4067 romano noci pino Recipes

warm water (105o-115of), a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, unbleached all-purpose flour or bread flour plus up to 3 tbsp additional if necessary, freshly grated pecorino romano cheese (about 1 1/2 oz), salt, freshly ground black pepper, olive oil, canned whole tomatoes with juice (preferably italian) or 3 large fresh vine-ripened tomatoes, onion, olive oil, dried oregano, crumbled, a 2-oz can flat anchovy fillets, a 3-inch piece day-old french or italian bread, olive oil, caciocavallo , mild provolone, or ricotta salata cheese

whole chicken (about 3 1/2 lb), cut into 8 pieces, whole chicken breasts, split with skin and bones, water, onions, chopped fine, celery rib, chopped fine, a 1-lb can whole peeled tomatoes with juice, vermicelli, broken into small pieces, freshly grated romano cheese

whole-wheat angel-hair pasta, cornstarch, skim milk, sherry (or balsamic) vinegar, salt, vegetable-oil cooking spray, olive oil, boneless, skinless chicken breasts (about 4 oz each), garlic, thinly sliced, sun-dried tomatoes , soaked in hot water for 10 minutes and drained, asparagus, thinly shaved, shiitake mushrooms, sliced, grated reduced-fat parmesan (or romano)

butternut squash, nutmeg, olive oil, yellow onions, thinly sliced, grated lowfat romano, grated lowfat fontina, chopped fresh parsley, grilled pizza crust

grated lowfat romano, grated lowfat fontina, bottled roasted red peppers, lowfat ricotta, ultrathin slices soppressata (or other italian salami), about 4 oz, chopped fresh parsley, grilled pizza crust

pancetta (italian bacon), chopped, olive oil, garlic cloves, chopped, red jalapeno chiles, seeded, finely chopped (about 1/4 cup), low-salt chicken broth, chopped fresh italian parsley, divided, fresh lemon juice, crushed fennel seeds, spaghetti, extra-virgin olive oil, grated pecorino romano or pecorino toscano cheese, divided

green beans, condensed cream of tomato soup, prepared horseradish, worcestershire sauce, salt, paprika, dry bread crumbs, paprika -about 1/2 tsp per cup), dots of butter, grated cheddar , romano, or parmesan, green beans, butter for greasing baking dish, milk, condensed cream of mushroom soup, canned french-fried onion rings, plus additional 1/2 cup, salt and black pepper to taste

eggs, grated parmesan cheese, grated pecorino romano cheese, garlic cloves, minced, freshly ground black pepper, sliced pancetta (italian bacon), finely chopped, egg fettuccine, broccoli rabe rapini ),* cut into 1/2-inch pieces

ziti , rigatoni, or shells, olive oil, bolognese meat sauce , marinara tomato sauce, or store-bought pasta sauce, ricotta cheese, mozzarella, coarsely shredded or thinly sliced, grated pecorino romano or parmesan cheese, for serving

marinated artichoke hearts, drained, patted dry, chopped, grated romano cheese, chopped red onion, mayonnaise, thick french bread baguette rounds

drained oil-packed sun-dried tomatoes (about 6 oz), grated romano cheese or parmesan cheese, chopped fresh basil or 1 tbsp dried, pine nuts, toasted, garlic cloves, olive oil, linguine pasta

sugar, warm water, a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, all-purpose flour, salt, garlic cloves, minced, olive oil, cornmeal for sprinkling baker s peel, littleneck clams , schucked, reserving liquor, dried oregano, crumbled, freshly grated romano cheese

coriander seeds, egg yolks, grated pecorino romano (1 1/2 oz), chopped fresh cilantro, canned flat anchovy fillet (chopped ), garlic clove (chopped ), fresh lemon juice, red-wine vinegar, dijon mustard, salt, pepper, olive oil, extra-virgin olive oil

ground turkey, garlic clove, minced, fresh bread crumbs, chopped onion, pine nuts, toasted, cooled, and chopped, minced fresh parsley leaves (preferably flat-leafed), egg, beaten lightly, salt, black pepper, olive oil, ziti or penne, coarsely grated mozzarella cheese (about 6 oz), freshly grated romano cheese (about 3 oz), winter tomato sauce, a 15-oz container ricotta cheese

chopped shallots, sliced shiitakes, chopped spinach, blanched and squeezed, garlic, chopped, skim milk, flour, whole eggs, separated, grated smoked gouda, grated pecorino romano, dijon mustard, egg whites, tomatoes, halved, chopped fresh basil (or parsley), chopped fresh thyme, red wine vinegar

tomatoes , cut in half lengthwise, garlic clove, pressed, minced fresh oregano or 1 tsp dried, crumbled, grated romano cheese

garlic cloves, blanched almonds (3 oz), coarsely chopped fresh basil, salt, black pepper, tomatoes (1/2 lb total), peeled (see cooks note, below), quartered, and seeded, pecorino romano or parmigiano-reggiano (1/2 cup), extra-virgin olive oil, grape or cherry tomatoes (6 oz), halved, dried fettuccine (not egg), garnish: fresh basil leaves

red bell peppers, yellow bell peppers, olive oil, onion, chopped, garlic cloves, minced, chopped fresh parsley, tomatoes, chopped, pitted brine-cured black olives (such as kalamata), chopped, drained capers, chopped fresh marjoram or 2 tsp dried, water, pasta shells, freshly grated pecorino romano cheese (about 3 oz)