3 Pecorini | Pecorino Romano Broth with San Diego Vegetables
by Chef Mikel Anthony
In 1996, Pecorino Romano was certified with the Denominazione di Origine Protetta (D.O.P.) [Protected Designation of Origin (P.D.O.)] by the European Union. This important validation served as an acknowledgement of the quality and uniqueness of this dairy product. The P.D.O. label is granted exclusively to those agricultural and food products whose stages of the production process are tightly linked with the history, culture and environment of a defined geographical area and that comply with a Product Specification. 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.
BROTH
INGREDIENTS
- Pecorino Romano rinds and or end pieces
- Corn husk and cobb
- Shallot peels
- Garlic peels
- Soy Sauce
- Sherry Vinegar
METHOD
- Simmer for an hour and strain through a chinois and cheesecloth.
- Season with touch of soy sauce and sherry vinegar.
VEGETABLES
INGREDIENTS
- Golden cherry tomato
- Baby carrots
- Acorn squash
- Corn
- Snap pea
METHOD
- Torch the tomatoes to remove the skin and sweeten.
- Braise the baby carrots until tender in desired cooking liquid.
- Cube and roast the squash.
- Torch the corn and remove from cobb.
- Slice snap pea on the bias and serve raw.
- I also added a hint of smoke to the dish with a Polyscience smoking gun.
PLATING METHOD
Plate in bowl as desired and pour over with broth.
