Are you a cheese lover looking to elevate your culinary game? Look no further! Pecorino Romano, a sharp and salty Italian cheese, is the perfect addition to any dish. With its rich flavor profile, it can add depth and complexity to everything from pasta dishes to baked goods. In this article, we’ll explore 20 savory Pecorino Romano recipes that are sure to please even the most discerning palates.
From creamy polenta with roasted mushrooms to spaghetti cacio e pepe, these recipes showcase the versatility of Pecorino Romano and its ability to pair well with a variety of ingredients. Whether you’re in the mood for something classic and comforting or something more adventurous, we’ve got you covered. So go ahead, get ready to level up your cooking game, and let’s dive into these 20 delicious Pecorino Romano recipes!
Creamy Pecorino Romano Polenta with Roasted Mushrooms
A rich and creamy polenta dish infused with the savory flavors of Pecorino Romano cheese, paired with earthy roasted mushrooms.
Ingredients:
– 1 cup polenta
– 4 cups water
– 1/2 cup Pecorino Romano cheese, grated
– 1 tablespoon unsalted butter
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
Instructions:
1. Bring water to a boil in a medium saucepan. Gradually whisk in polenta.
2. Reduce heat to low and cook for 20-25 minutes or until thickened, stirring frequently.
3. Stir in grated Pecorino Romano cheese, butter, salt, and pepper.
4. Preheat oven to 425°F (220°C). Toss mushrooms with a pinch of salt and roast for 15-20 minutes or until tender.
5. Combine cooked polenta with roasted mushrooms. Serve hot.
Cooking Time: 45-50 minutes
Pecorino Romano and Rosemary Focaccia
Elevate your meal with this flavorful Italian-inspired flatbread, perfect for a quick snack or as a side dish. The combination of tangy Pecorino Romano cheese and fragrant rosemary creates a savory delight.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/4 cup Pecorino Romano cheese, shredded
– 2 tablespoons fresh rosemary leaves, chopped
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add the remaining cup of flour, kneading the dough for 10 minutes until smooth.
4. Place the dough on a floured surface, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C).
6. Punch down the dough, shape into a rectangle, and sprinkle with Pecorino Romano cheese and rosemary leaves.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Spaghetti Cacio e Pepe with Pecorino Romano
This iconic pasta dish is a masterclass in simplicity and elegance, showcasing the rich flavors of Pecorino Romano cheese. With just a few ingredients and minimal cooking time, this recipe is perfect for a quick yet satisfying meal.
Ingredients:
– 12 oz spaghetti
– 1/2 cup Pecorino Romano cheese, grated
– 4 tbsp (1/2 stick) unsalted butter
– 2 tsp black pepper, freshly ground
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a medium saucepan, melt butter over medium heat. Add grated Pecorino Romano cheese and stir until smooth.
3. Add freshly ground black pepper to taste and season with salt if needed.
4. Drain cooked spaghetti and add it to the cheese mixture. Toss until coated.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pecorino Romano-Stuffed Meatballs in Tomato Sauce
Elevate your meatball game with this Italian-inspired recipe that combines the richness of Pecorino Romano cheese with tender beef and pork.
Ingredients:
– 1 lb ground beef
– 1/2 cup ground pork
– 1/4 cup breadcrumbs
– 1 egg
– 1/4 cup grated Pecorino Romano cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 1 can (28 oz) crushed tomatoes
– Olive oil, for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, pork, breadcrumbs, egg, Pecorino Romano cheese, parsley, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. In a large skillet, heat olive oil over medium-low heat. Add crushed tomatoes and simmer for 10-15 minutes.
6. Add the meatballs to the tomato sauce and simmer for an additional 5 minutes.
Cooking Time: 25-30 minutes
Roasted Brussels Sprouts with Pecorino Romano and Balsamic Glaze
This recipe brings together the earthy sweetness of roasted Brussels sprouts, the tanginess of Pecorino Romano cheese, and the richness of balsamic glaze to create a delicious side dish perfect for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1/4 cup Pecorino Romano cheese, shaved
– 2 tablespoons balsamic glaze
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Remove from oven and top with shaved Pecorino Romano cheese.
5. Drizzle balsamic glaze over the sprouts and cheese.
6. Serve hot, garnished with additional Pecorino Romano if desired.
Cooking Time: 20-25 minutes
Pecorino Romano and Black Pepper Shortbread Crackers
These crunchy shortbread crackers are infused with the savory flavors of Pecorino Romano cheese and black pepper, making them perfect for serving alongside soups, salads, or as a snack on their own.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup Pecorino Romano cheese, crumbled
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, salt, and black pepper.
3. Add crumbled Pecorino Romano cheese and cold butter to the dry ingredients. Use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
4. Turn dough out onto a lightly floured surface and gently knead a few times until it comes together.
5. Roll out dough to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or a glass.
6. Place crackers on prepared baking sheet, leaving about 1 inch of space between each cracker.
7. Bake for 18-20 minutes, or until lightly golden.
Cooking Time: 18-20 minutes
Lemon Pecorino Romano Risotto with Asparagus
A bright and citrusy twist on the classic Italian rice dish, this Lemon Pecorino Romano Risotto is infused with the subtle sweetness of asparagus. Perfect for springtime or any time you need a pick-me-up.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 1/4 cup grated Pecorino Romano cheese
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously, until the rice is cooked and creamy (about 20-25 minutes).
5. Stir in the Pecorino Romano cheese, lemon juice, asparagus, salt, and pepper.
Cooking Time: 30-40 minutes
Pecorino Romano and Walnut-Stuffed Dates
Elevate your snack game with this surprisingly harmonious combination of sweet and savory flavors. Crunchy walnuts, tangy pecorino romano cheese, and luscious dates come together in a delightful treat that’s perfect for any occasion.
Ingredients:
– 12 pitted Medjool dates
– 1/4 cup chopped walnuts
– 2 tablespoons Pecorino Romano cheese, crumbled
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Stuff each date with a small amount of walnut mixture.
3. Place the stuffed dates on a baking sheet lined with parchment paper.
4. Sprinkle Pecorino Romano cheese over the dates.
5. Season with salt to taste.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Creamy Pecorino Romano Alfredo Pasta
This classic Italian dish gets a rich and creamy twist with the addition of tangy Pecorino Romano cheese. Perfect for a weeknight dinner or special occasion, this recipe is sure to please.
Ingredients:
– 12 oz (340g) pasta of your choice
– 6 tablespoons (84g) unsalted butter
– 6 tablespoons (90ml) heavy cream
– 1/2 cup (120g) grated Pecorino Romano cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Add heavy cream and bring to a simmer.
4. Reduce heat to low and stir in Pecorino Romano cheese until melted and smooth.
5. Add garlic and cook for 1-2 minutes or until fragrant.
6. Combine cooked pasta with the creamy sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pecorino Romano-Crusted Chicken Cutlets
Elevate your chicken game with this Italian-inspired recipe that combines the flavors of Pecorino Romano cheese and crispy breadcrumbs. The result is a rich, savory dish that’s sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup Pecorino Romano cheese, grated
– 1/2 cup breadcrumbs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together Pecorino Romano cheese, breadcrumbs, and garlic.
3. Season chicken cutlets with salt and pepper.
4. Dip each chicken cutlet into the Pecorino Romano mixture, pressing gently to adhere.
5. Place coated chicken on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Charred Broccoli with Pecorino Romano and Chili Flakes
Savor the sweet and spicy flavors of this quick and easy charred broccoli recipe, topped with creamy Pecorino Romano cheese and a kick of chili flakes.
Ingredients:
– 1 head of broccoli
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Pecorino Romano cheese
– 1/4 teaspoon chili flakes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Rinse the broccoli head and cut it into florets.
3. In a large bowl, toss the broccoli with olive oil, salt, and black pepper until well coated.
4. Spread the broccoli on a baking sheet in a single layer.
5. Roast the broccoli for 15-20 minutes or until tender and slightly charred.
6. Sprinkle the Pecorino Romano cheese over the roasted broccoli.
7. Add chili flakes to taste and toss to combine.
Cooking Time: 15-20 minutes
Pecorino Romano and Pear Grilled Cheese Sandwich
Elevate your grilled cheese game with this sweet and savory combination featuring Pecorino Romano, ripe pears, and buttery bread.
Ingredients:
– 2 slices of artisanal bread (such as brioche or ciabatta)
– 1/4 cup Pecorino Romano cheese, shredded
– 1 ripe pear, sliced into thin wedges
– 1 tablespoon unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, buttered-side down, in the skillet.
4. Top with Pecorino Romano cheese, pear slices, and a pinch of salt and pepper.
5. Place the second bread slice, buttered-side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes or until the other side is also golden brown.
Cooking Time: 4-5 minutes
Zucchini Noodles with Pecorino Romano and Lemon Zest
Elevate your pasta game with this refreshing summer recipe, combining the sweetness of zucchini noodles with the tanginess of Pecorino Romano cheese and a hint of lemon zest.
Ingredients:
– 2 medium zucchinis
– 1/4 cup Pecorino Romano cheese, grated
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon lemon zest
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat a spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 3-4 minutes, stirring occasionally, until they start to soften.
4. Remove from heat and stir in Pecorino Romano cheese, lemon juice, and lemon zest.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley leaves if desired.
Cooking Time: 10-12 minutes
Pecorino Romano and Herb Twice-Baked Potatoes
Elevate your potato game with this creamy, cheesy, and aromatic recipe that combines the richness of Pecorino Romano cheese with fresh herbs.
Ingredients:
– 4 large potatoes
– 1/2 cup unsalted butter, softened
– 1/2 cup Pecorino Romano cheese, grated
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with paper towels.
3. Rub the potatoes with butter, making sure they’re evenly coated.
4. Sprinkle Pecorino Romano cheese over the potatoes, followed by parsley and chives.
5. Season with salt and pepper to taste.
6. Bake for 45-50 minutes or until the potatoes are tender when pierced with a fork.
7. Remove from oven and let cool for 10 minutes.
8. Increase oven temperature to broil (high).
9. Return the potatoes to the oven and broil for an additional 5-7 minutes, watching closely to avoid burning.
Cooking Time: 1 hour 5-7 minutes
Roasted Cauliflower with Pecorino Romano and Garlic Breadcrumbs
Elevate the humble cauliflower to new heights with this simple yet flavorful recipe, where tangy Pecorino Romano cheese meets crunchy garlic breadcrumbs.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Pecorino Romano cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove leaves and stem. Cut into florets.
3. In a bowl, toss the cauliflower with olive oil, garlic, salt, and pepper until coated.
4. Spread the cauliflower on a baking sheet in a single layer.
5. Roast for 20-25 minutes or until tender and golden brown.
6. Meanwhile, mix panko breadcrumbs and Pecorino Romano cheese in a bowl.
7. Remove the roasted cauliflower from the oven and sprinkle with the breadcrumb mixture.
8. Return to the oven for an additional 2-3 minutes, or until the breadcrumbs are lightly toasted.
Cooking Time: 25-30 minutes
Pecorino Romano-Crusted Salmon with Lemon Butter Sauce
Elevate your salmon game with this rich and tangy recipe, featuring the bold flavors of Pecorino Romano cheese and a zesty lemon butter sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup Pecorino Romano cheese, grated
– 2 tbsp olive oil
– 2 lemons, juiced
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together Pecorino Romano cheese and olive oil.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the top of each fillet with the cheese mixture.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, melt butter in a small saucepan over medium heat. Add lemon juice and cook for an additional 2-3 minutes or until slightly thickened.
6. Serve salmon with lemon butter sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Spinach and Pecorino Romano Stuffed Shells
Elevate your pasta game with this creamy and savory dish, featuring spinach and tangy Pecorino Romano cheese wrapped inside tender shells.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Pecorino Romano cheese
– 1 egg
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Pecorino Romano cheese, and egg. Mix well to combine.
4. Stuff each pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells, then sprinkle with salt and pepper.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Pecorino Romano and Honey Drizzled Flatbread
Pecorino Romano and Honey Drizzled Flatbread Recipe
A sweet and savory combination of flavors comes together in this simple yet impressive flatbread recipe, featuring Pecorino Romano cheese and a drizzle of honey.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup warm water
- Pecorino Romano cheese, crumbled (about 1/2 cup)
- Honey, for drizzling
Instructions:
- In a large bowl, combine flour and salt. Add olive oil and warm water; mix until a dough forms.
- Knead the dough for 5-7 minutes, until smooth and elastic.
- Divide the dough into two equal pieces; shape each into a ball and flatten slightly into disks.
- Pizza stone or baking sheet: Preheat to 425°F (220°C). Place flatbread on prepared surface.
- Bake for 12-15 minutes, or until lightly browned and cooked through.
- Remove from oven; drizzle with honey and sprinkle with Pecorino Romano cheese. Serve warm.
Cooking Time: 12-15 minutes
Winter Squash Soup with Grated Pecorino Romano
Warm up with this comforting and flavorful soup, perfect for the colder months. Roasted winter squash is blended with aromatic spices and finished with a tangy kick from grated Pecorino Romano cheese.
Ingredients:
– 1 medium butternut or acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Grated Pecorino Romano cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds.
2. Roast the squash for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Blend roasted squash with broth and heavy cream (if using) until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with grated Pecorino Romano cheese.
Cooking Time: 1 hour 15 minutes
Pecorino Romano and Fig Jam Crostini
Elevate your gatherings with this sweet and savory Pecorino Romano and Fig Jam Crostini recipe!
Ingredients:
– 1 baguette, sliced into 1/4-inch thick rounds (about 20-25 slices)
– 1/2 cup Pecorino Romano cheese, crumbled
– 1/4 cup fig jam
– Fresh thyme leaves for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Arrange baguette slices on a baking sheet in a single layer.
3. Drizzle with a little olive oil and sprinkle with salt. Bake for 10-12 minutes, or until lightly toasted.
4. Spread a small amount of fig jam onto each toasted baguette slice.
5. Top each slice with crumbled Pecorino Romano cheese.
6. Garnish with fresh thyme leaves and serve immediately.
Cooking Time: 10-12 minutes
Summary
Pecorino Romano, a savory Italian cheese, takes center stage in this collection of 20 mouth-watering recipes. From creamy pasta dishes and cheesy focaccia to savory meatballs and crunchy snacks, these Pecorino Romano-infused creations are sure to delight cheese lovers. Try pairing it with roasted mushrooms and polenta, or incorporating it into a rich risotto or Alfredo sauce. With a range of sweet and savory options, there’s something for everyone in this comprehensive guide to cooking with Pecorino Romano.