pecorino cheese

Trade in your bologna sandwich by toasting pillowy soft focaccia, then piling it with mortadella and a spicy pickled and sweet roasted red pepper mayonnaise.

Sandwich of the Week: Mortadella Focaccia Sandwich

For the Piquillo-Jalapeño Mayonnaise:

mayonnaise

piquillo peppers

pistachios

jalapeño

red wine vinegar

oregano

black pepper

For the Sandwich:

olive oil

focaccia,

mortadella

pecorino

basil

parsley

A-mayonnaising Mortadella

Recipe: Mortadella Focaccia Sandwich

Make the piquillo-jalapeño mayonnaise: In a small bowl, stir together all ingredients and set aside.

Make the sandwich: In a medium skillet over medium-high heat, heat the oil. Add the two focaccia halves, cut-side down, and fry until golden brown and crisp, 3 to 5 minutes.

Spread the piquillo-jalapeño mayonnaise evenly onto the toasted slices. Layer one slice with the mortadella, pecorino, basil and parsley, and cover with the top half of bread. Serve.

This recipe for soft, homemade garlic knots is made with tangy active sourdough starter and sweet roasted garlic. Topped with Pecorino cheese and fresh parsley, it's a fresh new take on the classic garlic knot recipe.
Notes &amp; Tips

This recipe does not include raw garlic. Roasted garlic only. If you'd like to add raw garlic for extra flavor, finely chop 1-3 cloves and incorporate them during Step #8 below.

Sourdough Garlic Knots With Roasted Garlic And Pecorino Cheese

garlic

g (1 tbsp) olive oil,

g (1/4 cup) bubbly, active sourdough starter

240 g (1 cup) warm water

120 g (1 cup) all purpose flour

bread flour

g (1 tsp) fine sea salt

thyme sprigs, leaves picked

g (2 tbsp) unsalted butter

Pecorino cheese,

Roast The Garlic

Preheat the oven to 400 F (200 C). Lay the garlic on its side, and slice off the top third the reveal the inside cloves. Wrap both pieces in foil, and drizzle the cloves with olive oil to coat. Roast on a baking sheet for 45 minutes to 1 hour. The garlic should be soft and caramelized when ready.

Make The Dough

(while the garlic is roasting): In a medium bowl, whisk the sourdough starter and water together with a fork. Add the flours, salt and thyme leaves. Mix with your hands to form a rough, shaggy dough. Cover and rest until the garlic has finished roasting.

Add The Garlic

When the garlic is cool enough to handle, squeeze the cloves into the bowl of dough. Gently knead the dough, lifting and folding the dough over the cloves to incorporate. Stop when the dough starts to tighten and a rough ball forms.

Bulk Rise

Cover the bowl with lightly oiled plastic wrap (or transfer to a high-sided dough tub with lid). Let rise at room temperature, about 70 F (21 C) until double in size. Chill overnight in the fridge. Alternatively, jump to the next step for a same-day bake.

Shape

Line a baking sheet with parchment paper. Remove the cold dough onto a well floured surface; let rest for 10 minutes. Divide the dough into 10 strips, about 60 g (2 oz) each. Grab the ends of each strip, and gently stretch to form a knot (it&#8217;s like tying a shoe lace, minus the bow). Place onto your baking sheet and shape the rest of the dough. When finished, lightly brush the knots with olive oil.

Second Rise

Cover the dough with an inverted rimmed baking sheet. Rest at room temperature until noticeably puffy, about 1 hour or more, depending on temperature. Preheat your oven to 400 F (200 C) towards the end of the second rise.

Bake

Place the knots of the center rack and bake for 20-25 minutes, or until light golden brown. Meanwhile, melt the butter in a small saucepan or microwave. Chop the parsley and grab the Parmesan cheese.

Assemble

When the garlic knots have finished baking, add them to a large bowl. Drizzle some of the melted butter over the top, and sprinkle with parsley and a generous handful of cheese to taste. Toss well to coat.

To Serve

Arrange the garlic knots on a serving platter or devour straight from the bowl. Enjoy warm!

I haven't made this yet, but planning to very soon.  I noticed the recipe calls for Pecorino cheese, or Pecorino Romano cheese.  In the recipe step #7,  you call it Parmesan cheese.  Since I don't care much for Pecorino, can I just use Parmesan Reggiano?

Topped with just olive oil, pecorino cheese, salt and pepper, and cream, Cacio e Pepe pizza is surprisingly satisfying. Pair it with red wine and arugula salad for a simple yet sophisticated meal.

Cacio e Pepe Pizza

pizza dough

High-quality olive oil

pecorino Romano cheese, (finely grated (1 cup))

black pepper, (plus more as needed)

heavy cream, (divided)

Kosher salt

Preheat the oven.

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.

Stretch or roll out the dough.

Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).

Top the dough.

Prick the dough all over with a fork and brush it lightly with oil, making sure to get the oil all the way to the edges. In a medium bowl, toss together the cheese and 1 to 1½ teaspoons of black pepper, then dump the mixture onto the oiled dough and spread it out evenly, leaving a 1-inch border of dough. Drizzle with half of the cream.

Bake the pizza.

Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.

Drizzle with the remaining cream and enjoy!

As soon as the pizza comes out of the oven, drizzle on the remaining cream, sprinkle with a pinch of salt, and finish with a pinch of black pepper (if desired). Let it rest for 5 minutes, then slice and serve.

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The most viewed pecorino cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine