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Pecorino cheese: tasty recipes for your celebrations.

Easter has just passed, but the desire to celebrate certainly has not. During this time, we celebrate with sweets and the richest dishes that can be put on the table. The pecorino cheese, made from sheep's milk, is one of the foods that is most popular during this period. It is used in numerous recipes, both the Sardinian and the Roman varieties. Pecorino cheese is widely used because it symbolizes the lamb, one of the best-known representations of Christ. There are many different types of savory pies made during these days, but there are also many other recipes to learn!

 

Pecorino cheese, Sardinian or Roman?

 

Before diving into the fantastic world of recipes, we want to unveil the differences between pecorino romano and pecorino sardo. It can happen to confuse the two most famous pecorino cheeses, the Sardinian and the Roman. To avoid mistakes, here are the peculiar characteristics of the two products that represent the main culinary prides of Lazio and Sardinia.


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The main difference of Pecorino Romano (DOP) compared to other cheeses concerns its salting. The typical and unmistakable flavor of the product indeed depends on the greater time dedicated to this stage, as its aging can range from 150 to 180 days. The flavor is strong and decisive. Recipes with pecorino romano cheese, perfect for enhancing many first courses, include pasta with zucchini, ham and pecorino romano, and it is also the fundamental ingredient for a dish of Lazio tradition, spaghetti cacio e pepe.

The first difference between Pecorino Romano DOP and Pecorino Sardo DOP lies in the pressing of the latter, a process that involves filtering the whey. Furthermore, the aging is different, much shorter than that mentioned earlier, never exceeding four months to be precise. The rind is definitely smoother than the Roman cheese, and the color is darker, not to mention how it appears inside: in this case, the paste tends to be straw yellow, while Pecorino Romano is whitish. The milk used for the two cheeses is also different. The milk for Pecorino Sardo is only that produced in Sardinia, an obligation that serves to uphold the tradition and make the product local. The milk for Pecorino Romano, on the other hand, can be from Lazio, Tuscany, and also Sardinia. Both are, however, great as appetizers, perhaps to add more flavor to particular sauces like fava bean and pecorino pesto, or as an ingredient for tasty second courses like omelette with potatoes and pecorino. Versatility in the kitchen is one of the main advantages of these products.

 

Pecorino cheese, some tasty recipes

 

And now here are some of the most famous recipes based on pecorino. Let's start with Crescia, also known as Easter Pizza, a typical recipe from the Marche and Umbria regions. A delicacy that has almost the same shape as panettone, given by the special mold in which it is allowed to rise and then baked. To make Crescia, the ingredients to use are: 7g of dry yeast, 500g of type 0 flour, 65g of extra virgin olive oil, 150g of whole milk at room temperature, 150g of grated Parmigiano Reggiano, 5 medium eggs totaling 285g, 12g of honey, 10g of fine salt, black pepper to taste, and 100g of fresh pecorino romano. To properly mix everything, the use of a planetary mixer is essential. The dough must be worked for a long time to allow the formation of the gluten network. It should then be placed in a mold, covered, and kept in a humid place to promote the rising process. It is usually placed inside the turned-off oven for about three hours. Tradition would suggest cooking in a wood-fired oven, but today cooking in a home electric oven at 180 degrees for about 70 minutes is still optimal.

A typical Lazio dish is fava beans with pecorino romano. The recipe is very simple. Purchase 1.5kg of fava beans and 300g of pecorino romano. Shell the fava beans and remove the skin, distribute them in 4 serving bowls which you will place on 4 small plates. Cut the pecorino into flakes, removing the rind, and distribute it on the plates. Provide a salt shaker for each diner, so that everyone can dip the fava beans or enjoy them with the pecorino. Remember that the best pecorino cheese, whether sardo or romano, is found and delivered to your home only thanks to Spaghetti & Mandolino.

 

Francesco Scuderi

S&M  - autoreS&M
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