Move over, basic cheese—Pecorino Romano PDO is here to steal the spotlight! Known for its salty, bold kick, this legendary cheese has been a kitchen staple for centuries. Traditionally grated over pasta or stirred into sauces, Pecorino Romano PDO is known for adding that irresistible bite to your favorite dishes. But why stop there? Turns out, you can take this cheese far beyond the classics, and we’re here for it!

Say hello to Pecorino Romano Crunchy Sheet, Mac ‘n’ Cini, and the Meatball Burger—a trio of totally unexpected, mouthwatering recipes that give this ancient cheese a modern makeover. With the lovely texture of Pecorino Romano Crunchy Sheet, the comforting Mac ‘n’ Cini, and the fun Meatball Burger, there is something for everyone in this cheesy collection!

So, grab that grater and get ready to let this legendary cheese bring its A-game to your kitchen!

Pecorino Romano Crunchy Sheet

Difficulty: Easy • 4-10 Servings • Total Time: 60 Minutes

Ingredients:

• 2 lbs Yukon fingerling potatoes
• 2 Tbsp olive oil
• 2 tsp garlic powder
• 2 tsp flat leaf parsley, finely chopped
• 2 tsp oregano leaves, finely chopped
• 1 tsp salt
• 4 Tbsp unsalted butter, melted
• 2 Pecorino Romano wedges

Directions:

1. Preheat the oven to 425ºF.
2. Bring a medium pot of water to a boil on the stove.
3. Cut the potatoes in half, lengthwise, and boil for 5 minutes.
4. Drain the potatoes and place them in a large bowl.
5. Toss the potatoes with the olive oil, herbs, and salt until the potatoes are completely coated.
6. On a large-rimmed baking sheet, spread the butter onto it and finely grate 1 wedge of pecorino
   romano cheese across the entire surface. Do not stir.
7. Place the seasoned potatoes, flat side down on the grated cheese and finely grate the second
   wedge of cheese over the top, making sure to cover all of the potatoes.
8. Bake for 30-40 minutes, until the cheese has melted and gotten crispy and is sticking to the
   potatoes.
9. Remove the pan from the oven when the cheese has reached your desired crispness and let it
   rest for 5 minutes undisturbed to allow the cheese to crisp up!

Mac ‘n’ Cini

Difficulty: Medium • 4-6 Servings • Total Time: 60 Minutes

Ingredients:

For the pesto:

• 2 cup basil leaves, packed
• 2 cloves garlic
• ¼ cup pine nuts
• ⅔ cup extra virgin olive oil
• ½ cup Pecorino Romano, grated
• for the pasta:
• 1 lb elbow macaroni
• 6 Tbsp unsalted butter
• 6 Tbsp all-purpose flour
• 3 cup milk
• 1 cup mozzarella cheese, shredded
• 4 oz Pecorino Romano cheese, grated
• optional: ½ tsp salt
• 1 egg, whisked
• ¼ cup all-purpose flour
• 1 cup Italian breadcrumbs

Directions:

1. To make the pesto: Add the basil, garlic and pine nuts to a food processor, and pulse until
2. roughly chopped. Add the olive oil, and blend until smooth. Stir in the grated Pecorino Romano.
3. On a lined baking sheet, make small dollops of pesto, about 2 tsp, then place in the freezer to set.
4. To make the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until
   al dente, about 7 minutes. Drain the pasta, reserving ½ C of pasta water for later. Separately,
   melt the butter over medium-low heat. Add the flour and cook for 1-2 minutes. Pour in the milk,
   and simmer until thick. Remove from the heat, stir in the cheese until melted. Fold in the pasta to
   coat with sauce. Add salt, if desired. If the sauce is too thick, add the pasta water ¼ C at a time
   as needed. Place in the fridge to cool slightly.
5. Place the whisked egg, flour, and breadcrumbs in individual bowls.
6. Build the Mac ‘n’ Cini balls by rolling a small handful (about ¼ C) of cooled pasta around a frozen
   dollop of pesto, wrapping it completely, forming a ball. Dredge with the flour, dunk in the egg, then
7. coat completely with breadcrumbs. Repeat with the remaining balls, then place on a lined baking
8. sheet and chill for at least 10 minutes.
9. Fill a heavy pot with neutral frying oil, 1/3 full. When the oil reaches 360ºF, fry three balls at a
   time, turning often for 5 minutes, until brown and crispy. Transfer to a wire rack to cool slightly,
   then serve and enjoy!

Meatball Burger

Difficulty: Easy • 4 Servings • Total Time: 30 Minutes

Ingredients:

• 2 cup Pecorino Romano cheese, grated
• 1 lb ground beef
• 1 Tbsp Italian seasoning
• ½ Tbsp dried basil
• ½ tsp garlic, minced
• ¼ cup parsley, chopped
• ½ tsp salt
• ½ tsp pepper, divided
• 4 hamburger buns
• 1 cup heavy cream
• 3 Tbsp butter
• 1-1 ½ Tbsp all purpose flour
• 1 cup marinara sauce
• 3 Tbsp mayonnaise

Directions:

1. In a mixing bowl, combine ground beef with 1 C finely grated Pecorino Romano cheese. Add
   Italian seasoning, basil, minced garlic, chopped parsley, ½ tsp of salt, and ¼ tsp of pepper. Mix
   the ingredients thoroughly with clean hands until evenly combined.
2. Divide the mixture into 4 equal portions and form them into medium-sized patties. Grill the patties
   over medium-high heat for about 5-6 minutes on each side, or until cooked to your desired
   doneness. Once cooked, set the patties aside to rest.
3. In a saucepan, heat heavy cream and butter over medium until simmering.
4. Add remaining Pecorino Romano cheese, pepper, and 1 Tbsp of all-purpose flour to the
   saucepan. Stir until the cheese and other ingredients are fully melted and the sauce has
   thickened. If a thicker sauce is preferred, you can add an additional ½ Tbsp flour.
5. Lightly toast the hamburger buns with a thin layer of mayonnaise on each bun.
6. Assemble the burgers with a Pecorino Romano cheese patty on the bottom half of each bun.
   Spoon warmed marinara sauce over the patty and top with a spoonful of the Pecorino cheese
   sauce. Place the top half of the bun over the sauce to complete the burger. Enjoy!

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