Pecorino Romano Archives

Appetizers

Pistachio-Pecorino Flatbread

Have you ever bought an ingredient in bulk at Sam’s Club or Costco only to wonder weeks later just how you’re going to use it all? Yep, me too. More often than I care to admit. My latest “bulk buy” was a mega-huge-monster-sized bag of Pecorino Romano cheese. Luckily, I love the taste of Pecorino Romano and it lasts a long time in the fridge or freezer. But because this mammoth-sized container of CHEESE has been staring at me every time I open the refrigerator, I’ve been challenged to come up with new recipes worthy of this great ingredient.

When I heard that today was National Pistachio Day (and I LOVE me some pistachios), I decided I’d whip up some pistachio-pecorino flatbread for lunch. I had some leftover turkey breast that I could shred for protein and some delicious sun-dried tomatoes that would be a great accent flavor. It was only 9:30 am but already I was psyched for lunch!

I used a package of Pillsbury® Original Crescents. Just unroll the dough on a prepared baking sheet. Brush with extra virgin olive oil and season with parsley flakes and Italian seasoning. Bake for about 10 minutes or until golden brown.

Then remove from the oven and cover with shredded turkey breast, diced sun-dried tomatoes and generous amounts of shredded Pecorino Romano cheese. Note: in the photographs, you’ll notice I used grated Pecorino Romano cheese, which was fine but tended to fall off the flatbread. I’d recommend using shredded Pecorino instead so it has a chance to “hang on” to the flatbread better.

Pop it back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Then sprinkle with chopped pistachio and you’ve got a great lunch for 2 to 3 — or apps for 4 to 6 folks. This would also be a great (and super quick) Academy Awards viewing party appetizer. Just saying. Enjoy!

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings (2 slices per serving)

Ingredients

1 can (8 ounces) Pillsbury® Original Crescents

2 cups oven-roasted turkey breast, shredded

2 tablespoons pistachios, chopped

3/4 cup Pecorino Romano cheese, shredded

2 tablespoons sun-dried tomatoes, diced

extra virgin olive oil

parsley, chopped

Italian seasoning

Instructions

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Unroll the dough and arrange the crescent dinner rolls on the baking sheet so they are lying flat.

Drizzle each with olive oil. Using the back of a spoon, spread the olive oil to cover the tops. Sprinkle lightly with Italian seasoning and chopped parsley. Bake for 8 to 10 minutes, or until light golden brown. Remove from oven.

Place shredded turkey breast evenly on each flatbread piece. Sprinkle with diced sun-dried tomatoes and cover generously with cheese. Bake for another 5 minutes, or until cheese melts.

Remove from oven and sprinkle with chopped pistachios. Serve immediately.

http://bakedchicago.com/pistachio-pecorino-flatbread-recipe/

Snacks & Candies

Pecorino Romano Peppered Popcorn

The butter and raspberry balsamic in this recipe for Pecorino Romano Peppered Popcorn, with Butter, Balsamic and Bacon blend beautifully to add some subtle notes to the strength of the Pecorino Romano cheese and black pepper.

And what can I say about the bacon? The hickory-smoked bacon is perfect with the balsamic. So good that I have to admit that I doubled up the amount of bacon, cause you can’t ever have too much bacon, right!

Pecorino Romano Peppered Popcorn, with Butter, Balsamic & Bacon

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings

Ingredients

8 cups popcorn, popped

4 slices thick-cut hickory-smoked bacon, crispy and crumbled (or cut in 1/4-inch strips)

4 tablespoons butter, melted

2 tablespoons raspberry balsamic vinegar

1/2 cup grated Pecorino Romano cheese

1 tablespoon ground black pepper

Instructions

Cook bacon in the microwave on a microwave safe plate. I put the bacon strips on 5 sheets of paper towels on a large plate, then top it with 3 sheets of paper towels. Cook on high until crispy (about 6 to 8 minutes for thick-cut bacon). Let cool before crumbling or cutting into 1/4-inch strips.

In a small bowl, stir together Pecorino Romano grated cheese and ground black pepper for even seasoning. Set aside.

Pop a standard-sized bag of microwave popcorn according to package directions, yielding about 8 cups. Pour the popped corn in a large mixing bowl; set aside.

In a microwave safe medium-sized bowl, melt butter and balsamic together (2 to 3 minutes). Cover bowl to avoid making a mess in your microwave as the butter starts to get hot.

Drizzle about half the butter mixture over the popped corn, followed by about half the cheese/pepper mixture. Toss gently to combine and coat. Drizzle the remaining butter and cheese/pepper mixtures over the popcorn. Toss to coat evenly and serve immediately.

Notes

By drizzling only half the butter and a time, followed by sprinkling half the cheese mixture, will allow the popcorn to slowly absorb the butter. If you put too much on at once, the popcorn will become overly clumpy and the cheese mixture won't blend well.

http://bakedchicago.com/pecorino-romano-peppered-popcorn-recipe/

Appetizers

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings (2 slices per serving)

Ingredients

1 can (8 ounces) Pillsbury® Original Crescents

2 cups oven-roasted turkey breast, shredded

2 tablespoons pistachios, chopped

3/4 cup Pecorino Romano cheese, shredded

2 tablespoons sun-dried tomatoes, diced

extra virgin olive oil

parsley, chopped

Italian seasoning

Instructions

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Unroll the dough and arrange the crescent dinner rolls on the baking sheet so they are lying flat.

Place shredded turkey breast evenly on each flatbread piece. Sprinkle with diced sun-dried tomatoes and cover generously with cheese. Bake for another 5 minutes, or until cheese melts.

Remove from oven and sprinkle with chopped pistachios. Serve immediately.

http://bakedchicago.com/pistachio-pecorino-flatbread/

2,810

Snacks & Candies

My @FallonTonight Snack of Choice: Pecorino Romano Peppered Popcorn

No amount of thunder snow, polar plunge or sub-zero arctic blasts will stop me from enjoying the premier of The Tonight Show starring Jimmy Fallon tonight. Yes, TONIGHT!

I’ve been a fan of Jimmy Fallon from his early days on Saturday Night Live. And he just keeps getting better and funnier. Witness this hilarious spoof of the “Evolution of Mom Dancing” with (Chicago’s very own) First Lady Michelle Obama. Just brilliant!

So I’m whipping up a batch of my Pecorino Romano Peppered Popcorn, with Butter, Balsamic and Bacon. How’s that for alliteration! There’s enough to share with the family, if you so choose!

The butter and raspberry balsamic blend beautifully to add some subtle notes to the strength of the Pecorino Romano cheese and black pepper.

Pecorino Romano Peppered Popcorn, with Butter, Balsamic & Bacon

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings

Ingredients

8 cups popcorn, popped

4 slices thick-cut hickory-smoked bacon, crispy and crumbled (or cut in 1/4-inch strips)

4 tablespoons butter, melted

2 tablespoons raspberry balsamic vinegar

1/2 cup grated Pecorino Romano cheese

1 tablespoon ground black pepper

Instructions

In a small bowl, stir together Pecorino Romano grated cheese and ground black pepper for even seasoning. Set aside.

Pop a standard-sized bag of microwave popcorn according to package directions, yielding about 8 cups. Pour the popped corn in a large mixing bowl; set aside.

In a microwave safe medium-sized bowl, melt butter and balsamic together (2 to 3 minutes). Cover bowl to avoid making a mess in your microwave as the butter starts to get hot.

Notes

http://bakedchicago.com/pecorino-romano-peppered-popcorn-butter-balsamic-bacon/