Whether Sardinian, Sicilian or Tuscan, the pecorino makes everyone agree. Intense, fragrant and fat at the right point it is a perfect product to accompany a glass of wine and a few spoonfuls of jam, to enrich the first courses with a decisive note or to prepare traditional and unforgettable dishes. The famous cheese used in the preparation of the cacio e pepe, is nothing but a seasoned pecorino romano. Adding pepper is a reference to the dairy tradition which includes the addition of peppercorns in the curd to give it a particular flavor. But it's enough to talk about the theory, it's time to experiment.
Here are our most delicious ideas for tasting pecorino in risottos, pasta, ravioli, salads and timbales, but also first courses with meat or fish.
In the gallery above, 20 recipes based on pecorino
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