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A New England Twist on the Mediterranean Diet

Flavorful cheeses give fall comfort foods a satisfying tang.

by Victoria Abbott Riccardi

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Slip a nice bite of golden Parmigiano-Reggiano into your mouth and you'll know why it's considered the king of Italian cheeses. Dense, firm, and filled with crunchy, crystalline specks, it has an intense, sticky richness layered with flavors of caramel, salt, warm spices, and brown butter, adding depth to pastas, salads, and fruit desserts, including ripe pears. Pecorino Romano, on the other hand, has a saltier tang; its savory, peppery sharpness enlivens soups, sandwiches, and vegetable dishes.

All that and a great way to get protein and calcium, too. What better accompaniments to New England's autumn harvest foods could you find? Fortunately, today's cooks need travel no farther than the local market to find these two Italian cheeses. So pick some up this fall and indulge -- guilt-free.

Warm Chicory with Eggs and Pecorino Romano

Eggs Recipes | Vegetables Recipes

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Preparation Time: 20 minutes

Start to Finish Time: 30 minutes

Yield: 4 servings

• 1 medium red onion, halved and sliced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 pound chicory, rinsed and coarsely chopped
• 4 cloves garlic, minced
• 4 large eggs
• 1/4 cup (1 ounce) shredded Pecorino Romano
• Freshly ground black pepper

In a large saucepan over medium heat, sauté onion and red pepper flakes in oil 5 minutes (don't brown the pepper). Stir in chicory and garlic; sauté 10 minutes or until greens are tender. Gently break eggs over greens. Cover saucepan and reduce heat to low. Cook 4 minutes, or until whites are cooked through and yolks are slightly runny.

Using a large spoon, carefully scoop up each egg with a portion of greens and place in a pasta dish. Sprinkle with Pecorino Romano and black pepper to taste.

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Whole Wheat Linguini with Lemony Leeks and Parmigiano-Reggiano

Pasta Recipes | Vegetables Recipes

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Preparation Time: 30 minutes

Start to Finish Time: 60 minutes

• 2 medium leeks, trimmed, and rinsed; white and light-green parts julienned (about 4 cups)
• 1 tablespoon olive oil
• 1 cup chicken (or vegetable) stock
• 3 cloves garlic, minced
• 1 tablespoon capers, drained, rinsed, and coarsely chopped
• Kosher or sea salt and freshly ground black pepper
• 3/4 pound whole wheat linguini
• 1/3 cup chopped fresh Italian parsley
• 1 teaspoon fresh lemon zest
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano

Bring a soup pot full of hot water to a boil. In a large saucepan over medium-high heat, sauté leeks in oil until soft and slightly golden, about 8 minutes. Stir in stock, garlic, and capers. Reduce heat to low; simmer 5 minutes. Season with salt and pepper to taste.

Add linguini to boiling water; cook until al dente. Drain and add to leek mixture along with parsley and lemon zest. Toss well to mix; then season with additional salt and pepper. Portion linguini onto four pasta plates. Sprinkle with Parmigiano-Reggiano.

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