Preserved Pecorino Sardo Recipes

BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA

Beef Carpaccio with Preserved Pecorino Sardo and Arugula image

Two things you should know about me and carpaccio: First, I don't like carpaccio you can see through; I cut mine a little thicker, which gives it better texture and body. Second, I like my carpaccio loaded, the way some people think of nachos or pizza. Here I use some bococcini de pecorino that we keep in the restaurants and some tender baby arugula, but you could use shaved porcini mushrooms, shaved raw artichokes, or sautéed chanterelles-whatever you like. Just load it up.

Yield serves 4 as a first course

Number Of Ingredients 6

Ingredients

1 pound beef tenderloin
8 ounces baby arugula
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
Kosher salt and freshly cracked pepper
4 ounces Preserved Pecorino Sardo (page 218), plus 1 tablespoon marinating oil

Steps:

Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.
Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.

PAPPARDELLE WITH TOMATO SAUCE AND MARINATED PECORINO SARDO

Pappardelle with Tomato Sauce and Marinated Pecorino Sardo image

This may be one of the simplest recipes in this entire book, but it's absolutely addictive, with the marinated pecorino offering a tangy creaminess that coats the silky noodles just so. Don't be tempted to jazz this up with anything extra-it's the comforting straightforwardness of the dish that makes it so good. Trying to make it fancy will ruin the magic.

Yield serves 4

Number Of Ingredients 4

Ingredients

2 cups Basic Tomato Sauce (page 216)
1/2 pound Preserved Pecorino Sardo (page 218)
Kosher salt and freshly ground pepper
1 pound fresh semolina pappardelle (page 84)

Steps:

In a sauté pan over medium-low heat, bring the tomato sauce to a simmer. Finely crumble the cheese into the sauce, allowing it to melt and incorporate.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.
When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper, toss, and serve immediately.

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