PECORINO ROMANO GRATED RECIPES

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SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROM…



Short Rib Ragu with Pappardelle and Pecorino Rom… image

Provided by Bobby Flay

Categories     main-dish

Total Time 4 hours 15 minutes

Prep Time 30 minutes

Cook Time 3 hours 45 minutes

Yield 4 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Steps:

  • Heat oven to 325 degrees F.
  • Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
  • Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
  • Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  • Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
  • Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  • Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

EGGPLANT PECORINO - BIGOVEN.COM



Eggplant Pecorino - BigOven.com image

"Baked eggplant with tomato sauce and cheese"

Total Time 2 hours 30 minutes

Prep Time 2 hours

Yield 6

Number Of Ingredients 17

2 tblsp butter
1/4 cup onion finely chopped
3 cloves garlic minced
2 anchovy fillets minced
1/4 tsp red pepper flakes
1/4 tsp dried oregano
28 oz crushed tomatoes
14 oz diced tomatoes
1/2 tsp sugar
1/4 cup fresh basil chopped
1 tblsp olive oil
3 eggplants
1/2 cup flour
4 eggs
1 cup olive oil
2 cups pecorino romano cheese grated
2 cups fontina cheese shredded

Steps:

  • "Preheat oven to 375. For Sauce: 1) Melt butter in medium sauce pan over medium-low heat. 2) Add onion, garlic, anchovies, pepper flakes and oregano - salt and pepper to taste. Cook until onion is softened. 3) Stir in crushed tomato and diced tomato with juices and sugar. Increase heat to medium-high and bring to a simmer. 4) Reduce heat and simmer until slightly thickened. 5) Remove from heat and stir in basil and tablespoon of olive oil 6) Set aside. For Eggplant: 1) Line large baking sheet with paper towels. 2) Cut stem end off eggplant then slice off 1/4 inch lengthwise. Discard end and side slice. 3) Starting with cut side, slice of 1/4 inch slices. Repeat with each eggplant to get about 25 slices. 4) Whisk 4 eggs in shallow dish. Add flour to a separate shallow dish. 5) Heat oil in large skillet to very hot. 6) Dredge eggplant slices in flour first shaking off excess, then dip in egg allowing excess to drip off. Place each slice in hot oil. 7) Working in batches, fry eggplant slices until lightly browned on both sides - about 2 minutes or so on each side. Transfer to baking sheet as each is done. Assemble: In 13x9 inch baking dish layer as follows: - thin layer of sauce - eggplant - pecorino cheese - repeat ending with sauce - top with fontina cheese Bake until bubbling around the edges - about 30 minutes. Switch to broil - broil until fontina cheese on top begins to brown - 1 to 3 minutes. Remove from oven and let cool for about 20 minutes. Serve. "

Nutrition Facts : Calories 1032 calories, FatContent 60.0884440713437 g, CarbohydrateContent 77.930635486724 g, CholesterolContent 175.83925743073 mg, FiberContent 11.1933195778083 g, ProteinContent 52.0660219129423 g, SaturatedFatContent 31.9773741585658 g, ServingSize 1 1 Serving (945g), SodiumContent 1553.31286399045 mg, SugarContent 66.7373159089157 g, TransFatContent 2.94255058526571 g

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  • "Preheat oven to 375. For Sauce: 1) Melt butter in medium sauce pan over medium-low heat. 2) Add onion, garlic, anchovies, pepper flakes and oregano - salt and pepper to taste. Cook until onion is softened. 3) Stir in crushed tomato and diced tomato with juices and sugar. Increase heat to medium-high and bring to a simmer. 4) Reduce heat and simmer until slightly thickened. 5) Remove from heat and stir in basil and tablespoon of olive oil 6) Set aside. For Eggplant: 1) Line large baking sheet with paper towels. 2) Cut stem end off eggplant then slice off 1/4 inch lengthwise. Discard end and side slice. 3) Starting with cut side, slice of 1/4 inch slices. Repeat with each eggplant to get about 25 slices. 4) Whisk 4 eggs in shallow dish. Add flour to a separate shallow dish. 5) Heat oil in large skillet to very hot. 6) Dredge eggplant slices in flour first shaking off excess, then dip in egg allowing excess to drip off. Place each slice in hot oil. 7) Working in batches, fry eggplant slices until lightly browned on both sides - about 2 minutes or so on each side. Transfer to baking sheet as each is done. Assemble: In 13x9 inch baking dish layer as follows: - thin layer of sauce - eggplant - pecorino cheese - repeat ending with sauce - top with fontina cheese Bake until bubbling around the edges - about 30 minutes. Switch to broil - broil until fontina cheese on top begins to brown - 1 to 3 minutes. Remove from oven and let cool for about 20 minutes. Serve. "
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