For a milder taste, use Parmesan instead of the stronger Romano cheese.
Vegetarians tired of plain pasta and tomato sauce will be thrilled by this hearty combination of pasta, beans and vegetables. Zippy Romano cheese adds lots of flavour. Serve with a crisp cucumber and red onion salad.
The sharpness and piquancy of eggplant and Romano cheese are mellowed with pine nuts and dotted with the sweetness of raisins — a blend of flavours characteristic of Italy's south, particularly Sicily. You can easily double these attractive eggplant packets to serve a crowd.
This recipe is done in a pressure cooker (I use a 6 quart Fagor) with a triple-ply base. I am always trying different recipes in the pressure cooker. Risotto is one of my favourites. I use it as the main dish with the addition of lentils. With or without lentils, I serve it as a side to roasted salmon with wilted spinach. I specify arborio rice but use Carnaroli or Vialone Nano, if you can find either, for the best results. Green lentils are used since they hold their shape in a pressure cooker. Romano cheese is my personal preference over parmesan.
This broccoli/cheese/rice casserole is one that I often enjoy with my mother. It's a light supper dish which can be accompanied by crusty garlic bread and a dessert or fruit dish.
Fresh, juicy watermelon tossed with crisp fennel makes a wonderful sweet and savoury salad. Try it as a side dish with your favourite grilled meat.
From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.
Cooking the sauce and sausages separately speeds up supper preparations for this robust dish.
