Amazon.com: Books: Carluccio's Complete Italian Food (#)

„Each introduction is followed by an A-Z dictionary to that category of food. The Pasta section reveals the exact differences between fettuccine and tagliatelle; Dairy Products distinguishes between pecorino romano and pecorino sardo (from Sardinia); and Vegetables and Legumes describes the many ways in which the essential tomato is preserved. Finally, every section offers a selection of authentic recipes for soups, appetizers, sauces, main courses, pastas, breads, or desserts--each using the particular ingredients and terms presented in the chapter. An appendix of Italian wines and other drinks, especially those used in cooking, completes the book.“

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Amazon.com: Books: The Cheese Course (#)

„After the sections on cheese etiquette and storage (Fletcher is against plastic wrap for all but the hardest cheeses), the book offers 40 recipes for cheese accompaniments, organized by milk type. These include Fresh Ricotta with Chestnut Honey, Chestnuts, and Pears, Marinated Pecorino with Orange Peel and Herbs, and Grape Focaccia with Homemade Goat Fromage Blanc. A concluding recipe section on themed cheese platters offers such delights as American Artisan Cheeses with Figs and Field Greens Salad. Illustrated with color photos throughout, the book is a small treasure of information and good taste, and should appeal to all who love cheese and want to share it with friends and family.“

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Amazon.com: Books: Jamie's Kitchen (#)

„Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding. Jamie includes tips on how to take recipes in new directions and how to be an inspired grocery shopper -- spotting what's good, what's in season, and what's a good value. Most important, Jamie encourages budding cooks to have confidence and a sense of independence, and to be master of the kitchen!“

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Amazon.com: Books: Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More (#)

„For example, readers learn about Italian rices such as arborio and carnaroli; discover how to recognize their impostors (look for the seal of the rice growers consortium); take a visit to a venerable rice grower; then receive thorough advice on risotto making. Simple, flavorful recipes that highlight food items, such as Roquefort and Potato Salad, Pasta with Pepper and Pecorino, and Buckwheat Honey Cake, follow. In addition, Weinzweig also offers timelines like that for chocolate, plus technical tips such as those for brewing tea successfully. As sensible as it's informative, the book's a true blueprint for discovery.“

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Amazon.com: Books: The Vineyard Kitchen : Menus Inspired by the Seasons (Cookbooks) (#)

„Expectedly, the freshest seasonal produce is key to most of these 145 recipes arranged in 40 menus grouped around each of the four seasons. The three-course meals include succulently simple starters such as Roasted Tomatoes with Pecorino Toscano and Olives for the fall and Poached Artichokes with Lemon Aioli for spring. Entrees range from easy (Grilled Pork Chops with a Fresh Apricot Glaze for summer) to challenging (Goose with Roasted Turnips and Apples for winter). Sinskey says that goose will cook uniformly if breast and legs are roasted separately.“

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Amazon.com: Gourmet Food: Pecorino Romano Genuino by Lopez - 1 Pound (#)

„Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. Lopez is one of only four remaining Pecorino Romano Genuino producers, the rest, including Locatelli, have relocated to Sardinia.“

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Amazon.com: Books: Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions (#)

„Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as Scarola e Fagioli (Escarole and Beans), Pappa al Pomodoro (Tomato Bread Soup), Patate con Olio e Ramerino (Potatoes with Olive Oil and Rosemary), Bistecca alla Fiorentina (Grilled T-bone Steak), Gnocchi di Patate con Salsa di Pecorino e Panna (Potato Gnocchi with Pecorino Cream Sauce), Panforte, Ricciarelli di Siena (Siena-Style Almond Cookies), and much more.“

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Amazon.com: Gourmet Food: Pecorino Romano Bronzetto - 1 Pound (#)

„Traditionally made in Latium (Rome), by the 19th Century the demand for Pecorino Romano had become so great that many makers turned to Sardinia to make this cheese. Today, Bronzetto by Sardaformaggi is the most respected and best of the Sardinian-made Romanos. Made in the Northern, more lush part of this Mediterranean island, Bronzettos flavor relies on fertile land to feed its milk producing ewes.“

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BBC - Radio 4 Woman's Hour -Salad of griddled courgettes with ricotta, mint, basil and pecorino (#)

„Keep cooking the courgettes and layering them up like this until you have finished, keeping back some herbs and some pecorino. Finish with some herbs and shavings of pecorino and drizzle with a final bit of extra virgin. You can let this sit at room temperature for a while before serving, but don't serve it chilled straight from the fridge.“

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Amazon.com: Gourmet Food: Pecorino Romano by Zerto - 1 Pound (#)

„A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.“

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Amazon.com: Gourmet Food: Pecorino Antico Mugello - 1 Pound (#)

„Also from Il Forteto, Pecorino Antico Mugello is a sheep's milk cheese aged for over six months. The crust is red from having been treated with a tomato concentrate, lending a hint of berry sweetness to the cheese. Beneath the edible rind lies a straw-colored interior full of natural energy.“

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BBC - Food - Recipes - Charentais Melon, Prosciutto, Wild Rocket and Pecorino Salad (#)

„Using a potato peeler, shave the pecorino cheese over the salad, drizzle with olive oil and a little maldon sea salt before serving.“

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BBC - Hereford and Worcester Culture - Paul Rankin's recipe for Pumpkin ravioli with pecorino cheese (#)

„Divide the ravioli, spinach and sauce among 4 warmed shallow bowls and sprinkle with pecorino cheese.“

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