The market · Dairy and eggs · Southern Europe
Pecorino
Italian sheep's-milk cheese — Pecorino Romano is salty, sharp and made for grating over Roman pasta.
salty · sheepy
What to do with it
Kenji Hara's Sourdough, 100% ryePecorino would give it depthIbu Sari's Beef rendangPecorino would give it depthRosa Ibarra's Clarified milk punch, mezcal and pineapplePecorino would give it depthMira Kowalski's Pierogi ruskiePecorino would give it depth
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.No one here has made it yet
ItalianCacio e pepePasta, pecorino romano, black pepper and the pasta's own starchy water, whisked into a creamy sauce.No one here has made it yetItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.No one here has made it yetIf you can't find it
Italian delis and most supermarkets.
- The same weightYou lose pecorino's sheep tang and salt.Gets some back a little more salt.
Goes with
Knowing it
- Where to buy
- Italian delis. Grate it fine for sauces, or it clumps.
Kitchens that keep it in
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