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
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
:) 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.
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
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...)
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
2 1/2 cups water or stock 1
tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste
Pecorino cheese for garnish, optional
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
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)
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
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.)
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)
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
Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3
tablespoons finely grated
pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.
4
tablespoons butter (divided) 1 large red onion, sliced 2 cloves garlic, chopped 2 cups small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated
pecorino or Gouda cheese 4 small potatoes, peeled, sliced 1/4 ″ thick and cooked in salted water 1/2 cup milk mixed with 1 tsp.
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
Salad 1/2 cup chopped mint 1
Tablespoon chopped oregano 1/2 cup chopped green onions 10 yellow and red cherry tomatoes, halved 1 head of crispy Romaine letter, washed and dried 1/2 cup crispy bacon 1 cup croutons 3/4 cup
Pecorino cheese, grated, with 1/4 cup reserved for garnish
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
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2
tablespoons ghee or grapeseed oil — divided 1 shallot — chopped
Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk
Pecorino Romano) baby greens or microgreens for garnish (optional)
* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1
tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3
tablespoons grated
Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves
Ingredients: 2
tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1 pound Barilla Farfalle 2
tablespoons truffle paste 1/2 cup freshly grated
Pecorino - Romano, plus extra for serving 1 bunch arugula, chopped
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
Add grated
Pecorino Romano cheese and 1
tablespoon of olive oil.
INGREDIENTS 1 large eggplant about 1/2 cup extra-virgin olive oil salt and freshly ground pepper 3
tablespoons pine nuts a large bunch of basil 3 garlic cloves, peeled and crushed 3
tablespoons freshly grated
pecorino or Parmesan 1/2 lemon, to serve
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