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PRODUCT NAME: Seasoned pecorino
INGREDIENTS: pasteurized sheep's milk, rennet, ferments, salt
SIZE: Kg. 9 - 12
NUTRITIONAL FACTS: Edible part: 100 g
Kcal: 379
Animal protein: 28 g
Vegetable protein: 0 g
Carbohydrates: 2 g
Fat: 29,5 g
Fibers: 2,1 g
Iron: 1160 mg
Calcium: 1160 mg
Vitamin C: 0 mg

Suggested recipes for this product:

"Pasta al forno alla Siciliana"

INGREDIENTS: (for 4 persons)
500 gr. of pasta of the small size in the shape of rings
6 tablespoons extra virgin olive oil
1 large onion, finely chopped
250 gr. of minced pork
250 gr. of minced beef
2,5 dl of red wine
400 gr. of canned tomatoes
5 dl of water boiling
300 gr. of fresh or frozen peas
300 gr. of pecorino cheese cut into cubes
100 gr. of breadcrumbs
150 gr. of primosale cheese
Salt and freshly ground pepper

PREPARATION: Heat 4 tablespoons oil in a large pan and sauté one half onion, for 5 minutes.
Add the pork and beef, launch for other 5 minutes or until it appears well browned, add the wine and let it evaporate.
Add the tomatoes and boiling water, salt and freshly ground black pepper, cover the pot partially and cook over low heat for 1 hour.
Heat 2 tablespoons oil in a medium skillet and sauté the other half of the onion for 2-3 minutes.
Add the peas, salt and pepper, cover and cook over low heat for 15 minutes.
Cook the pasta in abundant salted boiling water for half the time indicated on the package.
Drain well and transfer it into a bowl with half the meat sauce and pecorino cheese.
Preheat oven to 220 degrees, grease a large baking dish and sprinkle with half the breadcrumbs.
Pour half the pasta in the pan and level the surface, sprinkle with the first salt or a fresh pecorino cheese and cover with the peas.
Spread peas on the gravy left, completed with the remaining dough and leveled the surface thoroughly with a spoon. Complete with the breadcrumbs and the oil remained.
Bake for 20 minutes or until the surface is golden brown.
Distributed in individual portions and serve the dish hot.
Pasta al forno alla Siciliana
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