Rss Feed

Posts Tagged ‘pecorino’

  1. EGGPLANTS’ ROLLS WITH PECORINO CHEESE

    25 February 2013 // flaviabi

    involtini melanzane

    Round eggplants

    fresh basil

    soft Pecorino cheese

    balsamic vinegar

    brown Sugar

    Juniper berries

    Cloves

    salt

     

    Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a  the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.


  2. FARROTO : SPELT COOKED LIKE A RISOTTO

    5 November 2012 // flaviabi

    farrotto

    250 gr. Peeled spelt

    1 onion

    1 glove of garlic

    150 gr. Of sweet pecorino cheese

    Seller

    Carrot

    Parsley

    Chili

    1 glass of white wine

    4 filets of anchovies

    In a pan put all vegetables to prepare a vegetable broth. In another large pan put olive oil, onion and garlic finely chopped and let it brown. Now add the white wine and anchovies and stir well until the anchovies are totally melted. Add the spelt and let it cook for ¾ minutes before adding the broth. Keep on adding the broth until the spelt is cooked. Finally add the pecorino in small cubes and the parsley finely chopped.


  3. PECORINO CHEESE AND BACON PANCAKES

    4 November 2012 // flaviabi

    crocchette di pecorino e pancetta

    With the basic dough today I prepared this croquettes filled with sweet pecorino cheese rolled into a slice of bacon and the fried in oil….


  4. RAVIOLI PECORINO,POTATOES AND WALNUTS

    11 February 2012 // flaviabi

    ravioli

    So much snow …. and then let’s spend time in the kitchen.!
    My neighbor gave me an excellent pecorino cheese so I decide to make  ravioli.
    for the base of the dough view recipe here
    for the filling: 300 gr. PECORINO cheese, two potatoes, 1 egg, 10-15 walnuts, nutmeg, salt, black pepper, butter, sage
    Peel the potatoes and cut into cubes and boil in salted water for 15 minutes. When cooked, mash with a masher and mix with grated pecorino. Mix well and add the egg and chopped nuts, and few grated nutmeg. Roll out the dough and prepare ravioli with pecorino mixture. Cook the ravioli in salted water, drain  and sauté in a pan with butter, sage leaves and sprinkle with black pepper before serving.


  5. FENNELS WITH MILK

    25 October 2011 // flaviabi

    finocchi al latte 007

    They are ready!
    They peep out from the ground and are tasty and crunchy and being first, I can not wait to eat, and today I  prepared them in a very simple but very tasty way:
    For 4 persons:
    3 fennel
    ½ liter of milk
    ½ water
    150 gr. Grated pecorino cheese
    Two teaspoons of butter
    salt
    black pepper
    3-4 nuts

    After cleaning the fennels, cut into four pieces and boil in water and milk for 20 minutes. When they are cooked (but still crunchy!), cut into thin slices and arrange in a baking dish. Sprinkle with a little ’salt, grated cheese, a few flakes of butter, a pinch of pepper and chopped nuts. Gratin in the oven and serve hot.


  6. LET’S START WITH COLORS

    10 October 2011 // flaviabi

    antipasto dei colori

    … Instead of the usual ham and melon, with the melon we’ll make a mousse:  peel it, put it in the blender, flavor with olive oil and chili; pass through a strainer and throw away the water: add 5 sheets of gelatin and let it cool in the refrigerator for 3 hours.

    Add Pecorino (sheep) cheese with spicy fig jam ….. and a healthy salad of fresh tomatoes and basil.

    ………….. and let’s go with the colors!


  7. IL PESTO TRADIZIONALE

    1 June 2011 // flaviabi

    pesto 007

    50 gr. Of Fresh Basil

    Half glass  of extra virgin olive oil

    1 glove of garlic

    6 spoons of grated Parmigiano cheese

    2 spoons of grated Pecorino Romano cheese

    1 spoon of pine nuts

    Mix well all ingredients to obtain a cream and the sauce is ready!


  8. PASTA WITH FAVA BEANS CREAM

    23 May 2011 // flaviabi

    penne alla crema di  fave

    Ingredients (4 people):

    350 gr. Pasta PENNE

    50 gr. Of grated pecorino cheese

    50 gr. of bacon in small cubes
    1.5 kg of fresh fava beans in their pods;

    1 fresh spring  onion
    1 clove of garlic
    Two or three basil leaves
    Salt
    Chilli

    Cook the podded broad fava beans,in salted water for 15 minutes.
    When cooked, drain and put half of it in a blender with all other ingredients until creamy. In a pad brown the bacon and when ready add to the fava cream. Cook the PENNE in salted water. When it is “al dente” drain it and put in the pan with fava beans cream and cook for other 2 minutes. Serve the PENNE with fava beans, a sparkle of olive oil and grated pecorino cheese.

     


  9. FAVA BEANS’ SALADE WITH PECORINO CHEESE CROUTONS

    // flaviabi

    insalata di fave con crostini di pecorino

    Ingredients (4 people):
    1.5 of fresh fava beans in pod
    1 onion
    Basil
    Extra virgin olive oil
    2 yolks
    100 gr. Grated pecorino cheese
    Chilli
    SalT
    4 slices of bread
    Peel the fava beans and boil for 15 minutes in salted water. When cooked, drain and dress with extra virgin olive oil, sliced ​​onion, basil, a pinch of salt and chilli and let it cool. In a bowl mix the yolks of eggs and the grated cheese until is creamy. Spread the cream over the bread slices and cook in oven until it is gold. Serve the hot croutons with the fava  beans salade.


  10. FRIED PECORINO CHEESE

    21 May 2011 // flaviabi

    pecorino fritto

    150 gr. Of Pecorino cheese

    5 spoons of flour

    2 glasses of beer

    Oil to fry

    In a bowl, work the flour with the beer that has to be be very very cold (just out of the freezer). Let the batter rest 15 minutes. Cut the pecorino cheese in small cubes, and helping yourself with a small spoon,  dip each cube in the butter. Fry them in a very hot oil.