Pecorino – Ciu Ciu “merlettaie Recipe
Indulge in the rich and savory flavors of Pecorino – Ciu Ciu 'Merlettaie.' This artisanal cheese, crafted from the finest sheep's milk, boasts a complex profile of nutty and tangy notes, perfectly balanced with a hint of earthiness. Each bite reveals a delightful texture that melts in your mouth, making it an exquisite accompaniment to crusty bread or a vibrant charcuterie board. Elevate your dining experience with this exceptional cheese that celebrates the heritage of Italian craftsmanship.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Dough
Filling
Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center, crack in the eggs, and gradually mix the flour into the eggs using a fork until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a medium bowl, mix together the grated Pecorino cheese, ricotta cheese, black pepper, and nutmeg until well combined. Set aside.
Assembly
- 3
Shape the Pasta
Roll out the dough thinly and cut into squares or circles. Place a small amount of filling in the center of each piece, then fold and seal tightly, ensuring there are no air pockets.
Cooking
- 4
Cook the Pasta
Bring a large pot of salted water to a boil. Carefully add the pasta and cook for 3-4 minutes or until they float and are al dente. Remove with a slotted spoon and set aside.
Sauce Preparation
- 5
Make the Sage Butter Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and sauté for about 2-3 minutes until fragrant. Season with salt and pepper to taste.
