Giadas Pecorino Crackers Recipes

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GIADA'S PECORINO CRACKERS

Make and share this Giada's Pecorino Crackers recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Breads

Time 30m

Yield 24 crackers, 12-24 serving(s)

Number Of Ingredients 6



Giada's Pecorino Crackers image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter.
  • Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
  • Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes.
  • Let cool on the baking sheet for a few minutes. Transfer to a serving plate.

Nutrition Facts : Calories 105.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 98.2, Carbohydrate 8, Fiber 0.3, Protein 1.2

1 1/4 cups grated pecorino romano cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
1/2 cup unsalted butter, softened
1 cup all-purpose flour

GIADA'S FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

My daughter and I saw Giada whip this up her show, Giada At Home. My daughter insisted we make it for dinner and boy am I glad we did. We all enjoyed it very much. The smooth and creamy sauce is seasoned perfectly and a bit spicy with pepper. I didn't add any extra salt because the grated cheese tends to add enough salt for me. I cut back on the pepper just a bit but it is necessary so be sure to add it.

Provided by Chicagoland Chef du

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Giada's Fusilli With Pecorino Romano and Black Pepper image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
  • Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
  • Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. *I did not add salt.
  • In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt, if desired.
  • Transfer the pasta to a large bowl and serve.
  • Serve with sliced summer tomatoes and a crusty bread.

Nutrition Facts : Calories 558.9, Fat 15.4, SaturatedFat 2.2, Sodium 38.8, Carbohydrate 88.5, Fiber 5.1, Sugar 3.2, Protein 16.3

kosher salt
1 lb fusilli, ie. plain corkscrew
1/4 cup olive oil
2 garlic cloves, lightly crushed
5 cups baby spinach leaves, chopped (5 ounces)
4 teaspoons fresh ground pepper, divided
salt, to taste
1 1/2 cups grated pecorino romano cheese (6 ounces)
1 cup mascarpone cheese, at room temperature (8 ounces)
3/4 cup reserved pasta water

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