24 romano tuscan Recipes

olive oil, boneless skinless chicken thighs, red onions, coarsely chopped, garlic, minced, mushrooms, sliced, zucchini, sliced, yellow bell pepper, sliced, fresh basil or 1 1/2 tsp dried basil, fresh oregano or 1 1/2 tsp dried oregano, fresh rosemary or 1 1/2 tsp dried rosemary, pasta sauce, white wine, chickpeas or 1 cup white kidney beans, rinsed and drained, black pepper, parmesan cheese or 1/4 cup romano cheese

mixed salad greens (romaine and leaf lettuce mix), cannellini beans, rinsed and drained (white kidney beans), croutons, grape tomatoes, sliced red onion, pitted kalamata olive, cut in half, balsamic vinaigrette, freshly grated parmesan cheese (optional) or romano cheese (optional)

diced roasted red pepper (from the jar is okay), diced pitted kalamata olive (or green olives), grated pecorino romano cheese (or parmesan), scallions, diced, extra virgin olive oil, salt, fresh ground black pepper, white button mushrooms, cleaned and stemmed, chopped fresh basil leaf

olive oil, onion, chopped, garlic cloves, minced, carrots, chopped, stalks celery, chopped, dried thyme, bay leaf, chicken broth, diced tomatoes, undrained, white beans , any variety, packaged frozen chopped spinach, thawed, macaroni, uncooked, salt and pepper, grated parmesan cheese , and or pecorino romano cheese, to serve

ground sausage (i use sage flavor), italian-style tomato sauce, cannellini beans, drained and rinsed, rigatoni pasta, minced garlic, shredded mozzarella cheese, romano cheese, grated, chopped parsley, to garnish

refrigerated classic or tuscan bruschetta, refrigerated freshly shredded parmesan or romano cheese, fresh white mushrooms, cleaned and stems removed, basil leaves (optional)

dry red wine (1 bottle, about 750 mil) or 3 cups organic low sodium chicken broth (we used all low-sodium organic chicken broth), beef broth (we used low-sodium organic chicken broth) or 3 cups organic low sodium chicken broth (we used low-sodium organic chicken broth), extra virgin olive oil, pancetta (we used turkey bacon) or 1/4 lb bacon, chopped (we used turkey bacon), portabella mushroom caps (we used the button mushrooms) or 1 cup button mushroom, finely chopped (we used the button mushrooms), onion, chopped, garlic cloves, finely chopped, crushed red pepper flakes, arborio rice, chopped fresh rosemary, tomato paste, salt , to taste, fresh ground black pepper , to taste, boneless chicken thighs (we used all white meat) or 1 lb chicken breast, cut into bite-sized pieces (we used all white meat), freshly grated pecorino romano cheese, green peas (optional), grated pecorino romano cheese (garnish )

diced roasted red peppers (in the jar), diced pitted green olives, grated pecorino romano cheese (this comes in a tub), scallions, diced, extra virgin olive oil, salt, freshly ground black pepper, white button mushrooms, cleaned and stemmed, chopped fresh basil leaves

sweet italian sausage links or 8 oz hot italian sausage or 8 oz uncooked sweet italian turkey sausage, gemelli pasta or 8 oz elbow macaroni, cooked and drained (2 cups), cream cheese, cute into cubes and softened, crusty italian bread, cut into 1 inch cubes (about 2 cups), pitted kalamata olive, halved, shredded mozzarella cheese (4 oz), butter, flour, snipped fresh sage or 1 tsp dried sage, crushed, snipped fresh thyme or 1/4 tsp dried thyme, crushed, salt, cayenne pepper, milk, tomato, sliced, shredded asiago cheese or 2 oz parmesan cheese or 2 oz romano cheese (1/2 cup)

turkey, cut in quarters and prepared as for turkey chili, onions, coarsely chopped, butter, olive oil, ripe tomatoes, peeled, seeded, and chopped, fresh basil leaves, finely chopped , or 2 to 3 tsp dried basil, salt , freshly ground pepper to taste, hot spaghettini , cooked al dente and drained, grated romano cheese, grated parmesan cheese

fresh turnip greens, washed and torn into small pieces, extra-virgin olive oil, garlic cloves, minced, chopped fresh rosemary, chopped fresh thyme, chopped fresh oregano, cayenne pepper, white beans, rinsed and drained, low sodium chicken broth, salt, fresh ground black pepper, whole wheat country bread (each about 1/2-inch thick ), red onion , 4 thin slices, pecorino romano cheese, shaved with a vegetable peeler

basil leaves, garlic clove, peeled, freshly grated pecorino romano cheese, shelled walnut halves, salt, salt, extra-virgin olive oil, penne rigate, fresh ground black pepper

diced jarred roasted red bell peppers, diced pitted green olives, grated pecorino romano, scallions, diced, extra-virgin olive oil, salt, freshly ground black pepper, white button mushrooms, cleaned and stemmed, chopped fresh basil leaves

panir, diced (1/2 inch cubes ), ghee, onions, diced, fennel seed, red pepper flakes, garlic cloves, minced, baking potatoes , cut into bite-sized pieces, kale, chopped into large pieces, chicken broth, water, heavy whipping cream, tomatoes, chopped, parmesan cheese or 1/2 cup romano cheese

fresh or frozen greens, any will do, onion, celery, parsley, basil leaves, extra virgin olive oil, red pepper flakes , to taste, tomato paste, water, salt and pepper, to taste, garlic clove, egg, poached, toasted rustic bread, parmesan cheese or romano cheese, grated

waxy potatoes, coarse salt, ground pork, ground veal, extra virgin olive oil , plus, extra virgin olive oil, divided, italian dry red wine, divided, yellow onion, finely chopped, chopped fresh sage leaves (6 sprigs), garlic cloves, chopped, coarse black pepper, crusty roll, split, pecorino romano cheese, shaved with a vegetable peeler, arugula leaf , 1/2 bunch, trimmed of stems, capers, celery heart, and greens , from the center of stalk, chopped, red onion, finely chopped, lemon , juice and zest of, red wine vinegar

waxy potatoes, quartered or halved , depending on size, coarse salt, ground pork, ground veal, extra-virgin olive oil, plus 5 to 6 tablespoons, divided, dry italian red wine, divided, yellow skinned onion, finely chopped, chopped fresh sage leaves, garlic, chopped, coarse black pepper, cremini (baby portobello) mushrooms, sliced, crusty rolls, split, pecorino romano, shaved with a vegetable peeler, arugula leaves , 1/2 bunch, trimmed of stems, capers, celery heart and greens , from the center of stalk, chopped, red onion, finely chopped, lemon , zested and juiced, red wine vinegar

chopped kale (preferably tuscan or black kale) or 2 1/2 cups shredded kale (preferably tuscan or black kale), lemon juice, extra-virgin olive oil, salt and black pepper, toasted almond, halved, crumbled good-quality, aged cheddar cheese, cubed seasoned, and roasted kabocha squash or 1/2 cup butternut squash, pecorino romano cheese (optional) or another hard cheese, for shaving (optional)