The ancestors of Pecorino Sardo, Rosso Fino and Affumicato, were cheeses made from raw milk or milk heated with red-hot stones. Over the centuries, there has been a continuous refinement of the characteristic production technique that has spread throughout Sardinia up to the very important recognition of the P.D.O. Today, Pecorino Sardo is unanimously considered one of the emblems of excellence of its Area of Origin. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with 3 Pecorini and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.
- Cauliflower 2-3 heads (different colors are preference)
- Garlic 1 bulb
- Shallot 1 large
- Cream 2-3 cups
- Vinegar 1 part
- Water 1 part
- Sugar 1 part
- Parsley ¼ cup
- Sage 1 tbsp
- Pecorino Sardo Dolce (grated and shaved)
- Split the cauliflower into florets. Roast in the oven or Sear in the pan with oil, butter, and herbs until golden brown.
- With the same or two other colors of cauliflower, split them into florets. Reserve half of each for pickling and half of each for pureeing. You should have 4 separate cups.
- Important if using different colors. Pickle and puree them separately.
- 1 part water and 1 part vinegar and 1 part sugar. Bring to a boil and taste. Add more Vinegar if you desire. I did. Then pour over 2 of cauliflower cups.
- The other two cups of cauliflower place in separate pots. Add water to cover and season with salt. Cook down. When the water is almost evaporated add the cream and cook slowly. Reserve some for blending.
- In another pan saute the garlic and shallot.
- Puree with half of garlic and shallot and add cream to achieve desired consistency.
Combine on plate, cover with freshly-grated Pecorino Sardo Dolce.