How To make Salad Of Fresh Fava Beans with Pecorino Romano Cheese
2 lb Fresh Fava Beans (to yield
- about 8 oz. shelled) 2 Shallots, peeled & finely
-chopped Salt and Fresh Ground Pepper Juice of 1 lemon 10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as
- Boston Bibb), washed & - dried 1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese,
- cut in 1" cubes 1. Bring water to boil in a saucepan. Add the Shelled fava beans and
simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean. 2. Place the shallots in a small bowl, add salt and pepper and stir in the
lemon juice to dissolve the salt. Slowly whisk in the olive oil. 3. Line a platter or 4 salad plates with lettuce. Arrange watercress and
fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd
How To make Salad Of Fresh Fava Beans with Pecorino Romano Cheese's Videos
Stuffed Veal Rolls, Sicilian Style - Ciao Italia with Mary Ann Esposito
Mary Ann rolls out the red carpet when she rolls up her favourite stuffed veal rolls, Sicilian style. Filled with a marvellous medley of fresh breadcrumbs, garlic, parsley, slices of caciocavallo cheese and grated pecorino romano cheese, into the oven they go.
(Season 28 | Episode 26)
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Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia, Tuscany to Sicily, and everywhere in between. By using authentic ingredients from the heart-healthy Mediterranean diet, Mary Ann creates Italian recipes that turn ordinary meals into memorable masterpieces. Buon appetito!
#cooking #italianfood
Cookbook Preview: Gennaro's Pasta Perfecto!, by Gennaro Contaldo (2019) Italian Cookbook
My cookbook preview and look through of Gennaro's Pasta Perfecto!: The Essential Collection of Fresh and Dried Pasta Dishes, by Gennaro Contaldo (2019)
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Gennaro Contaldo:
Cookbook Divas:
Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.
Ciao Italia 1320-r0931 Pecorino Cheese Salad
Ciao Italia 1320-r0931 Pecorino Cheese Salad
Sautéed Romano Beans
My favorite way to cook my favorite bean
True Italian Taste Master Class “Boot Camp on the Tuscany region
Join us during this True Italian Taste Master Class on the Tuscany region. Today participants will be led on a guided exploration of the flavors of Italy’s Tuscany region by a panel of expert speakers including Jackie Rothong (Culinary Producer, Food Stylist, Recipe Developer and Chef/Brand Ambassador for Viking Range), Pino Luongo (Executive Chef and Owner at Morso and Coco Pazzo Restaurants), Francesco Lupo (Food Marketing Specialist), and IACC Executive Director Federico Tozzi. Participants will learn about PDO and PGI products from Tuscany and cooked along as our chefs transformed these authentic Italian ingredients into Minestra di Farro, Pecorino and Pears, Fava Beans and Pecorino Salad and Cherry Tomato and Pecorino Farrotto.
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