Guanciale ½ cup rendered (save fat)
Peas ¼ cup
Pecorino Sardo Maturo P.D.O. 1 tbsp. and more for garnish
To Assemble Ingredients:
Plate and garnish with more Pecorino Sardo Maturo P.D.O. and Pea Tendrils
Did you know?
The use of selected autochthonous lactic acid ferments naturally present in Sardinian sheep’s milk, accelerates the removal of unwanted microorganisms and is decisive in characterizing the organoleptic and sensory properties typical of Pecorino Sardo P.D.O. and therefore its unmistakable taste; aromatic and delicate for the Dolce product, strong and slightly spicy for the Maturo product.
Recipe by: Mikel Anthony, Chef’s Roll: chefsroll.com