Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

If there is one thing in life I love (other than my husband) it’s a good caprese salad. Fresh mozzarella, plump tomatoes, aromatic basil, and a drizzle of extra virgin olive oil. Mmmm I’m drooling just thinking about the coveted fresh salad. While flipping through my digital magazines I saw a tomato basil bake… I thought why not make a baked caprese salad? To me, it was a no brainer! I mean I love cold caprese salad and I love the idea of a crunchy panko bread crumb topping on just about anything!

Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

This baked caprese works as side dish or a main dish. I made this one night last week before I left for the annual BlogHer Food conference (which by the way was amazing and I can’t wait to share a few things from my trip later this week). The night I made this dish I happened to eat it as main course amongst other appetizer like recipes.

Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

This casserole is perfect as a main dish for two or a side dish for four. Although, everyone will love the baked caprese so much you might just need to make a double batch! I’m still trying to figure out what to make for Father’s day dinner this weekend for my dad.  I have a strange feeling he is going to ask for fresh spaghetti with bolognese sauce and if he does I think I’ll be making the baked caprese to accompany our meal. Whether you’re entertaining or it’s a simple meal in you must give this baked caprese recipe a try!

Baked Caprese via KatiesCucina.com #recipe #italian #sidedish #vegetarian

Inspired by Rachael Ray Magazine, June 2013

Baked Caprese

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 4 (side dishes) 2 (main entree)

Ingredients

  • 10 oz. Mini San Marzano Tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • salt and pepper
  • 8 mini fresh mozzarella balls, quartered (1/2 cup)
  • 10 basil leaves, thinly sliced and divided
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/3 cup panko bread crumbs
  • 1 tbsp parmesan cheese, shredded

Directions

  1. Preheat broiler.
  2. While the broiler is preheat, slice the mini san marzano tomatoes in half. Toss with olive oil, garlic, salt, and pepper. Add to an oven safe casserole dish. Broil for 10 minutes.
  3. Remove the broiled tomatoes from the oven, mix tomatoes, then add in the 1/2 cup of fresh mozzarella. Broil for 2 minutes.
  4. While tomato/mozzarella mixture is under the broiler mix 1 tablespoon melted butter with 1 tablespoon of olive oil. Add panko bread crumbs and set to the side.
  5. Remove tomato/mozzarella mixture from the oven, add half the fresh basil to the dish, then top with panko bread crumbs. Top with 1 tablespoon shredded parmesan cheese. Broil an additional 1-2 minutes until panko topping is golden brown. Before serving, sprinkle the remaining basil on top of the casserole.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/06/baked-caprese/


read more

Lighter Spaghetti Carbonara from KatiesCucina.com

Would you hate me if you knew that I ate my first bowl of Spaghetti Carbonara last year in Europe? Yep totally true. I think the whole egg thing has thrown me off all these years, and thus kept me far, far away from the egg based pasta. But while on vacation I tend to get a little more adventurous. I was craving creamy pasta and I gave it a try… and what do you know? I loved it, and then proceeded to gorge myself until I had a stomach ache (which by the way I don’t recommend that).

I was inspired to make a lighter version of spaghetti carbonara at home. I was craving comfort food. I had a busy day at the office and all I wanted to do was eat a quick comforting dinner and then veg on the couch (which lets get real I rarely ever veg on the couch. I typically get my second wind after dinner and start working on blog stuff until the wee-hours of the morning).

Lighter Spaghetti Carbonara from KatiesCucina.com

So on that sluggish evening (this happened be right after I made tons of homemade spaghetti) I knew I wanted to make pasta but I didn’t know what. I typically make my go-to Shrimp Scampi recipe, but on this particular night I did something I haven’t done in a while… I opened a cookbook! gasp! I find myself opening cookbooks less and less and going straight to the internet. And then, of course,  once I open the cookbook I tend to get lost in it for hours just as I would the internet. That’s when I flipped to this glorious recipe. This was also around Easter time when I had leftover Slow Cooker Ham. Might I add, that I never have ham in the refrigerator, so I felt that this recipe was destine to be cooked. I will tell you that Spaghetti Carbonara is not as scary as it might seem… even if you aren’t a fan of egg yolks–its creamy and comforting and brought me right back to Italy!

Adapted from Cooking Light Five Star Recipes

Spaghetti Carbonara

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

1 cup

Ingredients

  • 8 oz fresh spaghetti
  • 1 cup chopped cooked ham
  • 1/3 cup Parmigiano-Reggiano
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup skim milk
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 1/4 tsp black pepper, coarsely ground
  • 1/4 cup chives, diced

Directions

  1. Cook fresh spaghetti for 3 minutes or until al dente. Before draining the pasta, reserve 1/2 cup of pasta water. Drain the pasta and set to the side.
  2. Heat a large pan over medium heat. Add the diced ham and cook for 2 minutes. Add the pasta to the pan and stir well.
  3. In a large bowl, combine the Parmigiano-Reginnao, sour cream, skim milk, salt, and lightly beaten eggs. Mix well, then add the reserved pasta water. Pour the egg mixture over the pasta and stir until incorporated and cook for 5 minutes. You'll want the sauce to thicken--make sure it does not boil. Stir in ground black pepper and fresh chives and serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/04/spaghetti-carbonara/

Disclosure: There are affiliate links in this post.


read more

Italian Sausage Bake from KatiesCucina.com

Today, I’m over at Food Fanatic contributing the most divine one-pot meal recipe I’ve created to date. I’d like to introduce you to the Italian Sausage Bake. This is perfect for a weekend meal. Fresh ingredients such as pepper, onions, grape tomatoes, and potatoes tossed with spicy Italian sausage that bakes in the oven for a whopping 2 hours. I’ve made this recipe a few times now, and found that tits best to let the sausage cook on top over the vegetables. The juices from the sausage permeate into the veggies creating the most flavorful and simple dish. Since you have your starches, veggies, and proteins all in one–this is all you have to make. Of course you can always pair it with crusty Italian bread and a side salad.

Italian Sausage Bake from KatiesCucina.com

Visit Food Fanatic to for the full recipe: Italian Sausage Bake: One Pot, One Hearty Meal


read more

 Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake from KatiesCucina.com

I love a meal where I can use up leftovers. Transform them into something new. That is exactly what this recipe is today. Back in January, I shared how to make Spicy Italian Sausage Subs with Fire-Roasted Tomato Sauce in the Slow Cooker. Super simple meal that allows your slow cooker to do all the work for you. Then a few weeks later I showed you how to Roast Red Bell Peppers. Well, I don’t know about you but when I have lots of leftovers I like to transform them. And thus this beautiful Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake came to life.

Not only did I utilize some of the leftovers I had on hand, but I used a few more pantry staples include Dreamfields Pasta, some fresh herbs from my garden, and cheese in the refrigerator. After boiling up my pasta, I toss all the ingredients together and voila a beautiful pasta bake ready in less than an hour. Typically, most pasta bakes are loaded with cheese. This pasta bake just so happened to not be loaded with cheese. I chose to place a few dollops of ricotta in the bake. Every now and then we don’t need our pasta loaded with cheese, right? Ok, maybe I’m wrong, but I loved it just the way I made it. If you love cheese feel free to load it up! Either way–its a great way to use up leftovers!

Katie Original Recipe

Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6

Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake

Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a large casserole dish with non-stick cooking spray. Then add in pasta, chopped roasted red bell peppers, spicy Italian sausage, and sauce. Toss well them add 8 dollops (tablespoons) of ricotta, sprinkle with caramelized onions and grated cheese.
  3. Bake for 30 minutes or until the inside of the pasta is hot and the cheese is melted.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/03/fire-roasted-tomato-spicy-italian-sausage-pasta-bake/


Disclaimer: I received pasta from Dreamfields pasta; however, I was not compensated nor required to write about them. This is a brand I buy on a regular basis and enjoy eating. As always, all opinions are my own. 


read more
Shrimp Scampi Pasta | KatiesCucina.com @KatiesCucina  #recipe #seafood #shrimp #pasta
I didn’t learn how to make shrimp scampi until I was in my early twenties. I just thought it was a delicacy you could only get at restaurants. I had no idea how easy it was to make at home! I’ve been making my Shrimp Scampi Pasta for years now, and as the years progress I keep finding ways to make it healthier. One of the ways I make my pasta healthier is buy using Dreamfields Pasta. Their healthy pasta recipe has fewer digestible carbs, about the same high fiber as whole wheat pasta, and it can help you manage your blood sugar. I’ve served this pasta to countless people and no one can tell the difference!
Shrimp Scampi Pasta | KatiesCucina.com @KatiesCucina  #recipe #seafood #shrimp #pasta
Ove the years I’ve went from making Shrimp Scampi Pasta for only special occasions like Valentine’s day to entertaining with this main entree when all my family comes in town (about 15+). If you omit the broth and just use water for the cornstarch slurry (and of course omit the pasta) the shrimp scampi portion is gluten free! So it has always worked for me to make this dish when I entertain for my family since my cousin has a gluten allergy. I’ll dish hers up first (a nice hearty portion of shrimp is garlic-lemon wine sauce) and then continue to plate others on top of pasta. No need for me to have to make multiple meals to suit all needs.
Shrimp Scampi Pasta | KatiesCucina.com @KatiesCucina  #recipe #seafood #shrimp #pasta
So if you haven’t thought about what you are doing for Valentine’s Day dinner tomorrow night you might want to consider this quick-and-easy Shrimp Scampi Pasta to impress the one you love! Oh and if you want to spice this up a little I’ve been known to add in a handful of chopped fresh spinach or even some grape tomatoes into the scampi sauce as it reduced down. Get creative!

Katie Original (republished from July 13, 2010)

Shrimp Scampi Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Shrimp Scampi Pasta

Looking for a quick and easy fancy dinner that will impress just about anyone? This Shrimp Scampi Pasta will not only impress the ones you love, but satisfy everyones craving for a rich shrimp scampi dish that is lighter on the waistline!

Ingredients

  • 1lb shrimp, peeled & deveined
  • 1 package of Dreamfields Spaghetti
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon pepper seasoning
  • 3 cloves of garlic (thinly sliced)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup of white wine
  • 1 tsp cornstarch
  • 2 tsp chicken/fish/vegetable stock
  • 1 tbsp parsley, chopped
  • Lemon wedge for garnish

Directions

  1. Bring a pot of water to a boil (make sure you salt your water). Once the water comes to a boil put in the spaghetti. Cook until al dente (according to package).
  2. In a skillet, on medium heat add butter and olive oil cook until butter is melted (about 1 minute). Then add the lemon pepper seasoning, thinly sliced garlic, and red pepper flakes. Cover and let this marry for a few minutes (5 minutes) (make sure that the butter and garlic do not burn)!
  3. Add white wine to the pan and stir. Let the wine cook out of the dish (about 5 minutes) then add shrimp. Cover and cook on medium for 2-3 minutes.
  4. While shrimp is cooking mix together teaspoon chicken stock with 1 teaspoon cornstarch. Set to the side.
  5. Stir the shrimp, and then push them against the pan to create a hole. Turn the heat off on the stove burner. Whisk in cornstarch liquid mixture making sure that it doesn't get lumpy. Sprinkle half of the fresh parsley in the pan. Mix everything well. Remove the pan from the heat.
  6. Plate spaghetti and then generously dish out shrimp and sauce over pasta. Serve with a wedge of lemon and enjoy!

Notes

*If you omit the pasta and the stock using water instead for the cornstarch slurry this can be served as a Gluten Free dish.

Katie's Cucina Original Recipe Copyright 2013.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/02/shrimp-scampi-over-linguini/
Disclaimer: I have a working relationship with Dreamfields pasta. I received pasta to create this recipe; however, I was not compensated. As always all opinions are my own. 

read more

Oven-Roasted Grape Tomato Flatbread

Last year, I posted about how to oven roast cherry tomatoes. This recipe has been a huge hit. Since posting back in March of 2012 it has remained in my top 5 most searched and looked at recipes. I make these delectable tomatoes at least once a month. Remember, to oven roast takes time. Think low and slow. These are perfect to roast on a weekend afternoon when your doing laundry, cleaning the house, etc. That is at least when I typically roast them.

Oven-Roasted Grape Tomato Flatbread
A few days after I slow roasted a pint of grape tomatoes my neighbor came over for an impromptu dinner. It just so happened to be her birthday. She had plans but decided to cancel last minute and we had invited her over to come pick up her present and enjoy a glass of wine. After I learned that she wasn’t going out to dinner that night I insisted she stay for dinner. I always make more than enough and the last thing I wanted her to do was eat dinner by herself on her birthday, of all days. So she stayed and I whipped up a quick appetizer to enjoy with our wine before dinner was ready. This was the quick appetizer I whipped up and it was a hit!

This is great for entertaining or eating as a quick lunch!

Katie Original Recipe

Oven-Roasted Grape Tomato Flatbread

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 6 pieces

Ingredients

  • 1 Whole Wheat Flat-Out Wrap
  • 5.2 oz Boursin Shallot & Chive Soft Cheese (1/4 of package)
  • 1/4 cup 6 Cheese Italian Blend
  • 1/4 cup Oven Roasted Cherry or Grape Tomatoes
  • Salt & Pepper to taste
  • 2 basil leaves, chiffonade cut

Directions

  1. Pre-heat the broiler. While the oven is warming up place whole wheat Flat-Out wrap on pizza pan. Then spread 1/4 package of Boursin Shallot and Chive soft cheese on the wrap. Sprinkle with cheese and place oven roasted cherry tomatoes around the flat bread. Salt and pepper to taste and sprinkle basil leaves on top of the flat bread.
  2. Broil for 5 minutes or until cheese is melted and golden brown.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/01/oven-roasted-grape-tomato-flatbread/


read more

Pea & Pasta Soup

Pea and Pasta Soup

In ode to my current trip to Italy I figured I would give my readers a little taste of Italy. Italian meals are about simple yet bold flavors. First off, last month’s issue of Everyday with Rachael Ray (in my mind) was created just for me. As you know I’m on my last day of vacation before I have to fly back to the states. I’m sure I’ve consumed quite a few amazing meals by now. (Remember, this is scheduled out since I promised my husband that I would unplug from the internet!)

Ok, back to the magazine. I couldn’t put last months issue down. It was preparing me for all the amazing food I was about to experience. So I kind of went a little overboard and started making tons of Italian food. When I found the recipe for this soup I knew I had to make it. I love has simple it is yet the flavor profile tastes like it has been slow cooked on the stove for hours! This is a perfect quick soup to whip up now that fall weather has begun!

Pea & Pasta Soup

Adapted from: EveryDay with Rachael Ray

Pea & Pasta Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

  • 2 tbsp olive oil
  • 2 ounces pancetta, finely chopped
  • 1 onion, finely chopped
  • 1/2 tsp dried marjoram or thyme
  • 2 (32 oz) boxes of chicken broth
  • 1-1/2 cups ditalini pasta
  • 1-1/2 cups frozen peas
  • salt and pepper
  • 1 cup grated parmesan + additional for topping

Directions

  1. In a large pot heat the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it begins to brown (about 5 minutes). Add the diced onion and marjoram and cook until the onion is softened (about 8 minutes). Feel free to lower the heat if the onions are starting to brown.
  2. Pour in the chicken broth and bring to a boil (over high heat). Stir in the ditalini pasta and peas and season with salt and pepper to taste. Lower the heat and simmer for about 10 minutes.
  3. Remove the soup from the heat and stir in one cup of parmesan cheese. Serve and sprinkle additional cheese on top. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2012/10/pea-pasta-soup/


read more

Today, I’m excited to have Brandy from Nutmeg Nanny sharing a family favorite with everyone on Katie’s Cucina. Surprisingly, I’ve never made spaghetti squash. Gasp! I know… I’m really intrigued to try Brandy’s recipe!

Spaghetti Squash with Sauce

Hi everyone! I’m Brandy from Nutmeg Nanny and I’m super excited to be guest posting here on Katie’s blog. Today I brought you a meal that is perfect for this cool fall weather. If you don’t already know me I should tell you that I live for fall (hello hoodies and flip flops!) and I live for fall food! Warm comforting dishes that keep you full for hours. It’s really the only way to welcome the season. Am I right?

I grew up eating a lot of squash (even though my dad hates it) and I can’t imagine a life without hearty squash dishes. They are full of flavor and perfect for weeknight cooking. The most time consuming part of this dish is roasting the spaghetti squash. The sauce comes together quickly (hooray!) and is full of flavor. If you’re unfamiliar with spaghetti squash you need to give this dish a try. It’s basically sausage and peppers overtop delicious squash…how could you not love that?
Spaghetti Squash with Sauce

Original Recipe from Nutmeg Nanny

{Guest Post} Spaghetti Squash with Sauce

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4

Ingredients

  • 1 medium to large size spaghetti squash (depending on how many people you are serving)
  • Olive oil
  • Salt and pepper
  • 1 pound spicy Italian sausage
  • 1 green pepper - chopped
  • 1 medium onion - chopped
  • 2 cloves garlic - minced
  • (2) 14 ounce cans whole cherry tomatoes in juice

Directions

  1. Pre-heat the oven to 337 degrees. Start off by microwaving the squash for about 5 minutes. This helps it soften just a bit so you can slice it in half.
  2. Scoop out the seeds and rub the inside of the squash with olive oil and then season with salt and pepper.
  3. I bake my squash cut side up but you can do it cut down side too. Bake for about 35 - 40 minutes depending on size. You will know the squash is ready when the skin starts to look a little brown on the edges and the flesh will "string" when a fork is run across the top. Take squash out of the oven and let rest and cool on the counter while you start the sauce.
  4. In a large sauce pan sauté the sausage until almost fully cooked. Add in chopped green pepper, onion and garlic.
  5. Continue cooking until the vegetables are soft, garlic is fragrant and the sausage is fully cooked.
  6. Add in both cans of cherry tomatoes with the juice. Adjust heat to medium-high and let simmer until the tomatoes start to break down and the sauce thickens. This should take around 20 minutes.
  7. Once sauce is ready take it off the heat, cover and set aside.
  8. Using a fork start to scrape, lengthwise, down the squash. It will starts to shred and looking like spaghetti. You can add the squash directly to the sauce or serve the sauce on top. Serve with Parmesan cheese or enjoy plain.

Notes

Original Recipe from Nutmeg Nanny

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2012/10/guest-post-spaghetti-squash-with-sauce/


read more

 Fresh Basil Pesto

I’ve been growing fresh basil for at least 5 years now. It is one of the easiest herbs to grow and thrives if you find it a spot it likes. Since I’m heading out of town today I decided I wanted to trim my basil plants and make some pesto. Of course, I froze the pesto to be used upon my return home from Italy.

Fresh Basil Pesto

I’ve learned throughout the years that pesto does not stay fresh for long. I’ve experimented with many different recipes and techniques and found that freezing small amounts of pesto for later use is the best method. The pesto will brown a little during the freezing process; however, once thawed out it will taste just as good as  the first day it was made!

Fresh Basil Pesto

I made a quick 4 minute video to teach you just how I make pesto. So if you’ve never made pesto I invite you to watch how easy it is to make!

Now, I hope I made those of you that have been intimidated or never knew how easy it is to make pesto that much more comfortable. I expect everyone to do their homework and go make pesto! Remember, its all up to how you like it to taste. If you like it a little more earthy add additional pine nuts. You want it more creamy add more cheese, etc.
This recipe was originally posted on July 6, 2010.

Katie Original Recipe

Basil Pesto

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1-1/2 cups

Ingredients

  • 3 cups fresh basil leaves, packed
  • 1 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 1 medium sized garlic clove
  • Salt & pepper to taste

Directions

  1. In a small frying pan add pine nuts to the pan and toast until golden brown, but not burnt!
  2. In a food processor add the whole garlic cloves and a drizzle of olive oil. Puree for 10 seconds. Then add the basil and pine nuts to your food processor. Puree for an additional 10-15 seconds.
  3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  4. Start scooping out pesto and placing it into the individual ice slots. Make sure the pesto is packed down to the bottom of the tray. You do not need to grease the pan since the basil has olive oil in it which will act as the grease to get it out. One batch of Basil Pesto should fill one ice cub tray. Freeze for one hour uncovered, then pop the cubes of pesto out, and store in a freezer proof bag in the freezer for up to 3 months.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2012/09/basil-pesto/



read more

Sometimes I just want a simple meal. Some people may be surprised by that statement and others may say that I never can just produce a simple meal. Everything has to be elaborate and complicated. In an effort to save money I try to cook lunch at home on the weekends. I try to keep it simple when it comes to lunch. I don’t want to over complicate things nor do I want to be in the kitchen all day.

Broccoli and Pecorino Tart

My husband and I are also getting ready to embark on a trip of our dreams (so that would also account for why we are trying to save every penny we are earning right now). Our trip includes 6 days in Italy (5 cities). I know authentic Italian food can be kept very simple yet full of flavorful and can leave a lasting impression. I’ve been cooking tons of simple Italian dishes over the past few months to get our pallets even more excited about Italy!

Broccoli and Pecorino Tart

Because this is a simple recipe to make–it makes it ideal for entertaining. Serve this up as an alternative when you’re watching the game. It essentially has the same concept as pizza; yet not greasy and uber cheesy.

Source: Everyday Food, September 2012

Broccoli and Pecorino Tart

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Broccoli and Pecorino Tart

Ingredients

  • All-Purpose Flour (for work surface)
  • 1 Sheet Puff Pastry (thawed)
  • 2 cups Broccoli, cut into small pieces
  • 2 tbsp Olive Oil
  • 2 Cloves Garlic, pressed
  • 1/4 tsp Red Pepper Flakes
  • 1/4 cup Pecorino Romano, grated
  • 1/4 cup Pecorino Romano, shaved

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly flour a work surface and roll out puff pastry. Transfer to either a pizza pan or a parchment lined baking sheet.
  3. In a bowl, toss together the broccoli, olive oil, pressed garlic, red pepper flakes and grated Pecorino Romano. Spread the mixture, evenly, around the puff pastry. Then using a peeler, shave off about 1/4 cup of Pecorino Romano to be placed on top.
  4. Bake the puff pastry tart until it is golden brown and "puffed up" (about 30 minutes). Serve hot and cut into squares! Enjoy.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2012/09/broccoli-and-pecorino-tart/


read more