Pecorino Crotonese Dop is the absolute star of a sensory journey that goes far beyond the classic cheese board. Forget the idea that cheese cannot be used creatively or that it covers up flavors too much: when it comes to an authentic and versatile product like Pecorino Crotonese, everything changes.
In this article, we offer a selection of three finger food recipes perfect for an unusual outdoor aperitif, designed to enhance every nuance of this Calabrian cheese, in fresh or semi-hard versions.
Original preparations, born from the imagination and technique of the students of the hotel schools of the Ionian coast of Calabria, in particular Soverato, Botricello, Isola Capo Rizzuto and San Giovanni in Fiore, during TalentDOPcheF, that will make you discover the most unexpected and refined side of pecorino. Get ready to be amazed and conquered!
Finger food
Pink shrimp on salty crumble with beet cream with Pecorino Crotonese DOP and pistachio grits
Ingredienti
per 4 persone
400 g Pink shrimp
100 g flour
100 g butter
500 g cooked beets
200 g Pecorino Crotonese Dop
80 g pistachio granules
evo oil, salt, black pepper
Process
Prepare the shrimp tartare: clean the shrimp thoroughly, remove the carapace and gut, then chop them with a knife until a smooth tartare is obtained. Keep it aside.
Make the savory crumble: in a bowl mix flour, cold chopped butter and a pinch of salt, working the mixture with your fingers until you get a crumbly dough. Place it on a baking sheet with baking paper and bake in a static oven at 180°C (350°F) for about 8 minutes, until golden and crisp.
Prepare the beet cream: blend the already cooked beets until smooth and homogeneous. If necessary, add a drizzle of extra virgin olive oil or a teaspoon of yogurt to make the consistency more velvety.
Serve: arrange the shrimp tartare in the center of the plate, sprinkle the surface with the salted crumble, decorate with clumps of the beet cream, and finish with a sprinkling of pistachio granules to add color and crunch. Serve immediately.
Crotonese Pecorino DOP cream cheese, fava beans, bacon crumble and bread wafer
Ingredients
300 gr Cream of Milk
170 gr. Pecorino Crotonese DOP
40 gr. butter
3 gr Maldon salt
300 gr. fava beans
150 gr. smoked bacon
60 gr. evo oil
50 gr. bread slices
30 gr. orange honey
2 gr salt
Process
For the Pecorino Cream Cheese
In a small saucepan, melt the butter over low heat along with the cream cheese, stirring with a whisk to mix the two ingredients well. As soon as the mixture starts to heat, add the Pecorino Crotonese DOP soft type cut into small pieces and a pinch of Maldon salt.
Continue to cook over low heat, stirring continuously, until the cheese is completely melted and the cream has reached a smooth, velvety consistency.
Once ready, remove the cream from the heat and use immediately, or keep it warm in a bain-marie until ready to use.
For the fava beans
Shell the fava beans by removing them from the pod, then remove the outer skin covering them as well.
Bring a pot of water to a boil and submerge the fava beans in it for about 2 minutes.
Drain them immediately and transfer them to a bowl with water and ice to stop the cooking and maintain their bright color (heat shock).
Once cooled, drain and set aside ready to use.
For the bacon crumble
Cut the bacon into thin, even slices. Arrange them on a baking sheet lined with parchment paper, trying not to overlap them.
Bake at 180°C for about 10 minutes, until crispy.
Once removed from the oven, cut the slices into uniform cubes, then transfer them to a pan with a drizzle of extra virgin olive oil and a teaspoon of honey.
Saute for a few minutes until the crumble is caramelized and flavorful.
Dish presentation:
In a small finger-food dish or shot glass, pour a first layer of Pecorino Crotonese DOP cream as a base.
Continue by alternating, not too evenly, small layers of bacon crumble, blanched fava beans and more pecorino cream to create a dynamic and mouthwatering visual effect.
Complete the preparation with a crispy bread wafer, which adds the crunchy component and the right amount of carbohydrates, balancing the dish in terms of both taste and texture.
Crotonese pecorino dop clouds and elderflower
Ingredients
100 g grated Pecorino Crotone DOP cheese
2 egg whites
5 g elderflower
10 g cornstarch
Seed oil for frying
Process
Whip the egg whites until stiff in a large bowl.
Gently incorporate the grated Pecorino Crotonese DOP, elderflower and cornstarch, stirring with a spatula until smooth and easily shaped.
With slightly damp hands, form into hazelnut-sized balls.
In a high-sided frying pan, heat plenty of oil until it reaches a temperature of 155°C.
Fry the balls a few at a time, dipping them in the hot oil until golden brown and crisp.
Drain them with a skimmer and lay them on straw paper to remove excess oil.
Serve them hot to appreciate all their fragrance.
These recipes are concrete proof that Pecorino Crotonese DOP can be the ideal ingredient to create innovative, elegant and intensely tasty dishes, even in the summer season, combining creativity, taste and territorial identity. Recipes designed to surprise guests and turn a simple aperitif into a gourmet experience. The credit also goes to the quality of the cheese, which is the result of the work and passion of the producers of the Calabrialleva APOCC cooperative, which for years has been enhancing the excellence of Calabrian dairy products while respecting tradition and territory. But it doesn’t end here: in the next releases we will reveal three original desserts made with Pecorino Crotonese DOP, which will revolutionize your idea of dessert. Keep following us!
0 Comment