Tag Archives: pecorino

Spaghetti with mushrooms, pinenuts, parsley, and pecorino Romano – 3 November 2011

D made an excellent rendition of his signature pasta – sliced mushrooms cooked in olive oil, pine nuts added to toast them, and parsley tossed in, and possibly also added fresh after cooking. All this is tossed with the cooked … Continue reading

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Spaghetti with mushrooms, pine nuts, parsley, and Romano; salad with fresh tomatoes – 17 August 2011

D finally got to make the pasta he was on the way to making two days ago, when he discovered we didn’t have any pine nuts (the Costco bag in the bottom drawer of the fridge having finally run out … Continue reading

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Spaghetti al Cacio e Pepe; Brussels sprouts – 13 July 2011

D cooked this in a flash, after we put together another apple pie and popped it in the oven. Great dinner 🙂 The recipe is from Trattoria by Patricia Wells. You  cook spaghetti as usual, and toss it with grated … Continue reading

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Pasta salad with sliced ham and sugar snap peas; Pecorino Crotonese – 21 June 2011

It was an actual Hot Day, scheduled to be 89 degrees, which was an excellent excuse for a pasta salad. I didn’t have anything in particular in mind, but there were 2 slices of Saag’s Black Forest Ham that wanted … Continue reading

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Pizza with artichoke hearts and prosciutto; chard – 18 June 2011

I decided to use up some of the remaining prosciutto in a pizza, and found this successful experiment, poorly recorded, from earlier in the year. In addition to the prosciutto, I had a small (6.5 oz) jar of Passport artichoke … Continue reading

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Spaghetti with mushrooms, pine nuts, and parsley – 9 March 2011

D’s specialty, which is terrific and easy. The only caveat is to use very fresh mushrooms. This is not a dish that is forgiving about mushrooms being used up because they’re about to go bad. He sautees sliced mushrooms with … Continue reading

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Personal pizza with artichokes, soppressata, pecorino, and lemon – 27 February 2011

This was a fun bit of leftover use. There were still two artichoke pieces and change in the jar I bought for a previous pizza, and I had soppressatta in the freezer from another previous pizza, and  half a ball … Continue reading

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