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Pecorino Molisano
Bisceglie (Molise) — Mother recipe · en it
A delicious artisanal sheep's milk cheese, typical of the Molise region, that enhances every dish with its intense and exquisite flavor.
⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 500 gr of Pecorino Molisano
- 200 gr of ripe tomatoes
- 100 gr of black olives
- 50 gr of parsley
- 100 ml of olive oil
- Salt and pepper to taste
- 1 onion
- 1 clove of red garlic
- A dash of balsamic vinegar
Method
- Slice the tomatoes into quarters and cook in a pan with a bit of olive oil, salt, and pepper for 10 minutes.
- Chop the garlic and onion into cubes and sauté in a bowl with a bit of olive oil.
- Add the black olives and chopped parsley.
- Peel and cube the pecorino and add it to the mixture.
- Stir well and add a dash of balsamic vinegar and a bit of salt and pepper.
- Mix well and serve immediately to enjoy the intense flavor of the Molisano pecorino.
The story
The Pecorino Molisano has an ancient history dating back to Roman times, when the region's shepherds began producing it to preserve the milk from their sheep. Today, this tradition is kept alive by artisans who continue to produce it using traditional methods.
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