#pecorino

Enjoy how creamy and rich this White Pizza with Pecorino, Scallions, and Egg is. When you mix the salty Pecorino cheese, the mild scallions, and the runny egg yolks, you get a delicious experience that any pizza lover will love.

Ingredients: 1 pizza dough. 2 tablespoons olive oil. 1 cup grated Pecorino Romano cheese. 2 scallions, thinly sliced. 4 large eggs. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Brush the olive oil over the surface of the dough. Sprinkle the grated Pecorino Romano cheese evenly over the dough. Scatter the sliced scallions over the cheese. Create 4 small wells in the pizza, one in each quadrant. Carefully crack one egg into each well. Season the pizza with salt and pepper to taste. Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the egg whites are set but the yolks are still runny. Remove the pizza from the oven and let it cool slightly before slicing. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These little tomato tarts with goat cheese and pecorino from Yellow Lemon Tree are a delightful combination of flavors. The sweetness of the tomatoes pairs perfectly with the tanginess of the goat cheese and the sharpness of the pecorino. Topped with fresh basil leaves and baked until golden brown, these tarts are perfect for any occasion, from brunch to a party appetizer.

Ingredients: 1 sheet of puff pastry. 2-3 tomatoes, sliced. 100g goat cheese, crumbled. 50g pecorino cheese, grated. Fresh basil leaves, chopped. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Start by heating the oven up to 400F 200C. You can cut the puff pastry sheet into small circles or squares, whichever you like. Place the rounds or squares of pastry on a baking sheet that has been lined with parchment paper. On each square or circle of pastry, put a slice of tomato. Grate pecorino cheese and crumbled goat cheese over the tomatoes. Add pepper, salt, and chopped basil leaves to taste. Put olive oil on top of the tarts. Put it in an oven that has already been heated up and bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 20 minutes

Butternut squash risotto with crispy sage + pecorino

~Creamy Truffle Pasta~