Best Pecorino And Pepper Coins Recipes

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

PACCHERI PASTA WITH PECORINO-PEPPER SAUCE WITH BROCCOLINI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
• Chop the pecorino into 1-inch pieces (if you have a full-size, high-speed blender) or grate it (if you have a regular blender). Place the cheese in the blender.
• Heat the butter and oil in a large saute pan over medium-high heat. Add the broccolini and cook for 3 minutes, until it just begins to wilt, stirring occasionally.
• Meanwhile, puree the cheese and the pasta water in the blender until homogeneous. Be sure the lid is on tight, as pureeing hot liquids can be dangerous.
• Add the pepper and garlic to the broccolini and cook for 1 to 2 minutes, until the aroma of pepper and garlic fills the air.
• Pour the pecorino-pasta water puree into the broccolini and stir to combine, then immediately toss the mixture well with pasta, making sure every noodle is coated in sauce. Serve immediately.

PECORINO AND PEPPER COINS

Steps:

• In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
• Cool 10 minutes in refrigerator.
• On waxed paper, combine flour, salt, and 1 cup Romano.
• In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
• Beat in wine.
• With mixer at low speed, beat in flour mixture until blended.
• On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
• Line 2 large cookie sheets with parchment paper.
• Divide dough into 8 equal pieces (each about heaping 1/4 cup).
• Roll each into 13" by 1/2" log.
• Roll logs in cheese mixture.
• Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
• Freeze at least 15 minutes or until dough is firm enough to slice.
• (Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
• Remove 1 log from freezer at a time; discard plastic wrap.
• Cut log into 1/2-inch-thick coins.
• Arrange coins 1/2-inch apart, on prepared cookie sheet.
• Repeat with logs to fill 1 cookie sheet.
• Bake 15 to 20 minutes or until golden.
• Slide parchment onto wire rack; cool coins completely.
• Repeat with remaining logs.
• Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.