3 Pecorini | Uavo in Raviolo with Fiore Sardo Brodo 
by Chef Mikel Anthony

The name Fiore Sardo is said to derive either from the use of a coagulant obtained from a flower, most likely the thistle, or from the use of wooden stamps molded with an engraved flower on the disk that until recent times served to distinguish and decorate the cheese. Programme 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.




  • 500 grams apf
  • 500 grams semolina
  • 20 grams tumeric
  • 500 grams eggs
  • 20 grams evoo
  • 20 grams salt
  • Egg yolks
  • Guanciale
  • Butter
  • Capers
  • Sage
  • Ricotta
  • Lemon juice and zest
  • Herbs
  • Salt


  1. Make the dough. Pipe the ricotta mixture and place the egg yolks before sealing.

Tip: “I prefer to freeze before and until cooking.” – Chef Mikel Anthony



  • 1 quart cream
  • 2 cups grated or chopped fiore sardo
  • 1 tsp sherry vinegar
  • Salt to taste


  1. Scold cream and blend while slowly adding the cheese. Finish with sherry vinegar. To change consistency add more cream, or more cheese. You can also add xanthum gum to thicken and help emulsify.
  2. Brown some butter and add capers and sage
  3. Crisp some sliced guanciale. This can be done in advance.


Plate with brodoraviolo, brown butter, capers, sage, and guanciale. 

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