Preserved Pecorino Sardo Food
PAPPARDELLE WITH TOMATO SAUCE AND MARINATED PECORINO SARDO
This may be one of the simplest recipes in this entire book, but it's absolutely addictive, with the marinated pecorino offering a tangy creaminess that coats the silky noodles just so. Don't be tempted to jazz this up with anything extra-it's the comforting straightforwardness of the dish that makes it so good. Trying to make it fancy will ruin the magic.
Yield serves 4
Number Of Ingredients 4
Steps:
- In a sauté pan over medium-low heat, bring the tomato sauce to a simmer. Finely crumble the cheese into the sauce, allowing it to melt and incorporate.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.
- When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper, toss, and serve immediately.
PRESERVED PECORINO SARDO
This is less a recipe than an idea, but I assure you that it's an idea that will continue to inspire you. It began with a jar of marinated Sardinian pecorino that I bought and kept at one of the restaurants. Although the price of the cheese made it as precious as gold, I soon found that it enhanced nearly everything it touched, from pastas to carpaccios. (I admit it's also terrific snitched directly out of the jar.) If kept covered in olive oil, the cheese will keep nearly indefinitely, though it's so irrisistable that it won't last that long. Make sure it is allowed to come to room temperature before using. As you use up the cheese, add the olive oil to vinaigrettes, pasta, and more.
Yield makes 1 pound
Number Of Ingredients 2
Steps:
- Cut the rind from the cheese, then cut the cheese into 1-inch cubes and pack into a sterilized jar. Add oil to cover completely (the amount of oil will depend on the shape of your jar). Allow to marinate for at least a day or two before using. Covered in oil, the cheese will keep indefinitely in the refrigerator. Make sure that you always remove cheese using clean utensils, and not your fingers.
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