Pecorino Cheese Recipes

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Israeli Couscous Risotto with Roasted Bell Peppers  Recipe

Risotto is a traditional dish made with rice cooked in broth to a creamy consistency. Usually, I add rice-shaped pasta (such as orzo or melon-seed pasta) which add more creaminess to the risotto. The problem was that today I unfortunately had no Arborio or Carnaroli rice in my pantry. I experimented with the only starchy ingredient I found in the kitchen; Israeli couscous. Israeli couscous is a small-grained toasted pasta.

I flavored it with roasted bell peppers. It's not very traditional but I found the starchiness of the couscous worked well. Surprisingly, the new version of risotto was very popular among the children in my house. I'm definitely going to make this dish again, maybe with other flavorings.


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Beet and Goat Cheese Crepe Recipe Recipe

I love the combination of beets and goat cheese. They pair wonderfully, and I’ve used them in many recipes. I had both ingredients on hand today, so I mixed them together and stuffed them in crêpes.

Making crêpe batter is very basic. I first learned how to make crêpes in kindergarten back in France, and I haven't forgotten since then. The quantities go like so: 2 eggs, 250 grams of flour (1-3/4 cups) and ½ liter of milk (2 cups). Allow to rest for a few hours. I then adjust the quantities of liquid by eyeballing until the perfect consistency is reached (see tips).   

Our friend Carole (she is by the way the editor of PhamFatale.com) always sends me wonderful cooking tips along with the corrections of my daily recipes. Carole and her husband David recently hosted a crêpe party at their home. She told me that leftover cooked crêpes store incredibly well in the freezer, which I immediately wanted to try. I’ve made several batches of crêpes since then, but even after my third attempt, no leftovers. What can I say, I live with wolves!


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Cacio E Pepe Recipe Recipe

Cacio E Pepe Recipe

02.02.11 by Jackie

When it comes to pasta dishes, Romans are experts. With only a few ingredients, they are able to produce incredible creations. Cacio e pepe is a perfect example. Spaghetti is tossed in a simple, creamy Pecorino Romano and black pepper sauce. The level of flavor achieved with only a handful of ingredients is mind-boggling.

My husband Lulu and I recently took a very romantic trip to Rome, Italy, so I thought it would be nice to share some pictures. The city is very small (a few square miles) and I felt like we walked every square inch. The upside is that we were able to try a lot of restaurants all over the city. We discovered a lovely one called Mario's, located on a small street behind the Roman Ruins. It doesn't attract a lot of tourists because of its off-the-beaten-path location, but we noticed a lot of locals. We were so impressed by the quality of the food that after trying several other average restaurants, we ended up eating at Mario's for the rest of the trip.

Lulu and I spent only a few days in Rome and then returned to Paris, where I tried to replicate the delicious pasta dish. To make it more luxurious, I added a few pieces of black truffle I found in an open air market. Lulu loved it!

Valentine's Day is coming soon, and if you want to surprise your Valentine with a simple yet delicious dish, you should consider cacio e pepe. If you can’t take your love to Rome this Valentine’s Day, it’s a great way to bring a touch of Rome to your love!

Coliseum Roma Italy Photo


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Artichoke and Spinach Manicotti Pasta Recipe

I stuffed my manicotti with artichoke and spinach, and served the dish gratin-style with a layer of mozzarella cheese over the top and a bed of marinara sauce beneath. The artichoke and spinach mixture evokes the flavors of a dip, which contrasts nicely with the brightness of the marinara.

This is one of my favorite pasta dishes because it's very easy to make, while at the same time having great presentation value. Manicotti have the added benefit of freezing extremely well, so I always make them in large batches.


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Herb and Pecorino Cheese Crackers  Recipe

Despite the name, these treats more closely resemble a savory shortbread cookie than a cracker. They are buttery, crumbly and absolutely delicious.

Regardless of what you call them, they are packed with flavor. Using a melon baller, I  created a small cavity in the center of each cracker, which I filled with a savory pecorino basil pesto.

Pecorino, rosemary and thyme are not subtle ingredients, so serve this with a mild, creamy cheese at your next dinner party.


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