{"id":11221409038,"title":"Luigi Guffanti Pecorino Romano DOP Cappato Di Nero (Forma)","handle":"luigi-guffanti-pecorino-romano-dop-cappato-di-nero-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\"\u003eRoman sheep’s cheese DOP\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\/2157.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eDespite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt.  Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.\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 and texture:\u003c\/th\u003e\n\u003cth\u003ecompact, grainy, hard, white paste. Light coloured rind, occasionally with a protective black covering\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eflavourful, intense and 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. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans, peas and fig. ‘Carasau’ Sardinian 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, 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\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\u003eat least four months\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eOctober to July\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e36% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e20-35 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e25-35 cm diameter, h.25-40 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 Sardinia, Lazio and Tuscany belonging to production consortiums\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\u003eServing Suggestions:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003ePecorino Romano is a versatile cheese, good for many uses and combinations. The less mature wheels can be eaten\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ealone \u003c\/strong\u003eor with a slice of crunchy\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebread\u003c\/strong\u003e, as Pane di Altamura or di Matera, both PDO.\u003c\/p\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eaged cheese\u003c\/strong\u003e, instead, because of its compact texture and the spicy taste, is good grated on everyday dishes. For what concerns the combinations, Pecorino Romano marries perfectly many ingredients, from vegetables to meat.\u003c\/p\u003e\n\u003cp\u003eIn particular, a typical combination from Lazio is\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003efresh fava beans\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith some Pecorino flakes, for a good starter or a rustic appetizer. At the same time, this cheese can be served with many fresh vegetables, as crunchy celery or green beans.\u003c\/p\u003e\n\u003cp\u003ePecorino Romano appears in many traditional recipes of our Country. For example, we find\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003ePesto Genovese\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eor “alla” Genovese, made pressing in a mortar garlic, salt, basil, pine nuts, extra virgin olive oil and some Italian excellent dairy products, Parmigiano Reggiano DOP or Grana Padano DOP and Pecorino Romano DOP. This cheese cannot miss even in another traditional recipes,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePasta alla Carbonara\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePasta all’Amatriciana\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe most indicated\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003ewines\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto exalt the saltiness and the freshness of younger Pecorino Romano are white wines, not too delicate, as Castelli Romani DOC and Frascati DOC, with a dish of anchovies and Pecorino.\u003c\/p\u003e\n\u003cp\u003eFor the aged cheese, instead, is necessary an intense wine, able to resist to its strong and spicy taste. For example, we can choose a Cannonau di Sardegna DOC or a Brunello di Montalcino DOCG, red wine from Tuscany particularly intense and scented.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 class=\"o-AssetTitle__a-Headline\"\u003e\u003cspan class=\"o-AssetTitle__a-HeadlineText\"\u003eFusilli\u003cspan\u003e \u003c\/span\u003ewith Pecorino Romano and Black Pepper\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan class=\"o-AssetTitle__a-HeadlineText\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1371600084605_large.jpg?v=1501423076\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"o-AssetTitle__a-HeadlineText\"\u003eYield: \u003cspan\u003e\u003c\/span\u003e4 to 6\u003cspan\u003e \u003c\/span\u003eservings\u003c\/span\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003cdiv class=\"parbase ingredients section\"\u003e\n\u003csection class=\"o-Ingredients\" data-module=\"recipe-ingredients\" id=\"mod-recipe-ingredients-1\"\u003e\n\u003cheader class=\"o-Ingredients__m-Header\"\u003e\n\u003cdiv class=\"o-Ingredients__m-TextWrap\"\u003e\n\u003ch3 class=\"o-Ingredients__a-Headline\"\u003e\u003cspan class=\"o-Ingredients__a-HeadlineText\"\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"o-Ingredients__m-Body\"\u003e\n\u003cul\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient00\"\u003eKosher salt\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient01\"\u003e1 pound fusilli pasta\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient02\"\u003e1\/4 cup olive oil\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient03\"\u003e2 cloves garlic, lightly crushed\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient04\"\u003e5 cups baby spinach leaves (5 ounces)\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient05\"\u003eFreshly ground pepper\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient06\"\u003e1 1\/2 cups grated Pecorino Romano cheese (6 ounces)\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient07\"\u003e1 cup mascarpone cheese (8 ounces), at room\u003cspan\u003e \u003c\/span\u003etemperature\u003c\/label\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"method parbase section\"\u003e\n\u003csection class=\"o-Method\" data-module=\"recipe-method\" data-read-more-target=\"\" id=\"mod-recipe-method-1\"\u003e\n\u003cheader class=\"o-Method__m-Header\"\u003e\n\u003cdiv class=\"o-Method__m-TextWrap\"\u003e\n\u003ch3 class=\"o-Method__a-Headline\"\u003e\u003cspan class=\"o-Method__a-HeadlineText\"\u003eDirections\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"o-Method__m-Body\"\u003e\n\u003cp\u003eBring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3\/4 cup of the cooking liquid, then drain the pasta.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly\u003cspan\u003e \u003c\/span\u003ebrowned,\u003cspan\u003e \u003c\/span\u003eabout 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has\u003cspan\u003e \u003c\/span\u003ewilted,\u003cspan\u003e \u003c\/span\u003eabout 1 minute.\u003c\/p\u003e\n\u003cp\u003eRemove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.\u003c\/p\u003e\n\u003cp\u003eIn a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.\u003c\/p\u003e\n\u003cp\u003eTransfer the pasta to a large bowl and serve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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":"2017-07-30T14:07:23+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":44329557582,"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 Romano DOP Cappato Di Nero (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_2017-143.jpg?v=1501403879"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-143.jpg?v=1501403879","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\"\u003eRoman sheep’s cheese DOP\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\/2157.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eDespite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt.  Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.\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 and texture:\u003c\/th\u003e\n\u003cth\u003ecompact, grainy, hard, white paste. Light coloured rind, occasionally with a protective black covering\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eflavourful, intense and 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. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans, peas and fig. ‘Carasau’ Sardinian 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, 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\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\u003eat least four months\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eOctober to July\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e36% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e20-35 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e25-35 cm diameter, h.25-40 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 Sardinia, Lazio and Tuscany belonging to production consortiums\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\u003eServing Suggestions:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003ePecorino Romano is a versatile cheese, good for many uses and combinations. The less mature wheels can be eaten\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ealone \u003c\/strong\u003eor with a slice of crunchy\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebread\u003c\/strong\u003e, as Pane di Altamura or di Matera, both PDO.\u003c\/p\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eaged cheese\u003c\/strong\u003e, instead, because of its compact texture and the spicy taste, is good grated on everyday dishes. For what concerns the combinations, Pecorino Romano marries perfectly many ingredients, from vegetables to meat.\u003c\/p\u003e\n\u003cp\u003eIn particular, a typical combination from Lazio is\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003efresh fava beans\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith some Pecorino flakes, for a good starter or a rustic appetizer. At the same time, this cheese can be served with many fresh vegetables, as crunchy celery or green beans.\u003c\/p\u003e\n\u003cp\u003ePecorino Romano appears in many traditional recipes of our Country. For example, we find\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003ePesto Genovese\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eor “alla” Genovese, made pressing in a mortar garlic, salt, basil, pine nuts, extra virgin olive oil and some Italian excellent dairy products, Parmigiano Reggiano DOP or Grana Padano DOP and Pecorino Romano DOP. This cheese cannot miss even in another traditional recipes,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePasta alla Carbonara\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePasta all’Amatriciana\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe most indicated\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003ewines\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto exalt the saltiness and the freshness of younger Pecorino Romano are white wines, not too delicate, as Castelli Romani DOC and Frascati DOC, with a dish of anchovies and Pecorino.\u003c\/p\u003e\n\u003cp\u003eFor the aged cheese, instead, is necessary an intense wine, able to resist to its strong and spicy taste. For example, we can choose a Cannonau di Sardegna DOC or a Brunello di Montalcino DOCG, red wine from Tuscany particularly intense and scented.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 class=\"o-AssetTitle__a-Headline\"\u003e\u003cspan class=\"o-AssetTitle__a-HeadlineText\"\u003eFusilli\u003cspan\u003e \u003c\/span\u003ewith Pecorino Romano and Black Pepper\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan class=\"o-AssetTitle__a-HeadlineText\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1371600084605_large.jpg?v=1501423076\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"o-AssetTitle__a-HeadlineText\"\u003eYield: \u003cspan\u003e\u003c\/span\u003e4 to 6\u003cspan\u003e \u003c\/span\u003eservings\u003c\/span\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003cdiv class=\"parbase ingredients section\"\u003e\n\u003csection class=\"o-Ingredients\" data-module=\"recipe-ingredients\" id=\"mod-recipe-ingredients-1\"\u003e\n\u003cheader class=\"o-Ingredients__m-Header\"\u003e\n\u003cdiv class=\"o-Ingredients__m-TextWrap\"\u003e\n\u003ch3 class=\"o-Ingredients__a-Headline\"\u003e\u003cspan class=\"o-Ingredients__a-HeadlineText\"\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"o-Ingredients__m-Body\"\u003e\n\u003cul\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient00\"\u003eKosher salt\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient01\"\u003e1 pound fusilli pasta\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient02\"\u003e1\/4 cup olive oil\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient03\"\u003e2 cloves garlic, lightly crushed\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient04\"\u003e5 cups baby spinach leaves (5 ounces)\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient05\"\u003eFreshly ground pepper\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient06\"\u003e1 1\/2 cups grated Pecorino Romano cheese (6 ounces)\u003c\/label\u003e\u003c\/li\u003e\n\u003cli class=\"o-Ingredients__a-ListItem\"\u003e\u003clabel class=\"o-Ingredients__a-ListItemText\" for=\"Ingredient07\"\u003e1 cup mascarpone cheese (8 ounces), at room\u003cspan\u003e \u003c\/span\u003etemperature\u003c\/label\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"method parbase section\"\u003e\n\u003csection class=\"o-Method\" data-module=\"recipe-method\" data-read-more-target=\"\" id=\"mod-recipe-method-1\"\u003e\n\u003cheader class=\"o-Method__m-Header\"\u003e\n\u003cdiv class=\"o-Method__m-TextWrap\"\u003e\n\u003ch3 class=\"o-Method__a-Headline\"\u003e\u003cspan class=\"o-Method__a-HeadlineText\"\u003eDirections\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"o-Method__m-Body\"\u003e\n\u003cp\u003eBring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3\/4 cup of the cooking liquid, then drain the pasta.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly\u003cspan\u003e \u003c\/span\u003ebrowned,\u003cspan\u003e \u003c\/span\u003eabout 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has\u003cspan\u003e \u003c\/span\u003ewilted,\u003cspan\u003e \u003c\/span\u003eabout 1 minute.\u003c\/p\u003e\n\u003cp\u003eRemove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.\u003c\/p\u003e\n\u003cp\u003eIn a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.\u003c\/p\u003e\n\u003cp\u003eTransfer the pasta to a large bowl and serve.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\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 Romano DOP Cappato Di Nero (Forma)

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

Roman sheep’s cheese DOP

Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt.  Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.

Organoleptic characteristics
Aspect and texture: compact, grainy, hard, white paste. Light coloured rind, occasionally with a protective black covering
Taste: flavourful, intense and piquant
Serving suggestions: full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans, peas and fig. ‘Carasau’ Sardinian bread
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least four months
Production period: October to July
Fats: 36% F-Dm
Weight: 20-35 kg
Size: 25-35 cm diameter, h.25-40 cm
Producers: Dairies from Sardinia, Lazio and Tuscany belonging to production consortiums

 

Serving Suggestions:

Pecorino Romano is a versatile cheese, good for many uses and combinations. The less mature wheels can be eaten alone or with a slice of crunchy bread, as Pane di Altamura or di Matera, both PDO.

The aged cheese, instead, because of its compact texture and the spicy taste, is good grated on everyday dishes. For what concerns the combinations, Pecorino Romano marries perfectly many ingredients, from vegetables to meat.

In particular, a typical combination from Lazio is fresh fava beans with some Pecorino flakes, for a good starter or a rustic appetizer. At the same time, this cheese can be served with many fresh vegetables, as crunchy celery or green beans.

Pecorino Romano appears in many traditional recipes of our Country. For example, we find Pesto Genovese or “alla” Genovese, made pressing in a mortar garlic, salt, basil, pine nuts, extra virgin olive oil and some Italian excellent dairy products, Parmigiano Reggiano DOP or Grana Padano DOP and Pecorino Romano DOP. This cheese cannot miss even in another traditional recipes, Pasta alla Carbonara and Pasta all’Amatriciana.

The most indicated wines to exalt the saltiness and the freshness of younger Pecorino Romano are white wines, not too delicate, as Castelli Romani DOC and Frascati DOC, with a dish of anchovies and Pecorino.

For the aged cheese, instead, is necessary an intense wine, able to resist to its strong and spicy taste. For example, we can choose a Cannonau di Sardegna DOC or a Brunello di Montalcino DOCG, red wine from Tuscany particularly intense and scented.

Suggested recipe:

Fusilli with Pecorino Romano and Black Pepper

Yield: 4 to 6 servings

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.

Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.

In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.

Transfer the pasta to a large bowl and serve.

 

 

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