Type what you have

Ingredients

• ✓ pecorino romano cheese
• whole wheat bread
• parsley
• oregano
• basil
• garlic powder
• onion powder
• thyme
• kosher salt
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Ingredients

• ✓ pecorino romano cheese
• sun-dried tomato pesto
• goat cheese
• puff pastry
• egg
• oregano

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ pecorino romano cheese
• egg
• water
• bread crumb
• spinach and mozzarella ravioli
• olive oil cooking spray
• marinara sauce

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Beat egg and water together in a small bowl. Combine bread crumbs and Pecorino Romano cheese on a plate. Dip 1 ravioli into beaten egg mixture, then into bread crumb mixture, pressing to coat. Place breaded ravioli on a plate and repeat with remaining ravioli. Lightly spray ravioli with cooking spray.
3. 3 Place as many ravioli in the air fryer basket as you can without overlapping them.
4. 4 Cook in the preheated air fryer for 6 minutes; flip ravioli using tongs and cook for 4 minutes more. Remove from the air fryer and repeat with remaining ravioli. Serve with your favorite marinara sauce for dipping.

By Kim's Cooking Now

Ingredients

• ✓ pecorino romano cheese
• butter
• parsley
• garlic
• white bread
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ pecorino romano cheese
• brussels sprout
• olive oil
• sea salt
• black pepper
• red pepper flake
• lemon

Instructions

1. 1 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
4. 4 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
5. 5 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
6. 6 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

By Jonathan Charbz

Ingredients

• ✓ pecorino romano cheese
• bread crumb
• egg
• garlic
• parsley
• black pepper
• red pepper flakes
• ground beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss together bread crumbs, Romano cheese, egg, garlic, parsley, black pepper, and red pepper flakes in a bowl; mix in beef gently with your hands until combined. Form mixture into meatballs about 1 1/4-inches in diameter; place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes; turn meatballs and continue baking until no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bren

Ingredients

• ✓ pecorino romano cheese
• asparagus
• salt
• black pepper
• bread crumb
• cayenne pepper
• egg
• olive oil

Instructions

1. 1 Trim woody ends from asparagus spears; cut in half if necessary to fit your pot.
2. 2 Bring a pot of generously salted water to a boil over high heat. Add asparagus and boil until slightly tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of very cold water; let soak until completely cool.
3. 3 Drain asparagus well, then cut into very small pieces. Transfer to a bowl and season with salt and pepper. Add bread crumbs, Pecorino Romano, and cayenne pepper. Mix in eggs, one at a time, until well combined.
4. 4 Heat olive oil in a skillet over medium heat. Working in several batches, scoop some asparagus mixture into the hot skillet. Flatten mixture with a fork and cook until the bottom is browned, about 4 minutes. Flip and brown the other side, about 4 minutes more. Repeat to cook remaining patties.

By John Mitzewich

Ingredients

• ✓ pecorino romano cheese
• water
• active dry yeast
• bread flour
• salt
• olive oil
• tomato
• pizza sauce
• mozzarella

Instructions

1. 1 Make dough: Combine warm water and yeast in a small bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
2. 2 Grease a large bowl lightly with olive oil. Form dough into a tight ball and place in the prepared bowl, turning to coat. Cover the bowl loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, make sauce: Mix crushed tomatoes and pizza sauce together in a medium bowl until well combined.
4. 4 Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with some olive oil.
5. 5 Press dough into the prepared baking sheet. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza. Let rise in a warm area until puffy, about 1 hour.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Bake pizza on the center rack in the preheated oven until the edges are very dark brown, but the top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

By CDM68

Ingredients

• ✓ pecorino romano cheese
• cooking spray
• ziti pasta
• butter
• chicken breast
• salt
• black pepper
• pasta sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
3. 3 While pasta cooks, melt butter in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook and stir until chicken is browned and no longer pink in the center, 5 to 7 minutes.
4. 4 Combine pasta, pasta sauce, and chicken in a large dish. Spread 1/4 of pasta mixture in each 9x13-inch dish. Top each with 2 cups (8 ounces) of mozzarella cheese and 1/2 cup Pecorino Romano cheese. Repeat with another layer of pasta and cheeses.
5. 5 Bake in the preheated oven until hot and bubbly, about 25 minutes.

By BMG

Ingredients

• ✓ pecorino romano cheese
• cod fillet
• salt
• black pepper
• panko bread crumb
• mayonnaise
• butter
• oregano
• thyme
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
3. 3 Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
4. 4 Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ pecorino romano cheese
• brussels sprout
• olive oil
• salt
• black pepper
• hazelnut
• bacon
• maple syrup
• rosemary
• cranberry

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
3. 3 Bake in the preheated oven until sprouts are tender, about 15 minutes.
4. 4 Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
5. 5 Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
6. 6 Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.

By Amy McEver

Ingredients

• ✓ pecorino romano cheese
• garlic
• olive oil
• orecchiette pasta
• penne pasta
• genoa salami
• red bell pepper
• spinach
• pine nut
• basil
• black pepper

Instructions

1. 1 In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
2. 2 Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
3. 3 In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
4. 4 Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.

By Margherita Meats

Ingredients

• ✓ pecorino romano cheese
• olive oil
• mild sausage
• red onion
• delicata squash
• mushroom
• vegetable broth
• farro
• water
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.
2. 2 Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.
3. 3 Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper to taste and serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ pecorino romano cheese
• zucchini
• impossible burger
• bread crumb
• tomato
• egg
• flat-leaf parsley
• onion
• garlic
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut ends from zucchini; halve zucchini lengthwise. Scrape and hollow out seedy flesh, leaving about ½ inch flesh on bottom and sides of zucchini. Discard scraped-out flesh. Place zucchini into a 10x15-inch baking dish.
3. 3 Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano, egg, parsley, onion, garlic, salt, and black pepper in a bowl using clean or gloved hands.
4. 4 Stuff hollowed-out zucchini with meatless ground beef mixture; sprinkle with mozzarella.
5. 5 Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

By Kim's Cooking Now

Ingredients

• ✓ pecorino romano cheese
• butter
• spinach
• olive oil
• onion
• all-purpose flour
• baking powder
• salt
• milk
• egg
• herbes de provence
• feta cheese
• mozzarella cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
3. 3 Stir together flour, baking powder, and salt in a large bowl.
4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
7. 7 Allow to cool for 10 to 15 minutes.
8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

Ingredients

• ✓ pecorino romano cheese
• olive oil
• lemon juice
• dijon mustard
• shallot
• garlic
• salt
• black pepper
• olive oil
• almond
• kale
• brussels sprout

Instructions

1. 1 Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
2. 2 Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
3. 3 Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.

By CAROLYNBASS

Ingredients

• ✓ pecorino romano cheese
• chicken breast
• milk
• bread crumb
• parsley
• olive oil
• salt
• black pepper
• lemon
• white wine
• chicken broth
• lemon juice
• orange liqueur

Instructions

1. 1 To make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
2. 2 Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
3. 3 Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
6. 6 To make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
7. 7 Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.

By NANNYMM

Ingredients

• ✓ pecorino romano cheese
• cooking spray
• bread crumb
• butter
• cream cheese
• egg
• gruyere cheese
• half-and-half
• ham
• bacon
• red bell pepper
• green onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
2. 2 Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
3. 3 Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
4. 4 Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

By lutzflcat

Ingredients

• ✓ pecorino romano cheese
• linguine
• olive oil
• butter
• garlic
• shrimp
• white wine
• lemon juice
• basil
• salt
• red pepper
• grape tomato
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink; transfer to a large bowl.
2. 2 Heat olive oil and butter together in large skillet over medium heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add shrimp; cook, stirring frequently, 4 to 5 minutes. Stir in wine, lemon juice, basil, salt, and pepper flakes; cook 1 minute more. Stir in tomatoes; cook 1 minute. Toss scampi with linguine to combine. Sprinkle with Pecorino Romano cheese and parsley; toss until combined.

By janiceliv

Ingredients

• ✓ pecorino romano cheese
• cheese ravioli
• mascarpone cheese
• butter
• black pepper
• skim milk
• pumpkin puree
• brown sugar
• cinnamon
• salt
• nutmeg
• salt
• black pepper
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
2. 2 Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

By rlegrand

Ingredients

• ✓ pecorino romano cheese
• tapioca flour
• all purpose flour
• garlic salt
• herbes de provence
• chicken thigh
• olive oil
• butter
• garlic
• tomato sauce
• heavy cream
• milk
• red pepper flake
• spinach

Instructions

1. 1 Combine tapioca flour, all-purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs in tapioca flour mixture; shake off excess.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs; cook until golden brown, about 5 minutes on each side. Transfer chicken thighs to a plate.
3. 3 Wipe out skillet, leaving just a little bit of fond. Add minced garlic; cook until fragrant, about 1 minute. Stir in tomato sauce, cream, and milk until combined; season with red pepper flakes. Stir in spinach until wilted, about 3 minutes. Return chicken thighs to the skillet; heat until warmed through. Top servings with Pecorino Romano cheese.

By thedailygourmet

Ingredients

• ✓ pecorino romano cheese
• all-purpose flour
• salt
• black pepper
• egg
• panko bread crumb
• chicken tender
• vegetable oil
• butter
• walnut
• lemon juice
• flat-leaf parsley
• salt
• black pepper

Instructions

1. 1 Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
2. 2 Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
3. 3 Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
4. 4 Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
5. 5 Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.

By Color Fell

Ingredients

• ✓ pecorino romano cheese
• olive oil
• cremini mushroom
• onion
• garlic
• oregano
• thyme
• orzo
• white wine
• chicken broth
• pea
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
2. 2 Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
3. 3 Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

By Kim

Ingredients

• ✓ pecorino romano cheese
• ✓ pecorino romano cheese
• lemon juice
• black pepper
• sea salt
• yellow onion
• red pepper flake
• garlic
• olive oil
• tagliatelle pasta
• salt
• garlic
• lemon
• sunflower seed
• olive oil
• parsley
• basil

Instructions

1. 1 Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
3. 3 While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
4. 4 Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
5. 5 Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

By Jonathan Charbz

Ingredients

• ✓ pecorino romano cheese
• linguine pasta
• pea
• butter
• olive oil
• button mushroom
• onion
• chicken breast
• kosher salt
• black pepper
• cream cheese
• lemon juice
• lemon zest
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
2. 2 While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
3. 3 Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
4. 4 Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

By Cooking44

Ingredients

• ✓ pecorino romano cheese
• rotini pasta
• granny smith apple
• fig
• red onion
• basil
• black olive
• mint
• garlic
• mayonnaise
• sour cream
• sugar
• apple cider vinegar
• lime
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
3. 3 Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
4. 4 Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

By lutzflcat

Ingredients

• ✓ pecorino romano cheese
• grape tomato
• asparagus
• zucchini
• yellow onion
• red bell pepper
• sweet corn
• olive oil
• red pepper flake
• sea salt
• black pepper
• feta cheese
• thyme
• rigatoni pasta
• lemon
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle generously with olive oil and sprinkle with pepper flakes, sea salt, and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well. Drizzle feta with more olive oil and season with sea salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into vegetables around the dish.
3. 3 Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
4. 4 When vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup pasta water. Set aside.
5. 5 When vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
6. 6 Squeeze lemon over vegetables and feta; stir in parsley until incorporated. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.

By Jonathan Charbz

Ingredients

• ✓ pecorino romano cheese
• ✓ pecorino romano cheese
• parsley
• paprika
• tomato
• white bread
• nutmeg
• cayenne pepper
• black pepper
• salt
• heavy cream
• all-purpose flour
• butter
• bacon
• oil
• herbes de provence
• salt
• turkey breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
4. 4 Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
5. 5 Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
6. 6 Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
7. 7 Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
8. 8 Cut turkey into thick slices. Pull off the skin.
9. 9 Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
10. 10 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
11. 11 Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.

By John Mitzewich

Ingredients

• ✓ pecorino romano cheese
• italian cheese blend
• red pepper
• black pepper
• kosher salt
• garlic
• parmesan cheese
• olive oil
• asparagus
• grape tomato
• shrimp
• white wine
• lemon
• flat-leaf parsley
• garlic
• mustard
• butter
• penne pasta

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
4. 4 Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
5. 5 Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.

By Andrea Jean

Ingredients

• ✓ pecorino romano cheese
• parsley
• pea
• white wine
• bay leaf
• arborio rice
• thyme
• thyme
• shiitake mushroom
• cremini mushroom
• black pepper
• sea salt
• red pepper flakes
• garlic
• onion
• butter
• olive oil
• vegetable broth
• vegetable broth

Instructions

1. 1 Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
2. 2 Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
3. 3 Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
4. 4 Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
5. 5 Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
6. 6 Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

By Jonathan Charbz