• Rachel Roddy's recipe for pecorino and almond biscuits | A kitchen in Rome

    10 days ago - By The Guardian

    Made with pecorino romano for its slight sharpness, these moreish biscuits are perfect with bittersweet aperitivi One of the more enjoyable things I've seen lately was a man splitting a wheel of pecorino romano. The tom-tom drum-sized round of sheep's milk cheese, distinct in its black, waxed rind, was behind the glass cheese and cured meat counter at my local bakery, Passi; a warm, yeasty place below our flat I find hard not to enter, and even harder to leave. To “aprire la forma” , he scored the cheese around its girth, inserting two almond-shaped knives at intervals along the scored...
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