Sentences with phrase «used pecorino romano»

History suggests that the Romans used Pecorino Romano Cheese in their beloved recipe for spicy penne all» Arabbiatta.

I usually use Pecorino Romano or Manchego sheep cheese.

Not exact matches

Today, I used a combination of caciocavallo and pecorino romano cheese.

I used chicken broth and pecorino romano because that's what I had on hand and it tasted fantastic.

I used that skillet to make my Garlic Portobellos with Pecorino Romano — here it is in the photo from that post:

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

You can use Parmigiano - Reggiano, Parmesan or Pecorino Romano interchangeably in this recipe.

kosher salt 2 medium cloves garlic, minced 1 1/4 cups orzo (I use whole wheat) 2 1/2 cups homemade or low - sodium chicken broth 1 cup frozen peas 1 cup freshly grated Parmesan cheese (or Pecorino Romano) 2 Tbsp.

I used italian sausage — half sweet, half hot — broccolini, and pecorino romano.

5 ounces pancetta or bacon, diced into 1/3 inch squares 1 medium onion, finely chopped 2 cloves garlic, minced 1/4 cup dry white wine 1 pound spaghetti 3 large eggs 1 1/2 ounces Parmigiano - Reggiano, finely grated (3/4 cup) 3/4 ounces Pecorino Romano, finely grated (1/3 cup)(I used all Parmesan) 1 teaspoon fresh coarsely ground black pepper 1/4 teaspoon salt

Fennel Romano Coins and Salad 1 medium fennel bulb, trimmed, fronds reserved, coarsely grated on box grater (about 1 cup) 1/2 cup fresh breadcrumbs (I used sourdough whizzed in mini chopper) 1/4 cup grated Pecorino Romano cheese 1 egg, lightly beaten 1 garlic clove pressed 1/4 teaspoon ground black pepper

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.

Using a vegetable peeler, shave the Pecorino romano cheese, enough for around 1/2 cup.

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.

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.)

I also used goat cheddar and pecorino Romano (sheep's milk cheese) to avoid cow's milk.

A couple of substitutions and additions: instead of the cow's milk cheeses in the recipe, I used every goat and sheep's milk cheese I had on hand including Manchego, Pecorino Romano, chevre, and goat cheddar.

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

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)

I often use gouda and go back and forth between using gouda and pecorino romano, for no particular reason.

As far as the Parmesan cheese, you can use any hard cheese really (Parmesan, Pecorino Romano, Asiago).

Changes I made: I halved the recipe but still made it with a whole onion, used Aidelle's Pineapple Bacon chicken sausage links, and instead of cheddar cheese, lightly sprinkled with freshly grated Pecorino Romano cheese.