Giadas Pecorino Crackers Food

GIADA'S PECORINO CRACKERS

Giada's Pecorino Crackers image

Make and share this Giada's Pecorino Crackers recipe from Food.com.

Provided by Spongebob Chefpants

Categories Breads

Time 30m

Yield 24 crackers, 12-24 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups grated pecorino romano cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
1/2 cup unsalted butter, softened
1 cup all-purpose flour

Steps:

Preheat the oven to 350 degrees F.
Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter.
Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes.
Let cool on the baking sheet for a few minutes. Transfer to a serving plate.

Nutrition Facts : Calories 105.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 98.2, Carbohydrate 8, Fiber 0.3, Protein 1.2

GIADA'S FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Giada's Fusilli With Pecorino Romano and Black Pepper image

My daughter and I saw Giada whip this up her show, Giada At Home. My daughter insisted we make it for dinner and boy am I glad we did. We all enjoyed it very much. The smooth and creamy sauce is seasoned perfectly and a bit spicy with pepper. I didn't add any extra salt because the grated cheese tends to add enough salt for me. I cut back on the pepper just a bit but it is necessary so be sure to add it.

Provided by Chicagoland Chef du

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

kosher salt
1 lb fusilli, ie. plain corkscrew
1/4 cup olive oil
2 garlic cloves, lightly crushed
5 cups baby spinach leaves, chopped (5 ounces)
4 teaspoons fresh ground pepper, divided
salt, to taste
1 1/2 cups grated pecorino romano cheese (6 ounces)
1 cup mascarpone cheese, at room temperature (8 ounces)
3/4 cup reserved pasta water

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. *I did not add salt.
In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt, if desired.
Transfer the pasta to a large bowl and serve.
Serve with sliced summer tomatoes and a crusty bread.

Nutrition Facts : Calories 558.9, Fat 15.4, SaturatedFat 2.2, Sodium 38.8, Carbohydrate 88.5, Fiber 5.1, Sugar 3.2, Protein 16.3

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