It is usually matured for no longer than 20 days, although there is also a grated variety that is matured for up to one year. These cheeses, both mature and young, go very well with fresh broad beans, bread and red wine. But pecorino cheese is also a great ingredient in your kitchen, too. Francesca shows us how to make a fanciful Tuscan pecorino soufflé.
If the word soufflé fills you with fear, this recipe will put your mind at rest. A soufflé is a soft and puffy dish, usually made with eggs and cream and served in a cast-iron casserole, because, given that it’s very soft, it’s better if you don’t turn it out and eat it right away.