Podcasts about Pecorino Romano

In Folge 150 von Null Sterne Deluxe feiern wir sechs Jahre Podcast und widmen uns einem Gericht, das genauso viel Leidenschaft entfacht wie italienische Familienessen: der Amatriciana. Ich erzähle euch, warum ich zunächst an diesem Rezept gescheitert bin, was Guanciale von Pancetta unterscheidet, warum Bucatini Drama statt Komfort sind – und wie eine einfache Pasta zur kulinarischen Identitätsfrage Italiens wurde. Dazu gibt's eine ganz persönliche Einordnung, warum diese Folge beinahe die letzte gewesen wäre. Eine emotionale, informative und sehr würzige Jubiläumsfolge.

Slice to Meet You returns to Piece Pizzeria (1927 North Avenue)! The fundraiser benefiting Paws Chicago, the Midwest’s largest no-kill shelter, kicks off with “Bill and Doug’s Excellent Adventure, a collaboration between Piece and iconic Chicago chef Hot Doug. Piece owner Bill Jacobs and Hot Doug jump in the car to unveil their masterful collab: a white pizza topped with Hot Doug’s Hungarian sausage, thinly sliced Yukon potatoes, roasted garlic, mozzarella, and finished with horseradish cream sauce, grated aged Pecorino Romano, and scallions. For every “Bill and Doug’s” pizza sold, Paws will receive $70, thanks to Piece and generous matching donors. Yeah, the pizza was outstanding, but I really enjoyed talking with Bill and Doug. I think you’ll enjoy the conversation - it’s an episode absolutely dripping with Chicago and food talk. After you’ve scarfed down this month’s pizza, get ready for the next two collaborations in February (the Weiner’s Circle) and March (Rick Bayless). Visit Piece on social media: @piecechicago Visit Paws online: pawschicago.com ## Car Con Carne sponsored by Easy Automation: easy-automation.net Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728 See omnystudio.com/listener for privacy information.

This is a recipe that uses the magnificent leaves, the greens, of the beet. For ways to prepare the roots. 

There are big, bold flavors in this tasty combination. The ingredients here have a natural affinity for one another and come together without a hitch. Make this easy for yourself by preparing the broccoli rabe sauté in advance. As for the bread, we always recommend toasting it for panini-reason being that you don't want it to be chewy. If ciabatta is unavailable, simply use a baguette, and toast it as well.A note on Pecorino Romano: It can be tricky to slice. For optimum results, have the cheese at room temperature and slice it with a cheese slicer or a sharp knife. Shards taste just as good if you can't get thin even slices.

This week on Teach Me Daddy, Matteo Lane and Chris Distefano learn how to make the classic Italian dish, Spaghetti alla Carbonara. Known for his exceptional cooking skills and deep love for Italian cuisine, Matteo shares his favorite recipe in this fun and educational episode. They use traditional ingredients such as guanciale, Pecorino Romano cheese, eggs, salt, and spaghetti. With Matteo's expert guidance, Chris learns the step-by-step process of preparing this delicious and simple pasta dish, from crisping the guanciale to creating the creamy egg sauce. Watch and learn as Matteo provides tips and tricks to perfecting Carbonara, ensuring you can recreate this beloved Italian meal at home. Along the way, enjoy the hilarious banter and chemistry between Matteo and Chris, making this episode as entertaining as it is informative. Whether you're a seasoned cook or a kitchen novice, this episode of Teach Me Daddy is packed with valuable cooking insights, laughs, and the authentic flavors of Italy. Don't miss out on this delightful culinary journey with Matteo Lane and Chris Distefano, and be sure to subscribe for more cooking lessons and comedic moments! TUSHY

Carbonara and Cacio e Pepe are two quintessential Italian pasta dishes, each celebrated for its simplicity and depth of flavor, using minimal ingredients to achieve a rich and satisfying taste. Carbonara is a classic Roman dish known for its creamy, silky sauce made without cream. The ingredients are straightforward yet indulgent: pasta (typically spaghetti), cured pork (usually pancetta or guanciale), eggs, hard cheese (Pecorino Romano or a mix of Pecorino and Parmigiano-Reggiano), and plenty of freshly cracked black pepper. The magic of Carbonara lies in the technique; the hot pasta is tossed with the raw eggs and cheese, cooking the eggs gently to create a rich, creamy sauce that clings to every strand of pasta. The pork is rendered and crisped separately, then mixed into the pasta, adding a savory depth and texture contrast. Cacio e Pepe, which translates to "cheese and pepper," is another Roman staple, embodying the beauty of Italian cuisine through its simplicity. The dish is made with only a few ingredients: pasta (traditionally tonnarelli, though spaghetti is also common), Pecorino Romano cheese, and black pepper. The key to its creamy sauce is the starchy pasta water, which, when emulsified with the grated cheese and pepper, creates a smooth, peppery sauce that coats the pasta beautifully. The result is a comforting dish with a sharp, tangy bite from the Pecorino and a warm, spicy kick from the freshly ground black pepper.Both dishes celebrate the Italian principle of "less is more," showcasing how a few quality ingredients, properly cooked and combined, can create flavors that are rich, complex, and utterly delicious.

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

È stato pubblicato da Agea - Agenzia per le erogazioni in agricoltura in collaborazione con il Masaf il bando per l'affidamento della fornitura di formaggi a pasta dura destinati come aiuto alimentare per le persone indigenti. Sono inclusi formaggi Dop a pasta dura come Grana Padano, Parmigiano Reggiano e Pecorino Romano, per un importo complessivo superiore a 14 milioni di euro.

Ian and Dick return to Rome to begin their mission. The ancient historical sites and unique atmosphere of the 'eternal city' swiftly makes them realise that it is a million miles away from Times Square or Piccadilly Circus.  Coins are thrown in the Trevi fountain for good luck as Ian searches for love.  A temporary membership of the lavish Aniene Club sees our boys now dealing with the rich and powerful of Roman society. “Pecorino Romano is the only allowable cheese for the Amatriciana sauce” Written & Presented by Ian McAlister Read by Richard Greenwood Edited by Stu Smith & Nigel Heath with Jamie Allen Original Music by Stu Smith Production Music from Epidemic Sound Recorded and Produced by Tom Allom & Nigel Heath at La Cucina Studios for Xacutti Productions Special Thanks to Jamie Allen and Mike Hanson

ROMA (ITALPRESS) - Cime di rapa, filetti di alici e pecorino romano per un gustosissimo piatto di orecchiette. Facile da preparare ed estremamente digeribile. A parlarne è Rosanna Lambertucci nella nuova puntata de La Salute Vien Mangiando.sat/mrv

The Pizza Pioneer's Journey: From New Jersey Roots to Global AcclaimIn this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable.The Meticulous Art of Pizza Making: A Day in the Life of Anthony MangieriAnthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves.A Leap into Retail: The Birth of Genio Della PizzaExpanding beyond the walls of Una Pizza Napoletana, Anthony embarked on a new venture - Genio Della Pizza. This foray into the retail world with a frozen pizza line was a meticulous decision. Anthony's commitment to authenticity and quality led him to Italy, where he oversees every aspect of production. His involvement ensures that Genio Della Pizza lives up to the high standards he set at his restaurant.Challenges and Triumphs: Anthony's Frozen Pizza JourneyTransitioning from a restaurant to the retail space brought its own set of challenges. Anthony navigated these with the same passion and precision that he applies to his pizza-making. From grappling with the emotional aspect of maintaining his reputation to tackling the complex logistics of retail, his journey is a tale of resilience and adaptation.Anthony Mangieri's Advice to Aspiring Chefs: Stay True to Your CraftFor Anthony, the key to success in the culinary world is authenticity. He encourages young chefs to build a strong skill set and follow their hearts. Anthony's advice underscores the importance of passion and dedication in creating a culinary experience that resonates with customers.Sustainability and Ingredients: The Heart of Genio Della PizzaSustainability plays a crucial role in Anthony's vision for Genio Della Pizza. He ensures that all ingredients are sourced locally, contributing to a minimal environmental footprint. His commitment to sustainability extends to every aspect of production, from the wood used in ovens to the way leftover pizzas are handled.Embracing Culinary Trends with AuthenticityWhile Anthony recognizes the ever-changing landscape of the pizza industry, he remains true to his roots. He appreciates trends that focus on specialization and authenticity. For him, the future of pizza lies in embracing regional nuances and continuing the journey of culinary exploration.Closing Thoughts: The Rhythmic Art of Pizza MakingAs our conversation winds down, Anthony reflects on the rhythm and movement integral to pizza making. He likens it to a dance, where being in the zone can transform a good pizza into an extraordinary one. It's this magical interplay of skill and passion that makes Anthony Mangieri a true pizza pioneer.Chef Anthony Mangieri's Bucatini RecipeAnthony's Bucatini Recipe:1 lb Bucatini 1 head escarole, washed and torn into bite-sized pieces1 cup Southern Italian black olives, pitted1/4 cup golden raisins1/4 cup pine nuts (preferable real Italian)1/2 tsp crushed red pepper flakes1 clove garlic, minced1 freselle (Italian biscuit), or coarse homemade bread crumbsPecorino Romano cheeseCoarse Sicilian sea saltExtra virgin olive oilHeat a few tbsp of extra virgin olive oil in a pan on medium heat and add garlic and crushed red pepper flakes. Once it starts to sizzle, add the olives to the pan and use the back of a fork to break them up a bit in the oil. After a minute, add the escarole, stir and cover. Check on it every few minutes, and once it's cooked down, remove the cover, stir in the pine nuts and golden raisins and turn off the heat. In the meantime boil a large pot of water. After boiling, add a few tbsp of sea salt and once it comes back to a rolling boil add the bucatini and stir. Once the bucatini is al dente, drain and toss in with the escarole. Add more olive oil (at least another few tbsp. and toss to coat and mix everything together. Then top with bread crumbs (or grate the freselle on top of the bowl so you get some fine and coarse pieces that fall off) and grate plenty of Pecorino Romano cheese on top. Add sea salt to taste.

Antonio Auricchio, presidente di Afidop – Associazione Formaggi Italiani DOP e IGP, ha rilasciato una dichiarazione a commento dei dati diffusi oggi dal XXI Rapporto Ismea-Qualivita: “I dati Ismea Qualivita ribadiscono il ruolo chiave dei formaggi Dop nel panorama del Made in Italy italiano ed europeo: con 5,2 miliardi di euro di valore alla produzione (+11,6%) e 8,6 miliardi di valore al consumo (+7,6%), i nostri formaggi oggi pesano per oltre il 59% sul settore Dop e Igp e rappresentano ben la metà dei prodotti della Top 10 per fatturato. Grana Padano, Parmigiano Reggiano, Mozzarella di Bufala Campana, Pecorino Romano, Gorgonzola con 4,7 miliardi sono i nostri portabandiera nel mondo.

Novità insolita ma ricca di sapore alla gelateria artigianale Fatamorgana di Roma che insieme all'azienda Cibaria Srl di Castel Gandolfo (RM) ha lanciato il gelato al Pecorino Romano Dop a bassa salinità. Il nuovo gusto è stato presentato lo scorso 24 novembre, durante la manifestazione “Excellence Food Innovation”, che si è tenuta presso lo Stadio Olimpico di Roma.

A new cookbook from “Binging with Babish” creator Andrew Rea walks home cooks through mastering basic skills and recipes in the kitchen. Rea joins us to discuss Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park. CARBONARA Italian dishes are regularly bastardized here in America, and carbonara is far from an exception. Bacon, peas, mushrooms, garlic, even scallops have invaded this simple Roman staple, and you know what? Who cares. Put what you want in your carbonara, just don't serve it to a purist (or post it on the Internet) if you don't want to catch an earful. I will not debate, however, that far and away the best expression of carbonara is the properly executed genuine article. Eggs (or just egg yolks for added richness and color) are practically whipped into an emulsion with pork fat and Pecorino Romano, creating what is perhaps the richest sauce in the pasta lexicon. The sauce's rich, complex flavor is largely furnished by guanciale, a difficult to find cured pork jowl. Luckily, the much more widely-available pancetta is a fine substitute! SERVES 4 TO 6 3 large eggs 1 large egg yolk 4 ounces of finely-grated Pecorino Romano or Parmigiano-Reggiano cheese (or 2 ounces of each!), plus more for serving Kosher salt and freshly ground black pepper 1/2 pound guanciale or pancetta, diced 1 pound dried linguine   In a large, high-walled sauté pan, bring 2 quarts water to a boil, just enough in which to comfortably cook the pasta. In a liquid measuring cup, combine the eggs, egg yolk, cheese, 1 teaspoon salt, and 2 teaspoons pepper. Whisk or beat with a fork until evenly combined. Set aside. In another large sauté pan, combine the guanciale with 1/4 cup water and cook over medium-high heat until simmering. Continue to cook until the water is evaporated and most of the fat from the guanciale has rendered out, anywhere from 5 to 10 minutes. Meanwhile, add the pasta to the boiling water and cook for 1 minute less than the suggested cooking time on the package. Drain, reserving 1 cup of the pasta cooking water. Discard all but 3 tablespoons of fat from the guanciale, lower the heat, and add the pasta along with 1/4 cup of the reserved pasta cooking water. Cook, tossing, until the pasta is evenly coated in fat. Take the pan off the heat and allow to cool for 10 seconds if it's sizzling loudly. Add the egg and cheese mixture, immediately and vigorously stirring it into the pasta, taking care not to let any of the egg sit in one place for too long. Stir in more pasta cooking water, 2 tablespoons at a time, until the desired consistency is achieved. Season with more salt if necessary and serve with extra cheese grated over the top. Note: Try the (Michelin-starred chef and master of pasta) Luciano Monosiglio method—it's fun! Put the eggs and cheese in a blender and slowly stream in a half cup of pasta cooking water while the blender is running. Throw a hunk of guanciale in there if you really want some pervasive pork flavor, followed by 2 tablespoons of reserved fat from the pan. Blend until smooth and add back to the pasta in the hot pan, cooking over low heat until thick.

Tra tradizione e innovazione nasce il Pecorino Romano stagionato 120 mesi: dieci anni di affinamento nella cantina dell'azienda agricola di famiglia di Tonino Pintus, per un prodotto dalle caratteristiche uniche. Il Pecorino Romano DOP 120 mesi è stato presentato dal maestro affinatore Tonino Pintus: durante l'evento, che ha visto il taglio in anteprima del prodotto e l'illustrazione delle sue caratteristiche, hanno partecipato il presidente del Consorzio di tutela del Pecorino Romano DOP, Gianni Maoddi, il direttore Riccardo Pastore, i vicepresidenti Lorenzo Sanna e Giannetto Arru Bartoli, le parlamentari Antonella Zedda e Barbara Polo, i soci della cooperativa Agriexport con il presidente Salvatore Palitta, il tecnico di Agris Massimo Pes.

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of  Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of  Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Sulla piazza di Milano, il pecorino romano comincia il nuovo anno con un aumentodell'1%.

Joanna Ferrell's comfort food pasta e fagioli is rich and flavorful – and it demands just as much oompf from this week's pairings. Both Emily and Caroline are taking their inspiration from Italy, albeit with choices even Italophiles may not yet have encountered.Recipe:2 medium yellow onions, diced small4 stalks celery, diced small4 carrots, diced small3 tbsp tomato paste2 cans cannellini beans, drained/rinsed2 cloves garlic, pressed6-8 cups chicken stock1 cup uncooked small pasta (small shells/ditalini)Salt and pepper to tasteOlive oilIn a soup pot, heat olive oil over medium heat (2 tbsp, give or take) add onions, celery and carrots (generously season with salt and pepper), sautéing until onions are translucent, add garlic, cooking for another minute. Stir in tomato paste, cook for another minute. Add drained cannellini beans, stirring carefully until all ingredients are combined. Add chicken stock, and bring to boil. Add pasta and cook until al dente, (or cook pasta separately, boiling soup for 12 minutes, adding pasta when ready to serve). Serve with grated Pecorino Romano (aged at least 9 months), or a 24-36 month Parmigiano Reggiano.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Welcome to Episode 2 of Season 5! Today we speak with Rev. Dr. Chris L. Pierson, Senior Pastor of Gary United Methodist Church in Wheaton, IL. This summer was the 5th Anniversary of Pastor Chris beginning his pastorate in Wheaton. Today we focus on one particular day: his second Sunday and sermon at Gary Church on Sunday, July 10th, 2016. Even though Pastor Chris had served in various pastorates on the southside of Chicago, cross-racial appointments in Aurora, IL and Roselle, IL, and as Director of Connectional Ministries for the Northern Illinois Conference of the United Methodist Church for 15 years (right before his appointment to Wheaton) . . . this Sunday was unique.  He was a black man coming to pastor in the predominantly white, wealthy, and western Chicago suburbs. The circumstances of his starting ministry in Wheaton different, but so were the 7 days leading up to that Sunday.  It was a horrible week of bloodshed, death, and hard questions about systemic racism, policing, and revenge. And into all of that hurt and pain, Pastor Chris stepped into the pulpit to preach the gospel to a new congregation. Pastor Chris' Sermon from Sunday, July 10th, 2016Luke 10:25–37 Revised Common Lectionary for that WeekFor a greater context of events from this day in 2016:The Killing of Michael Brown and the Ferguson Protests in Ferguson, MO The  Police Shooting of 17 year old black student Laquan McDonald in Chicago The Killing of Alton Sterling in Baton Rouge, LA in 2016The Police shooting of Philando Castile, near St. Paul, MN in 2016Man shoots and kills 5 Dallas, TX police officers in 2016 We begin with a prayer (00:40), our lunch menu (01:43), Rev. Dr. Chris L. Pierson's own story of personal faith and salvation in Christ (02:11), his feelings on a new pastorate in 2016 (06:05), cross-racial appointments (pastorates) and friendship with former Gary Church pastor (and now Bishop) Rev. Dr. Tracy Malone (09:45), the racial context of that time and the events of violence leading up to Sunday, July 10th, 2016 (14:09),  his picking of scripture and  gospel theme for his sermon (22:05), his personal experience of racism, violence, and the police (27:59), advice for young preachers in times of conflict, mourning, and injustice (36:26), Pastor Chris prays for the Church (39:45), final thanks and blessing (41:49).And finally, the menu for our lunch:Braised Chicken with Mustard and HerbsSteamed Jasmine RiceSkillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano 

A Bergamo, il Pecorino Romano festeggia i suoi primi settant'anni della certificazione d'origine.

Lo scorso 30 agosto, la Borsa merci a Milano ha evidenziato un nuovo rialzo dei prezzi del Pecorino romano (+0,6%), 9,00 euro al chilogrammo sui massimi, e che nelle ultime tre sedute ha guadagnato 0,20 euro al chilogrammo sia sui minimi che sui massimi.

Wusstet ihr schon, dass ihr alle Spaghetti Carbonara falsch zubereitet? Ihr solltet euch besser an Chefkoch Matyas wenden, denn der klärt euch in dieser Folge mal so richtig auf. Aufpassen - ganz wichtig: Pecorino Romano als Käse! Nachdem die beiden darüber einige Minuten philosophieren, nehmen sie noch das neue Netflix Original "Seaspiracy" unter die Lupe. Aber keine Sorge: Es geht auch ums Fechten: Wer qualifiziert man sich eigentlich für Olympia? Neben der Weltcup-Saison gibt es noch ein Turnier, als letzte Chance zur Qualifikation - die Zonals. Max & Matyas erklären die Hintergründe.

Wie erkennt man einen guten Käse? Wie lagert man Käse? Was ist der Unterschied zwischen Bio und herkömmlichen Käse? Und wenn Käse die Milch verrät, wie riecht und schmeckt Käse überhaupt? - In der heutigen Doppelfolge haben Judith und Jan die Käseexpertin Ingeborg Göpel vom Käseimporteur Vallée Verte eingeladen. Sie beschäftigt gefühlt ihr ganzes Leben mit diesen tollen Produkten und hat auch heute immer noch große Freude daran. Besonders ist, dass Ihr bei dieser Folge mitmachen könnt: Es werden insgesamt 5 Käse besprochen, eine Käseplatte zusammengestellt und viele Tipps zum Genuss der einzelnen Sorten besprochen. In Folge 2 dürft Ihr noch zwei tolle Käsesorten verkosten und erhaltet noch richtig gute Tipps wie Ihr Käse lagert, verpackt und viele weitere gute Tipps. Am Ende steht eines fest: Auch, wenn im Leben mal wieder alles Käse ist, so hat man immerhin eine große Auswahl. Viel Freunde beim Hören und Verkosten! Erratum: In dieser Folge behaupten wir, dass Parmesan von außen mit Salz behandelt bzw. „trocken gesalzen“ wird. Das ist nicht richtig. Trocken gesalzen wird der Pecorino Romano. Parmesan kommt in ein Salzbad. Verkostete Käse inkl. Artikelnummern in Folge 1: 331303 Ziegen Brie Cabriol, 331042 Roquefort AOP Papillon, 331082/331080/331084 Cheddar Die genannten Ziegenkäse in der Holzkiste inkl. Artikelnummern: 331126 Tommette Fougère, 331128 Crottin affinée Ziegenkäse, 331128 St. Maure Ziegenrolle geascht, 331130 Sainte Maure de Touraine AOP, 331217 Cabécou Ziegen Frischkäse Mix Verkostete Käse inkl. Artikelnummern in Folge 2: 331307 Camembert de Normandie AOP, 334683 Comté AOP EXTRA MP 6-8 M, Keil Hier bekommt Ihr den Käse: https://www.bioladen.de/bio-haendler-suche/#c48 Mehr Informationen zum Thema Käse: https://www.bioladen.de/bioladenprodukte/#p967 Mehr Infos zum Podcast findet Ihr auf bioladen.de

This week the hotties are back with some spicy takes. They start the episode with a check in on their challenge. Sebastian is enjoying reading and has learned how to tell if a couple will break up in just seconds. Sebastian and Robbie also decide this week that they are in a place to give some relationship advice. They suggest listeners take their advice not with a grain of salt, but a pound of Pecorino Romano!! The give a lot of advice but it can be boiled down to three words, just break up! They end the episode taking a call from a familiar listener and reading reviews! please call in to the pod @ 929 - 900 - 6393 and follow us on social media! @sebastianconelli @robbienunes @loudaboutnothing

In this episode of Flavor of Croatia, Zeno Hromin interviews Martina Pernar, marketing director of Paška Sirana on the island of Pag, Croatia. Pag sheep cheese (or Paški Sir) is a winner of many Best in World awards over the years and it's protected by EU PDO designation (Protected Designation of Origin). Paški Sir is the first Croatian cheese to earn such a distinction, held by other essential European cheeses such as Parmigiano Reggiano, Pecorino Romano, and Manchego. Zeno & Martina discuss the unique island topography, vegetation and climate, all which play a part in why the Pag Cheese is so revered by cheese lovers. They also discuss the uniqueness of the Pag sheep, cheese production and its challenges, how to best take care of the cheese at home, and of course the best way to consume it. Pag sheep produce very little milk—A day's milking of 16 to 19 sheep is required to make each five-pound wheel of cheese.  Pag cheese is a huge source of pride for locals on the island where sheep outnumber people 5:1.  For more information on Pag cheese, please visit www.paskasirana.com   This podcast is brought to you by Adriatic Gourmet, importers of premium Croatian delicacies. You can visit them at www.adriaticgourmet.com   We thank you for taking the time to listen to our podcast and we would greatly appreciate if you would rate and review our podcasts as that helps others discover us. Also, if you could tell your friends about us, we would greatly appreciate it. For any suggestions, opinions, advice on future guests or for any reason feel free to reach out to us at flavorofcroatia@gmail.com. You can also leave a comment right on the episode page and there is also an option to leave us a voice message on the bottom right-hand corner of the screen (a little microphone icon).

When we went to Martin and Joy Dally's Shepherd's Lane Farm in Oregon last month for a Laproscopic A.I. Sheeping Bonanza last month, the one thing we didn't think we'd come home thinking about was…cheese.  Not that we're complaining, of course.  The people we met there were enough to keep us busy interviewing for days, and we're going back for the lambing part, so we obviously didn't get enough. Dr. Joe Klopfenstein, DVM, DABVP, sat down to talk with us in a bustling pasture with dogs and kids and sheep and peacocks all around, to talk about why he was there on the farm, what his students are learning, and what things other than wool and lamb chops that sheep are good at producing.  He has promised to take us on a tour when we return to this beautiful state, as he said that Oregon is not just well-known as the home of microbrews and wine, but also of sheep, in all their producing glory.  Since different varieties of sheep lead to different varieties of wool -- and now, of cheese (Pecorino, anyone?) – that works in our favor.  Once you can figure out how to milk them, that is.  Dr. Joe has promised to explain that one as well. Links:https://vetmed.oregonstate.edu/people/joe-klopfenstein https://en.wikipedia.org/wiki/List_of_sheep_milk_cheeses https://en.wikipedia.org/wiki/Pecorino_Romano https://www.cypressgrovecheese.com/cheese/soft-ripened-cheeses/humboldt-fog/ https://www.shepherdslane.com/Support the show (https://www.patreon.com/agriCulturePodcast)

Hoje vamos aprender a pronúncia correta de alguns dos queijos italianos mais deliciosos. Vamos praticar a pronúncia de Parmigiano Reggiano, Pecorino Romano, Gorgonzola e aprender algumas curiosidades sobre eles.

On today's episode of Who's There, our weekly call-in show, we take calls about Mona Lisa Smile's legacy, Disneyland's stingy policies, Winnie Harlow's signature, people named Nikki, the two Fergies, Quenlin Blackwell's friendship with her landlord Diplo, Kelly Ripa's ubiquity, a strange new show starring Denise Richards, Borat's daughter as played by Maria Bakalova, Virginia Madsen, Tony Todd, and Pecorino Romano cheese. Doesn't that sound interesting??? As always, call in at 619.WHO.THEM to leave questions, comments and concerns and we may play your call on a future episode! And vote for Joe if you haven't already. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The cheese nerds discuss a cheesy fire that burned for days and the hard, dry goodness of Pecorino Romano.Cheeses and products mentioned in this episode:· Gjetost (Brunost) · Pecorino Romano – Pecorino Romano

Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through one of her favorite pasta dishes, with a wink to Chicago.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Have water boiling when you start cooking. Makes 4 servings INGREDIENTS 1/3 cup kosher salt, for pasta water, plus more for seasoning 1 lb Orecchiette pasta, or rigatoni, penne or spaghetti 1 Tablespoon extra virgin olive oil 1 pound bulk mild (or spicy) Italian sausage (or buy links and remove from casing) 1/2 red onion, thinly sliced (about 1 cup) 1/2 cup Castelvetrano olives, sliced or chopped, or another good quality green olive 1/2 cup sliced pepperoncini peppers, sliced plus 2 Tablespoons of the liquid 1 (14 oz.) can Italian cherry tomatoes, such as Mutti (or regular crushed tomatoes with some fresh cherry tomatoes) 1/2 teaspoon red chili flake 12 basil leaves, torn 1 Tablespoon lemon zest 1/2 teaspoon lemon juice 1/4 cup freshly grated Pecorino Romano cheese, plus more for passing at the table Extra virgin olive oil, to garnish EQUIPMENT ESSENTIALS: - Large pot to boil pasta, ideally 7-8- quart size - Colander or big slotted spider or spoon - Large/wide skillet, about 12” to 14” - Tongs - Plate or bowl to remove sausage - Small dish to remove excess hot oil - Ladle or liquid measuring cup to transfer pasta water For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Welcome to the second episode of the Savorbang podcast. I’m so glad you are here! Thank you for listening and I hope I bring you something that makes you want to cook!       The whole recipe is included below...   .     Yield: 18-26 cookies Prep Time: 25 minutes Cook Time: 10 minutes per batch Ingredients 2 cups white all purpose flour 1 1/2 cups very firmly packed DARK BROWN sugar 2 1/2-3 teaspoons vanilla 3/4 cups rolled oats 7/8 teaspoon baking soda (allllmost fill the teaspoon) 1 teaspoon salt, plus more for sprinkling over cookies (2 teaspoons if using unsalted butter) 1 cup butter (2 sticks) i use salted 3 egg yolks + 1 egg white (so 1 whole egg + two yolks) 2 1/4 cups dark or semisweet chocolate chips 1 1/2 cup toasted pecans, divided, (I mixed in slivered almonds the other day because I didn’t have enough pecans due to my fear of shopping right now) Instructions Pay attention to the details because they make all the difference with cookie baking… Preheat oven to 250 degrees, then toast pecans on a baking sheet for about 6 minutes. Set pecans aside to cool. Measure and whisk together well: 2 cups flour, almost a teaspoon of baking soda and 1 teaspoon salt. Melt (until just melted, not to a steaming liquid or boiling) in a microwave: 2 sticks butter, 1 1/2 cups firmly packed dark brown sugar and 2 ½ to 3 teaspoons vanilla. *Melting rather than creaming makes for more crisp edges and you don't mess around with that exhausting creaming of sugar into butter. Stir to combine the buttery sugar and vanilla, then set aside to cool for a few minutes. Add 1 whole egg and 2 egg yolks to the sugar and melted butter. Whisk until well blended. Slowly, 1/4 at a time, fold flour mix into sugar mix. Don't over blend, but get the white flour mostly obscured. Gently fold in the oats. Crush pecans by squeezing/crumbling over the dough, some in 1/2 pieces some almost whole, then fold into dough. Reserve about ¼ cup whole pecans for planting in center of cookie mid-way through bake. Gently fold in chocolate chips. Optional: spread mix onto waxed paper (or plastic if you don’t care about the next 7 generations). I lay it in a length like a baguette—wrap well. If you have a big empty freezer you can just toss the bowl of dough in there I guess. Chill in freezer for 15-20 minutes while you clean up and lay parchment over 3 cookie sheets. PREHEAT OVEN TO 350 degrees. Remove dough from freezer and cut or scoop tall, round clumps of dough, almost as big as golf balls onto baking sheet. ( I made some big, glorious tennis ball sized scoops too. They made great birthday present cookies, note: they need about a minute longer in the oven). Place in oven. Set timer for 4 minutes. At the 4 or 5 minute mark. Remove baking sheet, press cookie dough down in middle with knife and sprinkle salt over cookie tops. Add a pecan to the depression made by the knife. Return to oven and bake 4-5 few more minutes. Remove cookies when edges are juuuuust turning light brown. Note: Remove cookies after 3-4 minutes if you are stocking a freezer. There is nothing so wonderful to have on hand like a par-baked cookie that you can toss in a toaster oven after dinner—or after shopping at Costco during a pandemic—omg don’t do it! Let your cookies cool and eat with cold milk or black coffee... or cuddled into a big scoop of vanilla ice cream (Screamin Mimi's or Lala's creamery?)     Anything worth doing is worth doing so well that you pass out… it’s nap time.     Before we go…   Riddle time?  2 riddles in honor of the modern practice of making foods healthier by substituting with healthier options…   First riddle: If you substitute zuccini planks for the noodles, can you call it Lasagna or should you call it a baked, trash-salad?   Second riddle: If your recipe makeover involves swapping out the butter and replacing it with applesauce—do you still qualify for a covid-19 stimulus check?     Ok, Here’s a mini recipe—but one that brings maximal mealage—I made it fast and sloppy with leftovers because as per usual I am scared to go shopping—This is the make-up lasagna I made after freaking my family out with the hot swamp I made with the zucchini planks.   My daughter can’t manage cow dairy so I used scraps of 4 kinds of sheep and goat. I didn’t have soft goat cheese—which would have been great to mix in with the brie… this is a draft of a real recipe I’m not going to give exact quantities as this is a draft of a real recipe--not something I’ve worked out well—more a happy accitdent but it want so good, so so goodworked   Ingredients     1 red onion 5 tablespoons olive oil, divided (I used some to saute the greens and some for the bottom of the lasagna pan) 1 teaspoon of balsamic vinegar (by accident) Some lasagna noodles left at the bottom of three different boxes- some ruffly, some long, some short, some flat 2 eggs Teaspoon or so of knorr tomato flavored,powdered chicken broth (I know, I can’t believe I use this stuff but I love it.) ½ teaspoon or more black pepper 1 ½ cups red wine ½- 1 teaspoon salt 1+ teaspoon dried Mediteranian or Italian herbs mix (I make mine with, oregano, marjoram, rosemary, thyme, chili flakes, garlic powder) About a quart of leftover Bolognese with lots of meat and Italian sausage Another quart of store bought marinara 1 cup water Two large bags frozen greens—collards and spinach, 32 ounces total 1 ½ Medium sized wheels of goat brie 14 ounces 3 hunks different styles of Manchego (100% Sheep milk) 16 ounces   Instructions   Preheat oven to 350 degrees Chop the onion *In a dutch oven or deep castiron skillet, brown onions in 2-3 tablespoons olive oil   *Add the thawed greens. Ok I was worried my greens had gone bad because I left them thawing on the counter for two days and a  green syrup began to leek out of the bag …   *Sprinkle the broth powder (this is so optional but) over the greens   *Add salt and dried herbs   *Add the splash of balsamic vinegar (honestly I added this by accident because the B. Vinegar bottle looks so much like my olive oil bottle…) Cook the greens about 5 minutes on the stove top, stirring frequently. This is just to combine ingredients. The heat of the long bake in the oven will marry all the flavors from the herbs, vinegar, onions…   *Whisk together 2 eggs   *fold whisked eggs into greens   *Drizzle 2 tablespoons olive oil in a large, deep lasagna pan   *Place a layer of un-cooked lasagna noodles on the bottom of the pan (over the olive oil)   *Spread the greens mixture over the fist layer of noodles   *Dot the greens evenly with chunks of goat brie, rind and all (I just broke the hunks off the my hands).   *Place a layer of un-cooked lasagna noodles over the cheese-dotted greens   *Spoon the leftover Bolognese sauce over the noodles ( I added a cup or so of red wine and half a jar of marinara to add some moisture to the very chunky, meaty leftover sauce I was using.   *Grate a third of your sheep cheese (I had Manchego but I would have loved to mix in a bit of less milk Pecorino Romano—if I’d had some)   *Add another layer of un-cooked lasagna noodles   *Spread remaining marinara over last layer of noodles   *Grate remaining 2/3 Manchego to cover all.   *Bake 80 minutes, then turn oven temp up to 385 for 10 minutes   *Remove from oven and let cool and set for 10-20 minutes   Best lasagna ever…. Thank you tons for listening and we are done…      

Il marchio collettivo del Pecorino Romano DOP è stato registrato in Giappone. Ne parliamo con il presidente del consorzio, Salvatore Palitta. Articolo completo: https://www.senzabarcode.it/2019/12/20/pecorino-romano-dop-giappne-salvatore-palitta/

For a little change of pace, Popular Cheeses is today’s topic as I’m sure I’ve worn you all out with all of those raw milk podcasts. The recipe today is a fun, quick and easy method of making your own fresh cheese, or as the Mexican cheese lovers call it, queso fresco. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Popular Cheeses Queso Fresco Homestead Life Updates Just a few quick notes here. The most important news first. Animals Updates We have a new calf. Cloud gave birth to Luna on the 23rd of November. She was a healthy and vigorous 70-pound heifer. Mom and calf are doing really well. The other cows are drying up for their winter respite from producing milk. Scott finished all of the blocks of the interior walls in the creamery. He is off to other tasks for the past few days. Fixing fences and preparing the pastures for winter grazing and hay-feeding as we move into the winter season on the homestead. The sheep and goats are doing well, though we are missing two goat girls. All of the goats were escaping, as goats do on a regular basis. Scott fixed the place in the fence where they were escaping but we are still missing two. Scott also moved the goats from one pasture to another so perhaps the stragglers simply haven’t figured out where everyone is at the moment. There are gates open at various places so they can get inside a pasture and closer to the main group. No sign of them for a couple of days. We will keep our eyes open and do some serious searching if needed. The Homeless Shelter I had the pleasure of making a meal for the women staying at the homeless shelter sponsored by our church. We always have an abundance of food and this is a great way to help those who are less fortunate. Homelessness is running rampant in the US. I could just complain about how bad it is and look for the government to step in and do something. However, I wanted to make a real difference. Most of these ladies are either mentally ill and incapable of caring for themselves or have issues with drugs and/or alcohol. It’s a difficult situation and one without an easy solution. I do what I can to ease their troubles with a good hot meal on a cold night. I’ll be providing these meals 2 to 4 times per month throughout this winter. Cooking for 30 is a challenge but I’m up to it. Last night, along with the meat loaf, green beans and chocolate cake, they got to try my very excellent mac and cheese. It was as big hit. The popular cheeses in that recipe are gruyere and cheddar which I will be touching on in today’s podcast.   Popular Cheeses Let’s talk about some of the popular cheeses; how to recognize them and what to do with them. As I have talked about previously, cheese results from an interaction between milk and bacteria or an enzyme called rennet. For more information on basic cheesemaking please see my previous podcast, “The Basics of Cheesemaking.” In a nutshell, the milk proteins (casein) coagulate, forming the solid curds, which then are separated and drained from the liquid whey. Additional processing, both before and after coagulation and whey separation, include: adding special cultures and bacteria, yeast or mold; salting; pressing; aging; and curing. Various combination of these processes create the variety of cheeses available today. There are several subgroups that I will talk about today. Based on processing techniques, cheeses fall into a few select areas. There are hard cheeses, semi-hard cheeses, semi-soft cheeses, and soft cheeses which come in both fresh and ripened varieties. I’m going to give a very brief overview and description of a few popular cheeses and how each might be used in your home. Brief overviews and a select few is all I will have time for today. If you’d like more information, please comment below the podcast and I will answer your questions to the best of my ability. Hard cheeses Hard cheeses have been aged to reduce moisture content to about 30%. Hard cheeses often are used for grating. Maximum flavor comes from freshly grated cheese. Some of the most popular cheese in the category of “hard” follow. Asiago: asiago is an Italian cow’s milk cheese with a tangy, nutty flavor and a texture that varies depending on the age of the cheese. Asiago is white to pale yellow and melts easily. Wendy’s fast food restaurant makes an asiago chicken sandwich. This asiago is sliced, not grated but certainly melts well. Yum, yum. Parmigiano-Reggiano (Parmesan): True Parmigiano-Reggiano is a cow’s milk cheese from an area in Italy near Parma. The name is protected and can only be used when strict production guidelines are followed. The least of which is it must be produced in a specific area near Parma, Italy. It has a sharp, spicy taste and a very hard, dry texture. Parmigiano-Reggiano is always used grated or shaved. The knock-off produced in the United States and elsewhere is called Parmesan and does not match the flavor of the original. Parmigiano-Reggiano is used in gratins and pastas and as a topping for salads and other dishes. Pecorino-Romano: Made in central and southern Italy from sheep’s milk, Pecorino-Romano has a robust and piquant flavor and is noticeably salty. It can be served as a table cheese or grated for cooking. Again, the name is protected. In the US we know this popular cheese as Romano. Semi-Hard cheeses Semi-hard cheeses have a little more moisture content than hard cheese. They range from 30% to 40% moisture, giving them a firm, solid texture. Their flavors can range from mild to quite sharp, depending on age. Cheddar: With origins in Great Britain, cheddar is now the most popular cheese in the world. This cow’s milk cheese ranges from mild to sharp in flavor and has a dense texture. Orange cheddars owe their color to a vegetable die made from annatto seeds. Uncolored cheddars are pale yellow. Colby is a popular mild American cheddar cheese. Use cheddar in grilling and cooking, as well as on sandwiches and snack trays. Emmental: Emmental is the original cow’s milk Swiss cheese with very large holes caused by gases that form during ripening. It has a mild, nutty taste and comes in 200-pound wheels. Emmental is the classic choice for fondue, but it also is used in sandwiches and snacks and dessert trays. Swiss cheese is the Americanized Emmental cheese. Jarlsburg: Although jarlsburg is a cow’s milk cheese from Norway, it’s taste, fat content, and appearance are similar to the Swiss Emmental. Jarlsburg is used on cheese boards, in sandwiches and cooking. Gruyere: Another Swiss cow’s milk cheese, Gruyere, has a mild, nutty taste, moist texture, and small holes. Because Gruyere melts easily, it is suitable for cooking. It also can be served as an appetizer and as a desert cheese. I use it in fondue. Monterey Jack: Monterey Jack is a rich cow’s milk cheese from California. It ranges from mild and pale to a sharp and pungent yellow cheese. Monterey Jack sometimes contains peppers or herbs for flavor. It melts well, making it an appropriate choice for cooking. Provolone: Provolone is a cow’s milk cheese from southern Italy. It has pale yellow color and flavor that ranges from mild to sharp, depending on age. Provolone also comes smoked and in a variety of shapes, including cones, rounds, and cylinders. Use provolone in cooking, as well is in sandwiches or as an appetizer. Semi-soft cheeses Semi-soft cheeses have a moisture content of 40% to 50%. Their texture is smooth and sliceable but not spreadable. Semi-soft cheeses can be classified into two groups: the smooth, buttery cheeses and the veined cheeses which owe their distinctive appearance and taste to the veins of blue or blue-green mold running through them. Smooth, Buttery Cheese Fontina: Fontina is a nutty, rich cow’s milk cheese from Italy. It has a slightly elastic touch and a few small holes. Use fontina on dessert trays and in cooking. Gouda: Gouda is a Dutch cow’s milk cheese with a pale-yellow color and a mellow, buttery flavor. Mature Gouda has a firmer texture and a more pronounced flavor. Gouda often is packaged in red or yellow wax-covered wheels. Use gouda in cooking and serve it as an appetizer, with fruit, and on dessert trays. Havarti: Havarti is a cow’s milk cheese from Denmark. This pale creamy cheese is filled with many small irregular holes. These are mechanical holes related to light pressing as opposed to the Swiss cheese holes resulting from ripening cultures that produce gasses that form the holes. It has a mild, buttery taste and sometimes is flavored with caraway seeds. Havarti makes a fine addition to a snack tray or sandwich. Veined Cheeses Gorgonzola: Gorgonzola is a blue veined cow’s milk cheese from Italy. It has a distinct aroma and a tangy, pungent flavor that is sharper in mature cheeses. Its texture is smoother than that of other blue-veined cheeses, such as Roquefort or Stilton. Gorgonzola is used in sauces, on cheese trays, with fruit, and in mixed salads. Roquefort: Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognized geographical indication. As with Emmental, Camembert de Normandie and many others, it has a protected designation of origin. Made from sheep’s milk, Roquefort is a crumbly blue-veined cheese with a pungent taste and strong aroma. Use Roquefort in mixed salads, Roquefort dressing, cooking, and as an appetizer or dessert cheese. Stilton: Stilton is an English cow’s milk blue-veined cheese. It has a crumbly texture, edible rind, and pungent tang. Traditional compliments to Stilton are fruit, walnuts, and port. Fresh soft cheeses Fresh soft cheeses are unripened cheeses with mild flavors and a moisture content of 40% to 80%. The high moisture content gives these cheeses a soft texture and short shelf life. Cottage Cheese: Cottage cheese gets its name from the fact that it was originally a home or cottage-made cheese. Commercial cottage cheese is made from skim, low fat, reduced fat, or whole cow’s milk and has a bland taste. It comes packed in tubs in small, medium, and large curd forms swimming in cream. Cottage cheese can be used in cooking and as an accompaniment to fruit or raw vegetables and salad. Queso Fresco: queso fresco is literally Spanish for fresh cheese. It is a Mexican cheese, traditionally made from raw cow milk or combination of cow and goat milk. Queso fresco is a soft, moist, curd style fresh cheese that’s bright, creamy, and pleasantly milky. In traditional Mexican cuisine, queso fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It’s a perfect stuffing cheese because of its soft yet compact consistency. Today’s recipe is how to make this treat quickly and easily. Feta: Feta is a great cheese traditionally made from sheep’s milk or a combination of sheep and goats’ milk. After the curd forms, it is salted, sliced, and packed in salt brine. Feta is a crumbly, white cheese with a salty tang that grows stronger with age. It is used in cooked dishes and salads and as an accompaniment to olives and bread. Chevre: Chevre frais, French version of fresh cheese. It is fresh goat cheese. Chevre is soft and spreadable with a mild but characteristic goat cheese tang. Many times, you will find herb and spice flavored versions. Use chevre in cooking, as a spread with crackers and raw vegetables, or on sandwiches. Marscapone: Marscapone is an Italian cow’s milk cream cheese with a rich, creamy taste and the silky, smooth texture. Use marscapone in desserts such as tiramisu, in sauces, and as a spread. Marscapone can also be served plain, with a sprinkle of cocoa or liqueur. Neufchatel: Neufchatel is a cow’s milk cheese, similar to cream cheese, from the Neufchatel region of Normandy. Neufchatel has a soft, creamy texture, and slightly tart flavor that builds as the cheese ripens. Use it the same way as cream cheese. My recipe, Skillet Chicken with Neufchatel Spinach Artichoke Sauce, can be found here. Mozzarella: Mozzarella is the firmest of the fresh soft cheeses. Traditionally mozzarella is a small oval cheese made with water-buffalo’s milk, although cow’s milk is now a common substitute. Fresh mozzarella is white and quite mild. It melts well in cooked dishes and often is served in salads with fresh tomatoes and olive oil and as a cold appetizer. Commercial mozzarella has a much firmer texture and a blander flavor. That version is often used shredded in cooked dishes and on pizza. Ricotta: All of the other cheeses before this one have been made from the curd part of the “curds and whey”. Ricotta is an Italian cheese made from the whey part of the “curds and whey” left after making use of the curds for other cheeses, such as mozzarella and provolone. Its uses are similar to those of cottage cheese, but its flavor is slightly sweeter. Ricotta has a smooth, slightly grainy texture. Use ricotta in baked goods and in pasta dishes such as lasagna. Italians also serve ricotta as a dessert cheese, sprinkled with sugar or salt, and as a filling for pastry. Ripened soft cheeses Ripened soft cheeses have rich flavors and a buttery smoothness. They are characterized by thin rinds and soft, creamy centers. Brie: brie is a French cow’s milk cheese with a white crusty rind and a buttery texture that oozes at room temperature when the cheese is fully ripe. Brie has little flavor before it is ripe and will stop ripening once cut. Overripe brie develops a strong ammonia odor. Serve brie when its center begins to bulge slightly. Include brie on appetizer and dessert trays, in sauces, and in pastry. Brie should be served at room temperature. Camembert: Similar to brie, Camembert is a cow’s milk cheese that originated in the French village of Camembert. It has a slight tang and the pasteurized version is generally milder than brie. Its shape is round as is brie, but with a smaller diameter. Its uses mirror those of brie. St. Andre: St. Andre is a French triple-cream cheese with a white downy rind and a slightly sweet, buttery taste. It is most often served as a dessert cheese. Queso Fresco Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas.  Many Latin foods use this ingredient and it is so easy.   What You Need ½-gallon fresh whole, low-fat or skim milk 1 tablespoon coarse salt 3 Tbsp white vinegar What To Do Assemble a cheese cloth lined colander. Heat the milk and salt stirring constantly to prevent sticking. Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar. Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation. Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours. Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs. Notes: This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey. Final Thoughts That’s a wrap for today’s podcast. I hope your holiday season is going well and you find it in your heart to help those less fortunate than you in whatever way you can. We are blessed with food that others need and, though time is often short, I’m making it happen and getting it to them. There is a lot more information on types of cheeses available for download in pdf form on our website. Link in the show notes. And give that queso fresco recipe a try. Less that a half hour and you can have your very own homemade cheese. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.   References The Basics of Cheesemaking Taste of Cheese Free Downloads Skillet Chicken with Neufchatel Spinach Artichoke Sauce Recipe Link Queso Fresco To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Eugenia wants Pecorino Romano from Rome, Italy. Music from Broke For Free, Blue Dot Sessions, and the Torino Vocal Ensemble. Audio from The Great Beauty.

It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies.

Crab Sandwiches, KFC, Jay-Z This week in Food News: Tokyo Ale Works, a brewery in Tokyo, debuted its Kani Burger. Kani means crab in Japanese and the burger swaps out deep fried soft shell crab for buns, and crabmeat, lettuce, and tomatoes in between the 2 crab “buns”. This is essentially the KFC Double Down, on steroids and fancy. The burger looks so good that Bettina Makalintal from Munchies declared that “All burgers should have entire deep fried crab instead of buns” and I would have to agree. Tom thinks all burgers should have buns and a crab inside of it. Kentucky Fried Chicken in Indonesia is beginning to sell Fried Chicken Skins for $1 a bag. They are capitalizing on unhealthy snack food, and this is for sure going to be a hit. Hopefully, they decide to bring it to the US. If they do, I’ll definitely have to try it. Source “I’m not a businessman. I’m a business, man” Famed Brooklyn rapper Jay-Z has become Hip-Hop’s first Billionaire. The vast majority of his net worth has come from his investments in Ace of Spades Champagne and Dusse Cognac. He is also an investor in the 40/40 Club, The Brooklyn Nets, Tidal, and has many other business ventures. Source Who Cares About Michelin Stars? Michelin made its triumphant return to Los Angeles and no one was happy with it. They didn’t award a single restaurant 3 stars, even though many believed that some of the restaurants in LA are the best in the world. Tom and I talk about Michelin Stars, the validity that they bring, and the issues we have with them. The one example that I have used multiple times for Michelin in NYC is the Steakhouse example that I called “The Peter Luger Standard”. Steakhouses in NYC are all pretty similar, some are definitely better than others and some are not as traditional. That all being said, the only Steakhouse in the entire 5 Boroughs of NYC that has a Michelin Star is Peter Luger. By Michelin recognizing Luger as being worthy of a Star, why are the handful of other NYC Steakhouses that serve more varieties of steak and sides, as well as the Porterhouse, Cream Spinach, Mashed Potatoes staples not awarded with stars? Luger is not the best Steakhouse in NYC, it is incredible and I believe it is one of the most important restaurants in NYC, but not the only one that deserves a Michelin Star My next point is the obvious Nepotism and borderline Xenophobia with 2 vastly different 2 Starred Restaurants. Gabriel Kreuther in Bryant Park has 2 Michelin Stars. They are a fancy French restaurant with an interior very similar to Le Bernardin. When I went there, they served me a cocktail with 2 types of ice, and fish that had been expired. Neither of these should be acceptable at a restaurant of any caliber much less one with 2 Michelin Stars. I’ve also eaten at Gaggan which has been voted the #1 restaurant in Asia for something like 5 years in a row. Where I had probably the worst seafood of my life at GK, I had the absolute best piece of seafood at Gaggan. A Tandoori Prawn that was perfect in every way.  Gaggan has only 2 Michelin Stars and is not only the best meal I’ve ever had but on a different planet than Gabriel Kreuther. My final point is comparing 2 Mexican Restaurants in NYC. Oxomoco is across the street from our studio in Greenpoint and Cosme is in Flatiron. Oxomoco is a wonderful restaurant and deserving of their Michelin star, but Cosme was literally the best a la carte dinner I have ever had(Gaggan is a tasting menu) and they were not awarded one. They are also famously run by a female chef Daniela Soto-Innes. This one just confuses me, but then again there is no Michelin guide for Mexico Let me know what you think about Michelin and your experiences in the comments below   A Rant: Parmesan vs Parmigiano Reggiano This rant is a long time coming, and I’m actually surprised that Tom and I have never talked about it before. Next time you go out to dinner at an Italian Restaurant, do not ask for Parmesan Cheese. Parmesan Cheese is not Parmigiano Reggiano Cheese. Parmesan Cheese is not even cheese, there have been traces of wood pulp and cellulose found in it when tested. Parmigiano- Reggiano Cheese is the “King of Cheeses” must be aged a minimum of 12 months. It can only be made in a handful of cities(The “Parma-Reggio” region), and only has 3 ingredients, milk, salt, and rennet. Parmesan Cheese comes in a green cylinder and has no rules of its production. Parmesan Cheese tastest nothing like Parmigiano Reggiano. Check out this segment to hear even more about the two, as well as Pecorino Romano and Grana Padano.     Singapore Sling and A Cocktail to Be Named Later   Mikes Drink: The Singapore Sling 3⁄4 oz Gin 1⁄4 oz Grand Marnier/Cointreau/Triple Sec/Dry Curacao 1⁄4 oz Cherry Heeling or Luxardo Maraschino 1⁄4 oz B&B 1 oz Pineapple juice 1⁄2 oz Fresh lime juice 1 dash Bitters   Club soda, to top   Cherry Orange Slice   Mix all ingredients besides the last 3. Pour over a Tom Collins Glass full of ice. Top with Club Soda, and Garnish with Fruit   Tom's Cocktail   3 oz Cold Brew 1 oz Bumbu Rum 1 oz Ancho Reyes Chili Liquor   Stir ingredients over ice, strain and serve up in a chilled glass

"Se l'intento del presidente Trump andrà in porto, sarà la pietra tombale per il settore ovino della Sardegna così come lo abbiamo conosciuto fin qui". Lo ha detto il deputato del M5S Pino Cabras in merito all'ipotesi avanzata dal presidente degli Stati Uniti Donald Trump di imporre dazi a prodotti e merci provenienti dai paesi Ue. Uno dei prodotti maggiormente colpiti sarebbe il Pecorino Romano esportato negli USA dalla Sardegna. Secondo Cabras è quindi "vitale" l'apertura dell'isola "a nuove produzioni e nuovi mercati che non siano il solito Pecorino Romano, il formaggio più dollarodipendente del mondo". "Ovunque in Europa la prospettiva di nuovi dazi per i prodotti europei è preoccupante ma deve essere un segnale fortissimo per l'economia sarda affinché trovi in tempi rapidi nuovi mercati per il nostro formaggio," ha concluso Cabras.

Steve stays home in Chicago to talk to the man behind his favorite deep-dish pizza: Rich Labriola. Labriola grew up in the South suburbs, and his father, Danny, ran a pizza joint (thin, tavern-style only). Rich got into the baking business and in 1993, opened Labriola Baking, an artisan commercial bakery, which at one point sold bread to many of Chicago’s best restaurants. He sold the business in 2008, launching a suburban restaurant called Labriola Café and Neapolitan Pizza. But the draw of the city (and deep-dish) was too much, and so in 2013, he launched Labriola Ristorante just off of Michigan Avenue – the heart of the tourist zone. Labriola re-engineered the traditional Chicago deep-dish in a number of ways – adding more corn flour and oil, using imported Pecorino Romano and adding complexity to both his bulk sausage and sauce, by integrating Calabrian chiles to the sausage while using three types of tomatoes, including a mirepoix, for the sauce. His caramelized cheese “frico” or crust, along the perimeter, is reminiscent of Pequod’s and Burt’s – two beloved brands from the Chicago suburbs.

Much like in the US, you can buy cheese at the deli counter. Near the deli there is usually some already pre-packaged and pre-weighed cheeses for you to browse as well. Personally, I like my cheese fresh cut, so I recommend going to the deli versus buying it pre-packaged. Alternatively you can get cheese from a caseificio, which is a shop that specializes in dairy products. These shops are usually close to the farm where the sheep / cows are bred. — Vorrei… – I would like… Parmigiano Reggiano 24 mesi (DOP): This is the good stuff. You can grate it or eat it; it’s good on or with just about every primo or secondo. — Poi? – Anything else? Hint: Rachel prefers 24 months to 12 months aged… the 24 months aging time makes it not too hard, and not too soft, but you can find both younger and older. Carlotta says that the 36 months is the best but to be prepared for a veeeery high cost! — Basta. – That’s enough. Pecorino (Romano, Toscano, Sardo) DOP: Pecorino is a sheep’s milk cheese. I prefer the Sardo version slightly more (to me it tastes more earthy), but they are all delicious. You can find fresh pecorino, aged, or super aged pecorino cheeses. Obviously the more it’s aged the “stinkier” it gets, meaning it has a bolder and less milky flavor. — Fetta – Slice — Fettina – Thin slice Ricotta: Want to know my secret to buying a good ricotta? Goat’s milk ricotta over cow’s milk ricotta, all day every day. The goat’s milk ricotta is sweeter and so delicious. I love an afternoon snack of ricotta on toast drizzled with oil and salt. Mmmm. — Un etto – 1/10th of a kilo, aka 100 grams. 1kg =2.2 lb so 1/10 of 2.2 is just barely under ¼ lb — Due / tre etti – Plural of etto, for more than 100 grams — Grammi – Grams, you can also order in grams instead of saying etti -- Buongiorno! Oggi vorrei tre etti di pecorino. – Good morning! Today I would like 300 grams of pecorino. Burrata: Burrata is essentially mozzarella, but a softer, milkier, buttery version. It’s great to be eaten when you want even more mozzarella flavor and texture. -- Bene allora, ma che tipo di pecorino? Abbiamo pecorino sardo o toscano. – OK, that’s’ fine but what type of pecorino? We have pecorino from Sardinia and Tuscany. Stracchino: This is a type of cow’s milk cheese that is delicious and gooey and so good as an appetizer with prosciutto crudo. It’s a fresh cheese, no rind, and sometimes known as “crescenza.” -- Ohhh quello Sardo di certo! – Oooo, the Sardinian one of course! Stracciatella: I would be a bad Pugliese girl if I didn’t mention this cheese! A cow’s milk cheese, similar again to mozzarella, it is produced by stretching and pulling. Delicious with an antipasto or some fresh tomatoes and olives! -- Un mezzo kilo per favore. — Half a kilo, please! Ricotta salata: Salted ricotta is AMAZING. Not everyone has tried it, and it’s definitely not a cheese you eat by the slice (too salty to eat alone) but grated on top of pasta in place of parm, or served in small cubes baked into a pasta dish, it’s truly fantastic. OK, quanto ne vuoi? – How much do you want? When the deli worker is done, he will usually say, “poi?” (or “altro?” or “vuole dell’altro?”) meaning, “anything else?” I continue this way, asking about or ordering just one or two items at a time, until I am done and I give a hearty, “basta, grazie” or “that’s enough, thanks”. OTHERS Una vera eccellenza del nostro territorio! Consigliatissimo per le mozzarelle ! Ricette - http://www.caseificiomaremmaintuscia.com/index.php?option=com_content&view=category&layout=blog&id=16&Itemid=250 CPF >> Wondering what DOP means? Denominazione di Origine Protetta or Protected Designation of Origin, which means it was produced according to super strict standards. This label is definitely something you want to look for when buying a cheese like parmigiano. For more resources visit: http://iceberg.co/italian Special thanks to The Creative Impostor Studios for producing this show, to Patreon supporters for helping fund the show, and to the lovely Timarie Harrison for putting all of the pieces together. It takes a village. Like the podcast? Leave a review in Apple Podcasts! If you like the podcast, I would appreciate it a TON if you left a review. You can hit a star rating in your Podcasts app on your iPhone or go to the iTunes store and click Leave a Review on the show page.

After a week off we are back with our cheesiest bracket yet! 16 of the best, and most easily accessible, cheeses in all the land. First, we did record this about an hour after Game 2 of the Dubs/Rockets so we start with 3 minutes of NBA (0:30) before we dive into the bracket discussion (3:42). First round match-ups include: Monterey Jack vs Feta(6:30) Provolone vs Swiss (10:30) American vs Blue (14:00) Havarti vs Mozzarella (18:45) Pecorino Romano vs Brie (22:00) Manchego vs Gorgonzola (25:45) Gouda vs Gruyere (28:50) Cheddar vs Goat (32:35) A lactose Elite 8 (35:22) left us with the Final Four Fromages (40:00) before we spent the last few minutes talking about the latest Supreme Court ruling on gambling (47:45). As always, thanks for listening!

A live Big Block of Cheese Day from San Francisco Sketch Fest! Hrishi and Josh are joined by Dulé Hill to answer questions from fans - including a semi-surprise guest. Nate DiMeo of The Memory Palace (@thememorypalace) podcast tells the history of the big block of cheese, and Helen Zaltzman of The Allusionist (@AllusionistShow) gets VERY salty with her language as she explains the origin of the word “sh**hole.” Saltiest of all, though, is the 50 pound wheel of Pecorino Romano that we actually had delivered to the Marines’ Memorial Theater to feed our hungry questioners. For more, visit thewestwingweekly.com/005

Join us as we dive into our favorite Roman pasta dish: Cacio e Pepe!   We talk about the origins of this famous pasta dish and get into the convoluted history of when pasta was invented, where black pepper is from, and the ancient origins of Pecorino Romano - the famous cheese from Lazio.     Be sure to check out our culinary travel website as well at InPursuitofAdventure.org and follow us on Facebook, Instagram, and Pinterest.

On this episode of Food Friday: Leftovers we talk with Deanna Fox of Foxonfood.com and Rocco DeFazio of DeFazio’s Pizzeria about Italian cuisine.  

In which we talk about how much Ancient Rome liked cheese. Rebecca tries to tell a joke and Megan tries to eat cheese the ancient way; neither of which works particularly well. This episode pairs best with Pecorino Romano, Italian pasta, a bottle of Chianti, and that friend of yours who tells long winded stories without an ending.

During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece. OTHER QUESTIONS ANSWERED DURING THE SHOW WERE; Bob asked about wax temperatures before waxing his cheese, Santiago wants to know why his recent cheeses all have an acidic/ bland flavour, Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese, Bill wants to know why his cheese is crumbly, Dianne asks when to add dried apricot pieces into her White Stilton, John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making, Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, and John asked about the best way to defrost sheep milk for making a Pecorino Romano. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

It's the one-year anniversary of the 2 Keto Dudes podcast. Carl Franklin and Richard Morris reflect on an amazing year both in their personal lives and in the lives of all of the people who they've helped help themselves. The dudes read what they think is a critical post from the Ketogenic Forums: Ten Things I Wish I Knew Before I Went Keto. Those who don't study history are doomed to repeat it, and keto is no different. We hope you can learn from our experience how to make your transformation go smoothly. Keep Calm and Keto On! Errata Richard mentioned that he thought Romano was made in the south of Italy. @fiorella from the ketogenic forum sent us a correction "As the name suggests, it's a cheese that's been consumed all the way back to the ancient roman times (common staple of legionnaires) and it is produced in the Lazio region (where the capital city, Rome, resides). The name is in fact protected, and Pecorino Romano is only made in certain area. It's made out of sheep's milk, ergo the name "pecorino" in Pecorino Romano. The Italian word for sheep is "pecora". Its close cousins are other pecorino cheeses, perhaps the second more famous one that is made in Tuscany. But, not as salty and pungent as the Romano. They are milder and eaten as slices. While Pecorino Romano is often grated and shredded, and added to dishes. While Pecorino Romano resides in the "Parmesan" category in American grocery stores, it's not made out of cows milk, as the famous Parmigiano reggiano."

Easter in Italy Last year we did a whole podcast covering some of the strange and mysterious customs we've experienced in Italy during holy week. You can find that here: http://www.livingvillacappelli.com/easter-in-italy/ This year, we sat down with Paul's mother so she could tell us how they used to celebrate Easter when she was young. She shares some recipes, memories and laughs. Here's a list of all we talk about: Ragu sauce Connie describes her famous ragu sauce recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ No Meatballs! Connie confirms our no meatballs and spaghetti rule the we talked about here: http://www.livingvillacappelli.com/032-traditional-italian-food-what-not-to-do-when-it-comes-to-cooking-eating-italy/     Stuffed Lamb or Veal Breast I will be following up with a real recipe with pictures and a video here. But here's the recipe as Connie describes it. If you listen, you'll see why we say "recipes are dumb" as no Italian grandmother will ever give you exact amounts. The stuffing ingredients include mortadella or ham (no prosciutto as it will taste rancid when cooked), eggs, grated Pecorino Romano, bread crumbs, parsley, a little salt and pepper. The stuffing will be rather thick, as you need to actually stuff it into the meat. The cut meat is a some of the ribs with a little bit of the belly. The hole is cut into the side along the belly (when I get pictures, that will help explain this). Cuttlefish Connie explains you can used the exact same stuffing to make Stuffed Cuttlefish. What she doesn't explain is they will stuff the cuttlefish and tie them up, and then cook in a tomato sauce. You would eat the sauce on pasta, and the cuttlefish as second. This was eaten on Friday because you could NOT eat meat on Easter Friday at all. What the heck is cuttlefish? If you don't know what a cuttlefish is, it's essentially a cousin of squid or calamari. Here's a nice article about cuttlefish. When you are eating them, they look and taste pretty much like calamari. Honestly, most people wouldn't be able to tell the difference. The cuttlefish is just thicker and meatier. Paul explains that in Italian, they are called seppia (which I just discovered is very close to their scientific order name Sepiida). The cuttlefish excrete a unique brown pigment when it is alarmed. And that is how we get the word "sepia" which refers to the brown pigment color in English. The bone found in them distinguishes them from their squid relatives. This is the bone you'll find in bird cages. Dialect How Paul's mother speaks four different languages: English, Italian, the local Terlizzi dialect and a version of the dialect which is a mix of dialect and English. She gives a lot of fun examples in the podcast. Scarcella A fun Easter dessert in the shape of a basket with an egg on top. I have not personally seen this my self here, but I'm sure you'll still find them in many homes and bakeries. Pasquetta (Little Easter) This is the Monday after Easter. It is a very big celebration in Italy. Almost as big as Easter itself. In Connie's time, the would pack up all the leftovers and head to the country and have a big picnic with the leftovers. The real Mediterranean diet with lots of fish and little meat We talk about how back in Connie's time, they used to eat what is probably a much truer Mediterranean diet than today. Almost every day they would eat fish, and meat was maybe served on Sunday. Even then, it was a pound of meat for five people just to flavor the sauce for your pasta. They would have a lot of vegetables, nuts, and olives. Junk food didn't exist and celery was a snack. Would this be nice again!   The Procession The depressing parade that's been going on in town for years. He covered a lot of this in last year's podcast again, which you'll find here: http://www.livingvillacappelli.com/easter-in-italy/ Here's a quick video of it as well.

The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds for knowledgeable foragers. One commonly foraged favorite is lambsquarters. The leafy green grows in sunny meadows, college campuses, and even between the sidewalk cracks in Brooklyn. Forager Ava Chin might ogle the hearty specimens shooting up along city streets, but she admitted that she stays away from eating plants growing in high-traffic areas. Lambsquarters leaves taste like spinach, and Chin likes to sauté them with garlic, olive oil, salt and pepper. In her new memoir Eating Wildly: Foraging for Life, Love and the Perfect Meal, she describes feeling like Popeye upon trying it for the first time. “Lambsquarters has the distinction of being one of the most nutritious plants in the world,” Chin said. “It is a member of the chenopodium family, which means that it’s related to quinoa, spinach, and beets. It’s high in vitamins A and C. It’s also high in things like riboflavin, niacin, potassium, calcium, and manganese.” The leafy, stalky plant is a sustainable choice for foragers since it is highly adaptable to various climates. “It’s actually not native to the United States,” said Chin. “It’s native to the Mediterranean and Asia, where, by the way, it’s a revered vegetable in Greek, Persian, and Bangladeshi cuisine.” (Photo: Ava Chin/Owen Brunette) Another important advantage of lambsquarters is that there are no poisonous look-alikes. The leaves on the tall stalky plant are triangular and give it the common name of “white goosefoot.” It’s also known as “pigweed,” and those in the U.K. might recognize it from the name “fat hen.” “Another characteristic besides the leaves is that it has this white, powdery coating on the new growth, up at the top of the plant, and also at the bottom of the top leaves,” explained Chin. That coating is naturally produced by lambsquarters and has no effect on its edibility. So the next time you see a tall stalk with triangular leaves and a white powdery coating on the new growth, give it a second look, positively identify it, and then give it a try in the kitchen. “One of the great things about foraging and being in touch with nature in the city is you start to realize that there’s a great abundance of natural things that are growing all around us on every block, on every street, in every borough,” says Chin. “Nature really likes to rub its elbows against the city and, for me, that’s the interesting thing about foraging.” Lambsquarters Ricotta PieAdapted from the "Wild Greens Pie" recipe in Eating Wildly: Foraging for Life, Love and the Perfect Meal  Ingredients Pie pastry, enough for base and latticework topping Filling 2 teaspoons extra virgin olive oil 1 clove of garlic, crushed 1 medium onion, diced 3 cups of lambsquarters 1 cup of spinach, Swiss chard, or store-bought dandelions, roughly chopped 1 cup mustard greens, roughly chopped ½ teaspoon salt ½ teaspoon pepper 15-ounce container ricotta cheese ½ cup grated Pecorino Romano (can substitute Parmesan) ½ grated fontina cheese (or any other good melting cheese you prefer) ½ cup grated mozzarella cheese 3 large eggs, beaten 1 egg white, optional 1 teaspoon water, optional 1. Preheat oven to 350°F. Press pastry into a 10-inch diameter springform pan. Build pastry up wall of pan at least 1½ inches tall. 2. In a pan over medium flame, heat 1 teaspoon of extra virgin olive oil. Add the garlic until lightly browned (3 minutes), and sauté the onions about another 3 minutes. Heat the remaining teaspoon of oil, then mix in the wild and store-bought greens, salt, and pepper. Sauté until all liquid from the greens evaporates, about 3 minutes. 3. Combine the ricotta, romano, fontina, mozzarella, and eggs in a large bowl. Add the wild greens mixture, blending well. 4. Spoon the filling into the pastry-covered pan. Cut the remaining pastry into thin strips and weave into a latticework topping; place over pie, trimming edges. Mix the egg white with water and brush over pastry, if using. Bake until the filling is set in center and browning on top, approximately 40 minutes.

Millet is a gluten-free whole grain that tastes sort of like a cross between vanilla and corn. It certainly has a flavor that birds enjoy — much of the millet in this country is used for bird seed. But what’s good for Tweety has long been considered tasty by humans, too. “If you’ve ever seen those yellow, tiny, mustard-seedy grains in birdseed and parrot food, that’s millet,” said Mark Scarbrough, co-author of the book Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. “That [association with bird food] gives it a bad rep, which is really unfortunate because it is probably the oldest harvested grain on the planet.” While he pointed out that archaeological research indicates millet was grown in China even before rice, Last Chance Foods host Amy Eddings offered a word of caution on eating too much of the grain, which has been linked in some reports to thyroid problems. Consumed in moderation, however, millet is a healthy, gluten-free alternative to wheat. “It’s also an incredibly high source of calcium, of zinc, of potassium, and B vitamins,” added Scarbrough. “It’s probably got the highest profile of B vitamins of any whole grain.” (Photo: Bruce Weinstein and Mark Scarbrough/Jon Fisher) The grain can also make for a savory, satisfying vegetarian burger. Scarbrough and Grain Mains co-author Bruce Weinstein developed a recipe for a millet burger that incorporates olives, sun-dried tomatoes, capers, and pecorino cheese. “We give it an Italian antipasto bar flavor profile,” Scarbrough said. The first step in enjoying millet, though, is proper selection and storage. He advised smelling millet before buying it — even if it’s in a plastic bag. “Any whole grain you buy, even millet, you should always try to take a whiff, a smell, at the grocery store,” Scarbrough said. “You’re smelling the grains in the grocery store because you don’t want that... rancid, musky, mushroomy, earthy, wangy smell.” Once home, maintain freshness by keeping it in your freezer. “That is the best place to keep millet and teff and some of the ones that go rancid really fast,” he added. Try and Weinstein and Scarbrough’s recipe for Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino. That’s below. A millet field in Germany (Armin Vogel/flickr) Millet Burgers with Olives, Sun-Dried Tomatoes, and PecorinoServes 6Active time: 15 minutes Total time: 55 minutes  3 cups water 1 cup millet 10 chopped dry-pack sun-dried tomatoes 1 garlic clove 1/4 cup pine nuts 1/3 cup pitted green olives, chopped 1/4 cup packed grated Pecorino Romano or Parmigiano-Reggiano 4 large jarred caper berries, minced 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano 2 teaspoons minced fresh marjoram leaves or 1 teaspoon dried marjoram 2 tablespoons unsalted butter 2 tablespoons olive oil 1. Combine the 3 cups water and the millet in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer slowly until it's like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes. 2. Meanwhile, put the sun-dried tomatoes and garlic in a small heatproof bowl. Cover with boiling water and steep for 10 minutes. 3. Place the pine nuts in a dry medium skillet set over medium-low heat. Toast until lightly browned and fragrant, about 5 minutes, stirring often. Pour them into the bowl with the millet. 4. Drain the sun-dried tomatoes and garlic in a fine-mesh sieve and add them to the bowl with the millet. Add the olives, cheese, caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food puree. Use dampened hands to form the mixture into 6 round, even patties. 5. Melt the butter in the olive oil over medium heat in a large skillet, preferably nonstick. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes. If your skillet isn't large enough to hold all 6 patties at once, work in two batches, using 1 tablespoon olive oil and 1 tablespoon unsalted butter for each batch. TESTERS' NOTES • Here, we've used an Italian palette to balance the aromatic millet. Note that the recipe calls for the larger, oblong caper berries, not capers. • The timing for cooked millet is a bit dodgy since the grains are notorious for picking up and holding ambient humidity--as well as releasing it in a dry environment. Don't stand on ceremony: Lift the lid and check the millet as it cooks, adding more water as necessary. You're looking for a crunchy texture that's nonetheless tender to the bite. • These patties would be a treat on whole wheat buns with a little purchased caponata as well as thinly sliced red onion and crunchy lettuce. You could also slice the cooked patties into bite-sized bits and toss them in a large, Italian-style, chopped salad, dressed with a creamy vinaigrette. • These patties don't reheat as well as some of the others, although they do make great late-night snacks right from the fridge, cut into small pieces and dipped in deli mustard. Reprinted from Grain Mains by Bruce Weinstein and Mark Scarbrough. Copyright (c) 2012 by Bruce Weinstein and Mark Scarbrough. By permission of Rodale Books. Available wherever books are sold.

Bucatini alla Amatriciana. http://it.barilla.com/content/ricetta/bucatini-alla-amatriciana

Spaghetti cacio e pepe. http://it.barilla.com/content/ricetta/spaghetti-cacio-e-pepe