Slowly but surely I'm getting to the point where I perfect this dish.
Only question I got is: Is it better using young (5months old) pecorino or should I aim for aged (8-12months)?
by The-empty_Void
4 Comments
Capitan-Fracassa
I would prefer the younger one, normally it is a safer bet if you cannot taste the cheese when you buy it. However, that really depends on your preferences. I would use the more aged one when mixed with other cheese to make sure its flavor does not disappear when preparing a dish. Having said that I think that you can play with the cheese age and provenience, I rather have a good Sicilian pecorino than a bad Roman one.
FriedHoen2
looks great!
cesko_ita_knives
I like a blend of aged pecorino and grana padano, it all depends on the sharpness you are looking for, personal preference.
Meancvar
I saw a video of an Italian chef (in Italy) suggesting that young pecorino has more moisture and makes for a creamier cacio e pepe.
4 Comments
I would prefer the younger one, normally it is a safer bet if you cannot taste the cheese when you buy it. However, that really depends on your preferences. I would use the more aged one when mixed with other cheese to make sure its flavor does not disappear when preparing a dish. Having said that I think that you can play with the cheese age and provenience, I rather have a good Sicilian pecorino than a bad Roman one.
looks great!
I like a blend of aged pecorino and grana padano, it all depends on the sharpness you are looking for, personal preference.
I saw a video of an Italian chef (in Italy) suggesting that young pecorino has more moisture and makes for a creamier cacio e pepe.