In the world of cooking, some ingredients just have that special something.

And, Pecorino Romano PDO is one of them.

Made from 100% sheep’s milk and aged to perfection, this European cheese has been adding its sharp, salty flavor to dishes for over two thousand years. Pecorino Romano PDO perfectly complements many different flavors.

In this collection featuring Pecorino Romano PDO, we experimented with various flavor profiles to create these tasty, creative dishes. From hearty and decadent Savory Churros to sweet but peppery Cacio e Pepe Elote, Pecorino Romano PDO is the ultimate star in these recipes.

So, stop by your local supermarket and pick up a wedge of Pecorino Romano PDO today!

Cacio e Pepe Elote

Difficulty: Easy • 4 Servings • Total Time: 20 Minutes

Ingredients:

• 4 ears of corn, shucked
• 4 tbsp unsalted butter, softened
• ½ cup Pecorino Romano PDO cheese, grated, divided
• 2 tbsp parmesan cheese, grated
• 2 tsp black pepper, freshly ground

Directions:

1. First, cook the corn. Grill over medium-high, or boil in salted water until cooked through. 
2. In a small bowl, combine the softened butter, half of the Pecorino Romano PDO, the parmesan and the black pepper. 
3. Brush the cooked cobs of corn with the butter mixture, then coat with the remaining cheese. Finish each with another crack of pepper, then serve and enjoy!

Savory Churros

Difficulty: Easy • 6 Servings • Total Time: 45 Minutes

Ingredients:

For the Black Pepper Cheese Filling:

• 1 Tbsp unsalted butter, divided
• 1 Tbsp all-purpose flour
• 1 C whole milk
• ½ tsp salt
• 1 tsp black pepper, freshly ground
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ C Pecorino Romano PDO cheese, grated

For the Churros:

• 1 C water
• ½ tsp salt
• 1 C all-purpose flour
• 1 tsp baking powder
• 1 Tbsp black pepper, freshly ground
• ½ C Pecorino Romano PDO cheese, grated
• Vegetable oil for frying

Directions:

1. In a small saucepan, warm the milk and 2 tsp of the butter at medium heat. 
2. To make the Cheese Filling: Melt the remaining butter in a saucepan over medium heat. Whisk in the flour until fully combined and then cook for around 30 seconds. 
3. Slowly whisk in the milk and continue whisking as it starts to thicken, about 5 minutes. Add in salt, pepper, garlic and onion powder. Remove from heat and mix in ½ C grated Pecorino Romano PDO until melted and smooth. 
4. Transfer to a piping bag with a small, round tip.

European Nachos 

Difficulty: Easy • 2 Servings • Total Time: 15 Minutes

Ingredients:

• 1 cup Pecorino Romano PDO cheese, grated
• 1 cup Mozzarella cheese, grated  
• 2 cup marinara sauce 
• ½ cup pepperoncini peppers 
• ½ cup salami, sliced
• ½ cup pepperoni, sliced
• 3 cup tortilla chips  
• 1 cup heavy cream 
• ¼ tsp pepper 
• 1 tbsp all-purpose flour
• 2 tbsp unsalted butter

Directions:

1. In a saucepan over medium heat, combine heavy cream and butter, allowing them to simmer gently.
2. Gradually add ¾ C grated Pecorino Romano PDO cheese, mozzarella cheese, pepper, and flour. Stir until the sauce becomes creamy and smooth.
3. Arrange tortilla chips evenly on a serving plate to create a base for the nachos. Pour the prepared cheese sauce over the tortilla chips.
4. Drizzle warmed marinara sauce over the cheese sauce.
5. Add pepperoni and salami slices over the cheese-covered chips.
6. Place pepperoncini peppers on top with a sprinkle of the remaining grated Pecorino Romano PDO cheese over the nachos. Enjoy!

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.