Today I would like to share with you the last recipe from the “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.
This is a very easy and quick recipe, it can be served as a starter or as a main course.
Now that you have all the recipes try to prepare the whole meal of “Pecorino che Passione”, your family and friends will be amazed!
Grilled Pecorino with red chicory and lard
Ingredients: (4 servings)
- 4 slices of Semi-seasoned Pecorino cheese (2 cm thick with the skin on). We used the Red from Pienza bought at Il Granaio di Gabriello.
- 1 red chicory (radicchio rosso)
- 8 slices of Lard (Lardo di Colonnata o Cinta are our favorites)
- a pinch of salt
- black pepper
- Extra virgin Olive Oil
Cut the red chicory and season with salt and extra virgin olive oil, place some chicory on each plate.
Meanwhile, oil a non-stick pan or grill and heat it over high heat. Place the Pecorino in the grill and cook until browned and crunchy on both sides. Place the Pecorino over the red chicory and then add two slices of lard on the pecorino, season with black pepper and serve.
As promised we are starting to post the recipes of the “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.
This cake is an excellent starter, it is very easy to prepare and you can change the topping, using chopped walnuts and pears, small cubes of Salame or Tuscan Ham or even figs. You can prepare the cake in advance and pre-heat just before serving.
Pecorino and truffle Cake (8 servings)
- 500 ml of fresh cream
- 200 gr of cottage cheese (ricotta di pecora)
- 4 eggs
- 100 gr grated seasoned pecorino cheese
- pinch of salt
- pinch of black pepper
- Black truffle
In a large bowl mix all the ingredients (less the black truffle) with an electric mixer. Put some water in a large tray place the ramekins within it. Fill them with the mixture and cook in a preheated oven at 170° for 30/40 minutes (each oven is different and cook until golden brown – as per the picture.) Take the tray out, let the cakes cool then grate some black truffle on top of it.
Serve them and Buon Appetito!