Pecorino Romano PDO is launching a promotional campaign in Italy and Germany from 2024 to 2027, titled “In Europe, There’s a Cheese That’s Naturally Good and Unique.” This initiative highlights the cheese’s remarkable versatility and features three gourmet recipes created by Chef Danilo Angè: Fruit and Vegetable Tartar with Pecorino Wafer Chips; Saffron tagliatelle with Pecorino Romano PDO, zucchini, and mint and for second course: Pork fillet stuffed with Pecorino Romano PDO, served with prickly pear sauce and cardoncelli mushrooms.
Funded by the Pecorino Romano PDO Protection Consortium and the European Union, the project aims to showcase the unique qualities of Pecorino Romano through tailored strategies in these two key markets. By combining culinary tradition, cultural richness, and a commitment to sustainability, the campaign positions Pecorino Romano PDO not just as an ingredient, but as the centerpiece of a rich gastronomic experience. The campaign will include educational events, tastings, and collaborations with chefs and food bloggers, all designed to foster a deeper appreciation for this exceptional cheese among a wider audience.
Three Recipes Featuring Pecorino Romano PDO
In collaboration with Chef Danilo Angè, the Pecorino Romano Consortium has curated three new recipes that highlight Pecorino Romano PDO. Chef Danilo Angè has Cooking Consultancy and cooking school and is the author of two leading cook books: N2O and Zero Atmosphere.
Tartare di frutta e verdura al basilico e pompelmo, cialde di Pecorino Romano DOP al sesamo e salsa di pesche
Starter: Fruit and vegetable tartare with basil and grapefruit, Pecorino Romano DOP wafers with sesame and peach sauce. A fresh and colorful appetizer, which combines the sweetness of fruit and the freshness of vegetables, enriched with crunchy wafers of Pecorino Romano DOP with sesame. The peach sauce adds a touch of originality, making this dish perfect for whetting the appetite.
Ingredients:
100 g of green beans; 100 g of carrots; 100 g of celery; 100 g of courgettes; 100 g of kiwi;
100 g of grapes; 100 g of strawberries; 1 bunch of basil; Tabasco; 2 oranges; 1 lemon; 300 g of peaches; 1 vanilla pod; 120 g of mixed salad; extra virgin olive oil; salt and pepper
For the waffles:
140 g of grated Pecorino Romano DOP; 30 g of foil corn flour; 40 g of hazelnut flour; 10 g of black sesame; 10 g of toasted sesame
Preparation:
Clean the green beans, cook in boiling salted water for 5 minutes, cool in water and ice, drain and cut into small pieces. Peel the carrots, remove the celery filaments, clean the courgettes and cut everything into small cubes. Peel the kiwis, remove the seeds from the grapes and the stems from the strawberries and cut everything into small cubes. Mix all the fruit and vegetables, add the julienned basil, a few drops of Tabasco, the grated zest and the citrus juice. Sprinkle with oil, salt and pepper, cover with cling film and leave to marinate for 20 minutes in the fridge. Peel the peaches, remove the core and blend with the vanilla, ground pepper and a little oil. Mix the Pecorino Romano Dop with the corn and hazelnut flour and add the sesame. Sprinkle the cheese mixture on a non-stick pan, leave to brown, arrange on a cutting board, leave to cool and break into pieces. Arrange the tartare on serving plates with the mixed salad and Pecorino Romano Dop wafers. Accompany with the peach sauce.
Primo: Tagliatelle allo zafferano e Pecorino Romano DOP, salsa di zucchine e menta.
Saffron tagliatelle with Pecorino Romano PDO, zucchini, and mint. A refined first course, where the tagliatelle, delicate and saffron-scented, combine harmoniously with the Pecorino Romano DOP. The courgette and mint sauce completes the dish, offering a balance of flavors that invites a second taste.
Ingredients:
500 g of 00 flour; 5 eggs; 40 g of grated Pecorino Romano Dop; 0.125 g of saffron powder; 200 g of durum wheat semolina; 100 g of leeks; 600 g of courgettes; ½ dl of white wine vinegar;1 bunch of mint; 300 g of plum tomatoes; 60 g of Pecorino Romano Dop; extra virgin olive oil; salt and pepper
Preparation:
Work the flour with the eggs, the grated Pecorino Romano Dop and the saffron until you obtain a smooth and homogeneous mixture. Wrap in cling film and leave to rest in the refrigerator.
Roll out the dough to a thickness of 3 mm, form tagliatelle and sprinkle with durum wheat semolina.
Cut the leeks into small pieces, braise in a pan with a little oil, add half the courgettes cut into small cubes, salt and pepper, cook for 5 minutes and deglaze with the vinegar. Cook the remaining courgettes in boiling salted water, cool in water and ice, drain and blend with the mint, salt, pepper and oil. Peel the tomatoes, remove the seeds, cut into cubes and season with salt, pepper and a little oil. Cook the pasta in salted water, drain and season in the pan with the courgettes and tomatoes. Arrange the courgette sauce on serving plates, arrange the tagliatelle and complete with flakes of Pecorino Romano Dop.
Secondo: Filetto di maiale farcito al Pecorino Romano DOP, salsa di fichi d’india e cardoncelli
Pork fillet stuffed with Pecorino Romano PDO, served with prickly pear sauce and cardoncelli mushrooms.
A second course that enchants with its richness and originality. The pork fillet, stuffed with the prized Pecorino Romano DOP, pairs perfectly with the prickly pear and cardoncelli sauce, creating a combination of flavors that recounts the tradition and innovation of Italian cuisine.
Ingredients:
900 g of pork fillet; 500 g of potatoes; 250 g of Pecorino Romano Dop; 1 bunch of marjoram;
300 g of ripe prickly pears; 60 g of butter; 20 g of mustard; 500 g of cardoncelli; 1 clove of garlic;
1 bunch of parsley; 1 bunch of thyme; 2 dl of perfumed white wine; extra virgin olive oil; salt and pepper.
Preparation:
Wash the potatoes, cook in the oven at 170°C for about 40 minutes. Leave to cool, mash, add 50 g of coarsely chopped Pecorino Romano Dop, the marjoram and season with salt and pepper. Peel the prickly pears, cook in a pan with half the butter, blend with the mustard and sift. Degrease the meat, divide into portions, make a hole in the central part and fill with Pecorino Romano Dop. Clean the cardoncelli, cut into wedges, brown in a pan with garlic, oil, salt and pepper and sprinkle with chopped parsley. Salt and pepper the meat, brown in a pan with the oil and thyme, add the wine and let it evaporate. Add the remaining butter and complete cooking, leaving the meat pink. Leave the meat to rest in the heat for a few minutes. Arrange the potatoes on serving plates, top with the meat and mushrooms. Complete with the prickly pear sauce.
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