PECO ROMANO CHEESE RECIPES
CRUNCHY PECORINO BAKED COD RECIPE | ALLRECIPES
I have never made better cod at home than with this recipe. It's quick, delicious, and loaded with flavor. Instead of Pecorino you can use Parmesan, though I like the flavor of Pecorino best.
Provided by Diana Moutsopoulos
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, CarbohydrateContent 15.5 g, CholesterolContent 103.8 mg, FatContent 21.7 g, FiberContent 0.1 g, ProteinContent 39.1 g, SaturatedFatContent 9 g, SodiumContent 613.1 mg, SugarContent 0.3 g
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO) RECIPE ...
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Provided by Oretta Zanini De Vita
Number Of Ingredients 6
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
More about "peco romano cheese recipes"
PASTA WITH PECORINO AND PEPPER RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.4
Total Time 20 minutes
Category main-dish
Cuisine italian
Reviews 4.4
Total Time 20 minutes
Category main-dish
Cuisine italian
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
See details
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO) RECIPE ...
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- Transfer to individual heated bowls or plates and serve instantaneously.
See details
ARTICHOKE HEARTS ROMANO RECIPE: HOW TO MAKE IT
I’ve enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. —Anthony Greco, Saylorsburg, Pennsylvania
From tasteofhome.com
Total Time 01 hours 35 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 69 calories per serving
From tasteofhome.com
Total Time 01 hours 35 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 69 calories per serving
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.
See details
EGGPLANT PECORINO | COOK'S COUNTRY - QUICK RECIPES | TV ...
An updated take on eggplant Parmesan puts the focus back where it belongs.
From cookscountry.com
Reviews 4.0
Cuisine Italian
From cookscountry.com
Reviews 4.0
Cuisine Italian
See details
CACIO E PEPE RECIPE | BON APPÉTIT
Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.
From bonappetit.com
Reviews 4.1
From bonappetit.com
Reviews 4.1
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
See details
10 BEST PECORINO ROMANO CHEESE RECIPES | YUMMLY
From yummly.com
See details
PECORINO ROMANO CHEESE: TIPS AND PAIRINGS ?? | SENSIBUS.COM
Pecorino Romano cheese is a traditional Italian aged cheese with a long history. It is produced in Rome and its surroundings, still following a recipe that has been handed down for thousands of years. It has a slightly piquant and salty flavor, which makes it the ideal ingredient for many traditional Italian dishes.
From sensibus.com
From sensibus.com
See details
PECORINO ROMANO CHEESE: HISTORY, INFORMATION, INTERESTING ...
‘P ecorino Romano’ is not the only type of Pecorino on the market, but it’s probably the most known. Although it’s originally from the Italian Region of Lazio, it’s important to stress the fact that nowadays a great part of the production of this hard cheese (*1) takes place in another Region: Sardinia.Made with fresh sheep’s milk (*2), this dairy specialty stands out for its ...
From webfoodculture.com
From webfoodculture.com
See details
CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ...
Mar 23, 2021 · Directions. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside. Place spaghetti in a large skillet and cover with water.
From seriouseats.com
From seriouseats.com
See details
PECORINO ROMANO - CHEESE.COM
Pecorino is a term used to define Italian cheese made from 100% sheep’s milk. Pecorino Romano is the most ancient type of cheese and the most famous cheese outside of Italy. The six main Pecorino cheese have received Protected Designation of Origin (PDO) status under European Union law. All these varieties differ from each other, depending on their ageing period. As per legislation ...
From cheese.com
From cheese.com
See details
PECORINO ROMANO CHEESE: TIPS AND PAIRINGS ?? | SENSIBUS.COM
Pecorino Romano cheese is a traditional Italian aged cheese with a long history. It is produced in Rome and its surroundings, still following a recipe that has been handed down for thousands of years. It has a slightly piquant and salty flavor, which makes it the ideal ingredient for many traditional Italian dishes.
From sensibus.com
From sensibus.com
See details
PECORINO ROMANO - CHEESE.COM
Pecorino is a term used to define Italian cheese made from 100% sheep’s milk. Pecorino Romano is the most ancient type of cheese and the most famous cheese outside of Italy. The six main Pecorino cheese have received Protected Designation of Origin (PDO) status under European Union law. All these varieties differ from each other, depending on their ageing period. As per legislation ...
From cheese.com
From cheese.com
See details
CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ...
Mar 23, 2021 · Directions. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside. Place spaghetti in a large skillet and cover with water.
From seriouseats.com
From seriouseats.com
See details
6 DELICIOUS SUBSTITUTES FOR ROMANO CHEESE
Aug 16, 2019 · In recipes, grated Asiago can be substituted at a 1:1 ratio. 5. Spanish Manchego. While not Italian, Spanish Manchego is a semi-hard cheese with a tangy flavor similar to that of Romano, as it’s ...
From healthline.com
From healthline.com
See details
PECORINO CHEESE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS ...
[peh-koh-REE-noh] Percornino is an Italian word and is the name given to all Italian cheeses made from sheep's milk. A common version, Percorino Romano refers to pecorino cheese from the Rome area while Pecorino Siicilliano cheese come from Sicily.. These cheeses are all hard, drum shaped with a brownish color rind. Typically the cheeses are produced between November and June.
From gourmetsleuth.com
From gourmetsleuth.com
See details
PECORINO ROMANO - WIKIPEDIA
Pecorino Romano (Italian pronunciation: [pekori?no roma?no]) is a hard, salty Italian cheese, often used for grating, made with sheep's milk.The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
EGGPLANT PECORINO | COOK'S COUNTRY - QUICK RECIPES | TV ...
23:18. Italian Comfort Food. Episode • Cook's Country. The Complete Cook’s Country TV Show Cookbook. Get every recipe (500+) and product review from all 14 seasons and cook along with the cast of the hit show. Save 43% Now.
From cookscountry.com
From cookscountry.com
See details
OFTEN ASKED: WHICH IS AGED LONGER PECORIO OR PARMESAN ...
May 31, 2021 · The law of supply and demand governs everything – Locatelli Pecorino Romano cheese included – making sheep’s milk more expensive from the beginning. Can Parmesan replace pecorino? THE BOTTOM LINE: You can substitute Pecorino Romano for Parmesan, but use one-third less than the recipe calls for to keep the salt level and flavor in line.
From nachomamasgrilledcheese.com
From nachomamasgrilledcheese.com
See details
WHEN TO GRATE, WHEN NOT TO GRATE AND WHAT CHEESE TO GRATE ...
Mar 17, 1993 · In a large saucepan, melt the butter over medium-low heat. Add the shallots and cook until tender and translucent, about 4 minutes. 2. Add the tomatoes, basil and salt and pepper to taste. Bring ...
From nytimes.com
From nytimes.com
See details
CARROT FENNEL SOUP RECIPE | LIFE WITH MRS. JAM
May 08, 2020 · Instructions. Scrub the carrots clean and chop into large chunks. I use this mini bamboo scrub brush to clean fruits and veggies like carrots, beets and potatoes.; Wash the fennel and chop coarsely. Include the stem and all its frills!
From lifewithmrsjam.com
From lifewithmrsjam.com
See details
