PECORINO CHEESE TOUR AND RECIPE
In this territory of excellence, you really shouldn’t miss the production of the famous Pecorino di Pienza cheese.
On an organic farm, which produces many types of cheese, you will have an opportunity to learn about the process of making this essential ingredient in many Tuscan recipes. During the visit with the farm’s family, you’ll learn true artisan methods of cheese making, as well as the secret of the milk from their sheep and goats, which graze freely on over sixty hectares of land. In the dairy, you will see firsthand the various steps involved in the processing of the milk, as well as aging methods for cheeses like pecorino, goat’s milk and ricotta.
After the tour, the owners will invite you to enjoy a tasting of the various cheeses, so you can appreciate this famous Tuscan product–the taste and scent are truly irresistible!
Below is a recipe that we make at La Bruciata starring pecorino cheese as the main ingredient:
Gnudi with Pecorino and Black Pepper Sauce
Take 500 grams of boiled spinach, chop finely with a cleaver or mezzaluna. Toss spinach in a pan with two tablespoons of butter, a clove of garlic, and a little salt. When it is well seasoned, add 600 grams of ricotta, 2-3 eggs, a pinch of nutmeg, salt to taste and 50 grams of flour. Mix well and then place the dough in the refrigerator to chill for about an hour so it will be easier to work. On a lightly floured surface, use a spoon to form the dough into balls of about 3 cm and place on a piece of parchment paper.
Next prepare a béchamel sauce. To the sauce add grated aged pecorino cheese and milk. Cook until the cheese is melted, adding more milk if it becomes too dry. The sauce should be creamy. Add a pinch of nutmeg.
Cook the gnudi in boiling salted water until the rise to the surface. Drain and add to the cheese sauce and gently combine. Serve in individual dishes and sprinkle with black pepper.
