PECORINO CUSTARD WITH TOMATO SAUCE
Adapted from a recipe in _Osteria_ by Rick Tramonto with Mary Goodbody, as reprinted by Michele Humes at Serious Eats. This hearty Italian _budino_ (pudding) is a great appetizer. It's essentially a bread pudding, but it's puréed before baking for a silky-smooth texture. You need a young Pecorino that's not too firm; an older cheese will turn grainy when it melts. The recipe calls for ciabatta bread, but any rustic, crusty white bread with an airy crumb will do (nothing too dense!). "Italian bread" is listed first to generate nutritional information - be sure to use ciabatta if you can find it.
Provided by DrGaellon
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F Spread the diced bread on a baking sheet and dry in the oven for 1 minute. Transfer to a large mixing bowl and set aside.
- In a heavy saucepan, warm the milk and cream over medium-high heat, until heated through but not boiling.
- In a large mixing bowl, whisk the egg yolks. When they are blended, drizzle in about 1/2 cup of the hot cream mixture to temper the eggs, whisking continuously. Slowly add the tempered eggs to the hot cream in the pan as you continue to whisk the mixture.
- Increase the oven temperature to 325°F Pour the egg-cream mixture over the dried, diced bread to soak. Using a hand-held mixer or immersion blender, purée until smooth. Stir in the cheese.
- Divide the mixture evenly among 6 6-ounce ramekins. Put the ramekins in a roasting pan. Pull out the middle rack of the oven and set the roasting pan on it. Add enough water to the pan to come 1/2 inch up the sides of the pan. Cover the pan with aluminum foil and slide the rack back inches.
- Bake for 15-20 minutes, or until the custard is heated through and a toothpick inserted in the center comes out clean.
- Lay the bread slices on a baking sheet and brush with olive oil. Toast in the oven, turning once, for 2-3 minutes, or until golden brown.
- Meanwhile, heat the marinara sauce in a saucepan over medium-high heat until hot and bubbling.
- Using tongs (wrap rubber bands around the tips to improve grip), transfer ramekins to a kitchen towel to dry. Place one ramekin on each of six serving plates and top each with about 1/4 cup of marinara sauce. Drizzle each ramekin with olive oil and pepper. Put three slices of toast on each plate and serve. (Turn off the oven and let the pan of hot water cool before removing it.).
Nutrition Facts : Calories 876.4, Fat 59.2, SaturatedFat 30, Cholesterol 333.3, Sodium 1576.5, Carbohydrate 51.2, Fiber 2.2, Sugar 11.1, Protein 34.7
AMATRICIANA (GUANCIALE, TOMATO, AND PECORINO ROMANO)
Steps:
- Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
- Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
- Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
- Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.
RUSTIC MARINARA SAUCE
I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Provided by NMP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 21.4 g, Fat 18.4 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 835.8 mg, Sugar 12.4 g
PAPPARDELLE WITH TOMATO SAUCE AND MARINATED PECORINO SARDO
This may be one of the simplest recipes in this entire book, but it's absolutely addictive, with the marinated pecorino offering a tangy creaminess that coats the silky noodles just so. Don't be tempted to jazz this up with anything extra-it's the comforting straightforwardness of the dish that makes it so good. Trying to make it fancy will ruin the magic.
Yield serves 4
Number Of Ingredients 4
Steps:
- In a sauté pan over medium-low heat, bring the tomato sauce to a simmer. Finely crumble the cheese into the sauce, allowing it to melt and incorporate.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.
- When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper, toss, and serve immediately.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
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