Farrotto With Tomatoes And Pecorino Recipes

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) image

Provided by Guy Fieri

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

SPAGHETTI CON POMODORINI E PECORINO: SPAGHETTI WITH CHERRY TOMATOES AND PECORINO

Spaghetti con Pomodorini e Pecorino: Spaghetti with Cherry Tomatoes and Pecorino image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound/450 g spaghetti
Kosher salt
4 tablespoons/59 ml extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, peeled and crushed
25 cherry tomatoes, halved
Bunch fresh basil leaves, leaves torn
Freshly grated Pecorino cheese, for sprinkling

Steps:

Place the spaghetti in salted boiling water. Stir to prevent the strands from sticking together.
While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until golden. Add the tomatoes and cook until the tomatoes become soft. Season with salt.
About 2 minutes before the spaghetti is at the 'al dente' stage, drain, reserving approximately 1 1/2 cups of pasta water.
Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and loosen the sauce. Turn off the heat. Add the torn basil leaves and cook together for approximately 30 seconds. Generously sprinkle Pecorino cheese and mix well. Drizzle with olive oil. Transfer the spaghetti to a serving bowl. Top with more Pecorino cheese and serve immediately.

SPAGHETTI WITH TOMATOES AND PECORINO ROMANO CHEESE

Spaghetti With Tomatoes and Pecorino Romano Cheese image

Make and share this Spaghetti With Tomatoes and Pecorino Romano Cheese recipe from Food.com.

Provided by CookingONTheSide

Categories Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (13 1/4 ounce) package whole grain thin spaghetti
1 large red onion, thinly sliced
2 1/2 teaspoons thyme
1/3 cup extra virgin olive oil, divided
3 cups cherry tomatoes
3/4 cup water
salt, to taste
pepper, to taste
1/2 cup pecorino romano cheese, grated

Steps:

Cook pasta according to package directions.
Meanwhile, saute onion and thyme in half of the olive oil over low heat for 12 minutes.
Add cherry tomatoes and water and simmer for 8 minutes.
Season the sauce with salt and pepper.
Drain pasta and toss with the sauce.
Add cheese and remaining olive oil and toss again.

Nutrition Facts : Calories 366.1, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 48, Fiber 1.3, Sugar 3, Protein 13.4

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