Romano Noodles

A delightful Italian dish, Romano Noodles is a flavoursome accompaniment to meat or fish. Or serve it as a first course to an Italian meal. If Romano cheese is not available, Parmesan cheese may be used instead. Romano cheese is similar to Parmesan but slightly softer and saltier.


3 oz. butter

3 garlic cloves, crushed

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil or

1 ½ teaspoons dried basil

2 teaspoon dried oregano

1 lb. noodles, cooked, drained and kept hot

2 teaspoon salt

2 teaspoon black pepper

4 oz. Romano cheese, very finely grated

In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the garlic, parsley, basil and oregano, stirring constantly.

Two super Italian savoury dishes – Romano Noodles and Roman Aubergine Hors d’Oeuvre.

Add the noodles to the pan and season with the salt and pepper. Using two large spoons, toss the noodles in the butter mixture until they are thoroughly coated. Stir in the grated cheese and cook, stirring frequently, until the cheese has melted.

Remove the pan from the heat. Spoon the noodles into a warmed serving dish and serve at once.


The rook is a member of the crow family and is found throughout Europe. Only young rooks are suitable for eating and they are usually skinned and cooked in pies or stews.

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