Pecorino Romano P.D.O. Broth with Vegetables
 
Pecorino Romano P.D.O. Broth with Vegetables
 
INGREDIENTS

For the Broth:

Pecorino Romano P.D.O. rinds and or end pieces

Corn husk and Cobb

Shallot peels

Garlic peels

Soy sauce

Sherry Vinegar

For the Vegetables:

Golden cherry tomato

Baby carrots

Acorn squash

Corn

Snap pea

 
DIRECTIONS

For the Broth:

Simmer for an hour and strain through a chinois and cheesecloth. Season with touch of soy sauce and sherry vinegar.

For the Vegetables:

  • Torch the tomatoes to remove the skin and sweeten. Braise the baby carrots until tender in desired cooking liquid. Cube and roast the squash. Torch the corn and remove from Cobb. Slice snap pea on the bias and serve raw.
  • I also added a hint of smoke to the dish with a polyscience smoking gun.

Plating Method:

Plate in bowl as desired and pour over with broth.

Did you know?
In 1996, Pecorino Romano was certified with the Denominazione di Origine Protetta (D.O.P.) [Protected Designation of Origin (P.D.O.)] by the European Union. This important validation served as an acknowledgement of the quality and uniqueness of this dairy product. The P.D.O. label is granted exclusively to those agricultural and food products whose stages of the production process are tightly linked with the history, culture and environment of a defined geographical area and that comply with a Product Specification.

Recipe by: Mikel Anthony, Chef’s Roll: chefsroll.com