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
Not exact matches
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
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
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.
1/4 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.
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 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
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
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
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
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
This dish is fantastic topped with freshly shaved Parmesan or
Pecorino Romano cheese, and drizzled with extra virgin
olive oil.
Add grated
Pecorino Romano cheese and 1 tablespoon of
olive oil.
Variation Around 2002, chefs in a couple of New York City restaurants began serving a dish of shredded raw Brussels sprouts, sprinkled with
olive oil, salt, pepper, and shavings of
Pecorino Romano cheese.
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