Best 9 Pecorino And Pepper Coins Recipes

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Pecorino and pepper coins are a delicious and easy-to-make snack or appetizer that is perfect for any occasion. They are made with just a few ingredients, including pecorino cheese, black pepper, and flour, and can be cooked in a variety of ways. Whether you prefer to bake them, fry them, or grill them, these tasty treats are sure to be a hit with your friends and family. With their crispy exterior and gooey, flavorful center, pecorino and pepper coins are the perfect way to satisfy your cravings for something cheesy and savory.

Here are our top 9 tried and tested recipes!

PENNE PECORINO



Penne Pecorino image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 5

2 large yellow onions, halved and thinly sliced
12 ounces penne pasta
1 1/2 cups grated Pecorino Romano cheese
Salted butter
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
  • Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
  • Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
  • Remove the pan from the heat and stir in the grated cheese until partially melted.
  • Top with freshly ground black pepper and serve immediately.

PASTA WITH PECORINO AND PEPPER



Pasta with Pecorino and Pepper image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 dinner servings, 3 appetizer servings

Number Of Ingredients 7

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

  • Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
  • Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
  • Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

PEARS AND PECORINO CHEESE



Pears and Pecorino Cheese image

Provided by Moira Hodgson

Categories     easy, quick, weekday, appetizer, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

1/2 pound Pecorino cheese
4 ripe pears
1/2 cup honey
Freshly ground pepper

Steps:

  • Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
  • Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 5 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 816 milligrams, Sugar 53 grams

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER



Spaghetti with Pecorino Romano and Black Pepper image

Categories     Pasta     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 3

2 teaspoons black peppercorns
1/2 lb spaghetti
2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving

Steps:

  • Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
  • Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
  • Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

PECORINO WITH BALSAMIC-AND-BLACK-PEPPER SYRUP



Pecorino with Balsamic-and-Black-Pepper Syrup image

Time 45m

Yield Makes 4 (appetizer) servings

Number Of Ingredients 4

3/4 cup balsamic vinegar
2 tablespoons mild honey
1/4 teaspoon black pepper
1 (1/2-pound) piece young Pecorino or ricotta salata

Steps:

  • Briskly simmer vinegar, honey, and pepper in a 1- to 1 1/2-quart heavy nonreactive saucepan over moderately high heat, uncovered, until just syrupy and reduced to about 1/4 cup, 6 to 8 minutes. Cool to room temperature.
  • Slice cheese and drizzle with syrup.

PECORINO WITH HONEY, ROSEMARY, AND WALNUTS



Pecorino With Honey, Rosemary, and Walnuts image

Good b4 or after a meal according to your taste and tradition. I have also served this as a salad course with some baby mixed greens tossed with a little oil and salt. And no one says you can't just sit in front of the TV and have a snack of it with a hunk of italian bread :-) If you have rosemary infused oil then you can use it instead of the oil and rosemary, saving a few steps and 2 hours of time. Cook time is the steeping time. Use your favorite Pecorino, I go for a nice Tuscan one at the cheese shop but a Pecorino Romano at the grocer. I have no idea where the 16 walnut halves came from. Just use your own taste as a guide as to how many nuts to use or don't use any, its still good without.

Provided by Ilysse

Categories     Cheese

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 6

2 rosemary sprigs
1/2 cup extra virgin olive oil
2 tablespoons honey
1 lb pecorino cheese, cut into 8 thin slices
1/2 teaspoon cracked black pepper
16 walnut halves

Steps:

  • Steep the rosemary in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined.
  • Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
  • Top with the black pepper and walnuts and serve.

Nutrition Facts : Calories 763.1, Fat 62.8, SaturatedFat 23.6, Cholesterol 117.9, Sodium 1362, Carbohydrate 14.1, Fiber 0.6, Sugar 9.7, Protein 37.4

PECORINO AND BLACK PEPPER CROUTONS



Pecorino and Black Pepper Croutons image

Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.

Provided by Martha Stewart

Categories     Bread Recipes

Number Of Ingredients 5

3 tablespoons olive oil
4 cups of 3/4-inch-square bread cubes from a rustic loaf
Pinch of salt
1/2 cup finely shredded Pecorino Romano cheese
Pinch of freshly ground pepper

Steps:

  • Heat oil in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Remove them from the heat and immediately sprinkle them with cheese and ground pepper.

PEARS AND PECORINO



Pears and Pecorino image

Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1/2 pound pecorino cheese
4 Comice pears, cored and sliced
Freshly ground black pepper

Steps:

  • Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.

PECORINO AND PEPPER COINS



Pecorino and Pepper Coins image

Make and share this Pecorino and Pepper Coins recipe from Food.com.

Provided by luvmybge

Categories     Breads

Time 1h5m

Yield 16 dozen

Number Of Ingredients 7

1/2 cup white wine
2 1/4 cups all-purpose flour
2 teaspoons kosher salt
1 1/2 cups finely grated pecorino romano cheese
1 cup margarine or 1 cup butter, softened
2 tablespoons sugar
1 tablespoon coarsely ground pepper

Steps:

  • In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
  • Cool 10 minutes in refrigerator.
  • On waxed paper, combine flour, salt, and 1 cup Romano.
  • In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
  • Beat in wine.
  • With mixer at low speed, beat in flour mixture until blended.
  • On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
  • Line 2 large cookie sheets with parchment paper.
  • Divide dough into 8 equal pieces (each about heaping 1/4 cup).
  • Roll each into 13" by 1/2" log.
  • Roll logs in cheese mixture.
  • Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
  • Freeze at least 15 minutes or until dough is firm enough to slice.
  • (Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
  • Remove 1 log from freezer at a time; discard plastic wrap.
  • Cut log into 1/2-inch-thick coins.
  • Arrange coins 1/2-inch apart, on prepared cookie sheet.
  • Repeat with logs to fill 1 cookie sheet.
  • Bake 15 to 20 minutes or until golden.
  • Slide parchment onto wire rack; cool coins completely.
  • Repeat with remaining logs.
  • Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Nutrition Facts : Calories 178.6, Fat 11.5, SaturatedFat 2.4, Sodium 424.5, Carbohydrate 15.6, Fiber 0.6, Sugar 1.7, Protein 2

Tips:

  • Use a high-quality pecorino cheese for the best flavor.
  • Grate the cheese finely so that it melts evenly.
  • Add the pepper to taste. You can use black pepper, white pepper, or a combination of both.
  • If you don't have a waffle maker, you can cook the coins in a skillet over medium heat.
  • Serve the coins immediately with your favorite dipping sauce.

Conclusion:

Pecorino and pepper coins are a delicious and easy-to-make appetizer. They are perfect for parties or potlucks, and they can also be served as a snack or side dish. The combination of sharp pecorino cheese and spicy pepper is sure to please everyone. So next time you're looking for a quick and tasty snack, give these pecorino and pepper coins a try. You won't be disappointed!

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