10 BÜCHER, DIE MIT «PECORINO» IM ZUSAMMENHANG STEHEN
Entdecke den Gebrauch von
pecorino in der folgenden bibliographischen Auswahl. Bücher, die mit
pecorino im Zusammenhang stehen und kurze Auszüge derselben, um seinen Gebrauch in der Literatur kontextbezogen darzustellen.
1
Molecular Biology of Cancer: Mechanisms, Targets, and ...
The third edition of The Molecular Biology of Cancer: Mechanisms, Targets, and Therapeutics offers a fresh approach to the study of the molecular basis of cancer, by showing how our understanding of the defective mechanisms which drive ...
2
The Oxford Companion to Italian Food
is less assertive than pecorino romano, mild when young, with more pungency
when matured, sometimes made in a gentler version using artichoke or other
vegetable coagulant. The version, made throughout the entire region and also
parts ...
The central part of Italy is, in terms of cheese production, the area where '
pecorino' begins to be found. Pecorino is made from either sheep's milk or cow's
milk, or a mixture of both. Pecorino has been around for a long time: more than
other ...
Touring Club of Italy, 2005
4
Commodities and Globalization: Anthropological Perspectives
THE CRISIS OF THE PECORINO CHEESE MARKET The Pecorino cheese
market, and particularly the Pecorino Romano export market, has gone through
several crises since its growth turned the Sardinian Highlands into "an island of ...
Angelique Haugerud, Margaret Priscilla Stone, Peter D. Little, 2000
5
The Tante Marie's Cooking School Cookbook: More Than 250 ...
Fava. Bean. Crostini. with. Pecorino. hen driving through wine country, you can
often see rows of green plants with little white flowers growing between the
grapevines. These are fava beans, which have been planted to put nitrogen back
into ...
6
Cheese: Exploring Taste and Tradition
With this pecorino, similar in size to the tartufo, the fresh curds are mixed with
chopped fresh red chiles, to give the mellow-tasting cheese a spicy hot
sweetness. Always look for cheeses made with fresh, not dried, chiles because
the flavors ...
7
Williams-Sonoma Collection: Pasta
PECORINO CHEESE Made from sheep's milk, pecorino is produced in nearly
every region of central and southern Italy. Each area's cheese has its own distinct
taste. Pecorino romano, made around Rome, tends to be well aged and sharp.
Erica De Mane, Chuck Williams, 2001
8
Kitchen Pro Series: Guide to Cheese Identification, ...
PECORINO. STAGIONATO. Milk – Sheep (raw) Origin – Dancing Ewe Farm,
Granville, New York, United States Rind – Natural, brushed Paste – Semi-hard,
bone colored Aging – 9 to 12 months This cheese has some subtle power to it.
Culinary Institute of America, John Fischer, 2010
Despite the excellent cow-country of the north, sheep milk cheeses, or pecorino (
pecora means “sheep”) are the mainstay of Italian cheese production because
the animals are so well-suited to the mountainous — and often sparsely
vegetated ...
10
Quality Management in Food Chains
The Pecorino Toscano PDO The Pecorino Toscano is a typical sheep cheese
produced in awide geographical area which includes the whole Tuscany, part of
Umbria and Lazio. It has a defined and structured production process which
gives a ...
10 NACHRICHTEN, IN DENEN DER BEGRIFF «PECORINO» VORKOMMT
Erfahre, worüber man in den einheimischen und internationalen Medien spricht und wie der Begriff
pecorino im Kontext der folgenden Nachrichten gebraucht wird.
5 healthy 20 minute dinners
The combination of shallots, shaved pecorino and fresh arugula will transform the frozen ravioli into something special. Per serving: 413 ... «Philly.com, Jul 15»
The story of the Australian wine clan behind Hardys
Pecorino Terre di Chieti 2014, Italy (13%, Waitrose, £5.99 down from £7.99 ... Pecorino (deriving from the word for a ewe) isn't only a cheese. «Telegraph.co.uk, Jul 15»
On Plymouth Harbor, Greek restaurant aims to offer variety and a view
... saganaki, savory triangles of breaded and fried pecorino Romano cheese; spanakopita, spinach, herbs, and feta wrapped in flaky filo dough; ... «Boston Globe, Jul 15»
Another New Chef, Menu, and Even Farm for Osteria La Buca
... brunch on Sundays, and the menu is all Slaugh's, things like sautéed farro with poached egg, arugula, sausage and pecorino; polenta-ricotta ... «LA Magazine, Jul 15»
Fregola sarda, italian cous cous
Just before service, top the salad with torn basil leaves and strips of Parmigiano or Pecorino sardo. Use a vegetable peeler to create the strips ... «L'Italo Americano, Jul 15»
Loi brings a taste of Sardinia to Redmond restaurant
In addition to the simplicity of the dishes, Sardinian cuisine also heavily utilizes Pecorino cheese — a type of cheese made from sheep-milk of ... «Redmond Reporter, Jul 15»
Cheesemaking workshop at Mark Twain Library
... passion for making cheese started on a sheep farm in Tuscany where she spent each day milking sheep, haying fields and making pecorino. «The Redding Pilot, Jul 15»
Your Guide To Toronto's Entertainment District
... chicken slathered in salsa verde is a mainstay (it's big enough for two—split it along with the kale salad with pecorino and anchovy dressing). «Forbes, Jul 15»
Introducing The Menu: A collection of N&O restaurant reviews
One of Aaron Benjamin's specialty dishes, hand-cut noodles with wild mushrooms tossed in garlic and topped with pecorino cheese, ... «News & Observer, Jul 15»
Home Grown: Table Kitchen makes an art of farm-to-table concept
... enjoyed the mix of summer vegetables — squash, zucchini, chanterelle mushrooms and heirloom tomatoes — mixed with pecorino cheese. «The Advocate, Jul 15»
