Pecorino Cream

The Mrs · #1 06-05-2008, 12:55 PM

Probably my one and only contribution to the Chef's Corner.

In my 20's, hubby and I lived in Germany where he was stationed in the Army. I worked as a waitress at a restaurant that had a Turkish owner, a Persian cook, and bus-boy from Sri Lanka.

This cook used to fix the most wonderful tortellini dish I've ever tasted, and he had taught me how to fix it. I had lost that recipe many years ago, and just recently had a pasta dish that reminded me of it so much I asked the chef for the recipe.

Pecorino Cream

2 cups Heavy cream
1 cup White wine
1 cup Grated Pecorino cheese
1/4 cup Minced onion
3 ea Minced garlic glove
to taste Salt and pepper
roux

1. Saute onions and garlic until soft
2. Add white wine, reduce until almost dry
3. Add heavy cream, heat to scalding point
4. Add Pecorino cheese and roux to thicken
5. Season with salt and pepper to taste

MissBrattified · #2 06-05-2008, 12:58 PM

Quote:

Originally Posted by The Mrs

Probably my one and only contribution to the Chef's Corner.

In my 20's, hubby and I lived in Germany where he was stationed in the Army. I worked as a waitress at a restaurant that had a Turkish owner, a Persian cook, and bus-boy from Sri Lanka.

This cook used to fix the most wonderful tortellini dish I've ever tasted, and he had taught me how to fix it. I had lost that recipe many years ago, and just recently had a pasta dish that reminded me of it so much I asked the chef for the recipe.

Pecorino Cream

2 cups Heavy cream
1 cup White wine
1 cup Grated Pecorino cheese
1/4 cup Minced onion
3 ea Minced garlic glove
to taste Salt and pepper
roux

1. Saute onions and garlic until soft
2. Add white wine, reduce until almost dry
3. Add heavy cream, heat to scalding point
4. Add Pecorino cheese and roux to thicken
5. Season with salt and pepper to taste

That sounds delicious!

The Mrs · #3 06-05-2008, 01:21 PM

Quote:

Originally Posted by MissBrattified

That sounds delicious!

I think so!

My only problem is, I live in the middle of nowhere (Oregon) and am wondering where in the world I am going to find Pecorino cheese!

I looked it up at wiki to see what I could find.

Anybody know anything about this cheese? And if there's a suitable substitute?

MissBrattified · #4 06-05-2008, 01:24 PM

Quote:

Originally Posted by The Mrs

I think so!

My only problem is, I live in the middle of nowhere (Oregon) and am wondering where in the world I am going to find Pecorino cheese!

I looked it up at wiki to see what I could find.

Anybody know anything about this cheese? And if there's a suitable substitute?

According to CookingLight.com, you can substitute as follows(hard cheeses):

When a recipe calls for: | You can substitute:
Pecorino Romano | Parmigiano-Reggiano
Dry Jack | Aged cheddar
Asiago | Romano

The Mrs · #5 06-05-2008, 01:29 PM

Quote:

Originally Posted by MissBrattified

According to CookingLight.com, you can substitute as follows(hard cheeses):

When a recipe calls for: | You can substitute:
Pecorino Romano | Parmigiano-Reggiano
Dry Jack | Aged cheddar
Asiago | Romano

Sweet! Thanks Miss B!

Elizabeth · #6 06-05-2008, 02:13 PM

That sounds yummy Mrs.

LaVonne · #7 06-05-2008, 02:53 PM

Mmmm....sounds awesome!

jaxfam6 · #8 06-05-2008, 06:29 PM

Quote:

Originally Posted by The Mrs

Probably my one and only contribution to the Chef's Corner.

In my 20's, hubby and I lived in Germany where he was stationed in the Army. I worked as a waitress at a restaurant that had a Turkish owner, a Persian cook, and bus-boy from Sri Lanka.

This cook used to fix the most wonderful tortellini dish I've ever tasted, and he had taught me how to fix it. I had lost that recipe many years ago, and just recently had a pasta dish that reminded me of it so much I asked the chef for the recipe.

Pecorino Cream

2 cups Heavy cream
1 cup White wine
1 cup Grated Pecorino cheese
1/4 cup Minced onion
3 ea Minced garlic glove
to taste Salt and pepper
roux

1. Saute onions and garlic until soft
2. Add white wine, reduce until almost dry
3. Add heavy cream, heat to scalding point
4. Add Pecorino cheese and roux to thicken
5. Season with salt and pepper to taste

Very similar to an Alfredo sauce
i will have to try it

jaxfam6 · #9 06-05-2008, 06:32 PM

Quote:

Originally Posted by The Mrs

I think so!

My only problem is, I live in the middle of nowhere (Oregon) and am wondering where in the world I am going to find Pecorino cheese!

I looked it up at wiki to see what I could find.

Anybody know anything about this cheese? And if there's a suitable substitute?

It is an Italian cheese
it is made with sheeps milk and if you have any specialty stores they may carry it or an Italian deli.
I live in PHX, AZ we tend to have every thing here. We can get almost any kind of cheese you can think of.

The Mrs · #10 06-05-2008, 07:06 PM

Quote:

Originally Posted by jaxfam6

It is an Italian cheese
it is made with sheeps milk and if you have any specialty stores they may carry it or an Italian deli.
I live in PHX, AZ we tend to have every thing here. We can get almost any kind of cheese you can think of.

I am in no way a chef...or even a cook for that matter. I hate to cook.

Soooooo...pardon my ignorance in the kitchen...but even if I DO happen to find this cheese, am I really going to want to pay what I would assume would be an exorbitant price for it?

And what would be the best (read least expensive, easy to find) substitute cheese?