Pecorino And Pepper Coins Recipes

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

PECORINO AND PEPPER COINS

Steps:

• In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
• Cool 10 minutes in refrigerator.
• On waxed paper, combine flour, salt, and 1 cup Romano.
• In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
• Beat in wine.
• With mixer at low speed, beat in flour mixture until blended.
• On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
• Line 2 large cookie sheets with parchment paper.
• Divide dough into 8 equal pieces (each about heaping 1/4 cup).
• Roll each into 13" by 1/2" log.
• Roll logs in cheese mixture.
• Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
• Freeze at least 15 minutes or until dough is firm enough to slice.
• (Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
• Remove 1 log from freezer at a time; discard plastic wrap.
• Cut log into 1/2-inch-thick coins.
• Arrange coins 1/2-inch apart, on prepared cookie sheet.
• Repeat with logs to fill 1 cookie sheet.
• Bake 15 to 20 minutes or until golden.
• Slide parchment onto wire rack; cool coins completely.
• Repeat with remaining logs.
• Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.