When one thinks of cheese in the kitchen, one almost always associates it with savory dishes, appetizers or full-bodied first courses. But the Pecorino Crotonese DOP, with its natural sweetness and aromatic elegance, is capable of going much further, conquering even the world of pastry.
Its versatility makes it perfect for creating surprising summer desserts, where the cheese’s bold but balanced flavor is combined with fresh ingredients, fruits and unexpected aromatic notes.

In this article, we take you on a discovery of some extraordinary desserts made with Pecorino Crotonese DOP, designed to amaze and delight, born from the inspiration of hotel school students from the Ionian coast of Calabria during the TalentDOPcheF. Fresh, creative and sensory preparations to share with those you love. Let’s see them now!

Cheesecake with Pecorino Crotonese DOP cream, strawberries from Sila and citron of Calabria DOP

Ingredients

for the base
50 g flour
50 g butter
50 g brown sugar
50 g walnut kernels

for the filling

200 g ricotta cheese
100 g whipped cream
30 g powdered sugar
20 g grated semi-seasoned Pecorino Crotonese DOP
20 g grated fresh Pecorino Crotonese DOP
Cedar of Calabria DOP q. b.

for decoration

100 gr Sila strawberries
Fig honey q.b.
Citron of Calabria DOP q.b.

Procedure

Preparation of the base:.

Finely blend the walnuts together with the sugar to a sandy consistency. Pour the mixture into a bowl, add the flour and cold butter cut into small pieces.
Knead the dough with your hands or a spatula until smooth and homogeneous.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After the resting time has elapsed, roll out the dough on a lightly floured surface to a thickness of about 5 mm.
Using a round pastry cutter about 2 inches in diameter, cut out disks and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 180°C for about 10 minutes, until the disks are golden brown. Allow them to cool.

Cream preparation:.

In a planetary mixer or with electric whips, whip the well-cold cream and set aside.
In a bowl (bastardella), process the sifted ricotta with the powdered sugar until smooth.
Add the Pecorino Crotonese DOP (one part aged and one part fresh, both grated) and the grated Cedro di Calabria DOP, mixing well.
Gently incorporate the whipped cream into the ricotta and pecorino mixture, mixing from the bottom up so as not to disassemble the cream.

Assembly:.

Place the base discs on a serving plate.
Transfer the cream to a piping bag with a ball nozzle (Russian type) and form decorative clumps on each disk.
Wash and cut the Sila strawberries, then lay them gently on top of the cream.
Complete the decoration with a drizzle of fig honey and a final grating of Cedar of Calabria DOP. Serve chilled.

Cheesecake al Pecorino Crotonese

 

Crustata with coffee shortbread, Pecorino mousse and white chocolate chips on berry sauce

Ingredients

300 g flour 00
100 g sugar
100 g butter
50 g coffee powder
1 egg
500 g aged sweet Pecorino Crotonese
250 g liquid cream

Procedure

For the coffee shortbread base:

In a large bowl sift the flour, then add the cold chopped butter, sugar and coffee powder.
Work quickly with your hands until you have a sandy, crumb-like mixture.
Add the egg and mix without overworking the dough, just long enough to compact it slightly.
Butter mini tart molds and fill them with half the mixture, pressing lightly with your fingers to form the base.
Bake in fan mode at 180°C (350°F) for about 20 minutes, until the pastry is golden brown and crisp.
Once baked, take the tarts out of the oven and let them cool completely before filling with the mousse.

For the Pecorino Crotonese DOP mousse:.

Remove the rind from the cheese, cut it into pieces and melt it in a small saucepan over gentle heat, stirring until smooth.
Let the pecorino cream cool to room temperature.
Meanwhile, whip the cream to stiff peaks, then gently incorporate it into the now cooled cream cheese, mixing from the bottom up to make a fluffy, frothy mousse.

Assembly:.

Pour the pecorino mousse over the now-cold coffee shortbread bases, helping yourself with a spoon or sac à poche.
Decorate the surface with white chocolate curls and fresh berries.
Serve immediately to enjoy the mousse in its most airy texture, or store in the refrigerator for a firmer effect.

Tart with Crotonese Pecorino Mousse

 

Tomato and basil sponge bread with soft Pecorino Crotonese DOP, bacon crumble and olive earth

Ingredients for sponge bread

60 ml of milk
50 gr sugar
50 gr flour type “00”
25 gr eggs
20 gr tomato paste
10 gr basil leaves
6 gr yeast
6 gr lemon zest
50 gr butter
2 gr nutmeg

for the soft Pecorino Crotonese Dop

200 gr milk cream
150 gr Pecorino Crotonese DOP soft type
200 gr Pecorino Crotonese DOP hard type
200 gr milk chocolate
60 gr butter
4 gr Maldon salt

for the bacon and olive crumble

50 gr bacon
50 gr olives

Procedure

For the tomato basil pancake:.

In a large bowl, vigorously beat the flour, sugar and eggs until smooth.
Add the baking powder and previously melted butter, continuing to mix.
Incorporate the lemon zest and nutmeg, mixing well.
Divide the mixture into two equal parts: In one half add the tomato paste and in the other add the basil blended until uniformly green.
Pour a little more than half of the mixture, depending on size, into each mold (preferably silicone).
Cook in microwave for about 30 seconds on medium power. If the mold is larger, extend the cooking time by a few seconds until the dough is well puffed.
Let cool completely, then gently unmold the pancakes from the molds.

For the Crotonese Pecorino PDO Soft:.

In a small saucepan, melt the butter over low heat along with the cream cheese, stirring with a whisk to mix well.
Immediately add the Pecorino Crotonese DOP soft type and the hard type, both grated or finely chopped, along with the Maldon salt.
Continue stirring over low heat until the mixture has thickened slightly, resulting in a creamy consistency.
Finally, add the already melted milk chocolate, stirring until smooth, homogeneous and velvety. Allow to cool before using.

For the crumble:.

For the bacon: cut it into regular slices and then cut it into very small cubes.
Brown it in a hot skillet, without adding fat, until crispy. Keep it aside.
For the olives: place them on a microwave-safe plate and dry until completely dehydrated (a few minutes on medium power). Once dry, crumble them to a fine “earth”.

Assembly:.

Arrange some of the previously crumbled tomato basil bread on the bottom of the plate.
Lay on top a portion of the Pecorino Crotonese DOP soft cheese.
Top with the olive soil, the crumble of crispy bacon and a crispycialdina for decoration.
Finish the dish with a drizzle of truffle oil to give it an aromatic and refined touch.

Tomato and basil sponge bread
With these creative and refined preparations, the Pecorino Crotonese DOP proves to be an ingredient capable of surprising even in the sweet sphere, transcending the boundaries of tradition and becoming the protagonist of fresh, modern and identity-laden recipes. The credit also goes to the quality of an authentic product, the result of the work and passion of the Cooperative Calabrialleva APOCC, which for years has supported agriculture and animal husbandry in Calabria, promoting respect for animals, the land and local production. Thanks to their commitment, today we can bring to the table a cheese that tells a true story of flavors, sustainability and culture.
Main photo by Depositphotos