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Pecorino Romano

Explore 48 recipes, 1 gallery, 3 videos, and more

Spinach-Basil Pesto

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Spinach Lasagna Recipe

Ingredients
  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons coarse salt
  • 2 pounds baby spinach
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 quart milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
  • 8 ounces no-boil lasagna noodles
  • 6 ounces mozzarella, shredded
  • 1/3 packed cup (1 ounce) grated Pecorino Romano
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Bavette Cacio e Pepe

Ingredients
  • 2 tablespoons coarse salt
  • 1 pound bavette or fine linguine
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups freshly grated Cacio di Roma cheese
  • 1 1/2 cups freshly grated pecorino Romano cheese, plus extra for serving
  • 3 tablespoons freshly ground black pepper
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Cherry Red Peppers with Cacio de Roma Cheese

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Sicilian-Style Stuffed Beef Roulade

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Fennel, Arugula, and Pine-Nut Salad

Time:15 mins
Ingredients
  • 1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)
  • 2 cups packed baby arugula
  • 1/2 cup packed fresh flat-leaf parsley leaves and stems, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 ounce Pecorino Romano cheese, shaved (about 1/4 cup)
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Tuscan Kale with Orecchiette

Time:35 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1 teaspoon sugar
  • 2 tablespoons red-wine vinegar
  • Coarse salt
  • 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
  • 12 ounces orecchiette
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Pecorino-Romano cheese
  • Freshly grated nutmeg
  • 2 ounces semisoft goat cheese (such as Le Chevrot), for serving
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Pecorino and Black Pepper Croutons

Other Ideas:
Country bread, Croutons
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Amatriciana

Time:30 mins
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