Slow Food Fiore Sardo Stravecchio Cheese
Pecorino made by shepherds as it was made more than 2000 years ago. One of the oldest and most famous raw milk cheeses in the world. Milked and curdled milk (kid rennet). Our producer Giovanni works and produces in Orgosolo, 700 metres above sea level, in the Supramonte, where rich and uncontaminated pastures give us, through the sheep, a milk with inimitable characteristics. The cheese, according to tradition, is smoked externally through the smoke of Mediterranean shrubs and its rind - edible - brushed lovingly with olive oil, during the seasoning Shape: about 4 kg seasoning: 21 months shelf life: 12 months
Suggestion: Cavatelli pugliesi with cream, pecorino fiore sardo and Parma ham Dop
500 g Cavatelli pugliesi
400 g Prosciutto di Parma DOP
100 g butter
150 g Pecorino fiore sardo DOP
250 ml cream
To prepare the recipe for Apulian cavatelli with cream, pecorino fiore sardo and PDO Parma ham, start by boiling the cavatelli in plenty of salted water.
While the cavatelli are cooking, in a large pan, melt the butter with the cream, stirring carefully. Once a homogeneous mixture is obtained, turn off the heat and add half of the pecorino cut into very thin slivers. Separately, chop the raw ham and keep.
Drain the cavatelli "al dente" and pour them into the pan with the butter, cream and pecorino mixture, then sauté for a few minutes over a low flame.
Serve, sprinkling with the remaining pecorino flakes and topping with the previously chopped prosciutto.
Serve the cavatelli pugliesi with cream, pecorino fiore sardo and prosciutto di Parma Dop hot, decorating with a sprinkling of black pepper. The recipe is ready! Enjoy your meal!