pecorino


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Related to pecorino: pancetta

pe·co·ri·no

 (pĕk′ə-rē′nō)
n. pl. pe·co·ri·nos
An Italian cheese, especially Romano, made from sheep's milk.

[Italian, of ewes, pecorino, from pecora, ewe, sheep, from Latin, cattle, pl. of pecus; see peku- in Indo-European roots.]

pecorino

(ˌpɛkəˈriːnəʊ)
n
(Cookery) an Italian cheese made from ewes' milk
[C20: from Italian, literally: of ewes, from pecora sheep, from Latin pecus]
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With recipes ranging from Strawberry Lime Chia Jam; Peach Salsa Fresca; Crispy Brussels Sprouts with Pecorino; and Big Mexican Salad with Creamy Cilantro Dressing; to Chipotle Black Bean Tortilla Soup; Vegetarian Lentil Gyros; Pizza Margherita with Pecorino & Egg; and Dark Chocolate Sea Salt Skillet Cookie, "A Couple Cooks--Pretty Simple Cooking " will prove to be fun to plan menus with, as well as an enduringly popular addition to personal, family, and community library Vegetarian Cookbook collections.
Salami and Egg Pizza Yield: 2 to 4 servings Total time: 30 minutes Ingredients 4 ounces thick-cut beef or chicken salami (4 to 6 slices) 2/3 cup ricotta cheese 1 clove garlic, finely grated or minced 1/4 teaspoon fine sea salt 1 (9- to 10-ounce) ball of regular or whole-wheat pizza dough, room temperature (see recipe) 1 1/2 cups shredded fresh mozzarella 1/8 teaspoon red pepper flakes, plus more for serving 8 basil leaves, plus more for serving 3 tablespoons grated pecorino Romano 2 large eggs, cold Flaky sea salt, for serving Extra-virgin olive oil, for serving Preparation 1.
Caramelized Pear Ravioli features sweet pear with ricotta encased in handmade ravioli squares, which are cooked in butter, flavored with garlic and rosemary, then finished off with Pecorino.
Meanwhile, in a medium bowl, stir the ricotta, pumpkin puree, A" of the Pecorino Romano and remaining ingredients, except tomato sauce.
INGREDIENTS (SERVES 4) For the pasta: 100g '00' pasta flour, plus extra for dusting; 1 egg, plus 1 egg yolk; Pinch of sea salt; 1 tbsp extra virgin olive oil For the filling: 250g chestnut mushrooms; Freshly ground black pepper; 1 tsp salted butter; 1/2 shallot, finely chopped; 1 garlic clove, crushed; 1 tbsp finely chopped parsley leaves; 1 tsp finely chopped thyme leaves; 1 tsp truffle oil, plus extra to serve; 40g good-quality cream cheese; 1 tsp Dijon mustard To serve: 75g best-quality sea-salted butter; 10 sage leaves; Juice of 1/2 lemon: Pecorino and truffle shavings, to taste METHOD 1.
MARION MCMULLEN finds out what it takes to cook winning recipes good enough to impress judges John Torode and Gregg Wallace MUSHROOM RAVIOLI WITH TRUFFLE, SAGE AND PECORINO By 2013 finalist Dale Williams PAST MasterChef champions and finalists offer tips and recipes to take cooking to the next level in the MasterChef Kitchen Bible.
MUSHROOM RAVIOLI WITH TRUFFLE, SAGE AND PECORINO By 2013 finalist Dale Williams INGREDIENTS (SERVES 4) For the pasta: 100g '00' pasta flour, plus extra for dusting; 1 egg, plus 1 egg yolk; Pinch of sea salt; 1 tbsp extra virgin olive oil For the filling: 250g chestnut mushrooms; Freshly ground black pepper; 1 tsp salted butter; 1/2 shallot, finely chopped; 1 garlic clove, crushed; 1 tbsp finely chopped parsley leaves; 1 tsp finely chopped thyme leaves; 1 tsp truffle oil, plus extra to serve; 40g good-quality cream cheese; 1 tsp Dijon mustard To serve: 75g best-quality sea salted butter; 10 sage leaves; juice of 1/2 lemon: pecorino and truffle shavings, to taste METHOD1.
While still hot, brush with the rest of the butter (it should melt on the hot corn), then sprinkle with a handful of grated pecorino or Parmesan cheese, a pinch more paprika and chopped flat-leaf parsley.
THE other day I was randomly browsing a wine aisle creating a mid-aisle trolley hazard, when I spotted Morrisons The Best Pecorino and went a bit light-headed.
While McFadden takes a minimal approach to the early harvest--serving many vegetables with little more than a light dressing, salt, and pepper--his recipes get more complex as the weeks go on, from radishes roasted " with brown butter, chile, and honey, to fava beans tossed with pecorino and salami.
4C All Natural 100% Imported Italian Pecorino Romano Cheese (UPC 41387-77126)