including the fresh Tuma, a half-ripened version (called Primusali), and a mature one suitable for grating. Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.

This cacio e pepe recipe is easy to make in about 30 minutes with just four ingredients. Creamy, cheesy pasta with freshly ...

This pecorino-crusted chicken with mixed baby green salad is the perfect Sunday night dinner. It’s easy and super delici ...

Though made with “just three main ingredients (cheese, pepper ... Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl. Bring 2 quarts water to boil in large ...

Serve this tart with a salad of rocket, pear and more shaved pecorino (a hard Italian sheep’s cheese, not dissimilar to parmesan). If you don’t have pecorino, a good parmesan will work fine as ...

Season to taste and stir through the pecorino before serving in warmed bowls topped with remaining basil leaves. *If not using home-made stock, it can be a good idea to use two thirds commercial ...

1. Have on hand a 10-inch nonstick skillet and a 12-inch flat plate. 2. In a saucepan, combine the potatoes with water to cover by 1-inch and a generous pinch of salt. Bring to a boil over high heat, ...

This should take 10 to 15 minutes. Remove from heat and stir in Pecorino and butter. Plate polenta and top with roasted brussels sprouts. Drizzle with syrupy balsamic vinegar. Notes: Syrupy ...

stir small splashes of reserved pasta water into the pot until the noodles are glistening. Spoon into bowls and serve with freshly grated pecorino piled on top. Garnish with parsley.