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Pecorino

Explore 67 recipes, 1 gallery, 7 videos, and more

Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

Time:55 mins
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 small head cauliflower, cored and chopped (3 cups)
  • 6 garlic cloves, roughly chopped
  • 4 medium shallots, roughly chopped
  • Coarse salt and freshly ground black pepper
  • 4 teaspoons all-purpose flour
  • 4 cups skim milk
  • 1/4 teaspoon freshly grated nutmeg
  • 6 ounces pecorino cheese, grated (2 cups)
  • 1/2 pound medium multigrain pasta shells
  • 1/4 pound sliced smoked ham, chopped
  • 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
  • 1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
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Cherry Tomatoes and Pecorino Quiche

Time:6 hours
Other Ideas:
Cherry tomatoes, Cream, Eggs, Quiche
Ingredients
  • 1 tablespoon grated pecorino (if making 2 quiches, double amounts of toppings)
  • 6 large eggs
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 8 halved cherry tomatoes, cut-side up (if making 2 quiches, double amounts of toppings)
  • 1 1/2 cups heavy cream
  • 1 teaspoon coarse salt
  • 1 1/2 cups whole milk
  • 1 stick cold unsalted butter, cut into pieces
  • 1 1/2 teaspoons coarse salt
  • 1 large egg, plus 1 large egg yolk
  • 3 tablespoons ice water
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup plus 2 tablespoons finely grated pecorino
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Antipasto Recipe

Ingredients
  • 1 pound bocconcini (small balls of fresh mozzarella cheese)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup roasted red peppers, drained
  • 1 small clove garlic, thinly sliced
  • 2 large heads radicchio di Treviso, separated into leaves
  • 8 fresh figs, halved lengthwise
  • 2 cups artichoke hearts, drained and quartered
  • 1 pound Pecorino cheese, cubed
  • 1 pound provolone cheese, cubed
  • 3/4 pound air-dried sopressata, thinly sliced
  • 3/4 pound refrigerator-dried sopressata, thinly sliced
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups peppadew peppers
  • 3/4 pounds salami, thinly sliced
  • 3/4 pounds prosciutto, very thinly sliced
  • Breadsticks, for serving
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Triofe Al Pesto Genovese

Ingredients
  • 1/3 pound semolina or dried triofe or linguine
  • 1 clove garlic
  • Coarse salt and freshly ground black pepper
  • 5 new potatoes (1/3 pound), peeled and thinly sliced
  • 8 cups packed fresh basil leaves, washed and dried
  • 3 1/2 ounces thin green beans, trimmed and cut into 1 1/4-inch-long pieces
  • 1 cup plus 3 tablespoons freshly grated Parmesan cheese
  • 1 cup plus 3 tablespoons freshly grated pecorino Romano cheese
  • 1 cup pine nuts, preferably Italian
  • 2/3 to 3/4 cup extra-virgin olive oil
  • 1 3/4 tablespoons unsalted butter, softened
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Linguine with Caramelized Onions and Anchovies

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Arugula Salad with Pecorino Cheese

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Baked Artichoke Dip with Winter Crudites

Ingredients
  • 3 cans (14 ounces each) artichoke hearts in water
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 teaspoons coarse salt
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Parmesan cheese (3 ounces)
  • 1 cup grated pecorino cheese (3 ounces)
  • 1 large onion, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup fresh breadcrumbs
  • Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
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Pumpkin and Pecorino Gratin

Time:45 mins
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Frittata with Sausage and Pecorino

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