959 roman recipes

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

New Haven-style white clam pizza with chopped clams, smoky bacon, fresh garlic, Romano cheese, and oregano on a cornmeal-dusted crust. No red sauce, no mozzarella, just briny coastal flavor.

Classic Caesar salad with a garlic-anchovy dressing emulsified in the food processor, crisp romaine, and grated Parmesan. A proper old-school Caesar done right.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.

Grilled shrimp tossed with penne, fresh Roma tomatoes, diced mozzarella, basil, and Italian parsley in a simple olive oil dressing. This no-cook pasta sauce comes together while the penne boils.

Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Pasta with chicken, tomato, and Romano cheese ready in 40 minutes. Spaghetti tossed with chicken strips, fresh tomatoes, olives, green pepper, and broth reduced into a light savory sauce.

Pasta Rolls are four-cheese stuffed pasta roulades wrapped in cheesecloth and poached in chicken broth, then sliced into rounds and served with sauce. A dinner party showstopper.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.