Charred Broccolini / Yuzu / Chicken Skin / Pecorino Romano Mornay
by Chef Logan Kendall

This recipe is made in partnership with 3 Pecorini and FOH.

Pecorino Romano does not actually refer to the city of Rome but to the Romans, who were already making this cheese 2,000 years ago. The Pecorino Romano was one of the first Italian cheese to enjoy national and international popularity. Currently about 20,000 tons of Pecorino Romano are exported each year, 90% of which goes to North America. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.




  • 3 tbsp Butter
  • 3 tbsp AP Flour
  • 1 ½ c Warmed Milk
  • 1 Shallot (Julienned)
  • 4 Cloves
  • 3 Cinnamon Leaves
  • 1 tbsp Bacon Fat
  • 1 Egg Yolk
  • ½ tsp Grated Nutmeg
  • 10 oz Pecorino Romano (Grated)
  • Salt & Pepper to taste


  1. Melt your butter in a sauce pot until browned. Add flour, then whisk to form a roux. Cook your white roux for about three minutes.
  2. Add milk and whisk well to evenly incorporate the roux. Add cloves, cinnamon leaves, and shallot and bring to a boil over medium heat, then reduce to a simmer allowing it about 3 minutes to thicken. Whisk in bacon fat and egg yolk, then incorporate the pecorino into your sauce and allow the pecorino to melt. Season with nutmeg, then to taste with the salt and pepper.



  • 6 pieces broccolini
  • 1 shallot, julienned
  • 2 tbsp leek, thinly sliced
  • 2 cloves garlic, thinly slices
  • 2 tbsp butter
  • 1 tbsp Yuzu juice
  • 1 tbsp walnut oil


  1. Crank a saute pan up to high heat and toss in your walnut oil. Let heat and add broccolini, shallot, and leek. Let saute until onion start to become translucent. Incorporate garlic and let cook for just a second, just long enough to toast. Mount your butter in and allow it to coat the vegetables. Remove the broccolini from the pan and let char on a grill or open heat source just long enough to get some dark coloration.



  • ¾ lb chicken skin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp bacon fat
  • 2 tsp yuzu zest


  1. Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and pepper. Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down.
  2. Bake for 40 to 50 minutes in an oven at 350f, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.
  3. Transfer the crispy chicken skins to paper towels to drain. Lightly brush with bacon fat  and transfer to a serving bowl. Cover with yuzu zest and pulse in a vitamix until the texture is that of a crumble, not as fine as a powder.




  • Charred Broccolini
  • Pecorino Romano Mornay
  • Chicken Skin Crumble
  • Yuzu Juice
  • Grated Pecorino Romano
  • Broccoli Flowers


  1.  In a bowl, place about a ¼ cup of mornay in the bottom. Cover that with a full portion of charred broccolini and then place about 3 tablespoons of chicken skin over your broccolini. Squeeze half a yuzu fruit over your dish and place two broccoli flavors over the top, offset from each other. Grate a generous amount of Pecorino Romano over the top.

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