Pecorino Romano is the most common type of pecorino. Fiore Sardo is a variety of pecorino from Sardinia, made using a rennet derived from wild flowers. The aromatic Pecorino delle Crete Senesi ...

Your imagination can go wild and create a masterpiece each time. This pecorino-crusted chicken is one of those recipes where there is no limit to your cooking. Easy to assemble, with a handful of ...

Emily Weinstein, the editor-in-chief of New York Times Cooking and Food, joins TODAY to make a delicious recipe for blistered ...

Use a fork to beat eggs in a small bowl with a pinch each of salt and pepper, and a small splash of water. In a small skillet, heat a generous pour of olive oil over medium heat. Pour in eggs. The ...

This should take 10 to 15 minutes. Remove from heat and stir in Pecorino and butter. Plate polenta and top with roasted brussels sprouts. Drizzle with syrupy balsamic vinegar. Notes: Syrupy ...

Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

Instructions Fill a large saucepan with 3 litres of water, add 1 tbsp salt and place over a high heat. Bring to the boil. Place the peppercorns on a board and crush with a cooking hammer (or use a ...

I’ve never been a huge fan of making risotto, which is unusual because I could eat rice every day for the rest of my life and not get bored. I think it’s because whenever I’ve read recipes ...

By Alexander Nazaryan A group of Italian physicists has dared to tinker with the traditional recipe for cacio e pepe, the challenging Roman dish consisting of pasta, pecorino cheese and black pepper.