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Showing 31-45 of 75 items

All About

Pecorino

recipe

Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can be reheated for meatball sandwiches. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

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recipe

Don't be intimidated by homemade pasta: it takes just two ingredients -- semolina and water -- to make these hand-formed, torpedo-shaped triofe noodles from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy.

recipe

Eleanora Scarpetta, a Martha Stewart Living viewer brought us this recipe for her version of the Italian classic. When buying eggplants, be sure to look for medium-size ones, as larger eggplants can be watery and bitter.

recipe

Pecorino Romano, a hard straw-white cheese, is used to bread chicken. The cheese has an intense, peppery flavor -- think saltier Parmesan with a kick. Of the many varieties of pecorino, Romano is the most popular and is widely available.