NIKKI GREGORY'S FIG AND PECORINO
SALAD NIKKI GREGORY'S FIG AND PECORINO
SALAD INGREDIENTS (Serves 4) 2 ripe figs per person halved (depending on the size) 1 tablespoon runny honey per person 100g shaved pecorino
cheese per person (half for baking and half for garnish) plus 150g grated pecorino
for the cheese tuile 1 bag mixed baby salad leaves, washed 1 pomegranate 1/2 juice of half a lemon Olive oil to drizzle 2.
New award-winning products now available for purchase include a range of handmade pasta, including spinach and ricotta tortellini, tagliatelle egg pasta, beetroot ravioli, pecorino
and honey tortellini, tomato, basil and mozzarella gnocchi and black truffle tortellini.
This pesto is enriched with pumpkin seeds, pecorino
and ricotta making it both indulgent and healthy all at the same time.
Shoppers can find traditional products such as parmigiano, olive oil, rice, muesli, hand made pastas, marmalades, tea, coffee and more, and those with a twist, such as sea salt dark chocolate, black pepper & mint strawberry jam, peanut butter with honey, beetroot ravioli, pecorino
and honey tortellini, rare peanuts, knot grass honey amongst many others.
GRIDDLED LOCH TROUT WITH ASPARAGUS, FENNEL AND PECORINO
SALAD (SERVES 2) Preparation time: 35 minutes.
Now his pecorino
cheese and Parma ham is now on sale at Bodnant Welsh Food Centre, in the Conwy Valley.
ASPARAGUS, RICOTTA & PANCETTA PIZZA FOR THE DOUGH 250ml tepid water 1 tsp caster sugar 1 x 7g sachet easy blend dried yeast 300g strong white bread flour, plus extra for dusting 1 heaped tsp flaked sea salt 1 tbsp extra virgin olive oil for greasing FOR THE TOPPING 1 tbsp olive oil 1 clove of good hard garlic 300ml tinned chopped tomatoes Half tsp salt Half tsp sugar 200g ricotta 2 bundles of British asparagus, trimmed and cut into 4 lengthways 1 large handful of dried oregano leaves Handful of pecorino
cheese Olive oil The dough: Pour the water into a bowl and stir in the sugar and yeast.
100ml fat-free French dressing 2 tbsp fresh oregano, roughly chopped or 1 tsp dried 2 garlic cloves, peeled and crushed Juice of 1 lemon 1/2 tsp garlic salt 1 tsp freshly ground black pepper 300g dried short-shaped pasta 200g baby leaf spinach 1 red onion, peeled, halved and very thinly sliced 200g cherry tomatoes, halved and quartered 25g Parmesan or Pecorino
cheese, shaved 1 Whisk together the French dressing, oregano, garlic, lemon juice, garlic salt and pepper in a wide salad bowl.
RED MULLET WITH PESTO AND AUBERGINE SICILIAN CAPONATA (serves 4) INGREDIENTS 4 fillets of red mullet Olive oil 3 large aubergines 100g grated Pecorino
cheese 1 small red onion 2 cloves garlic 50g toasted pine nuts 1 bunch flat-leaf parsley 3 tbsp salted capers 5 vine ripe tomatoes 1 tsp dried oregano 1 handful pitted black olives sea salt & black pepper 1 bunch of basil 1 tbsp caster sugar METHOD 1.
This recipe calls for salt, a cup of extra virgin olive oil from Liguria, 6 bunches of basil, 2 cloves of garlic, 50g of pine nuts, 50g of grated Parmesan cheese, and 20-30g of grated pecorino
For starters, you can never go wrong with the Carpaccio di manzi, misticanza, pecorino
Tascano, pinoli tostati, which is Wagyu beef carpaccio, wild green leaves mix and pecorino
cheese tossed with toasted pine nuts.
its actually bucatini all'Amatriciana (serves 4): INGREDIENTS: 1 piece garlic, 5tbsps extravirgin olive oil, 200g smoked pancetta (cubed), cup of tomatoes, white wine, salt, pepper, 500g Grana Padano cheese, 500g Pecorino
cheese, 600g Bucatini pasta.