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Pecorino
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Fava Bean & Pecorino Salad Two Ways — Beginner and Expert
No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese.
Yummy Link: Learn About Pecorino Romano
Who knew that pecorino romano is an ancient Italian cheese whose recipe has remained the same throughout time? Fascinating! For more on pecorino, read this quick but interesting profile.
Reader Recipe: Warm Roasted Squash, Prosciutto and Pecorino Salad
Today's Reader Recipe comes from our very own TeamSugar. This past Christmas her family decided they would give warm salads a try. I suggested that she try a recipe that member AlliJean posted and from the look of things, it turned out spectacularly.
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Inspired Side: Salad With Zucchini & Pecorino
The French are known for creating characteristically simple dishes that highlight the natural flavor of a distinct ingredient. In this case, zucchini is the shining star. Crisp greens, ripe cherry tomatoes, and shaved pecorino cheese act as the backdrop in this delicious, quick salad.
Rustic Italian Salad Makes an Impressive Lunch
During the holidays, it seems I just go from one rich, multi-course family meal to another, so the day after Thanksgiving, I wanted a light but satisfying lunch that would impress even the harshest of family critics.
This salad was just the thing. The pears, grapes and dried cherries added a natural sweetness to the salad that contrasted well with the aged balsamic vinegar and pecorino cheese.
Cheese-Stuffed Mushrooms Two Ways — Beginner and Expert
Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small — especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.
Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven.
Say Cheese! Grilled Fontina and Prosciutto Pizza
Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States.
Burning Question: When Is It OK to Eat Moldy Food?
The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest?
Simple Tip: Label Plastic Wrap With Cheese's First Initial
Thanks to Say Cheese!, my weekly series featuring different types of cheese, the charcuterie drawer in my refrigerator is full of cheese. However, when the packaging is removed and the cheese is partially grated, many of them look the same. To ensure that I don't confuse the pecorino with the parmesan, I've started labeling them.
Say Cheese! On Pairing Cheese With Wine
There was one thing I learned at the Artisan Cheese Festival that changed my life. No joke! Normally when I think of pairing wine and cheese I choose a red wine.
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