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BLT

Our favorite version of a classic BLT!

Course Entrees

Ingredients

• 8 slices Italian bread
• 8 slices bacon
• 2 tablespoons Miceli's Romano Cheese shredded
• 1 cup mayonnaise
• 1 clove garlic grated
• ½ teaspoon lemon juice
• 1 teaspoon mustard
• ⅛ teaspoon sugar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 leaves romaine lettuce halved
• 2 heirloom tomatoes sliced
• 2 avocados sliced

Instructions

• Set your broiler to high.
• Add the bread to a baking sheet, and then let it broil for about 1 minute.
• Add the bacon to a skillet over medium heat, let it cook for about 12 minutes, and then drain it.
• Combine the Romano, mayonnaise, garlic, juice, mustard, sugar, salt, and pepper.
• Divide the lettuce between 4 slices of the bread, and then add the Romano mixture, tomatoes, avocados, and bacon.

Notes

The toothpick on top makes it official! You can toast your bread however you’d like.

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Pumpkin Carbonara

A fun, Fall take on this classic pasta!

Course Entrees

Ingredients

• 1 pound bucatini
• 8 slices bacon chopped
• 1 tablespoon oil
• 1 teaspoon kosher salt
• 6 egg yolks
• ¾ cup Miceli's Parmesan Cheese grated
• ¾ cup Miceli's Romano Cheese shredded
• 1 cup pumpkin
• ¼ teaspoon pepper

Instructions

• Bring a pot of water to a boil, add the bucatini, and then let it cook for about 12 minutes.
• Reserve ½ cup of the water, and then drain it.
• Add the bacon, oil, and salt to a pan over medium-low heat, and then let them cook for about 10 minutes.
• Increase the heat to medium, and then let them cook for about 12 minutes.
• Whisk together the yolks, parmesan, romano, pumpkin, and water, add the mixture to the pan, and then add the pepper and bucatini.

Notes

This dish contains raw eggs, but you can cook it for a few extra minutes at the end if you would prefer to heat it through!

The post Pumpkin Carbonara appeared first on Miceli Dairy Products.