What to do with leftover pecorino
Pecorino is a hard Italian cheese made from sheep’s milk. Find out how to use up the mild and creamy cheese in one of these recipes.
Recipes using pecorino
- One-pot garlic, sun-dried tomato and pecorino pasta
- Watercress velouté with pecorino straws
- Tray-baked chicken with parsley, brazil nut and pecorino pesto and sourdough croutons
- Pea shoot and egg salad with parma ham and pecorino
How to use up leftover pecorino
- Individual frittatas
Beat 2 eggs with a splash of milk, then add a small handful of wilted spinach (excess moisture squeezed out), half-a-teaspoon smoked paprika and a pinch of cayenne pepper, then season. Spoon into 2 ramekins, top with pecorino shavings and bake at 180˚C/160˚C fan/ gas 4 for 15 minutes.
- Speedy pizza
Spread a layer of pasta on a pizza base or flatbread and top with parma ham, fresh basil leaves, olives, cooking mozzarella and a good grating of pecorino. Bake in a very hot oven until the base is crisp and the pecorino is golden.
- For afters
Serve pecorino at room temperature with membrillo (quince pasta) or chutney. Eat with crispbreads.
- Nibble with drinks
Top thin slices of sourdough toast with a generous shaving of pecorino, scatter with fresh thyme leaves and chopped hazelnuts, drizzle with honey, then grill until golden and bubbling. Serve in bite-size pieces.