49 romano recipes

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Popcorn tossed with melted butter, grated Parmigiano-Reggiano, and Pecorino Romano. A savory movie-night upgrade with salty, nutty cheese clinging to every kernel.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Invite your neighbors over for dinner so they can try this succulent and tantalizing dish that can easily be made with your crockpot.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

Cheese and tomato pizza layered with fresh basil, mozzarella, fontina, smoked gouda, and romano on a homemade crust. A four-cheese weeknight classic ready in 30 minutes.

English muffin mini pizzas with mozzarella, tomato sauce, oregano, and your choice of pepperoni, sausage, anchovy, or mushroom toppings. Ready in 15 minutes in the microwave.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Linguine with grilled chicken and eggplant tosses hot pasta with smoky charred Japanese eggplant, chicken, fresh basil, garlic, and Romano cheese. Rustic Italian dinner ready in under an hour.

Broccoli linguine tosses pasta and steamed broccoli florets with a creamy sour cream and egg yolk sauce, plus romano cheese and herbs. A 20-minute Italian-American weeknight pasta.