3 Pecorini | Pecorino Romano Parisienne Gnocchi
by Chef Mikel Anthony
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 lamb 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.
GNOCCHI
INGREDIENTS
- Choux Dough
- ¼ cup Pecorino Romano
- 1 tbsp. Spiceology Mediterranean Seasoning
METHOD
- Pate a choux dough with Pecorino Romano and Spiceology mediterranean seasoning.
- Make Gnocchi dough and pipe into simmering liquid.
- Remove 1 minute after floating and freeze.
Tip: “I like to tie designated sanitary dental floss to each handle of the pot creating a zip line to cut the dough. You’re welcome.” – Chef Mikel Anthony
PESTO
INGREDIENTS
- 1 cup Basil
- ¼ cup Pecorino romano
- 2 tbsp. Almonds
- Oil to blend
METHOD
- Throw a cup or so of frozen gnocchi into a pan of butter and oil and saute until golden brown.
- Add some pesto, cannellini beans, sun dried tomatoes and toss.
PLATING METHOD
Plate and garnish with fresh basil, some more pesto, and Pecorino Romano.
