Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp.
'pecorino romano' on Serious Eats
Baking this dish takes the hard part (ie the flipping) out of making frittata. Olives and Pecorino Romano cheese add a salty bite while rosemary keeps it earthy.
Wheels of Pecorino-Romano. Photograph from shansby on Flickr Rick Tramonto's Pecorino custard with tomato sauce is a bread pudding with a difference (or two.) First, it's a savory appetizer, not a dessert. Second, the custard-soaked cubes of bread we associate...