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Eggplant-Ziti Pecorino Romano


Cheese(s): Romano

Prep. Time: n/a

Serves: 8 hrs 45 min

Cook Time: 45 min



  • 1 medium eggplant, peeled and thinly sliced

  • 1 (16 ounce) package dry ziti pasta

  • 1 (15 ounce) container ricotta cheese

  • 2 eggs, beaten

  • 1 pound mozzarella cheese, shredded

  • 1/2 cup grated Cucina Andolina Pecorino Romano cheese

  • 1 (26 ounce) jar spaghetti sauce, or your favorite recipe

  • 1 pinch salt and pepper to taste


Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Quinoa Pecorino Romano with Peas


Cheese(s): Romano

Prep. Time: 10 min

Serves: 30 min

Cook Time: 20 min



  • 1 tablespoon butter

  • 1 cup uncooked quinoa

  • 2 cups chicken broth

  • 1/4 cup chopped onion

  • 1 clove garlic, minced

  • 1 teaspoon chopped fresh thyme

  • 1/2 teaspoon black pepper

  • 3/4 cup frozen peas

  • 1/2 cup Cucina Andolina grated Pecorino Romano cheese

  • 2 tablespoons chopped fresh parsley


Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes. Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.

Shrimp Scampi WITH

Pecorino Romano Linguini


Cheese(s): Romano

Prep. Time: 25 min

Serves: 45 min

Cook Time: 20 min



  • 1 (16 ounce) package linguine

  • 1/4 cup olive oil

  • 1/4 cup butter

  • 6 cloves garlic, minced

  • 1 pound peeled and deveined medium shrimp

  • 3/4 cup white wine

  • 1/2 cup lemon juice

  • 1/4 teaspoon crushed red pepper

  • 1 tablespoon chopped fresh basil

  • 1/2 teaspoon salt

  • 1/2 pint grape tomatoes, halved

  • 2 tablespoons Cucina Andolina grated Pecorino Romano cheese

  • 1 tablespoon chopped fresh parsley


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl. Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

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