Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A hard, sharp cheese served grated as a garnish.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
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Examples
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Yes | No | Report from tim romano wrote 1 year 1 week ago
Dick Cheney, Guest of Honor at AMFF - Huh? Tim Romano 2009
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Yes | No | Report from tim romano wrote 1 year 1 week ago whoop-dee-do.
Dick Cheney, Guest of Honor at AMFF - Huh? Tim Romano 2009
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Fill hollow with your favorite picadillo recipe to which you've added the the chayote flesh you scopped out, top with bread crumbs and a little grated hard cheese (like parmesan or romano), bake until heated through and the cheese has melted.
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Yes | No | Report from tim romano wrote 1 year 1 week ago
Dick Cheney, Guest of Honor at AMFF - Huh? Tim Romano 2009
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Fill hollow with your favorite picadillo recipe to which you've added the the chayote flesh you scopped out, top with bread crumbs and a little grated hard cheese (like parmesan or romano), bake until heated through and the cheese has melted.
-
Fill hollow with your favorite picadillo recipe to which you've added the the chayote flesh you scopped out, top with bread crumbs and a little grated hard cheese (like parmesan or romano), bake until heated through and the cheese has melted.
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Fill hollow with your favorite picadillo recipe to which you've added the the chayote flesh you scopped out, top with bread crumbs and a little grated hard cheese (like parmesan or romano), bake until heated through and the cheese has melted.
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The sandwich encases four medium sized meatballs between a pair of thick pieces of grilled focaccia with a melted slice of caciocavallo cheese and a sprinkling of romano.
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Fill hollow with your favorite picadillo recipe to which you've added the the chayote flesh you scopped out, top with bread crumbs and a little grated hard cheese (like parmesan or romano), bake until heated through and the cheese has melted.
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Next, take your pick from grilled lamb sausage with tomato-olive tapenade or bucatini with chiles and pecorino romano, among other options.
Restaurant Week's extended course Post 2011
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