Pecorino Cream

Here is a basic recipe for a delicious pecorino cream, an Italian cheese with an intense and slightly spicy flavor that is well-suited to various preparations, including sauces and creams.

Ingredients

• 200 g of finely grated DOP Roman pecorino
• 200 ml of fresh liquid cream for cooking
• Freshly ground black pepper (to taste)
• 1 pinch of nutmeg (optional)

Preparation

1. In a saucepan, heat the fresh cream over low heat until it begins to simmer.
2. Add the grated Roman pecorino and continuously stir with a whisk to avoid clumps.
3. Keep the temperature low and continue to stir until the cheese has completely melted and the cream begins to thicken.
4. At this point, you can add a pinch of black pepper and, if desired, a sprinkle of nutmeg to enrich the flavor.
5. When the cream has reached the desired consistency, remove it from the heat. If you desire a more fluid cream, you can add a little more liquid cream.

This pecorino cream is delicious when served hot as a sauce for dressing pasta or as an accompaniment to steamed or grilled vegetables. Alternatively, you can use it cold as a spread for croutons or bruschetta.

Curiosity

Roman pecorino is a DOP (Protected Designation of Origin) cheese that is produced in the Lazio region and in some parts of Tuscany and Sardinia. It is known for its bold and slightly salty taste, and its granular texture makes it excellent for grating over many traditional Italian dishes, such as pasta alla carbonara or all’amatriciana.