{"id":11221435150,"title":"Luigi Guffanti Pecorino Di Pienza Gran Riserva (forma)","handle":"luigi-guffanti-pecorino-di-pienza-gran-riserva-forma","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eGreat Reserve Pienza pecorino cheese\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2181.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eThis is a Pienza Pecorino sheep’s cheese made into black (reserve) forms that are larger than the norm and are intended for a lengthy ripening period lasting in excess of a year.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003ehard, grainy, yellow paste with a scattering of holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense, dry but sweet rather than piquant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines. Hot pear or quince chutney. Tuscan ‘sciocco’ unsalted bread.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw or pasteurised, sheep’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003epressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eone year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e10-12 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e35-40 cm diameter, h. 10-15 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from the Siena area\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003ePotato, Kale, and Pecorino Frittata\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/photos.bigoven.com\/recipe\/hero\/kale-potato-and-pecorino-frittata-2.jpg?h=500\u0026amp;w=500\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cul class=\"ingredients-list\"\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e2 tablespoons\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eOlive oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e10 ounces\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003e(2 medium\u003cspan\u003e \u003c\/span\u003epotatoes) white potatoes\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003ecubed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 clove\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eGarlic\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eminced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 small\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eBunch\u003cspan\u003e \u003c\/span\u003ekale\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003echopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 teaspoon\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eDijon mustard\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e10\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"name\"\u003eEggs\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003ebeaten\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1\/2 cup\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003ePecorino\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eshredded\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pull-right\"\u003e\n\u003cdiv class=\"actionbar hidden-xs\" id=\"actionBarDiv\"\u003e\n\u003cdiv class=\"btn-group\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pad-left resize-control\"\u003e\n\u003cdiv class=\"servingSize\"\u003e\n\u003cform id=\"resizeForm\" method=\"post\" action=\"https:\/\/www.bigoven.com\/recipe\/potato-kale-and-pecorino-frittata\/1078656\"\u003e\n\u003cdiv\u003e\n\u003cspan\u003e8 Servings\u003cbr\u003e\u003c\/span\u003e  \u003c\/div\u003e\n\u003c\/form\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pad-left\"\u003e\n\u003ch2\u003eINSTRUCTIONS\u003c\/h2\u003e\n\u003cdiv class=\"recipe-instructions\"\u003e\n\u003cdiv id=\"instr\" class=\"instructions\"\u003e\n\u003cp\u003ePreheat oven to 400°F.\u003c\/p\u003e\n\u003cp\u003eHeat 1 tablespoon of oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.\u003c\/p\u003e\n\u003cp\u003eAdd the remaining oil to the skillet and add garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Remove from heat and place in the oven. Bake for 20 minutes or until cooked through and a toothpick inserted in the center comes out clean.\u003c\/p\u003e\n\u003cp\u003eOnce the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata to a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T14:55:05+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44330006094,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Pecorino Di Pienza Gran Riserva (forma)","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-165.jpg?v=1501408221"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-165.jpg?v=1501408221","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eGreat Reserve Pienza pecorino cheese\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2181.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eThis is a Pienza Pecorino sheep’s cheese made into black (reserve) forms that are larger than the norm and are intended for a lengthy ripening period lasting in excess of a year.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003ehard, grainy, yellow paste with a scattering of holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense, dry but sweet rather than piquant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines. Hot pear or quince chutney. Tuscan ‘sciocco’ unsalted bread.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw or pasteurised, sheep’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003epressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eone year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e10-12 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e35-40 cm diameter, h. 10-15 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from the Siena area\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003ePotato, Kale, and Pecorino Frittata\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/photos.bigoven.com\/recipe\/hero\/kale-potato-and-pecorino-frittata-2.jpg?h=500\u0026amp;w=500\" alt=\"\"\u003e\u003c\/h2\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cul class=\"ingredients-list\"\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e2 tablespoons\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eOlive oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e10 ounces\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003e(2 medium\u003cspan\u003e \u003c\/span\u003epotatoes) white potatoes\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003ecubed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 clove\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eGarlic\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eminced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 small\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eBunch\u003cspan\u003e \u003c\/span\u003ekale\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003echopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1 teaspoon\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003eDijon mustard\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e10\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"name\"\u003eEggs\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003ebeaten\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"ingredient \"\u003e\u003cspan class=\"amount\"\u003e1\/2 cup\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"name\"\u003ePecorino\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003eshredded\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pull-right\"\u003e\n\u003cdiv class=\"actionbar hidden-xs\" id=\"actionBarDiv\"\u003e\n\u003cdiv class=\"btn-group\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pad-left resize-control\"\u003e\n\u003cdiv class=\"servingSize\"\u003e\n\u003cform id=\"resizeForm\" method=\"post\" action=\"https:\/\/www.bigoven.com\/recipe\/potato-kale-and-pecorino-frittata\/1078656\"\u003e\n\u003cdiv\u003e\n\u003cspan\u003e8 Servings\u003cbr\u003e\u003c\/span\u003e  \u003c\/div\u003e\n\u003c\/form\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pad-left\"\u003e\n\u003ch2\u003eINSTRUCTIONS\u003c\/h2\u003e\n\u003cdiv class=\"recipe-instructions\"\u003e\n\u003cdiv id=\"instr\" class=\"instructions\"\u003e\n\u003cp\u003ePreheat oven to 400°F.\u003c\/p\u003e\n\u003cp\u003eHeat 1 tablespoon of oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.\u003c\/p\u003e\n\u003cp\u003eAdd the remaining oil to the skillet and add garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Remove from heat and place in the oven. Bake for 20 minutes or until cooked through and a toothpick inserted in the center comes out clean.\u003c\/p\u003e\n\u003cp\u003eOnce the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata to a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti Pecorino Di Pienza Gran Riserva (forma)

Product Description
QAR 16.00
Maximum quantity available reached.

Price by KG

Great Reserve Pienza pecorino cheese

This is a Pienza Pecorino sheep’s cheese made into black (reserve) forms that are larger than the norm and are intended for a lengthy ripening period lasting in excess of a year.

Organoleptic characteristics
Aspect: hard, grainy, yellow paste with a scattering of holes
Taste: intense, dry but sweet rather than piquant
Serving suggestions: full bodied, aged, red wines. Hot pear or quince chutney. Tuscan ‘sciocco’ unsalted bread.
Technical characteristics
Milk: full fat, raw or pasteurised, sheep’s milk
Production method: artisan and industrial
Paste: pressed
Salting: dry
Ripening: one year
Production period: throughout the year
Fats: 45% F-Dm
Weight: 10-12 kg
Size: 35-40 cm diameter, h. 10-15 cm
Producers: dairies from the Siena area

 

Suggested Recipe

Potato, Kale, and Pecorino Frittata

INGREDIENTS

  • 2 tablespoons Olive oil
  • 10 ounces (2 medium potatoes) white potatoescubed
  • 1 clove Garlicminced
  • 1 small Bunch kalechopped
  • 1 teaspoon Dijon mustard
  • 10 Eggsbeaten
  • 1/2 cup Pecorinoshredded
8 Servings
 

INSTRUCTIONS

Preheat oven to 400°F.

Heat 1 tablespoon of oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.

Add the remaining oil to the skillet and add garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Remove from heat and place in the oven. Bake for 20 minutes or until cooked through and a toothpick inserted in the center comes out clean.

Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata to a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

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