Kamil Perry
Marinara sauce is a versatile tomato-based sauce that can be paired with a variety of cheeses. While the classic combination of marinara and mozzarella is well-known, there are several other cheeses that can enhance the flavour of this sauce. From the familiar parmesan and ricotta to the more unusual feta and gorgonzola, there are many options to explore.
| Characteristics | Values |
|---|---|
| Number of Cheeses | 1-5 |
| Cheese Types | Ricotta, Fontina, Mozzarella, Asiago, Parmesan, Romano, Monterrey Jack, Gruyere, Provolone, Gouda, Havarti, Cheddar, Pecorino, Grana Padano, Cottage Cheese |
| Herbs | Basil, Parsley, Oregano, Marjoram |
| Other Ingredients | Olive Oil, Garlic, Onion, Black Pepper, Red Wine, Tomatoes, Tomato Puree, Tomato Paste, Salt, Sugar, Red Pepper Flakes, Bay Leaves, Heavy Cream |
What You'll Learn
Ricotta, Fontina, Mozzarella, Asiago, and Parmesan
Ricotta is a soft, creamy cheese with a mild flavour. It can be blended into a smooth, creamy consistency and added to marinara sauce to make the sauce richer and creamier. It can also be served on top of pasta with marinara sauce, along with mozzarella and parmesan.
Fontina is a popular choice for serving with marinara sauce, especially in the form of herbed fontina rolls. The cheese is melted and combined with aromatic herbs, making it a perfect appetiser or side dish. Fontina has a strong, nutty flavour and a creamy texture, which pairs well with the sweetness of the tomato-based sauce.
Mozzarella is a classic cheese to pair with marinara sauce. It can be melted and combined with the sauce, or served on top of pasta dishes. Mozzarella has a mild, milky flavour and a stretchy, stringy texture when melted, making it a popular choice for creating a gooey, indulgent dish.
Asiago is a strong, sharp cheese with a nutty flavour. It is often used in combination with other cheeses, such as Gorgonzola, to create a complex and bold flavour profile. Asiago can be incorporated into the sauce itself, adding a creamy texture and a tangy taste.
Parmesan is a hard, salty cheese with a strong flavour. It is often grated and used as a topping for pasta dishes with marinara sauce, adding a salty, savoury note. It can also be added to the sauce itself in small quantities to enhance the flavour without overwhelming the other ingredients. Parmesan rinds are sometimes used to add depth of flavour to the sauce without the cheese becoming rubbery or tasteless.
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Romano, Monterrey Jack, Asiago, Parmesan, and Romano
Romano
Romano is a popular cheese to pair with marinara sauce. It can be added to the sauce itself to add a nice accent and a rich flavour without overwhelming the tomatoes. It can also be sprinkled over the sauce when serving. Romano is also used in combination with other cheeses such as Parmesan and Pecorino in marinara sauce.
Monterrey Jack
Monterrey Jack is a versatile cheese that can be used in a variety of dishes, from casseroles to sandwiches. It has a distinctive spicy flavour and works well in dishes with a Mexican or Spanish twist. It can be used in a marinara sauce to add a spicy kick.
Asiago
Asiago is a popular cheese for pasta dishes and sauces. It can be used to make a rich and creamy sauce that pairs well with pasta and white pie. A traditional Alfredo sauce can be given a twist by using Asiago cheese.
Parmesan
Parmesan is a well-known cheese that pairs well with pasta and tomato-based sauces. It can be grated or shredded and added to marinara sauce to enhance the flavour and add a rich, creamy texture. Parmesan is often used in combination with other cheeses such as Romano in marinara sauce.
Romano
Romano cheese is a popular choice for those who want to add a salty, nutty flavour to their dishes. It pairs well with marinara sauce, and can be used in combination with other cheeses such as Parmesan. It can be grated or shredded and added directly to the sauce, or sprinkled on top when serving.
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Romano, Parmesan, onion powder, oregano, parsley
Romano and Parmesan are both hard, salty Italian cheeses that are often used in combination with each other. They are popular toppings for salads, pizzas, and pasta dishes such as marinara sauce. Romano and Parmesan can be purchased as blended cheese powder, which can be added to omelets, baked potatoes, or breaded chicken for a burst of flavor.
When cooking with these cheeses, try a simple marinara sauce recipe that incorporates Romano and Parmesan. Heat olive oil in a large saucepan over medium heat, add garlic, and cook until aromatic and tender. Then, stir in crushed tomatoes, tomato puree, dried oregano, dried parsley, grated Romano cheese, grated Parmesan cheese, bay leaves, and onion powder. Reduce the heat to low and simmer for at least 40 minutes. This sauce can be served over any pasta or used in lasagna.
Oregano and parsley are herbs that complement the flavors of Romano and Parmesan in marinara sauce. Oregano has a robust, earthy, and slightly bitter taste, while parsley adds a fresh, bright flavor. Together, they enhance the overall taste of the dish.
Onion powder, also known as dried onion flakes, is made from dehydrated onions that have been ground into a fine powder. It adds a mild onion flavor to the marinara sauce without the need for fresh onions. Onion powder is a convenient way to add depth and complexity to the sauce.
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Pecorino, Romano, basil, parsley, oregano
Pecorino Romano is a hard cheese with a tangy, sharp and salty flavour. It is a versatile ingredient that can be used in a wide range of dishes, from entrees to soups, appetisers and even cakes.
Pecorino Romano is a great cheese to pair with marinara sauce. Its sharp taste blends well with other mild cheeses, such as ricotta and mozzarella, which are commonly used in baked ziti. It can also be used in a cheese sauce, adding a salty flavour to a dish. A small amount of Pecorino Romano can be melted into a marinara sauce to add a rich flavour without overwhelming the tomatoes.
Pecorino Romano is also a good pairing for herbs such as basil, parsley and oregano. These herbs are commonly used in Italian cooking and can be added to a marinara sauce to create a fresh flavour. Basil and parsley can be added to a sauce at the end of cooking, stirred through until the cheese melts, and sprinkled on top when serving. Oregano is often added to a sauce at the beginning of cooking, allowing its flavour to develop as the sauce simmers.
A rustic marinara sauce can be made by cooking onions and garlic in olive oil, then adding tinned tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes and bay leaves. After simmering, the sauce can be removed from the heat and Pecorino Romano, basil and parsley are stirred through. This sauce is a great base for experimentation, and can be adapted by adding ground beef, sausage, or different cheeses and herbs.
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Feta, Romano, Parmesan, Mozzarella, and Gruyere
When it comes to choosing a cheese to pair with marinara sauce, you have a plethora of options that will enhance the flavour of your dish. Here are some detailed suggestions to help you decide among five classic cheeses: Feta, Romano, Parmesan, Mozzarella, and Gruyere.
Feta Cheese
Feta cheese is a versatile choice that pairs well with marinara sauce. It can be used in baked dishes or added directly to the sauce. When baked, feta develops a soft and creamy texture without melting completely, making it ideal for dipping. For a quick and easy appetizer, try baking feta cheese with marinara sauce and piquillo peppers. The briny and sharp flavours of traditional Greek feta or the creamier French feta will add a unique twist to your dish.
Romano Cheese
Romano cheese, also known as Pecorino Romano, is a popular choice for adding a nice accent to marinara sauce. It can be incorporated into the sauce or sprinkled on top. Its distinct flavour enhances the overall taste of the dish without overwhelming the tomatoes. Romano cheese is a key ingredient in rustic marinara sauce, adding richness and depth of flavour.
Parmesan Cheese
Parmesan cheese is a classic choice that pairs seamlessly with marinara sauce. It can be grated or shredded and mixed into the sauce or used as a topping. Parmesan adds a subtle nutty flavour and a creamy texture to the dish. It is a versatile cheese that can be used in various dishes, from pasta to lasagna.
Mozzarella Cheese
Mozzarella cheese is another excellent option to pair with marinara sauce. It has a mild flavour and melts easily, making it perfect for baked dishes or as a topping. When baked, mozzarella becomes bubbly and golden, adding a delicious touch to your marinara-based dishes. It is a popular choice for appetizers, such as baguette slices with mozzarella, basil, and marinara sauce.
Gruyere Cheese
Gruyere cheese offers a unique twist to your marinara sauce. It has a distinct, slightly nutty flavour and a creamy texture. Gruyere melts easily, making it perfect for creating a cheesy sauce to pair with your marinara. You can also use it as a topping or mix it into the sauce for a more subtle flavour.
In conclusion, when choosing a cheese to pair with marinara sauce, consider the distinct flavours and textures that Feta, Romano, Parmesan, Mozzarella, and Gruyere have to offer. Each of these cheeses can elevate your dish in its own way, whether it's a classic choice like Parmesan or a more unusual option like Gruyere. Experiment with these cheeses and discover the perfect combination for your taste preferences.
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Frequently asked questions
Some good cheeses to pair with marinara sauce include ricotta, fontina, mozzarella, asiago, parmesan, Romano, Monterrey Jack, gorgonzola, feta, and pecorino.
Here is a simple recipe for a cheese marinara sauce:
- Heat olive oil in a pan over medium heat
- Add minced garlic and cook until aromatic and tender
- Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves, and onion powder
- Reduce heat to low and simmer for at least 40 minutes
Here is a recipe for a five-cheese marinara sauce:
- Preheat a Dutch oven to medium heat
- Add olive oil, onion, and garlic, and cook for 3 minutes
- Add herbs and black pepper and cook for another 2 minutes
- Pour in red wine and stir to deglaze the pan
- Add canned tomatoes and turn up the heat until the sauce begins to gently boil (simmer)
- Simmer uncovered for 5 minutes, stirring and breaking up the tomatoes
- Reduce heat to low, cover, and cook for 30 minutes
- Uncover and simmer for another 15 minutes to reduce the liquid
- Turn off the heat and let the sauce sit for 5 minutes before adding the cheeses
- Add the cheeses and stir to blend, then cover and let sit while preparing the pasta
It is important to choose a pan that will not react to the acidity of the tomatoes. Some good options include non-stick, ceramic, stainless, or enameled pans.
Yes, you can use fresh tomatoes instead of canned tomatoes for marinara sauce. You will need about 5 pounds of tomatoes, which should be blanched and peeled. Removing the seeds is optional. Using fresh tomatoes will result in a slightly smaller yield of sauce compared to using canned tomatoes.
