Locatelli Bread Dipping Oil
Locatelli Bread Dipping Oil This tasty bread dipping oil is deliciously savory and perfect for dinner or a snack anytime. ¼ cup olive oil1 tbsp balsamic vinegar½ tsp: Italian [...]
Pastina with Locatelli
Pastina with Locatelli So easy and creamy this Pastina recipe is loaded with flavor from the Pecorino. It's perfect for a weeknight meal or side dish. 1 cup pastina [...]
Fruit Crostata with Locatelli
Fruit Crostata with Locatelli This fruit crostata by @michele7533 features Locatelli cheese in the crust, filling and topping. It's the perfect way to celebrate the end of the [...]
Creamy Lemon & Locatelli Fettuccine
Creamy Lemon & Locatelli Fettuccine Fresh & bright, this flavorful creamy pasta is delicious hot or cold. Serve as a main dish or side dish with a cold [...]
Summer Panzanella Salad with Locatelli Cheese
Salty & cheesy, these Pecorino Stuffed Pretzels from Dani_inthekitchen aree savory and delicious.
Buffalo Chicken Meatballs
Adding some Italian flavors to an American favorite.
Baked Artichoke Hearts
Nutty and tender artichoke hearts, topped with a crunchy cheesy breadcrumb crust. Serve this up as a tasty side dish or a main course with a side salad.
Stuffed Cubanelle Peppers
Italian comfort food at its best. Danielle from @haveucoveredinthekitchen makes stuffed cubanelle (Italian frying) peppers, a classic all-in-one dish stuffed with a garlicky mixture of ground beef, Pecorino, bread crumbs, parsley and topped with marinara and baked until tender and bubbly.
Cacio e Pepe Potatoes au Gratin
The creamy and peppery flavor you love in traditional Cacio e Pepe is now in these flavorful potatoes au gratin. A fan favorite and the perfect holiday side dish.
Spaghetti Squash alla Nerano with Locatelli
Danielle from @haveucoveredinthekitchen takes a page out of Stanley Tucci’s playbook, but makes it low carb. This creamy, comforting typically pasta dish is the perfect way to make use of the summer zucchini harvest. Originating from the Nerano region of Italy, a tiny fishing village on the Amalfi Coast, it typically is made with Caciocavallo or Provolone del Monaco cheese, however the sharp, tangy taste (not to mention availability) of the pecorino is the perfect balance to the slight sweetness of the zucchini and the mild nutty flavor of the squash.
