The Pecorino Romano P.D.O. is naturally “lactose free” and can be safely consumed by people affected by galactosemia (being galactose-free) or lactose intolerance (being lactose-free). This distinctive trait is rendered possible by the combined action of cheese maturation and enzymes naturally found in milk and through the use of processing aids such as “scotta innesto” (starter culture with a high microbial biodiversity) and calf rennet paste. The absence of lactose is a natural consequence of Pecorino Romano cheesemaking process. Pecorino Romano PDO contains galactose in quantities below 2,7 mg/kg. 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.
- Pecorino Romano 1 cup grated and some for garnish
- Olive oil
- Bay leaf
- White wine
- Chicken stock
- Butternut squash
- Brussel sprouts
- Toasted almonds
- La Tourangelle pistachio oil
- Cook the risotto with sauteed shallot and garlic and a bay leaf. Deglaze with some white wine. Cook with chicken stock stirring constantly until tender.
- Peel the butternut squash. Dice some for texture and reserve. Puree the rest cooked down in chicken stock.
- Pick it up with a little chicken stock and the puree. Fold in the Pecorino Romano and season to taste. Stirring constantly. Fold in a little Olive oil. Should flow like lava.
Plate with oil blanched brussel sprout leaves, toasted almonds, pistachio oil, and some more pecorino romano.