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Pecorino cheese is one of the icon products of Abruzzo. It is produced throughout the territories of transhumance, which nowadays can be identified with the protected areas of the three National Parks and the Velino Sirente Regional Park. This is a hard or semi-hard paste cheese, dry and lightly scattered with eyes, and is made from whole ewe’s milk, with the addition of animal rennet (sheep or goats) and salt. The hard paste cheese is eaten after a maturation that goes from 3-4 months to 2 years. It is commonly grated on the pasta or eaten raw.. Minimum weight: 250 gr.
Perishable good at medium temperatures (20-25°C) subject to bacterial
fermentation, we do not guarantee a correct preservation of the good
during its transport: not available during the months from May to September
Perishable good at medium temperatures (20-25°C) subject to bacterial
fermentation, we do not guarantee a correct preservation of the good
during its transport: not available during the months from May to September
| Weight | 0.3300 |
| product weight | 0,300 |
| Made in | Sulmona |
| Province | AQ |
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You're reviewing: Haversack Abruzzo Pecorino cheese (300g)
Maccheroni alla chitarra, Villese Style, with lamb sauce.
Ingredient (for 2 persons): 100 gr of wheat flour “00” and 2 eggs, salt.
Preparation: Place the wheat flour on a table and ad 2 eggs in its centre plus salt.
When the pasta will become compact, let it rest for our hour (by covering it with a wet napkin).
With the typical wooden “matterello”, roll the pasta until it will become a thin layer. Put the thin layer on the “chitarra” and press the layer of pasta by rolling the matterello.
Separate the maccheroni, place some wheat flour, so that they will not get stuck one with another.
The lamb sauce:
Ingredients for 2 people: lamb meat, olive oil (extra virgin) 1 tomato can, white wine, carrot, onion, celery, parsly and salt.
Preparation: warm up the olive oil in a pan, add the lamb and the herbs, possibly use a terracotta pan (tegame) from Abruzzi. Let the wine evaporate and add the tomato.
Let the sauce cook until the lamb will be tender and well cooked.
LAMB "CACE E OVE"
Ingredients for 2/3 people:1/2 leg of lamb, 3 eggs, 1/2 white wine, gr. 25 pecorino cheese, 1/2 onion, extra virgin olive oil, bread crumbs, salt and pepper
This is a great recipe for winter!
Cut the leg of lamb in small pieces.
In a terracotta pan (tegame), fry the meat and olive oil with Onion.
Add some white wine and cook until the meet is completely done.
In a cup mix the eggs, pecorino cheese and add some bread crumbs with salt and pepper.
Por the liquid over the lamb and cook (with a lead over the pan) until the eggs are cooked!
Buon Appetito!
These information come from AbruzzoRecipes.com
