Recipe Round Up: Pecorino Romano cheese
What’s Pecorino Romano? An Italian cheese made with sheep’s milk. Pecora = sheep in Italian!
We love this particular Pecorino Romano, by Sogno Toscano in Italy. It is a truly delightful cheese! It packs less of a punch than some Pecorino Romano cheeses because it is a young cheese — the typical sharpness of Pecorino Romano cheeses increases with age. This one is firm, has light moisture and is less salty, yet it has a rich, full flavor.
See also: Get a wedge free Oct. 12 – 18, 2022. See how!
This cheese is fantastic with fruit or shaved onto salads. It’s also a great melter, making it great for pasta dishes, such as cacio e pepe a recipe for Stanley Tucci’s favorite Italian dish, spaghetti alla nerano.
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Spaghetti alla Nerano with Pecorino Romano
This traditional Italian pasta dish recently got a turn in the limelight thanks to actor Stanley Tucci's show called “Searching for Italy.” Some people like to deep fry their zucchini, but we prefer more of a sauteed approach. This pecorino is young to it is less pungent and salty than others, such as Locatelli. We love it in this dish as it lets the flavor of the pasta and zucchini shine. Serves 4 to 6.
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Cacio e Pepe
This is widely popular, Old World Italian dish. While the ingredient list is short, the instructions are a little on the long side. You might have to try this dish a time or two to get it just right – especially when it comes to how much pasta water to add – but don’t let that scare you away! Using Monograno Felicetti spaghetti (we used the kamut, an ancient wheat variety), gives the dish an even better flavor than you might find using typical store-bought pasta. Monograno Felicetti is the pasta choice of chefs and foodies around the world. This dish serves about 2.
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Zucchini Cacio e Pepe
This dish is traditionally made with pasta, but we used zucchini noodles to introduce a healthier element. Translated, cacio e pepe means cheese and pepper; the dish itself is made from just a handful of simple ingredients: water, noodles, olive oil, cheese and lots of cracked pepper. The starchy water from cooking pasta, or zoodles in this case, mixes with cheese and olive oil to create a simple sauce. Add a little lemon juice, if desired. Serves 2.
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Dream of the Mountain Ravioli with Lemony Spring Vegetables & Crumbled Bacon
Our Dream of the Mountain ravioli is a specialty item at Sigona’s – the only place on earth you can find it! The filling is made with a cheese hand-selected and named by our own cheese buyer during a trip to Switzerland, and the ravioli are crafted by local pasta maker Saporito Pasta in Redwood City. This is a delicious way to incorporate spring vegetables to your dinner. Don’t forget to finish the dish with a squeeze of fresh lemon juice! Serves 2 to 4.
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Truffled Butternut Macaroni & Cheese
This dish will fool even the most adamant squash haters. Trust us, we fooled one! There are three different cheeses in this deliciousness, but it’s the butternut squash that adds the amazing orange color. There is just a hint of the truffle oil in every bite, which is as it should be. A little of the oil goes a long way! It would make a fantastic Thanksgiving side dish. Inspired by Monadnock Oil & Vinegar. Serves about 8.
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