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Entries tagged with 'Pecorino'

Dinner Tonight: Warm Mushroom Salad with Hazelnuts and Pecorino

Serious Eats Nick Kindelsperger 5 comments

What I really love about this recipe is how it feels totally hedonistic. The shallots, mushrooms, and pecorino all add meaty undertones to this dish, though no meat is actually involved at all. But it's still filling, and a perfect main course salad. Oh, and those hazelnuts. They provide a pleasing crunch to each bite. I'm glad I had them around. More

Seriously Italian: In Praise of Pecorino

Gina DePalma 10 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Pecorino from Pienza tastes different from that made in Maremma, which is distinctive from what you find in Chianti, and so on. My mouth is watering for Pecorino Toscano this week, probably because I featured it in the dessert I prepared at the Pebble Beach Food & Wine Festival last weekend. Not that I needed a reminder—we’ve always featured this DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) sheep’s milk cheese on our menu at Babbo, and... More

Serious Grape: A Week of Food and Wine Pairings

Drinks Deb Harkness 4 comments

So I decided to give you a week's worth of food and wine pairing suggestions, all of which began with an inspiring recipe on this site. I don't adhere to many traditional "wine and food pairing rules," like no red wine with fish, so I'm including a white wine and a red wine recommendation for each. And, because food and wine pairing can be intimidating, I'm going to explain exactly why I chose the wines I did. More

Cook the Book: Raw Zucchini Salad with Green Olives, Mint, and Pecorino

Serious Eats Lucy Baker Post a comment

Take advantage of late summer's bounty and prepare this Raw Zucchini Salad with Green Olives, Mint, and Pecorino, adapted from A16 Food + Wine by Nate Appleman and Shelley Lindgren. Plenty of good olive oil and a generous squeeze of... More

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