Recipes with Pecorino Romano DOP

Among the many excellent products made in Italy, Pecorino Romano stands out for its culinary identity but also for its history, whose origins date back more than 2000 years.

In this video we take you to Sardinia, specifically to Macomer, the headquarters of the Consortium of Pecorino Romano and land of production and protection of this delicious product, where we are welcomed by President Gianni Maoddi who explains why the production of Pecorino Romano takes place in Sardinian territory.
Together with Chef Matteo Barbarossa we will discover 3 recipes based on Pecorino Romano DOP.

Risotto with sausage and cardoncelli mushrooms and flakes of Pecorino Romano PDO

(for 2 people)

160 g of carnaroli rice
2 fresh sausages
150 g of fresh cardoncelli mushrooms
500 ml of broth
100 g grated Pecorino Romano DOP cheese
Pecorino Romano DOP cheese flakes
extra virgin olive oil, salt, black pepper

Poached egg in Pecorino Romano DOP fondue with crunchy bacon and carasau bread

(for 2 people)

2 fresh eggs
vinegar for cooking water
2 slices of bacon of 0.5 cm
2 sheets of carasau bread

For the fondue
150 g of Pecorino Romano DOP
100 ml fresh cream
extra virgin olive oil, salt, black pepper

Crispy octopus with Pecorino Romano DOP potato cream and beer-battered purple cabbage

(for 2 people)

1 octopus of 600 g
350 g of potatoes
100 g of grated Pecorino Romano DOP cheese
50 ml of milk
200 g of black cabbage cut into chiffonade
half a glass of beer
extra virgin olive oil, salt, black pepper

Try your hand at replicating Chef Matteo Barbarossa’s Pecorino Romano DOP dishes…and enjoy your meal!