Locatelli Pecorino Romano
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Size 8 Ounces
Produced from pasteurized sheep's milk.
Pecorino Romano is one of the world's oldest recorded cheeses dating back to Roman times. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in the regions of either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC-Denominazione di Originale Controllata) cheese. Its production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is the Locatelli brand. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it in pieces, drizzled with honey, and paired with ripe pears.
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Makes 6 Servings
Cook Time 40-50 Minutes
Ingredients:
1 clove garlic, minced
1 medium onion, finely chopped
1/4 lb. guanciale, if available, or use pancetta or slab bacon, finely diced
3 Tablespoons extra virgin olive oil
1 1/2 lbs fresh tomatoes, peeled, seeded or chopped or 1 16 oz. can Italian plum tomatoes with their juice, chopped
Sea salt and freshly ground pepper
1 lb. bucatini pasta
5 qts water
freshly grated pecorino romano cheese
In a saucepan over medium heat, gently saute the garlic, onion and guancial in the oil until the meat renders a little fat and the vegetables just begin to brown--about 15-20 minutes. Add the tomatoes and stir to mix. Cook for about 5 minutes. When they start to give off their juice, lower the heat and simmer, stirring occationally, until the sauce is dense, about 20 minutes. Add salt and pepper. Cook pasta in lightly salted water according to package directions. Drain and pour into warmed serving bowl. Pour sauce over cooked pasta. Serve immediately, passing grated cheese.
Recipe from The New Mediterranean Diet Cookbook, photo from zencancook.com
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