While both Pecorino Sardo P.D.O. Dolce and Maturo can be considered table cheeses, the Maturo variety is also excellent when in grated form and is widely used to enrich pasta and rice dishes. Included often in the preparation of many traditional recipes, both Sardinian and Italian, Pecorino Sardo is an important ingredient that characterizes and personalizes the dish it accompanies in a special way. The Dolce variety pairs well with a dry white wine, smooth and full-bodied like Vermentino, while the Maturo, with its intense and sharp taste, pairs well with a red wine, smooth and medium-bodied like Cannonau or Brunello di Montalcino.
Saffron risotto with Pecorino Sardo P.D.O.
500 g / 1 lb. carnaroli rice
1 liter or more (5 cups) of vegetable broth
100 gr / ¼ lb. of Pecorino Sardo Dolce P.D.O.
100 gr / ¼ lb. of Pecorino Sardo Maturo P.D.O.
1 medium onion, very finely chopped
Extra virgin olive oil – 1,5 gr of saffron – 1 glass of dry white wine -Salt to tasteDIRECTIONS
Prepare a vegetable broth. Finely chop the onion. Cut the Pecorino Sardo mild cheese into little cubes, and grate the Pecorino Sardo mature cheese. In a heavy-based saucepan, cook the chopped onion in 2 tablespoons of extra virgin oil, until slightly dry. Slightly cook the rice with the onion, stirring constantly with a wooden spoon. Add the white wine and continue stirring until absorbed. Add in 2 cups of broth until absorbed. Add in another 2 cups of broth, along with salt and saffron. Let the mixture boil for about 15 minutes, while continuing to stir and adding more broth little by little. When the rice is ready, stir in the Pecorino Sardo Dolce cubes. Continue to cook until creamy. Serve warm, with a dusting of the grated Pecorino Sardo Maturo.
Pecorino Sardo Maturo, ricotta and broccoli quiche PDOINGREDIENTS (servings 6)
1 package shortcrust pastry
200 gr ricotta
120 gr Pecorino Sardo Maturo PDO
300 gr of blanched broccoli florets
80 gr milk – salt, pepperDIRECTIONS
Preparation time 25 minutes
Cooking time 35-36 minutes
24 cm diameter pan
In a bowl, mix eggs, salt, pepper, milk and ricotta. Beat until well-blended, then add the grated Pecorino Sardo Maturo cheese. Add broccoli florets. Roll out the shortcrust pastry and line the greased and floured pan. Add filling, smooth, roll up dough at edge and bake at 180°C for 30 minutes, then cook in a convection oven with heat from below only for 5-6 more minute
French toast with Pecorino Sardo Dolce PDO cheese, peppers, honey and olivesINGREDIENTS (servings 4)
60 gr grated Pecorino Sardo Dolce PDO
160 gr sliced Pecorino Sardo Dolce PDO
6 slices of bread for toast
butter to taste
60 gr acacia honey – 70 gr split olives – pepper, salt
in addition: 3 eggs – 60 gr milkDIRECTIONS
Preparation time 20 minutes – Cooking time as desired
Chop the peppers and add to honey.
Beat the eggs with the milk, grated Pecorino Sardo cheese, salt and pepper.
Slice bread diagonally, then dip in the eggs. Heat the butter in a large skillet, add bread and fry on both sides. When the slices are golden brown and crispy, cover with sliced Pecorino Sardo. Lower heat, cover until cheese is melted. Transfer the French toast to plates, drizzle with pepper honey and serve with the olives.
Spaghetti with meatballs and Pecorino Sardo Dolce PDO cheese and flakes of Pecorino Sardo Maturo cheeseINGREDIENTS (servings 4)
100 gr grated Pecorino Sardo Dolce PDO
400 gr ground mixed meat
1 egg + 1 egg yolk
1 roll soaked in milk, then excess milk squeezed out
350 gr of roughly chopped tomatoes – 30 gr onion – 1 garlic clove – basil – salt, pepper – extra virgin olive oil
in addition: 280 gr spaghetti – Pecorino Sardo Maturo PDODIRECTIONS
Meatballs: mix meat with grated Pecorino Sardo Dolce cheese, egg and egg yolk, herbs, soaked, squeezed and shredded roll, salt and pepper.
With oiled hands, form meatballs and fry in a little oil. Sauce: in another pan cook the finely chopped onion with the garlic, add the tomatoes, salt and pepper and cook for 15 minutes, then add meatballs and continue cooking for 15 minutes. Boil the spaghetti in salted water, drain and add to skillet with meatballs and basil leaves. Divide the pasta onto plates and complete with flakes or cubes of Pecorino Sardo Maturo cheese.
Risotto with Pecorino Sardo Dolce PDO, mangoes, instant coffee and Mature Pecorino Sardo PDO crisps by Danilo AngèINGREDIENTS (servings 6)
480 gr of Carnaroli rice
70 gr shallots
1 dl of white wine
60 gr butter
100 gr Pecorino Sardo Dolce PDO
120 gr Mature Pecorino Sardo PDO
150 gr of ripe mango – 20 gr instant coffee – extra virgin olive oil – salt and pepperDIRECTIONS
Peel the shallots, julienne, cover with oil in a small saucepan and cook over low heat for about 15 minutes, let cool, strain and set aside the oil.
Grate the Mature Pecorino Sardo, cover a sheet of baking parchment with the grated cheese, place on a plate and cook in microwave for one minute. Let cool so that the cheese hardens. Peel the mango, remove the core and cut into thin slices.
Toast the rice in a saucepan with the shallot-flavoured oil, deglaze with white wine, let evaporate then add hot broth to cover. Cook for 10 minutes, season with salt and pepper and cook adding broth as necessary. Remove the risotto from the heat and stir in the butter and grated Pecorino Sardo Dolce. Place rice into serving dishes, add the slices of mango, Mature Pecorino Sardo crisps and sprinkle with the instant coffee.