CACIO (pecorino) E PEPE

A very simple first course, such as CACIO E PEPE. The recipe is super easy. Add pepper and Crotonese pecorino to the pasta, be generous with the portions of you want to make it even tastier, then add two spoonfuls of water from the cooking pasta and extra virgin olive oil. When grating, alternate between powdery and flakey.

Pecorino & MORZELLO

MORZELLO is a typical Calabrian dish from Catanzaro. We don't want to upset the purists, but let's use a nice sprinkling of Crotonese pecorino. I recommend also in the pitta.

BEANS AND PECORINO PASTA.

An all-Calabrian spring recipe, the one BEANS AND PECORINO PASTA. To start, I recommend fresh broad beans to be blanched first and then reduced into a cream. Put the onion, the cherry tomatoes, chilli pepper and the broad bean cream into the pan and then add some more when serving.All that remains is to eat. Spring, how beautiful..

EGGPLANT AND PECORINO

The only fruit of love is the aubergine ,which in Calabria enriches any table and can be used in a thousand ways. Try this.....EGGPLANT AND PECORINO PASTA. Fry the strips of freshly cut aubergines and add them to the pasta with a dash of extra virgin olive oil and then flood it with Crotonese pecorino making it creamy and "sanizza" (just in case someone comes from Lugano...it means with a nice consistency).

TERRAMARE

An exquisite first course is TERRAMARE, a perfect meeting of sea and land. Would you like to prepare it?. Don't waste time, fry the cardoncelli mushrooms in a pan with garlic and rosemary, blend with white wine, add the cherry tomatoes, then the prawns and continue to sauté and reduce. Now take out his majesty The Crotonese and grate as much as you like....even more...you need it. Add the pasta to the sauce, some parsley, and then be abundantly generous with grated Crotonese pecorino. That's it, serve and enjoy. This definitely is an exquisite recipe especially with the pasta called "stozzapreti”.

(LINK AL VIDEO)

LOBSTER

Pecorino Crotonese and seafood. It is not a heresy, especially when paired with Crotonese, a very sweet pecorino. Here's what you can do...LOBSTER CROTONESE flavoured with a Crotonese pecorino cheese fondue. Clean the crustacean, pour some wine on it and garlic oil. Now add some coarse salt and pink pepper on top. Garnish with lemon slices.Bake in the oven. And the pecorino? Now the fun begins, first you have to prepare some green bread made with Crotonese pecorino,also prepare some creamy fondue and another one to cool. Remove the crustacean from the shell, sprinkle it with green breadcrumbs, brush the creamy fondue on the plate, and then place the cooked lobster on the solidified fondue. Garnish with the sweet and sour onion bites and some strings of chili pepper. A little expensive but surprising because of the combined sweetness of sea and land. Exquisite.

(LINK AL VIDEO)

CARBONARA

The queen of pasta is LA CARBONARA. This isn't easy, it takes skill and knowledge, if not it can become a pasta omelette or even an egg spaghetti drink. However I know you know how to do it, let’s focus on the important thing: try the Crotonese pecorino version. Drain the pasta, turn off the heat and please put the pasta back in the pot and pour over it the mix of beaten eggs with the Crotonese pecorino. When everything is amalgamated just add some grated pecorino cheese and a drizzle of extra virgin olive oil to the seasoned pasta. Now cut one or two wedges of SEMI-HARD Crotonese pecorino and put it over the pasta, like boats in the middle of the sea.

Pizza

I don't think PIZZA is a second dish, but anyway you should try to substitute mozzarella (which is often just industrial cheese) with an excellent fresh Crotonese pecorino.Very good to garnish white pizzas with cold cuts, sausage and vegetables.

ortichella Frittata

Try the ORTICHELLA FRITTATA with nettle and Crotonese pecorino. The cheese has to be added to the top before the omelette is completely cooked You can try the version with artichokes or onion.

baked pasta

If you make baked pasta and you put eggs in it, not lasagne, absolutely put the Crotonese pecorino in it. You can't even imagine the overwhelming flavour, which will create addiction and desire for more and more.