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Pecorino
Warm Salad of Roasted Squash, Prosciutto and Pecorino
This past Christmas, everyone was to bring a warm salad to contribute. Thanks to both YumSugar's recommendation and AlliJean's recipe, I made one of the best salads ever. Everyone at dinner absolutely loved it, it was rich and delicious but not heavy.
Warm Salad of Roasted Squash, Proscuitto and Pecorino
It's not fall yet, but I came across this recipe and I couldn't resist! Sounds so simple, an easy side to go with a more time consuming main course.
• 1 butternut squash
• olive oil
• sea salt and freshly ground black pepper
• 1 small dried red chilli
• 1 heaped teaspoon coriander seeds
• 20 slices of prosciutto or Parma ham
• 4 handfuls of rocket
• 6 tablespoons extra virgin
• olive oil
• 4 tablespoons balsamic vinegar
• 1 small block of pecorino or Parmesan cheese
Preheat your oven to 375°F.
Jamie Oliver's Summertime Pasta
Jamie Oliver is a genius at whipping up fabulous meals from just a handful of fresh ingredients and healthy-pantry staples, and he was asked to share his favorite summertime meal-one that works equally well as a fast weeknight supper and a special dinner for guests- with Health Magazine. He delivered with this easy and delicious recipe for tagliarini (long, paper-thin noodles) from his recent book, Cook With Jamie. As you cook, check out his secrets for perfect flavor at the end of each step.pasta with spinach, tomatoes, and goat cheese
it's january 19 and i still seem to be in the christmas spirit. by that, i mean that i can't seem to cook in any other color scheme than red and green. it could be the cold weather and the snow.
My Italy Trip (Part 2)
First off I want thank everyone who read Part 1. It’s been awhile since I’ve written such a long blog/written a blog at all and I really love getting comments/feedback. It’s nice to know people are reading!
Braised Beef Sugo with Fresh Pasta
I got this recipe from a card in a Williams Sonoma. It turned out great! Unfortunately I didn't have my camera to take pictures, and there aren't any available online or on the WS website (weird).Asparagus, Snap Pea, and Avocado Pasta
Asparagus, Snap Pea, and Avocado Pasta From Everyday Food magazine Ingredients: Coarse salt and ground pepper 1 pound asparagus, ends trimmed and cut into 2-inch lengths 1 pound sugar snap peas, strings removed 1 pound bow-tie pasta (farfalle) 4 tablespoons butter 2 garlic, minced 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks 1/2 cup chopped fresh mint, parsley, or basil 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired Directions: In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.The Best Lasagna Bolognese... Ever!
:drool:
Not too long ago I posted a Saucy Lasagna Rolls recipe...
I said that I would make it soon, so I did!
Thing is, the store didn't have any tofu so my mom and I made this DELICIOUS Lasagna Bolognese instead.
Ricotta Cheese and Arugula Omelette
Ricotta Cheese and Arugula Omelette
Ricotta and Arugula Omelette
Ingredients
4 large eggs, divided
4 tablespoons cheese, part skim ricotta, divided, plus more for garnish
1 tablespoon herbs, mix of fresh tarragon, mint, chives, cleaned, chopped, divided
salt & pepper
1 cup arugula, baby, triple-washed, packed, divided
2 teaspoons cheese (Locatelli), pecorino romano, grated, divided
1 tablespoon oil, extra-virgin olive, divided
chives, fresh, cleaned for garnish
Combine 2 eggs, ½ tablespoon of the ricotta, ½ tablespoon of the herbs, and a little salt and freshly ground pepper, in a big bowl. Whisk well.
Heat half of the olive oil in anon-stick pan over medium heat.
Italian Wedding Soup
I love making soup in the winter, and Italian Wedding is one of my favorites.
INGREDIENTS:
MEATBALLS -
1 lb. meatloaf mix (combination ground beef, pork, and veal)
1/4 cup bread crumbs
1 egg
1 tbsp parsley, finely chopped
1 clove garlic, minced
salt and pepper to taste
SOUP -
4 cups chicken broth
1 large bunch escarole, chopped
1/4 cup grated Pecorino Romano cheese
1 carrot, grated
1/2 medium onion, chopped
1 bay leaf
2 celery ribs, finely chopped
2 tbs olive oil
1 small box pastina (any tiny pasta will do)
INSTRUCTIONS -
Bring a large pot of salted water to a boil.
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