Sentences with phrase «salty pecorino»

I like to saw the expertly spiced soppressata log into coins and serve it with fresh figs, a few olives, and a hunk of salty Pecorino.

The pièce de résistance comes from a hearty crumble of salty pecorino cheese.

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

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.

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.

Not exact matches

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).

Manchego adds the perfect dose of salty creaminess, but feel free to use Parmesan or Pecorino Romano if you have those on hand.

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.

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.

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)

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)

But we really prefer the Pecorino - its strong, salty taste balances the meaty flavor and thick texture of the kale.

The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.