Sentences with phrase «with pecorino cheese»

Starter Fennel and pea soup; crayfish salad with pecorino cheese.

I keep seeing recipes for shaved raw asperagus with pecorino cheese, lemon and pepper.

Just made this with Pecorino cheese.

Not exact matches

Sprinkle with the pecorino Romano cheese, toss again, and serve at once on a heated platter decorated with mint leaves.

A simple start: Shelled favas in a bowl with salt and pepper, Pecorino Romano and Pecorino Tuscano cheeses and bread on the side.

The flavor is also phenomenal with the roasted peppers, basil and pecorino cheese.

the best thing i ate in 2010 was a raw kale salad that i made with toasted breadcrumbs, pecorino cheese and lots of lemon juice and love oil.

Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossed with farro pasta and Pecorino cheese.

Filed Under: Salads and Dressings Tagged With: Brussels Sprouts, dried cranberries, Granny Smith apples, green onions, pecans, pecorino cheese

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.

Next, the cauliflower mixture is cooked with your favorite pasta and served with grated Pecorino Romano cheese.

It contains traditional Italian ingredients from the earth — farro, favas, porcini mushrooms, leeks and fennel along with freshly shaved Pecorino or Parmigiano cheese.

This recipe contains traditional Italian ingredients from the earth — farro, favas, porcini mushrooms, leeks and fennel along with freshly shaved Pecorino or Parmigiano cheese.

It is served over toast with grated pecorino cheese.

Top with pecorino romano cheese.

-LSB-...] finish, I grate a little pecorino cheese over top and serve it with some homemade marinara sauce that I shared with you earlier this -LSB-...]

Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices... filling and delicious salad!

Homemade Italian Broccoli Rabe Cavatelli Pasta topped with some Pecorino Romano cheese.

Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper.

Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating of Pecorino cheese, toasted pecans, grapes, and pickled onions.

You might tweak it with a different cheese - Parmesan or pecorino, for example.

can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.

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.

My favorite fillings are super garlicky kale tossed with tons of parmesan and pecorino, and (the extra simple filling option) prosciutto and some really good provolone cheese.

Fonterra has exited businesses such as yoghurt to focus on three main areas — cheese (with flexibility to produce varieties including cheddar, parmesan, gouda, pecorino and the «stringy» mozzarella that's proven a hit in China), whey - based «nutritional» products like milk powders and medicinal lactose, and fat - based butter and cream.

Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino Romano cheese, and crunchy toasted garlicky breadcrumbs - dressed this way, the Brussels sprouts become a glorious side dish, and a must for your Thanksgiving table.

As I mentioned above, you could deck these out with any number of compatible ingredients — crisped bits of proscuitto, mozzarella or pecorino cheese, olives or artichokes and more!

I wanted something spring appropriate, so I started with a layer of homemade ricotta, then piled on freshly blanched fava beans, then topped it with crispy pancetta and a healthy amount of pecorino cheese.

The quiche on the right was made with Pecorino Romano, a sheep cheese.

-LSB-...] beet and charred onion salad with rosemary, pine nuts and Pecorino Romano cheese Smoky beet salad with chipotle pistachio butter, grapefruit and black garlic Roasted beets, pomegranate, and kaniwa salad Beet and carrot salad with mustard garlic vinaigrette -LSB-...]

It's little Duchesse potato bites with the spicy smokey dipping sauce would make a yummy hors d'oeuvre, but the flavor notes of Pecorino Romano cheese and smoky paprika would suggest a French or Italian menu to follow.

Transfer the pepper to a medium bowl with 3 large egg yolks and 2 packed cups finely grated Pecorino Romano cheese.

Ability to grill Tuscan - inspired burgers with flat - leaf parsley and grated pecorino cheese all year long... priceless.

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.

When Brussels sprouts are done, add the pecans and top with grated Pecorino cheese.

It's also very nice with anchovies and grated pecorino cheese: omit the shallot and onion and go for a couple of garlic cloves instead; proceed as you do, omit the cheese and creme fraiche and stir some anchovies melted in olive oil.

Serve with more grated Pecorino Romano cheese on top.

Everyone's favorite: Roasted beets with caramelized garlic, walnuts and goat cheese My personal favorite: Roasted beets & charred onion salad with rosemary, pine nuts and pecorino cheese Roasted beets pomegranate and kaniwa salad with corn, avocado, and cilantro — probably one of the cleanest, and healthiest salads on the blog

A few more Rome pics & a simple pasta dish made from ricotta - stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.

Walnut Strozzapreti - Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.

For the muffin tins: Spoon about 2 T. of the bean mixture into each muffin cup, then top with 1 T. of the ricotta, and sprinkle each with the remaining pecorino cheese.

I only had Grano Padano cheese on hand but I will do it again with pecorino.

Gabriele Corcos and Debi Mazar give this all - American favorite an Italian twist, mixing parsley and pecorino into the burger patties and topping with provolone cheese.

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.)

One of them is this tried and true recipe for pan-roasted Brussels sprouts, with a ton of lemon juice, and zest, garlic and cumin, plus heaps of grated Pecorino Romano (our favorite cheese that we can't stop snacking on these days).

Pan-roasted Brussels sprouts with lemon, garlic and cumin, generously showered with Pecorino Romano cheese, and crunchy toasted garlicky breadcrumbs — dressed this way, the Brussels sprouts become a glorious side dish, and a must for your Thanksgiving table.

Top with pine nuts and shaved Pecorino cheese, and add more salt if needed.

Roasted beets and charred onion salad — sweet and smoky, earthy and flavorful, with rosemary, pine nuts, Pecorino cheese, and a drizzle of truffle oil — this warm salad is nothing short of spectacular!

Roasted beets and charred onion salad - sweet and smoky, earthy and flavorful, with rosemary, pine nuts, Pecorino cheese, and a drizzle of truffle oil - this warm salad is nothing short of spectacular!