又名
罗曼诺奶酪
What is it?
对于那些在美国超市购买的人来说,Pecorino通常是一种干燥,浓郁,过多的硬奶酪,几乎不适合于面食。但是有数十种品种,每个品种都有自己的质地和风味。佩科里诺(Pecorino)在某些最佳版本中是一种丰富,朴实,宜人而胡椒粉的奶酪,具有牢固而乳脂状的质地,非常适合ni咬。
佩科里诺(derived from佩科拉,意大利羊)的羊奶奶酪been produced all over central and southern Italy since well before the rise of the Roman Empire. Made with either pasteurized or unpasteurized milk, pecorino can be aged anywhere from 20 days-resulting in a soft-textured, mild-flavored cheese with an edible rind-to up to a year for harder, more pungent cheeses. Its many varieties are grouped into four main government-protected regional categories (D.O.P.) subject to strict production rules: Toscano, made in Tuscany; Sardo, from the island of Sardinia; Siciliano, produced in Sicily; and Romano, mainly from the countryside around Rome.
最后一个比其他pecorinos更咸,主要是老年奶酪。我们习惯在杂货店看到的大量生产的pecorinos也是罗曼诺斯人,但与他们的手工表亲相去甚远。
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食谱
面食烤茴香和西红柿
As the fennel and tomatoes roast, their juices mingle to create a luscious sauce. Finocchiona, salami flavored with fennel seeds (finocchio is Italian for fennel), reinforces the fennel flavor of…
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食谱
与burrata和peppadews一起吐司的坡道香蒜酱
Garlicky spring ramps (wild leeks) make an insanely delicious pesto, an idea I first learned about from my friend, New York chef Matt Weingarten. Here, I use lightly roasted pistachios…
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