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
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
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.)
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
Add grated
Pecorino Romano cheese and 1
tablespoon of olive oil.
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