Pecorino Gran Cru
Aged 20 months
Produced in Sassari, an area of Sardinia famous for its pecorino, our Pecorino Gran Cru is made with 100% sheep’s milk.
The cheese is aged 20 months using techniques normally applied to Parmigiano Reggiano, which makes this an innovative product that can be found exclusively at Academia Barilla.
Try it with our Spicy Fig Compote.
Aroma: an incredible balance of the sophisticated notes from the long agiging and the sweetness of fresh milk.
Flavor: sweet and well balances, with a intense bouquet of flavors, including long lasting milk aromas – rarely found in aged cheeses.
Texture: medium-firm. Melts nicely in your mouth.
Great eaten alone, or with a drop of honey, marmalade or mostarda. To bring out the flavor even more, we suggest pairing the cheese with a full bodied red wine like Sardinian Cannonau.
The recipe: Malloreddus (Sardinian Gnocchi)
- 1 lb durum wheat flour
- 3 ½ oz lard
- 3 ½ oz lean veal, chopped
- 3 ½ oz lean pork, chopped
- 1 lb tomato sauce
- 2 ½ oz Pecorino Gran Cru cheese, chilly grated
- 1 onion
- 1 sprig parsley
- 1 sprig rosemary
- extra virgin olive oil
- salt and pepper
1 hour e 10 minutes preparation + 5 minutes cooking
Work the semolina with a generous tablespoon of oil, a pinch of salt and that little water necessary to obtain a soft but consistent mixture. Divide into pieces, shape into 2cm diameter sticks and cut these to a length of 3 cm. Dimple with the fingers, and line them up, floured, on a pastry board. Meanwhile, prepare the sauce.
Put into a pan a tablespoon of oil, the chopped onion and lard and sauté. Add the chopped meat, the chopped parsley and rosemary and continue to sauté. Blend in the tomato, a ladleful of water and cook slowly for about one hour, adding more water, if necessary.
Cook the “gnocchi” in abundant salted water, drain them and dress with the sauce and grated Pecorino: Serve hot.
Visit our Online store to purchase Pecorino Gran Cru