This recipe comes from Tasting Table. It is perfect for cold winter night. One thing to note you need. Little a time as the batter needs to rest in the fridge for at least 30 minutes.
1 large egg
⅔ c ice water
1/2 c all-purpose flour
1/2 c whole wheat flour
1½ tsp salt
½ tsp baking powder
2 c sauerkraut, drained, liquid reserved
1 c finely grated Pecorino
2 to 3 TBSP unsalted butter, divided
⅔ c ricotta
Freshly ground black pepper
Whisk together the egg and water. In a medium bowl, whisk together the flour, salt and baking powder. Mix the egg mixture into the dry ingredients until well combined, cover with plastic wrap, and refrigerate for 30 minutes or up to 6 hours.
Stir in the sauerkraut and Pecorino. The mixture should be the consistency of pancake batter; if it is too thick, thin the batter with 1 to 2 tablespoons of the reserved sauerkraut liquid.
In a large skillet set over medium heat, melt 1 tablespoon butter. Repeatedly ladle about 2 tablespoons of batter into the pan.
Cook until golden and crisp around the edges, 3 to 4 minutes, then dollop each pancake with about 1 teaspoon ricotta. Flip the pancakes and cook the other side until golden, 2 – 4 minutes longer. Sprinkle with the black pepper and serve warm.
Makes about 20 pancakes.
This is the ultimate in simple and delicious! Thank you Patricia Wells for sharing this dish in your latest cookbook – The French Kitchen.
3 TBSP black pepper, coarsely ground
2 TBSP olive oil
2 TBSP butter
1 lb spaghetti
3/4 c pecorino, grated
3/4 c Parmesan, grated
Cook pasta according to package.
Place pepper in a 12 inch skillet over medium heat, cook 30 seconds. Add butter and oil remove from heat.
Return skillet to heat, add 4 TBSP pasta water, add the pasta, toss to coat. Add cheese and toss to coat, add more pasta water if needed.
This salad is from Chris Cosentino’s Beginnings – it’s amazing!! I made one change, I added a drop of vanilla to the dressing because I did not have vanilla salt.
1 c fava beans, shelled
1 c strawberries, quartered
1 bunch of arugula
1 TBSP aged balsamic
1 TBSP olive oil
1 drop vanilla
Salt and pepper
Bring a large pot of water to a boil, add Favas and blanch for 2 minutes. Remove and plunge in an ice bath. Remove skin.
Combine balsamic, oil, vanilla and aalt and pepper in a small jar, shake.
Combine berries, arugula and Favas, toss with dressing. Top with shaved pecorino.
Thanks to Epicurious for another amazing recipe!
3 TBSP butter
3/4 c panko
1 c Pecorino, grated
1 TBSP chopped fresh Italian parsley
1 1/2 tsp finely grated lemon peel
2 TBSP olive oil
1 onion, halved, cut into 1/4-inch-thick slices
3 large garlic cloves, minced
5 fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
1/2 c low-salt chicken broth
2 TBSP chopped fresh Italian parsley
1 TBSP chopped fresh thyme
1 1/2 tsp salt
1/2 tsp black pepper
Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.
Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko.
Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.
I’m in love with Trader Joes new fresh pasta! This recipe is all mine. Roasted zucchini slices in lots of garlic plus a bunch of pecorino equals yummy! Adjust the garlic to your liking.
1/2 lb fresh pasta
4 small zucchinis, sliced thin
8 cloves of garlic, chopped fine
1/4 c olive oil
Red chili pepper flakes
3/4 c finely grated pecorino
Preheat oven to 450.
Toss zucchini, garlic, olive oil and chili flakes together. Spread on a large pan. Roast for about 15 minutes until the garlic and Zucchini start to brown.
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. In a large bowl add pasta, toss with cheese and roasted zucchini, add a little pasta water if needed.
Serves 2 – 4.
This was inspired by my favorite Itialian cooking magazine, La Cucina Italian. I had some wild boar, but you could use ground beef, lamb, or whatever ground meat you prefer and it would still me amazing.
1 lb ground meat
1 cup pecorino cheese, grated
3 slices Proscuitto finely chopped
1/4 c parley, chopped
1 – 2 red bell peppers, 1/4 inch dice
1/4 c kalamata olives, sliced in half
1/2 TBSP butter
1/2 TBSP olive oil
1/4 c white wine
Combine meat, cheese, Proscuitto and parsley, add salt and pepper. Form into small meatballs.
Heat skillet over medium heat, add butter and olive oil. When shimmering add meatballs and cook about 3 min, turn, then add peppers, wine and olives. Cook a couple more minutes. If pan starts to dry add more wine.
This recipe is basically bacon and eggs with pasta – the perfect comfort food. If you can’t fine guanciale, you can use pancetta. This dish is very rich, but oh so wonderful.
Fine sea salt
7 oz guanciale, cut into 1/4 inch dice
3 large egg yolks
1 cup freshly grated pecorino
3/4 cup freshly grated Grana Padano or parmigiano
Freshly ground black pepper
2 TBSP olive oil
1 lb spaghetti or whatever pasta you have on hand
Bring a large pot of salted water to a boil over high heat.
In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and pepper.
In a 12 inch skillet, combine guanciale and oil; cook over medium heat, stirring frequently, until browned, about 15 minutes.
About halfway through guanciale cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid, using a slotted spoon, add the pasta to guanciale and toss to combine. Remove from heat and Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.
4 – 6 servings.
12 WW PP per serving.