PECORINO ROMANO

pecorino romano 1

This is one of the most precious ingredients in my fridge brought all the way from Tuscany. Having little knowledge about Pecorino, I don’t want to waste it without the right recipe. So far, I enjoy it only with sandwiches and wine.

My dear blogger friends, if you have recipes that go well with this cheese, please share with me. I would love to try them out.

Grazie! 

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29 thoughts on “PECORINO ROMANO

  1. Wow, all the way from Tuscany! This reminds me of the time when I traveled back from vacation with blocks of old amsterdam in my suitcase. I usually like making orecchiette with broccoli rabe and a sprinkling of pecorino romano on top. Looking forward to seeing the recipe you choose to go with 🙂

    1. Glad to know I’m not alone 🙂 Thank you for the recipe. It sounds really good. I’ve never cook broccoli rabe before and would love to try it! It is hard to find Orecchiette over here so I’ll have to replace it with another pasta. Can’t wait to try this combination and let you know how it goes.

  2. Yey – I have a great recipe. Take about 4 courgettes. Slice down the center and then again so you end up with quarter lengths. Then cut down the lengths so you have quarter cubes. Chop two cloves of garlic finely, and a chilli (I tend not to use the seeds, but if you like it hot add some). Put all this in a wok with a very generous glug of olive oil. You want to cook this for at least 30 minutes, making sure that things don’t stick on the bottom and blacken. What you want to end up with is quite a pulpy mixture. Cook some spaghetti. When that’s ready take the courgette ‘sauce’ off the heat and add a handful of chopped fresh mint and a good squeeze of lemon to taste. Salt and pepper and serve with the pasta, covered in grated pecorino. Serves 2

    1. Thank you Gabriela. This sounds like a wonderful recipe. And I have been wanting to know more ways of preparing courgettes. Together with pecorino, this recipe fulfills both my cravings. And I am just thinking of planting a small pot of mint! You are not stalking me right? 🙂 I’ll try and let you know how it goes!

    1. Hi Kenley, thank you for sharing this wonderful recipe. I just happen to have age cheddar as well which will combine to make a great sauce. I have never made cheese sauce before. Can’t wait to pour it over fried seafood or roast potatoes and maybe boiled broccoli and bake vegetables. This is truly a recipe for life. 🙂
      Danny

  3. Wow!! This is gorgeous and from Tuscany!! Reminds me of one of my favorite movies with Diane Lane!! This Romano cheese looks gorgeous. You could grate some of it over a pasta dish with tomato sauce. Sounds and looks incredible with wine 🙂

    1. Judy! You are not going to believe it..The same day after publishing this post, I miss Tuscany so much that I ended up watching “Under The Tuscan Sun” in the evening again. Yes the one by Diane Lane. This is truly a gorgeous cheese to go with fruits and wine. I thought it should work with basic marinara as well. Just didn’t try it yet. Guess I should now 🙂

    1. Hi Rebecca, I can’t seem to find recipes that are specifically designed for it as well. This is probably the biggest chunk of cheese that I’ve bought which is made from sheep’s milk. It really has a strong unique character. Nothing close to those I’ve seen here. So precious..Lol!

    1. Oh ya..I didn’t thought of grating it over soup. That’s a great tip. Thank you.
      Given that it is made with sheep’s milk, the smell is very strong but it taste really good. Glad I bought it.

    1. Thanks Brandi. I would have to admit it is very different from the ones over here. Seems like Tuscany keeps the best for themselves. There is so much I would like to create with it but so little cheese. Should have bought more. 🙂

  4. Oh, recipes with Pecorino? I have lots. Try my celery, mushroom and pecorino salad, a zucchini and pecorino frittata or grate some over spaghetti with ragu alla romana! I am happy I found your blog. Very nice!

    1. Hi Dan, Thank you very much for stopping by with your generous spread of recipes. They look delicious. I regret not bringing back more pecorino to try them all. I am delighted to discover your nice blog as well!

    1. Aw…thank you very much for your great support Ingrid. There are so many recipes that we can exchange with each other. Can’t wait. Looking forward to hear from you again 🙂
      Great to have you,
      Danny

  5. Love this cheese! It goes great sprinkled on Italian dishes, like pizza, pasta and salads. I love just having whole wheat pasta with olive oil, balsamic and pecorino romano – the cheese makes the dish 🙂 Hope you enjoy this fab cheese!

    1. Thank you Dani. So far I have tried it on pasta, salad and soup which is really good. I am going to try your recipe with it before its all gone 🙂 Thanks for sharing!

  6. How delicious. Seems like everyone got lots of yummy recipes already. I would simply enjoy it with wine and crackers….or just grate it on my pasta. 😛 Seems like I’m the lazy one around here. hahaha…

    1. Thank you Amy. I really appreciate all the recipes suggested by these wonderful friends. Just afraid I have not enough cheese to make them all. Having it with wine and crackers is my all time favorite. Maybe along with good music. 🙂

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