PECORINO-AND-PEPPER POLENTA
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.
- Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.
ROASTED PEPPERS AND PECORINO CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley.
CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE
Pasta, black pepper, and Pecorino Romano join together to form one of the best Roman pasta dishes. Here's how to perfect it, every time.
Provided by J. Kenji López-Alt
Categories Mains
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- 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. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
- Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.
Nutrition Facts : Calories 416 kcal, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 1 g, Protein 10 g, SaturatedFat 11 g, Sodium 381 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- 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.
PECORINO AND PEPPER COINS
Make and share this Pecorino and Pepper Coins recipe from Food.com.
Provided by luvmybge
Categories Breads
Time 1h5m
Yield 16 dozen
Number Of Ingredients 7
Steps:
- In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
- Cool 10 minutes in refrigerator.
- On waxed paper, combine flour, salt, and 1 cup Romano.
- In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
- Beat in wine.
- With mixer at low speed, beat in flour mixture until blended.
- On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
- Line 2 large cookie sheets with parchment paper.
- Divide dough into 8 equal pieces (each about heaping 1/4 cup).
- Roll each into 13" by 1/2" log.
- Roll logs in cheese mixture.
- Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
- Freeze at least 15 minutes or until dough is firm enough to slice.
- (Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
- Remove 1 log from freezer at a time; discard plastic wrap.
- Cut log into 1/2-inch-thick coins.
- Arrange coins 1/2-inch apart, on prepared cookie sheet.
- Repeat with logs to fill 1 cookie sheet.
- Bake 15 to 20 minutes or until golden.
- Slide parchment onto wire rack; cool coins completely.
- Repeat with remaining logs.
- Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
Nutrition Facts : Calories 178.6, Fat 11.5, SaturatedFat 2.4, Sodium 424.5, Carbohydrate 15.6, Fiber 0.6, Sugar 1.7, Protein 2
LIME AND COCONUT COINS
What a good idea. I noticed this in November Woman's Day. This is a great Florida take on Sugar Cookies.
Provided by Ambervim
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Make your favoriet sugar cookie dough.
- Shape into 1.5 inch logs. Wrap and freeze for 20 minutes or refrigerate at least overnight.
- Slice into 1/8 inch rounds and place on silpat (or parchment) lined cookie sheets.
- Bake as usual.
- Whisk together sugar, lime juice and zest.
- Spoon the glaze over each cookie.
- Sprinkle toasted coconut on top and let them set.
Nutrition Facts : Calories 1511, Fat 55, SaturatedFat 48.8, Sodium 37.5, Carbohydrate 264.7, Fiber 14.1, Sugar 242, Protein 6.1
PECORINO WITH BALSAMIC-AND-BLACK-PEPPER SYRUP
Time 45m
Yield Makes 4 (appetizer) servings
Number Of Ingredients 4
Steps:
- Briskly simmer vinegar, honey, and pepper in a 1- to 1 1/2-quart heavy nonreactive saucepan over moderately high heat, uncovered, until just syrupy and reduced to about 1/4 cup, 6 to 8 minutes. Cool to room temperature.
- Slice cheese and drizzle with syrup.
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Categories Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 3
Steps:
- Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
- Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
- Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
WHOLE-WHEAT PASTA WITH PECORINO AND PEPPER
Calling all pepper lovers! This is a great pasta if you love pepper and cheese. Sauces like this which are cooked by the hot pasta and its water are just wonderful. They suggest ensuring the pasta is served piping hot. Quick and Easy, October 07
Provided by MarraMamba
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
- Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.
- Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.
Nutrition Facts : Calories 396.7, Fat 1.6, SaturatedFat 0.3, Sodium 9.1, Carbohydrate 85.5, Protein 16.7
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