Pears And Pecorino Food
PECORINO AND PEAR SALAD
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.
- Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.
- Finely grate 1/2 ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.
- To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 39 grams, Fiber 24 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 42 grams
PROSCIUTTO AND PEAR GRILLED FLATBREAD
Provided by Anne Burrell
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
PEARS AND PECORINO
Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.
PEAR AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.
ROASTED PEARS WITH PECORINO CHEESE
Look for a mild pecorino from Tuscany, sometimes called caciotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core.
- Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another. Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the brandy, and cook a few minutes more. Be aware that the brandy may ignite, but the flames will die down quickly.
- Carefully turn the pears over, and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce.
PEAR, PECORINO, AND PROSCIUTTO PANINI
Make and share this Pear, Pecorino, and Prosciutto Panini recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
- Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread.
- Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters.
Nutrition Facts : Calories 27.4, Fat 0.1, Sodium 1.8, Carbohydrate 7.1, Fiber 1.4, Sugar 4.7, Protein 0.3
PEARS AND PECORINO CHEESE
Provided by Moira Hodgson
Categories easy, quick, weekday, appetizer, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
- Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 5 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 816 milligrams, Sugar 53 grams
ARUGULA, PEAR, WALNUT & PECORINO SALAD
Very simple yet beautiful, this is a classic salad in the south of Italy.
Provided by Barbara Seelig-Brown
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Place the arugula in a large salad bowl. Slice the pear as thinly as possible and place on top of the arugula. Sprinkle with walnut halves. Using a vegetable peeler, shave 1/2 ounce of the Pecorino over the salad bowl. (function() { var a="",b=[ "adid=ada-foodhub-3-458142438", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1/6 recipe Amount per serving Calories 105 Total Fat 8g Saturated Fat 1.5g Trans Fat 0g Cholesterol 0mg Sodium 55mg Total Carbohydrate 7g Dietary Fiber 2g Total Sugars 4g Protein 2g Potassium 165mg Phosphorus 50mg Choices/Exchanges 1/2 Carbohydrate, 1 1/2 Fat
FORMAGGIO CON LE PERE (PEARS AND CHEESE)
The Art of Cookery website is where this recipe was found and is followed by a tip for those of us watching our fiqures. Pears and cheese as a starter will stimulate both appetite and taste buds, so this is best for those who are not watching their weight. Even if you are worried about the waistline though, don't deny yourself this delicious combination, you can still enjoy it but as a main course. This recipe will be included in the Zaar World Tour swap game.
Provided by lauralie41
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Wash and peel pears. Being careful not to loose any of the juice, cut the pears into cubes and place in a salad bowl. Dice the pecorino and add to the chopped fruit. Mix together and leave to stand for ten minutes.
- Finely grind black pepper over top of mixture before serving.
Nutrition Facts : Calories 587.8, Fat 27.4, SaturatedFat 17.2, Cholesterol 104.2, Sodium 1205.5, Carbohydrate 57, Fiber 10.7, Sugar 34.5, Protein 33.2
More about "pears and pecorino food"
ROASTED KOHLRABI AND FENNEL SALAD WITH PEAR AND SHAVED ...
For each portion, combine 1/10 of the shaved fennel, 1/10 of the sliced pear, 90 g roasted kohlrabi, 45 g shiitake mushrooms and 22 g piquillo peppers together with 20 g pecorino,28 g almonds and a few tarragon leaves. Toss gently with 60 ml …
From unileverfoodsolutions.ca
From unileverfoodsolutions.ca
CREAMY PEAR, MASCARPONE AND PECORINO ... - FOOD AND WINE
Season the pears with salt and pepper. Add the farfalle, mascarpone, Pecorino and 1/2 cup of the pasta cooking water to the skillet and cook over moderately low heat, stirring, …
From foodandwine.com
5/5 Total Time 30 minsServings 4
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the farfalle pasta until al dente. Drain the farfalle thoroughly, reserving 3/4 cup of the pasta cooking water.
- Meanwhile, in a large, deep skillet, melt the butter. Add the sliced pears and cook over moderately high heat, stirring occasionally, until softened but not browned, about 5 minutes. Season the pears with salt and pepper.
- Add the farfalle, mascarpone, Pecorino and 1/2 cup of the pasta cooking water to the skillet and cook over moderately low heat, stirring, until the sauce is thick and creamy, about 2 minutes; add more pasta cooking water as needed. Season the pasta with salt and pepper and stir in the chopped parsley. Transfer the pasta to bowls and serve.
RAVIOLI WITH PEARS & CHEESE IN ... - ITALIAN FOOD FOREVER
In a large bowl, stir together the grated pears, mascarpone, and grated pecorino until blended. If mixture seems wet, place in a sieve over a bowl and refrigerate for one hour. …
From italianfoodforever.com
Reviews 2Category Fresh PastaServings 6Total Time 55 mins
From italianfoodforever.com
Reviews 2Category Fresh PastaServings 6Total Time 55 mins
- While the motor is running, drizzle in oil, eggs, and water and process just until dough comes together.
CACIO E PERE RAVIOLI (FRESH RAVIOLI STUFFED WITH PEAR AND ...
Freshly ground black pepper, to taste. Directions. To make the pasta: Spoon 2 2/3 cups of the flour into the bowl of a large-capacity food processor fitted with the metal blade. …
From winemag.com
Category Food
From winemag.com
Category Food
- To make the pasta: Spoon 2 2/3 cups of the flour into the bowl of a large-capacity food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the feed tube. Process until the ingredients form a rough and slightly sticky dough. If the mixture is too dry, drizzle a very small amount of warm water into the feed tube and continue processing. Scrape the dough out of the work bowl onto a lightly floured wood or marble surface.
- Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Repeat the gathering and pushing motion several times, then press into the dough, first with the knuckles of one hand, then with the other, several times. Alternate between kneading and “knuckling” the dough until it is smooth, silky and elastic—it should pull back into shape when you stretch it. Flour the work surface and your hands lightly any time the dough begins to stick. The process will take 5 to 10 minutes of constant kneading, slightly longer if you prepared the dough by hand, rather than in a food processor.
- Roll the dough into a smooth ball and place in a small bowl. Cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to a day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for about an hour before rolling and shaping.
- To make the filling: On a cutting board, grate the pears and the fresh pecorino cheese in two different mounds, using the side of the grater with the larger blades. In a bowl, mix this together with the mascarpone and remaining pecorino romano.
PEAR, BASIL, AND PECORINO TOSCANO SALAD RECIPE | LEITE'S ...
A few years ago, arugula, pear, and pecorino salad turned up everywhere. I tried basil in place of arugula and loved the still pungent yet milder flavor. I start making this pear, …
From leitesculinaria.com
Cuisine ItalianTotal Time 15 minsCategory SaladCalories 552 per serving
From leitesculinaria.com
Cuisine ItalianTotal Time 15 minsCategory SaladCalories 552 per serving
- Place cheese, pear slices, basil leaves, oil, vinegar, and salt in a large bowl and toss to combine. Season with pepper and more salt if needed.
EGGPLANT, PEAR AND PECORINO SALAD RECIPE | FOOD & WINE
Arrange the pear slices over the eggplant and drizzle with the honey. Scatter the walnuts, cheese and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives over …
From foodandwine.com
5/5 Category Vegetable SaladServings 4Total Time 30 mins
From foodandwine.com
5/5 Category Vegetable SaladServings 4Total Time 30 mins
- Preheat the oven to 350°. In a pie plate, toast the walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.
- Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.
- In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3 minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.
- In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley and 1/2 tablespoon of the chives. Season the vinaigrette with salt and pepper.
PECORINO, PEAR, WALNUT & HONEY PIZZETTES | ITALIAN FOOD ...
Pecorino, Pear, Walnut & Honey Pizzettes. Yield: Makes About 20 (4 Inch) Pizzette. Prep Time: 15 minutes. Cook Time: 15 minutes. A great party idea, or these pizzette …
From italianfoodforever.com
Servings 20Category Antipasti-Bread
From italianfoodforever.com
Servings 20Category Antipasti-Bread
- Divide the dough in half and roll out on a lightly floured surface to about 1/3 of an inch thickness.
- Use a 3 inch round biscuit or cookie cutter cut out as many circles as you can and set these aside and cover with a towel to rest for 10 minutes.
ARUGULA PEAR ORANGE AND PECORINO SALAD – A GOURMET FOOD BLOG
Place the arugula in a bowl and mix with the dressing. Arrange the pear and orange wedges on top of the salad and sprinkle with the toasted pine nuts. Use a vegetable peeler …
From agourmetfoodblog.com
Cuisine American, European, ItalianTotal Time 20 minsCategory SaladsCalories 466 per serving
From agourmetfoodblog.com
Cuisine American, European, ItalianTotal Time 20 minsCategory SaladsCalories 466 per serving
- Make the dressing by whisking balsamic vinegar, olive oil and salt and pepper until you have a smooth mixture.
- Peel the orange in the following way. Use a sharp knife and cut off the ends. Then carefully cut downwards, following the curve of the fruit and remove skin and pith. Start thin and see how thick the skin is. Adjust for the next cuts.
- Place the 'naked' orange in your hand and cut out the wedges, the individual parts, by slicing parallel to the membranes.
10 SAVORY WAYS TO COOK WITH PEARS - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 4 mins
- Pear salad with cucumber. Slice a cucumber, a pear, and some mint leaves into small pieces. Separately, toast a handful of pine nuts in a pot without seasoning, then add them to the cucumber and pear pieces.
- Pear and bacon mousse. To make this finger food, chop a pear then cook it in a pot with milk, salt, pepper, and some bacon slices. Once cooked, blend the mixture and keep it cool.
- Cavatelli, lamb's lettuce, and pears. Cook the cavatelli pasta until al dente then drain. In the meantime, brown pear cubes with a knob of butter, pieces of Roquefort cheese and fresh corn salad.
- Pear and ginger chutney. This sauce is excellent alongside meat and fish. Cut two pears and an apple, then fry the slices in a pan with sliced shallot and fresh ginger.
- Risotto with pears and pecorino. Sauté a shallot until golden, then add rice and shortly afterward a glass of dry white wine, and let it cook. Five minutes before the rice is ready, add a knob of butter, chopped pears, grated pecorino, 1 Tbsp.
- Stuffed rigatoni with pears. A filled pasta for a rich menu. Cook the rigatoni until al dente, drain, then pass under cold running water. Preheat the oven to 350°F.
- Bresaola, pears, and Parmigiano Reggiano cheese. Cut and sauté the pears in a pot with a knob of butter. When they are soft, spread them over the bresaola, add Parmigiano Reggiano and a drizzle of extra virgin olive oil, and serve.
- Walnut and pear pie. Serve this savory pastry pie as an appetizer or as a main course. Preheat the oven to 350°F. Cut the pears into pieces and fry them in a knob of butter.
- Pear and speck pie. Preheat the oven to 350°F. In a saucepan, brown the pears with a knob of butter, salt, pepper, two handfuls of boiled chestnuts, strips of speck, and a handful of chives.
- Pear skewers. Cut the pears into disks, put them in a pot with a knob of butter and 1 Tbsp. cane sugar and brown them. When the pears are golden but not overcooked, remove from the heat and put them on a skewer, alternating with pieces of gorgonzola.
CACIO E PERE (PEAR AND PECORINO FILLED RAVIOLI ... - PBS FOOD
The filling is a lively blend of shredded ripe pear, shredded 3 to 6 months aged Pecorino Romano, Grana Padano and mascarpone—just stirred together at the last moment. (Recipe courtesy of Lidia ...
From pbs.org
Estimated Reading Time 5 mins
From pbs.org
Estimated Reading Time 5 mins
PIZZA WITH PECORINO AND PEAR JAM RECIPE | DEBI MAZAR AND ...
For the topping: Spread 1/4 cup of pear jam on top of the dough, leaving a 1-inch border. Using a vegetable peeler, shave some Pecorino Romano on top; season with salt and pepper and drizzle with olive oil. Place the pizza on the oven floor and cook until the cheese is just melted and the dough is golden-brown and crisp, about 3 minutes.
From cookingchanneltv.com
Servings 4Total Time 4 hrs
From cookingchanneltv.com
Servings 4Total Time 4 hrs
PEAR AND FENNEL SALAD WITH CARAWAY AND PECORINO CHEESE ...
75g rocket. 3 medium ripe c onference pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges. 60g pecorino, thinly shaved. Method. Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for about 45 minutes, stirring from time to time. Put the oil, caraway, maple syrup, a quarter-teaspoon of salt and ...
From lucielovesfood.com
Estimated Reading Time 50 secs
From lucielovesfood.com
Estimated Reading Time 50 secs
PEARS AND PECORINO
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake. Note* : for an easier version, sub the filling with 2 cups of fig preserves. When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water. Divide the dough into 3 equal parts. On a lightly floured surface roll out each …
From pearsandpecorino.blogspot.com
Estimated Reading Time 7 mins
From pearsandpecorino.blogspot.com
Estimated Reading Time 7 mins
PEAR AND PECORINO RAVIOLI - USA PEARS
The filling is a lively blend of shredded ripe pear, shredded Pecorino Romano that has been aged for 3 to 6 months, Grana Padano, and mascarpone— just stirred together at the last moment. Tanya and I discovered this recipe in Bologna while we were researching the book Lidia’s Italy. At a small pasta shop, Le Sfogline, near the herb market, a mother and her two …
From usapears.org
Cuisine ItalianCategory EntreesServings 4-6Estimated Reading Time 3 mins
From usapears.org
Cuisine ItalianCategory EntreesServings 4-6Estimated Reading Time 3 mins
THIS MONTH'S RECIPES - RISOTTO WITH PEARS & PECORINO ...
2 lovely ripe pears 1.25 litres quick vegetable broth, hot 80 g fresh pecorino, chopped into cubes 40 g grated mature pecorino 80 g or so shaved mature pecorino. Ground cinnamon, to serve. Method. I use two types of pecorino here — a fresher one to turn through the risotto and melt a bit, and a good firmer mature one for grating in and ...
From themomentmagazine.com
Estimated Reading Time 2 mins
From themomentmagazine.com
Estimated Reading Time 2 mins
GRILLED PEAR PIZZA WITH PESTO AND PECORINO – THURSDAY ...
To make the pesto: In the bowl of a small/mini food processor, combine the arugula, walnuts, garlic, lemon juice, pecorino, and salt. Pulse until everything is very finely chopped, then, with the motor running, stream in the olive oil and process until it’s completely incorporated. (If you don’t have a mini food processor, you can make the pesto with a mortar and pestle or …
From thursdaynightpizza.com
Estimated Reading Time 5 mins
From thursdaynightpizza.com
Estimated Reading Time 5 mins
A PERFECT PEAR CHUTNEY RECIPE FOR PECORINO CHEESE
Cook for 45 minutes, stirring well every 5-10 minutes, scraping well-round sides and bottom of the pan. Should be thick and dropping off the spoon. Sterilize some glass jars (add just off boil water and stand upside down in a low oven to dry) and spoon in chutney. Screw on lids and leave jars to cool. Store somewhere cool and dark.
From lifeinabruzzo.com
Reviews 4Estimated Reading Time 3 mins
From lifeinabruzzo.com
Reviews 4Estimated Reading Time 3 mins
GRILLED PIZZA WITH PEARS, FRESH PECORINO, AND WALNUTS ...
Pour 1 1/4 cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes.
From epicurious.com
3.7/5 (18)Servings 4
From epicurious.com
3.7/5 (18)Servings 4
PEAS AND PECORINO RECIPE | JAMES BEARD FOUNDATION
4 ounces Pecorino Romano cheese, shaved or cut into small chunks; Method. Shuck the peas; you should get about 2 cups of shucked peas. Bring a pot of water to a boil over medium heat. Season it with enough salt that it tastes like the sea. Prepare an ice bath in a large bowl. Add the peas to the boiling water and cook, at a simmer, until they are tender but not mushy (this can …
From jamesbeard.org
From jamesbeard.org
ROAST PORK LOIN WITH PEARS AND PECORINO CHEESE - TENUTA …
Tenuta di Murlo » Accommodations » Food and Wine » Recipes from the Murlo Castle » Roast pork loin with pears and Pecorino cheese. Roast pork loin with pears and Pecorino cheese. Ingredients . 800 g boned pork loin Salt Black pepper 200 g Umbrian Ham 1 pear 80 g medium-aged Umbrian pecorino cheese Extra virgin olive oil 200 ml white wine. Method. Rub the pork …
From murlo.com
From murlo.com
(FRESH RAVIOLI STUFFED WITH PEAR AND PECORINO CHEESE)
On a cutting board grate the pears and the fresh pecorino cheese in two different mounds, using the side of the grater with the larger blades. Mix the pear and pecorino together in a bowl with the mascarpone. To assemble: Divide the dough into three equal pieces and cover them with a clean kitchen towel. Working with one piece at a time, roll ...
From starchefs.com
From starchefs.com
ROAST PORK LOIN WITH PEARS AND PECORINO CHEESE
food. This delicious Tuscan-inspired recipe has lots of flavor that the Pinot Gris stands up to, while the wine also complements the juicy acidity of the pears. This warming dish is perfect in the winter – proof that white wine isn’t just for the summer. SERVES: 6 For best results, choose adequately ripened pears and a not overly aged pecorino. You need enough sliced pears …
From waipapabaywines.com
From waipapabaywines.com
DELICIOUS SIMPLE SALAD WITH PEARS AND PECORINO CHEESE
Wash the pears, remove the core and stalk and cut them into thin slices. Coat the pears in a dressing of olive oil and lemon juice to prevent them from going brown. Wash and drain the lettuce. Toss lettuce with pears and add a generous shavings of pecorino. Salad with pears and pecorino is refreshing as a starter before the proper meal.
From italiannotes.com
From italiannotes.com
PEAR AND PECORINO (PEARANDPECORINO) - PROFILE | PINTEREST
Pear and Pecorino | Musings about food, cooking, and the comfort of a homemade meal ~ https://pearandpecorino.com/
From pinterest.com
From pinterest.com
PECORINO CHEESE ALDI RECIPES
Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper. PECORINO AND HONEY DIP. Provided by Food Network. Time 2m. Yield 4 servings. Number Of Ingredients 3. Ingredients ; Pinch red pepper flakes: 1/4 cup good quality organic honey: 8 ounces dry Pecorino, sliced into finger-size bites (recommended: Sardo or Pienza) Steps: …
From tfrecipes.com
From tfrecipes.com
PEAR & PECORINO - MUSINGS ABOUT FOOD, COOKING, AND THE ...
Roasted Grape, Mascarpone, and Pine Nut Custard Tart. Sep 23, 2020. Sep 23, 2020. Aug 23, 2020. Honey Vanilla Bean Panna Cotta with Sautéed Plums. Aug 23, 2020. Aug 23, 2020. Aug 12, 2020. Balsamic Roasted Eggplant and Tomato Sandwich with Creamy Pesto Aioli.
From pearandpecorino.com
From pearandpecorino.com
ITALIAN FOOD — BLOG — PEAR & PECORINO
Posts tagged italian food Balsamic Roasted Eggplant and Tomato Sandwich with Creamy Pesto Aioli. A little over a month of summer left, and I'm already awaiting autumn. The seasons seem backward at home, as the camphor trees dropped their yellowing leaves in spring, and the worst of the heatwave always creeps in late September. A little flipped, yet this year it feels …
From pearandpecorino.com
From pearandpecorino.com
PEARS AND PECORINO
Foods for events. Christmas Thanksgiving Occasion Search. Pears And Pecorino. PEARS AND PECORINO. Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors. Recipe From marthastewart.com. Provided by Martha Stewart. Steps: Number Of Ingredients: 3. …
From tfrecipes.com
From tfrecipes.com
PEARS AND CHEESE RECIPES ALL YOU NEED IS FOOD
PEARS AND PECORINO CHEESE RECIPE - NYT COOKING. From cooking.nytimes.com Reviews 5 Total Time 10 minutes Calories 457 per serving. Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve. See details » PEAR AND BLUE CHEESE SALAD RECIPE | FOOD NETWORK KITCHEN ... From …
From stevehacks.com
From stevehacks.com
CARBONARA INGREDIENTS, HANDMADE PASTA, STUFFED PEPPERS
Aug 28, 2020 - Rustic handmade pasta enveloped in a creamy carbonara. Humble, imperfect, and the meal I’ll come back to time and time again.
From pinterest.ca
From pinterest.ca
PEAR RAVIOLI WITH PECORINO AND MASCARPONE – THE CULINARY ...
Scoop 2 2/3 cups flour into a large food processor fitted with a metal blade. Beat eggs, olive oil, and salt together in a small bowl. With food processor turned on, pour egg mixture into feed tube. Process until a rough and slightly sticky dough forms. If mixture is too dry, add a very small amount of warm water.
From theculinarycouple.com
From theculinarycouple.com
PEAR - LUCIE LOVES FOOD
Pear and fennel salad with caraway and pecorino cheese Posted: September 26, 2013 | Author: Lucie | Filed under: Salad, Vegetarian | Tags: Cheese, Pear, Salad, Vegetarian, Yotam Ottolenghi | Leave a comment From an off-season salad to a totally in season one, courtesy of Yotam Ottolenghi. It seems an odd combination of flavours, but they really go well …
From lucielovesfood.com
From lucielovesfood.com
PEARS GRILLED WITH PECORINO
Many cuisines have traditions of combining fruit with cheese. This recipe stems from the Tuscan combination of juicy pears with salty pecorino. With some cheese melted over the pears and the rest combined with grapes and salad leaves, the pears …
From preprod.besthealthmag.ca
From preprod.besthealthmag.ca
CREAMY PESTO, FOOD PROCESSOR RECIPES, PESTO AIOLI
Aug 28, 2020 - Balsamic roasted eggplant and tomatoes sandwiched between Sea Salt + Rosemary Focaccia smeared with pesto aioli and dappled with mixed greens: a humble sandwich for long summer days.
From pinterest.ca
From pinterest.ca
PECORINO - WINE TASTE AT HOME | WINE GUIDE
Background: Pecorino is white Italian grape which is being rescued from distinction. It is grown on the eastern side of mid-Italy centered around the Abruzzo region. Actually it is a red skinned grape used to make a white wine by avoiding any contact as much as possible with the skins, but sometimes it does pick up some tannins. It makes a medium bodied, medium acidity wine with …
From winetasteathome.com
From winetasteathome.com
PEAR, PECORINO & MASCARPONE RAVIOLI . . . - SOUTH DUNDAS ...
Make the filling: Stir pecorino, mascarpone, and pears in a bowl; chill until ready to use. On a lightly floured surface, divide dough into 3 balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into an 11" x 30" rectangle.
From southdundasinbox.com
From southdundasinbox.com
PEAR AND FIG MOSTARDA - LESLEY STOWE RAINCOAST CRISPS
6 oz pecorino cheese; Directions. STEP 1: In saucepan set over medium-high heat, combine 2 cups water, vinegar, honey, brandy and sugar; bring to boil. STEP 2: Stir in pears, apple, figs, raisins, apricots, shallot, mustard, brown and yellow mustard seeds, oil, thyme, allspice berries, bay leaves, salt and pepper; return to boil. STEP 3: Reduce heat to medium. Cook, stirring …
From lesleystowe.com
From lesleystowe.com
SEARCH PAGE - FOOD NETWORK
Caramelised Pears and Goats' Cheese with Chicory. Easy. 1) Cut the pear quarters in half lengthways. Melt the butter in a pan and add the pears. Cook for 2 minutes, add the sugar and walnuts and cook for a further 2 minutes. Remove from the heat and keep to one side. 2) Trim the root off the chicory an. Prep Time.
From foodnetwork.co.uk
From foodnetwork.co.uk
FRESH PEAR AND PECORINO RAVIOLI - FOOD NEWS
Mix the pear and pecorino together in a bowl with the mascarpone. Pear "ravioli" with casatella and plum sauce Time: 1,30 minutes Serves 4 Pear and casatella filling g. 350 ravioli g. 200 plum sauce g. 200 plum peaces wild herbs pear quarters mint leaves Plum sauce Whole plums g. 200 butter g. 50 salt and white pepper according to taste Preparation Roll the pasta with a rolling …
From foodnewsnews.com
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
