Biscuits with parmesan and pecorino

Parmesan and pecorino biscuits are delightful savory treats, perfect to serve as an aperitif or to accompany an appetizer. Here’s the recipe:

Ingredients

• 100 g of all-purpose flour
• 50 g of cold butter from the fridge
• 40 g of grated Parmesan cheese
• 30 g of grated Pecorino Romano cheese
• 1 egg (use the yolk for the dough and the white for brushing)
• 1 pinch of salt
• 1 pinch of black pepper (optional)
• Poppy or sesame seeds for decoration (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Place the flour in a bowl and add the cold butter, cut into small pieces. Work the butter and flour with your fingertips until you get a sandy mixture.
3. Add the grated Parmesan and Pecorino Romano cheese, a pinch of salt, and if you like, a touch of black pepper.
4. Separate the yolk from the white of the egg. Add the yolk to the mixture and start to knead until you get a homogeneous dough. If the dough is too dry, you can add a teaspoon of cold water.
5. Form a ball with the dough and let it rest in the fridge for about 30 minutes, wrapped in cling film.
6. Roll out the dough with a rolling pin on a lightly floured surface until it is about 5mm thick.
7. Cut out the biscuits with a cutter in the shape you prefer and arrange them on a baking tray lined with parchment paper.
8. Brush the biscuits with a little egg white and sprinkle them with poppy or sesame seeds if you are using them.
9. Bake the biscuits for about 15-20 minutes or until they are golden brown.
10. Remove the biscuits from the oven and let them cool before serving.

Curiosity

These biscuits have a double Italian soul, thanks to the Parmesan and Pecorino Romano, two PDO cheeses highly appreciated for their intense flavor and character. Used together in these biscuits, they create a perfect balance of flavors. They are perfect companions for a glass of robust red wine, which balances the strong taste of the cheeses.