Pecorino Archives

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Aliums

Pepper-and-onion salt-smashed pea pasta

15 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Pasta recipes

Marrow-and-red pepper pasta

15 minutes

Beans recipes

Bruschetta with smashed peas

10 minutes

Broccoli recipes

Broccoli-and-cheese toastie

20 minutes

Cheese recipes

Two-cheese polenta

20 minutes

Cauliflower recipes

Cauliflower-and-chorizo baked pasta

45 minutes

Bacon recipes

Creamy mushroom conchiglie

20 minutes

Italian recipes

Pasta alla gricia

30 minutes

Bread recipes

Canederli

15 minutes

Canederli

Serves Makes 24

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ chilling time

Cooking Time 15 minutes

Ingredients

¾ cup milk
200 g stale bread, cut into small dice
1 T butter
1 onion, finely sliced
100 g pancetta, diced
2 free-range eggs
200 g Emmenthal, grated
150 g flour
20 g Italian parsley, finely chopped
a pinch ground nutmeg
salt, to taste
3 cups beef stock, for serving
pecorino, grated, for serving

Method

1. Pour the milk over the bread. Melt the butter in a pan and cook the onion and pancetta. Add the onion mixture to the bread.

2. Add the eggs, cheese, flour and parsley, nutmeg and salt and mix well. Chill for 30 minutes, then divide into about 24 dumplings.

3. Cook in boiling, salted water for 10–15 minutes. Heat the stock, then spoon the dumplings into the stock and serve.

Cook's note: Traditionally, leftover stale bread is used to make these dumplings, which are delicious in a simple broth or even in an arrabiata sauce.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

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Beef-and-marrow ragù

Pepper-and-onion salt-smashed pea pasta

Porchetta with pecorino cream sauce

Marrow-and-red pepper pasta

Bruschetta with smashed peas

Broccoli-and-cheese toastie

Two-cheese polenta

Cauliflower-and-chorizo baked pasta

Creamy mushroom conchiglie

Pasta alla gricia

Canederli

Canederli

Ingredients

Method