Tuesday, May 24, 2016

Cheesy Sausage Breakfast Bake

This is technically a casserole. 

HOWEVER, the word casserole makes me cringe.  It's like some weird 70's wallpaper in ugly orange and pea green that was my old high school.  The word casserole makes me shudder.  Never use it.  Ever.  *shudders*

Anyway, it's summer. I don't know about you, but we family vacation and we family vacation hard.  There is usually like 10 of us at a time eating.  It's expensive to go out for every meal so we usually all take turns cooking and eat together. 

We want cheap.  We want easy.  We want hearty.  We want delicious. 

That's exactly what this recipe is.  Cheap, easy, hearty and delicious.  Best part?  You can do it over a campfire!  All you need is a cast iron skillet and a throw away foil pan with a lid and you are golden! 

I know you guys will love this.  Especially since it's such a great make-ahead dish!  Prep it the night before and give it to your crew before they head out on the boat for a long day of fishing.  ;-)

Seriously guys, this bake is so delicious, I could literally eat it all day long.  It reheats really nicely too!  Just top with some extra cheese!  However, I'm pretty sure you won't have many leftovers.  

Cheesy Sausage Breakfast Bake

Prep Time:  15 minutes
Bake Time:  30 minutes
Total Time:  45 minutes
Serves:  8-10 

 Ingredients:

2 TBSP extra virgin olive oil
1 lb loose breakfast sausage (I use Bob Evans or Jimmy Deans) 
1 large onion, diced
2 cloves of garlic, minced
1/4 cup of heavy cream
8 eggs
2 large russet potatoes shredded with a grater
2 1/2 cups shredded mild cheddar cheese
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
3 scallions, chopped

Method:

Start off by preheating your oven to 375 degrees.

Grate 2 russet potatoes into some water so they don't turn brown. 

In a large cast iron skillet (or whatever you have on hand), over medium high heat, heat the olive oil and throw in the loose sausage.  Break up and start to brown for about 2 minutes. 

Add your onions and garlic.  Saute for 3-4 minutes.

While the sausage mixture is cooking, drain the potatoes and lay out on a sheet pan and pat dry with a paper towel. 

Add the potatoes to the sausage mixture and season with cumin, salt and pepper.

In a mixing bowl whisk together the eggs and heavy cream until completely incorporated.  Fold in 2 cups of the cheddar cheese.

You should cook the sausage mixture for no more than 8-10 minutes once you have added the potatoes.

Grease a large 9 x 13 baking dish with butter.  (because why the hell not)

Dump your sausage mixture into the baking dish and pat down gently so that it is evenly distributed.

Add the eggy cheese mixture, pouring all over the sausage mixture.

Bake covered at 375 for 20 minutes.  Then take it out, add the remaining 1/2 cup of cheese and the scallions and bake for 10 more minutes

When done, let rest for 5 minutes before attempting to serve.  That sucker is hot!

Lastly, enjoy!!!


Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram


Thursday, May 19, 2016

Apple Crumb Pie

So with Memorial Day and Fourth of July rapidly approaching, I can't think of anything more delicious than a good ole' American apple pie. 

Now, I'm known for a few things:

1.  Being loud
2.  Being bossy
3.  Being an insatiable bitch
4.  My apple pie

My mom is an utter control freak when it comes to holiday meals.  She just started relinquishing some duties my way.  But one thing she always lets me take care of is the apple pie. 

I usually make a French Apple pie which has a dual crust, raisins and a delicious glaze.  I'll post that recipe eventually. 

But I gotta be honest.  I really frigging hate baking.  I know I'm good at it, but I cannot stand it.  I only do it because I am a narcissist and love when people give me compliments. 

But ask my kid.  I am an angry unstable baker, cursing everything from the person I'm baking for to the ingredients.  HATE HATE HATE BAKING.  There, I said it.  And I'm not ashamed either.  Whatever.

Anyway, I'm also a perfectionist.  I don't do store bought pie crusts.  So I torture myself into more work doing something I already hate doing.  I know, I'm weird. 

The French Apple Pie has double crust, double work and double aggravation.  I just didn't FEEL like making it, so I eliminated a few steps, invented the easiest pie crust recipe ever, made a quick crumble for the top and BOOM............ the best apple pie, in MY opinion that I have EVER made.

So I'm sharing this recipe with you all now, so you can get it perfected to take to all your patriotic parties and impress everyone.  You can even lie and say you didn't get the recipe from me.  I'll forgive you.  ;-)

 Apple Crumb Pie

Serves:  8
Prep Time:  35 minutes
Bake Time:  45-60 minutes

 Ingredients:

FOR CRUST:

1 3/4 cup all purpose flour
1/4 tsp salt
1/2 cup of veggie oil
3-4 TBSP ice water

FOR PIE:

2 Granny Smith Apples
2 Fiji Apples
2 Macintosh Apples
1 Golden Delicious Apple
1/4 cup of all purpose flour
1 TBSP cinnamon
1/4 cup white sugar
1/4 cup light brown sugar
1/4 tsp nutmeg
pinch of salt
tsp of vanilla

FOR THE TOPPING:

1 cup of all purpose flour
1/4 cup of white sugar
1/4 cup brown sugar
1 stick room temperature butter
cinnamon and sugar mix to sprinkle over top

Method:

Okay let's get that oven preheated to 375.

Grease a 9 inch pie crust with cooking spray or butter.  Set aside.

In a medium size bowl, combine all of the ingredients for the pie crust EXCEPT FOR THE WATER.  Mix up until everything is combined.  It will be crumbly.  Start adding in your water 1 TBSP at a time, incorporating each time until thoroughly mixed.  When it's a nice spreadable consistency and is not too sticky ball it up and drop it into your pie plate.

Push down on the crust until it covers the pie plate up.  Don't worry if it breaks, it's basically an idiot proof crust that you can repair easily.  Build the crust up the sides of the pie plate a little bit and make a fancy looking edge if you're feeling awesome. 

Poke with a fork several times and throw in the preheated oven for 10 minutes.

Peel, core and slice all of the apples into 1/4 inch slices.  (This is the worst part, I swear.)

Throw the apples, flour, sugars, spices, salt and vanilla into a bowl and toss gently until every apple slice is coated evenly. 

Toss the prepared apples into your prepared pie crust.  Heap it up, don't be afraid of the height, because the apples will cook down.  This is a hearty pie baby, so pile it on!!

In ANOTHER bowl (I didn't promise there wouldn't be dishes.....) make the crumb mixture.  Just combine everything until it looks like pebbles. 

Put ALL of the crumb topping all over the apples.  Don't worry if some falls down in between the apples, it's not going to hurt the pie.  Just keep piling it on top. 

Sprinkle cinnamon and sugar all over the top. 

Place the pie on a baking sheet and put into the preheated oven in the center rack for anywhere from 45 to 60 minutes. 

The apples should be toothpick tender and the crumb mixture should be lightly browned.  That's how you know it's ready. 

Enjoy guys!  This one is a winner! 

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram

Tuesday, May 17, 2016

Mushroom & Fontina Crostini

Krissi Crostini.  That's what they call me.

Okay, no one calls me that.  BUT THEY SHOULD.  Why?  Because I am a crostini making fool.  Seriously, crostini is probably one of my favorite foods in the entire universe.

Bread, garlic, olive oil, cheese is the base for ANY good crostini in my opinion, and coincidentally, these happen to be some of my favorite ingredients.

Now I know I have spoke about the bread that I get at the Produce Junction around my way.  I think I've spoken rather passionately about it actually.  I mean, you would too.  It's THAT delicious.

I make crostini for parties, Coach bag bingo nights, Arbonne Demonstrations, snacks, and quick lunches or dinners when my kid is working or abandoning his old loser mom to go hang with his "squad".

So consider this the first recipe in a long line of crostini creations that I will occasionally post.

You will be crazy for crostini in no time.  I guarantee it, or you can return all your unwanted crostini to me.  I'll eat them.  In fact, feel free to bring me any crostini anytime, any place.

Let me shut up and get to the recipe now.

Mushroom & Fontina Crostini

Serves:  2
Prep Time:  15 minutes
Total Time:  20 minutes

 Ingredients:

4 slices of thick, crusty, day old bread
about 3-4 TBSP extra virgin olive oil
2-3 whole peeled garlic cloves
1 container of crimini mushrooms
1 clove garlic, minced
dab of butter
2 sprigs of fresh thyme
4 thick slices of good fontina cheese
salt and pepper, q.b.

Method:

Preheat your oven to 450 degrees.

Place olive oil in a small bowl, and using a pastry brush, brush olive oil on both sides of the bread.

When the oven has preheated, place the bread slices directly on the oven rack.  Toast for 1 minute and then flip and toast for another minute on the other side.

Remove the bread from the oven.  While the bread is still hot, gently rub the whole cloves of garlic on one side of each slice of bread and sprinkle lightly with a  little salt and pepper.  Set aside, but keep the oven on.  We are not done with it just yet.  ;-)

Now let's prepare our mushrooms.

With a damp cloth, wipe the mushrooms down until they are cleaned thoroughly.  (NEVER RINSE OR SOAK MUSHROOMS IN WATER!!)

Slice the mushrooms and place in a small skillet over medium high heat.  Hit with a little salt and pepper and fresh thyme.  Stir the mushrooms around for a minute or two.  Then drizzle lightly with a little olive oil (1-2 TBSP) and add the garlic.  Saute until mushrooms are nice and caramelized.

Place prepared bread on a baking sheet.  Heap the mushroom mixture on each slice and top with the sliced fontina cheese.  Hit with another dash of salt and pepper and pop back into the hot oven for about 4-5 minutes, or until the cheese is hot and bubbly.

Enjoy, and as always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram

Thursday, May 12, 2016

Balsamic Chicken & Herb Smashed Potatoes

Listen, even I run out of ideas every once in a while.  I'm so tired when I get home from work and just want something that I can make in a half an hour that tastes delicious and uses minimal amount of dishes.

I usually take some kind of meat out the freezer the night before and put it in the refrigerator to defrost so it's ready to cook when I get home from work.  Sometimes I just pull whatever I grab first out and just assume I'll figure out what to have when I'm ready to cook.  Sometimes that just doesn't happen.  My brain is usually fried by the time I get home. 

So the other night I had chicken defrosted.  I just stared at it for like 5 minutes like a deer in headlights.  I happened to look over and saw that I had forgotten to put my balsamic vinegar back in the cabinet.  All of a sudden, it hit me like a ton of bricks. 

And that, folks, is how I came to develop this delicious recipe that you and your friends/family will LOVE.  Best part about it?  It takes less than 3o minutes start to finish and only uses 2 pans.  It's o.k., you can comment and tell me how much you love me later.

Balsamic Chicken & Herb Smashed Potatoes

Prep Time:  10 minutes
Cook Time:  20-25 minutes
Serves:  4

 Ingredients:

FOR CHICKEN:
4 boneless skinless chicken breasts
tsp of kosher salt
tsp freshly ground black pepper
4 TBSP extra virgin olive oil
1 onion sliced thinly
2 cloves of garlic, minced
1 cup of balsamic vinegar
1/4 hot water

FOR POTATOES:
2 lbs red potatoes, skin on, cubed
1 TBSP salt (for cooking water)
1/2 cup of heavy cream
6 TBSP butter
1 tsp salt (give or take, depending on your taste)
1/2 tsp freshly ground black pepper
 3 scallions, green and whites, sliced (save some for garnish)
1 sprig of fresh thyme, stripped off the branch and coarsley chopped
2 basil leaves, chopped finely
1 clove of garlic, minced finely (i grate mine with a microplane for this recipe)

Method:

First things first, lets get the prep work out of the way.

Rinse your potatoes.  Chop them up into cubes.  Place the cubed potatoes and the salt in a heavy bottomed pot over medium high heat, covered.  Chop up all of your herbs and garlic and mix together in a small bowl.  Set aside. 

While you are waiting for the potato water to boil, lets get started on that chicken.  Rinse your chicken in cold water and trim any excess fat.  Pat dry with a paper towel and season both sides with the salt and pepper.

In a cast iron skillet (preferred, but not necessary), heat 4 TBSP of extra virgin olive oil over medium high heat.

When the oil is hot and just starts to smoke, place your chicken, presentation side down in the pan and sear for about 4-6 minutes, or until you see the white, cooked chicken start to creep up the sides.

While that first side of the chicken is searing, slice up your onion and mince the garlic.

Flip the chicken over, throw in the onion and garlic and sautee for about 3-4 minutes.

By this time your potato water should have come to a full boil, reduce the heat to medium low and tilt the lid to avoid boil overs.  Continue to cook until fork tender.

Pour 1 cup of balsamic vinegar and 1/4 cup of water into the chicken pan and cover, reducing heat to medium low.  Cook for about 8-10 minutes.

Drain the tender potatoes and add the drained potatoes, butter, herbs and salt and pepper back to the pot.  Cover and set aside.

Remove the lid from the chicken, crank the heat up to high.  Flip the chicken over and baste with the balsamic liquid.  Do this for 1 minute.  Turn off the heat and allow to rest in the pan with the juices while you smash up the potatoes.

Add the heavy cream to the potatoes and smash up with a hand masher, being sure to taste for salt and pepper.  (I like my potatoes to be a little chunky, so I go easy on the smashing, personally).

Add some potatoes onto your plate, place a piece of chicken directly on top of the potatoes.  Add some of the onions and drizzle with that delicious balsamic reduction.  Garnish with reserved scallions.

Enjoy!!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram

Tuesday, May 10, 2016

Crunchy Chicken Bites & Buffalo Sauce

My kid LOVES hot sauce.  He would drink Frank's Red Hot if I let him.  Literally drink it.  Hot peppers?  Chews 'em up and goes for more.  If it's spicy, the boy will eat it. 

I have to admit, I'm a huge fan of a mild buffalo sauce too, but the extreme heat?  Not so much.  So I don't mind when he begs for buffalo ANYTHING because if I make it, I can control the heat level.  He can add the heat later if he wants to, and trust me, he does.

The only thing I do NOT like about buffalo tenders or wings, is that they get soggy after a while.  I mean I still will hork down fistfuls, don't get me wrong..... but there is something about a crispy, crackly coating and that vinegar based mild hot sauce that makes me wanna drape myself in an American flag and start belting out Toby Keith songs while doing shots of Jack Daniels. 

I think you'll really enjoy these chicken bites.  You can make them as mild or hot as you want them too.  My basic recipe will set the tracks, and you can lead them wherever your heart desires. 

Let's get cooking!

Crunchy Chicken Bites & Buffalo Sauce

Serves:  4-6
Prep Time including marinate:  2 hours 20 minutes
Cook Time:  20 minutes
 


Ingredients:
 FOR CHICKEN:
 4 boneless skinless chicken breasts
1/2 cup of hot sauce (I use Frank's)
3/4 cup buttermilk
1 TBSP season salt 
1 cup of all purpose flour
1/2 cup cornstarch 
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cumin
Vegetable oil for frying

FOR SAUCE:
3/4 cup hot sauce (I use Frank's)
4 TBSP butter
1/8 tsp cayenne pepper
juice of 1/2 lime 



METHOD:

Place chicken on a clean, plastic cutting board.  Pat dry with a paper towel.  Slice in diagonal, thin slices from one end of the breast to the other.  They should look like 1/2 inch thick medallions. 

In a bowl large enough to hold all of the chicken, combine the buttermilk and hot sauce until mixed evenly.  Drop the chicken pieces in, making sure each piece is fully coated.  Cover and refrigerate 2 hours.

Remove chicken from the refrigerator.  Take the chicken pieces out and place on a plastic cutting board.  Season both sides with season salt. 

Place the flour, cornstarch, garlic powder, onion powder and cumin in a bowl and mix to combine. 

Dip the marinated, seasoned chicken pieces into the flour mixture and place on a cookie sheet, making sure to not overlap the pieces.  Place back in the refrigerator for 5 minutes.  (This will help the chicken stay crispy)

While the chicken is sitting in the refrigerator for those five minutes, get your vegetable oil heated up to 350 degrees.  (I usually put about 2 inches in a cast iron skillet, but feel free to deep fry if you have a deep fryer!)  If you don't have a thermometer, no worries.  Take the end of a wooden spoon and place it in the oil.  If it starts to bubble, your oil is ready!

Fry the chicken pieces until golden and crispy on both sides.  About 3-4 minutes on each side depending on your oil temperature.  

As you remove the chicken from frying, sprinkle with a little kosher salt and allow to rest.

For the sauce:  In a small sauce pan, combine the hot sauce, butter, cayenne and lime juice.  Heat over medium low heat until the butter is melted and the mixture is a smooth consistency. 

Drizzle some sauce over the chicken pieces and put the rest on the side for dipping!

Enjoy!!

Thursday, May 5, 2016

Pepperoni French Bread Pizza

I'm not big on frozen foods.  I try to make everything I can homemade.  First of all it's cheaper.  Secondly, I know what is in it and can control things like salt, seasonings and in this case, maximum cheesyness.  (For the record, I'm aware "cheesyness" is not really a word, but I do what I want.)

Also, aside from cheese, my other great love is bread.  There is a produce depot right by my house which gets some of the crustiest brick oven bread delivered daily.  I mean, its a foodgasm no doubt.  If you are fortunate enough to be in the area and have a "Produce Junction" by you, go get that bread.  It's $3.00 a loaf and its HUGE.  I highly recommend.

Anyway, I find myself trying to use the bread in anyway I can.  With dinner, before dinner, crostini, paninno, etc.

I had some pepperoni left over from a little get together I had at my house and of course, my beloved bread.  So I slapped some ingredients on there, and once again, I amazed myself at the deliciousness of such simplicity.  I am giving you the recipe for 4 mini pizzas, but you can really add or subtract to make as many as you want!  They are so addictive!  They would be GREAT for an appetizer for game day or whenever!

Pepperoni French Bread Pizza

Serves - 4
Prep Time - 10 minutes
Bake Time - 5-8 minutes
Total Time - 15-18 minutes
 
 Ingredients:

4 thick slices crusty hearty day old bread
Extra virgin olive oil
salt/pepper, q.b.
2 cloves of garlic, whole, peeled
8 cherry tomatoes sliced 1/8 thick
16 slices of pepperoni
4 thick slices of fresh mozzarella
pinch of hot pepper seeds
4 scallions chopped
parmigiano reggiano

Method:

Preheat your oven to 450 degrees.

Slice 4 thick slices of your crusty, hearty, day old bread.

Brush with extra virgin olive oil on both sides.  Sprinkle a little salt and freshly ground black pepper onto the bread and place directly on the oven rack for 1-2 minutes.

Remove from the oven and rub the whole peeled garlic on the warm bread.

Top each slice of bread with the fresh mozzarella, sliced cherry tomatoes, pepperoni, hot pepper seeds and scallions.  Drizzle a little more olive oil on top and place on a baking rack for 5-6 minutes until the cheese is hot and bubbly.

Top with parmigiano and enjoy!!!

Tuesday, May 3, 2016

Spaghetti with Pork, Tuscan Kale and Baby Tomatoes

Wow!  I haven't posted in such a long time! 

I have been so busy in the last couple of months.  I moved into a new home, my son is just finishing up his sophomore year in high school, I started a new business with Arbonne and got a brand new car! 

I have been blessed in so many ways, and now that things are falling back into place, I have started to cook more often and actually be able to enjoy it!  Plus the freshness of spring and all the amazing vegetables and flowers starting to bloom really inspires me!

I have begun a serious weight loss journey as well.  I have lost almost 25 pounds thanks to the meal replacement protein shakes from Arbonne.  My skin also is looking amazing and I am slowly replacing everything in my household with natural ingredients from Arbonne.  (If you are not sure what Arbonne is, it's a health/wellness/beauty company that has been around for 36 years that is literally changing my life!  Here is the link - go check it out! Arbonne - Krissi Biasiello, Consultant

Anyway, the beauty of Arbonne is that I can eat a delicious dinner and not have to worry about the guilt associated with it.  So on Friday, I went to my local produce depot and picked up some awesome veggies..... last night I had an urge to create something, and now I am sharing it with all of you!

Spaghetti with Pork, Tuscan Kale and Baby Tomatoes

Prep Time:  10 minutes
Total Cook Time:  25 minutes
Serves:  5-6

 
Spaghetti with Pork, Tuscan Kale and Baby Tomatoes

Ingredients:

1 box of spaghetti
salted water for boiling
4 TBSP EVOO
1 onion minced
3 cloves garlic minced
1 lb ground pork
1 container of baby tomatoes, halved
1 large bunch of Tuscan kale, chopped
1 TBSP kosher salt
1/2 TBSP freshly ground black pepper 
4 large fresh basil leaves
2 TBSP butter
3-4 ladlefuls of salty, starchy pasta water 
1/2 cup grated pecorino cheese


Method:

Put a large pot of water on to boil. 

In a large 12 or 14 skillet, heat 4 TBSP of Extra virgin olive oil over medium high heat and add minced onion.  Sautee until almost translucent, and then add in the minced garlic.  Stir until tender, being sure not to burn the garlic.

Add the ground pork and begin to work it until it forms bite sized pieces.  Continue to cook until slightly browned.

Dump in your halved tomatoes and chopped kale, stirring constantly.  Add salt and pepper, reduce heat to medium low.

By this time your pasta water should have reached a rolling boil.  Salt the water liberally and add your spaghetti.  Stir the spaghetti for a minute or 2 until it is tender and will not stick together.

Add a few ladlefuls of the pasta water to the pork, tomato and kale mixture along with the butter and fresh basil.  Continue to simmer until pasta is about 1-2 minutes from al dente.

Add drained pasta directly to the pork, tomato and kale mixture.  Switch the heat on high and continue stirring until the sauce becomes thick and the pasta is completely al dente.

Turn off the heat and add the pecorino.  Stir constantly until well combined.

Serve with a fresh grating of pecorino.

Enjoy!!!