Grilled Radicchio
Bitter radicchio leaves, sweet balsamic vinegar, salty cheese, and sweet orange peel come together to make a wonderfully tasty, balanced salad.This recipe is courtesy of Epicurious.
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4.75
Spaghetti with Zucchini and Pecorino Romano
This simple spaghetti dish is delicious and perfect for a quick and satisfying dinner. Zucchini that is both crispy and soft, with sharp, salty, Pecorino Romano- divine! This recipe is courtesy of Rolando Beramendi, author of Autentico.
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4.5
Roasted Romano Red Potatoes
Romano cheese is one of the world’s oldest cheeses. This traditional Italian sheep’s milk cheese, named after the city of Rome, is slightly sharper, saltier and dryer than Parmesan. There are different types of Romano cheese; my Romano of choice is pecorino. Roasted Romano red potatoes are incredibly simple to prepare, yet they make an elegant accompaniment to meat, chicken, and fish. — Kerry Dunnington, Tasting the Seasons.
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4.25
Pasta with Ramp Pesto
Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. So, a little goes a long way then. Use with caution. Click here to see Why You Should Cook with Olive Oil.
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4
An Italian sauce hailing from the city of Rome, amatriciana is a traditional pasta sauce based on the use of pork, Pecorino cheese, and tomatoes. This recipe uses a little pancetta and adds aromatics like garlic, red pepper flakes, and basil to make it an incredibly flavorful but easy dish to make. 
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4
Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest
Fiddlehead ferns have a slightly nutty flavor when cooked, and so I thought fiddleheads, toasted pine nuts, and salty, slightly funky pecorino would be a good combination. Lemon zest brightens things up a bit, and a drizzle of extra-virgin olive oil at the end seals in all the flavors. Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.
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4
Roka Salad with Fig-Balsamic Dressing
I can’t seem to get enough of this salad; the peppery flavor of arugula pairs beautifully with the slightly sweet, delightfully tart fig-balsamic vinaigrette; and the almonds add crunch to balance it out just right. — Maria Loi and Sarah Toland, The Greek Diet Click Here to See More Fig Recipes
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4
Cheesy Marinara Dipping Sauce
Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!
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4
Pasta al Forno
Casserole might not be the first thing to come to mind when it comes to good eats, but there's a special place in people's hearts for pasta al forno. It's probably all the melted mozzarella and pecorino. How can anything with this much cheese be anything but a home run?
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3.875
rigatoni
Chef Matt Abdoo of Pig Bleeker restaurant in New York City has the best of both worlds — he's half Italian and half Lebanese. He has all the best flavor combinations up his chef's sleeve! This version of one of his favorite recipes is a great way to enhance your pasta game with only a little extra effort. 
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3.266665
Rigatoni with Tuscan Kale, Black Trumpet Mushrooms, and Sausage
OK, I’ll admit, I was inspired to make this because black trumpet mushrooms were on sale. But, you can definitely make this with whatever mushrooms you like or have on hand and it would be just as good. The same thing goes for the pasta — any shape you can poke with a fork will do nicely — I just happen to like rigatoni. The Kale gives this dish a warm rustic feel.  I’m no nonna, but here are the things that I think really matter: Brown the sausage well, be nice to the mushrooms, don't overcook the pasta, and season as you go. Enjoy! Click here to see The Best Kale Recipes You've Ever Tried. 
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2.333335
Fava Beans and Pecorino
This is our take on the classic Ligurian salsa maro, which is made of crushed fava beans, mint, pecorino, a little bit of garlic, and a squeeze of lemon to brighten the whole thing up. A mortar and pestle works beautifully here — you get a nice variation of texture, with some bigger pieces and smaller bits as well. If you just dump everything in a food processor and pulse it, you'll wind up with a more uniform consistency, which isn't quite as interesting to eat (see note below). Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.
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1