Archive for the ‘Pecorino’ Category

Artichoke Olive and Pecorino Salad

August 10, 2017

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Penne With Cherry Tomato Sauce (Mary Berry)

January 31, 2017

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Bucatini all carbonara (Anna del Conte)

March 2, 2016

Serves 4
olive oil 1 tbsp
unsmoked pancetta 115g, cubed
bucatini 350g
egg yolks 4
pecorino cheese 100g, grated
unsalted butter 30g
salt and freshly ground black pepper

Preheat the oven to 120C/gas mark ½.

Heat the oil in a frying pan and when hot, throw in the pancetta. Cook for about 10 minutes or until the pancetta is brown and crisp. While the pancetta is cooking, cook the pasta in boiling salted water.

In a bowl, beat together the egg yolks, cheese, butter, salt and lots of black pepper. Place the bowl in the oven.

When the pasta is ready, drain, reserving a cupful of the water, and turn it into the frying pan with the pancetta. Using two forks, stir-fry until all the strands are well coated with the fat, adding a few tablespoons of the pasta water to loosen them.

Transfer to the warmed bowl with the egg mixture, mix thoroughly and serve at once on warmed plates.

Goats Cheese and Broccoli Tart

November 9, 2012

 

Giant Ravioli with Pecorino and Honey (Antonio Carluccio)

September 20, 2012

Perfect Spaghetti Carbonara (Felicity Cloake)

June 26, 2012

Serves 2

1 tbsp olive oil
1 garlic clove, sliced
75g pancetta, cubed
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
Freshly ground black pepper
Nutmeg, optional

1. Put two bowls into a low oven to keep warm, or boil a kettle and half fill them with hot water. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.

2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.

3. Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.

4. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it’s begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.

Trofie Pasta Liguria (Delia Smith)

December 9, 2011

Pasta bake with beef and lamb sauce (Gino Di Campo)

October 31, 2011