Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
PASTORINO SARDO CHEESE
Pastorino Sardo cheese is a mature, semi-cooked cheese made from 100% Italian sheep milk, characterised by a white paste and a dark, smooth rind.
It is a cheese typical of Sardinia, produced in a traditional and artisanal manner by Sardinian shepherds who have been handing down the recipe of Pastorino Sardo for centuries.
Known for being a typical table cheese, it is characterised by a delicate yet slightly pungent flavour. It contains a high amount of protein and minerals, such as calcium and phosphorus, which are essential for bone development and good health. Its strong flavour and unique taste make the Pastorino Sardo a particularly popular cheese all over the world. Pastorino Sardo stands out for its very high-quality production: in fact, it represents the Sardinian cheese-making tradition throughout the world.
Sheep’s milk, salt, rennet
Sheep’s milk, salt, rennet
TIPS TO SERVE IT BEST
It is considered a table cheese and it is ideal to be eaten by itself at the beginning, or the end of the meal. It can also be served with cured meats - such as Prosciutto Crudo di Parma D.O.P. or Campagnolo Salami - or paired with bread, or its Sardinian traditional version - the Carasau bread - together with seasonal vegetables. We recommend enjoying it with a glass of medium/high-structure red wine such as Barbera. This cheese will take you back in time and make you discover the flavours of the past from the very first bite. Among the traditional dishes of Sardinian cuisine, there is the Fregola, a type of cereal used in many regional recipes. A different but equally tasty variant is the vegetarian one, served with grilled or pan-fried seasonal vegetables and Pastorino Sardo.
Pastorino Sardo is a sheep milk cheese made exclusively from Sardinian milk and handcrafted according to the ancient cheese-making tradition of its region of origin. The milk used to make this cheese is heated and calf rennet is added. Then, the curd is broken with a wooden stick and the paste is placed inside the moulds that will give the Pastorino Sardo its typical shape. Subsequently, it is pressed to allow the whey to escape. Finally, the Pastorino Sardo is dry salted. The ripening process takes place in sufficiently damp cellars with good ventilation and can last for a variable length of time, but at least 30 days. Pastorino Sardo cheese acquires its typical aroma and flavour thanks to the ripening phase.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...