172 romano cheese recipes

July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

Greek spinach quiche with feta, Romano, and a whisper of nutmeg. Spanakopita flavors in a single-crust pie dish, ready for brunch, lunch, or a quick weeknight dinner.

Fettuccine Alfredo with butter, cream, and Parmesan tossed into a silky sauce in 20 minutes. A splash of Romano adds sharpness to the classic.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

Greek-style spaghetti mizithra: a five-ingredient pasta tossed with Kasseri and Romano cheeses, drowned in browned butter, and finished with fresh parsley. The Old Spaghetti Factory classic.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Fettuccine with shrimp, fresh tomatoes, basil, black olives, garlic, and Romano cheese. A quick Italian pasta toss where the sauce cooks in just 3 minutes.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Popcorn tossed with melted butter, grated Parmigiano-Reggiano, and Pecorino Romano. A savory movie-night upgrade with salty, nutty cheese clinging to every kernel.

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Romano-breaded chicken breasts pan-fried golden, then baked under a rich cream and cheese sauce with melted mozzarella on top. Italian-American comfort at its cheesiest.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.