Consorzio Pecorino Romano

“Pecorino Romano” cream

Grate 100 gr. of Pecorino Romano, mixing it with whipped cream. Pour it into porcelain moulds and bake in a bain-marie until the cream thickens. Cool and serve with chilled dry white wine.

“Pecorino Romano” ravioli

Prepare pasta with white flour, butter, egg yolk, cognac, white wine and salt. Roll out to the thickness of a coin. Use a glass to cut out discs of dough. On each disk, place a tablespoonful of filling: grated “Pecorino Romano”, egg white, orange flavouring, and if you like, finely-ground walnuts. Moisten the edges of the ravioli, fold them over into a half-moon shape, and cook for a few minutes on a floured cloth. When they reach a pale yellow colour, let them rest, then serve with chilled dry white wine.

“Pecorino Romano” boats with wild cherry jam

Make pastry with butter, flour, egg yolk, sugar, grated “Pecorino Romano” and salt. Bake, cool, fill with wild cherry jam.

“Pecorino Romano” crepes

Prepare the batter for the crepes using water, sugar, white flour, white wine, and a pinch of salt. Fry in boiling oil. Turn and sprinkle with grated “Pecorino Romano”. Heat until the cheese melts, then fold in half and then half again, to form a triangle. Serve hot.

Alternative procedure:

As above, except that the grated “Pecorino Romano” is added directly to the batter. After frying, sprinkle with a syrup of brown sugar, dry white wine and powdered ginger.