Fondue of Pecorino Romano with tender spring vegetables

Ingredients for 4 people

  • 200 gr of milk
  • 200 gr of fresh cream
  • 300 gr of Pecorino Romano DOP
  • 4 round courgettes
  • 2 long courgettes
  • 12 asparagus spears
  • 12 runner beans
  • 4 carrots
  • 12 broccoli florets
  • 12 strips of red bell pepper
  • 12 strips of candied tomato to garnish
  • extra virgin olive oil to taste
  • aromatic herbs to taste


Blanche* the round courgettes and the rest of the vegetables. In a small, non-stick saucepan, heat the cream and milk to a temperature of 80°C. Stir in the grated Pecorino Romano DOP and blend together; filter the mixture and place in 4 heated terrines. Empty out the courgettes, fill them with the other vegetables cut into thin strips and place them in the center of the 4 terrines; garnish with candied tomato, aromatic herbs and drizzle with a little extra virgin olive oil.

*”Blanche”: to sear rapidly in boiling, salted water then plunge into ice to prevent the colours from fading.

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