cheese My personal favorite: Roasted beets & charred onion salad with rosemary, pine nuts and
pecorino cheese Roasted beets pomegranate and kaniwa salad with corn, avocado, and cilantro — probably one
of the cleanest, and healthiest salads on the blog
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.]
For the muffin tins: Spoon about 2 T.
of the bean mixture into each muffin cup, then top with 1 T.
of the ricotta, and sprinkle each with the remaining
pecorino cheese.
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.
The pièce de résistance comes from a hearty crumble
of salty
pecorino 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).
Roasted beets and charred onion salad — sweet and smoky, earthy and flavorful, with rosemary, pine nuts,
Pecorino cheese, and a drizzle
of truffle oil — this warm salad is nothing short
of spectacular!
Roasted beets and charred onion salad - sweet and smoky, earthy and flavorful, with rosemary, pine nuts,
Pecorino cheese, and a drizzle
of truffle oil - this warm salad is nothing short
of spectacular!
This healthy orzo salad incorporates a medley
of fresh, Tuscan - inspired ingredients, including arugula, tomatoes and
Pecorino Romano
cheese.
-LSB-...] favorite: Roasted beets with caramelized garlic, walnuts and goat
cheese My personal favorite: Roasted beets & charred onion salad with rosemary, pine nuts and
pecorino cheese Roasted beets pomegranate and kaniwa salad with corn, avocado, and cilantro — probably one
of -LSB-...]
While they are still hot, pour the dressing over them, and shower with a generous amount
of grated
cheese (Parmesan can be subbed for the
Pecorino), plus those crunchy, garlicky bread crumbs.
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)
Of course, I like to sprinkle this Easy White Kidney Bean and Spinach Soup with some grated
Pecorino Romano or Parmigiano Reggiano
cheese.