Arancini
Chef Joseph Tiedmann of La Petite Grocery | New Orleans, LA Adapted by StarChefs Yield: 2 servings For this dish, we wanted to showcase a technique that we use often here,
Fusilli, basil pesto, stracciatella, Pecorino Romano PDO
By Chef Robert Hartman of Saint Theo’s | New York METHOD For the Basil Pesto: In a blender, purée garlic and regular olive oil until smooth. Let cool. Transfer to a food process
Grilled corn ravioli, rock crab, king prawn, Pecorino Romano PDO
By Chef Jason Fullilove of Norma | Los Angeles METHOD For the Dough: In a stand mixer fitted with a paddle attachment, mix eggs and flour on low speed until fully combined. Transfe
Gnocchi Cacio e Pepe
By Chef Matthew Adler of Caruso’s Grocery | Washington, DC Adapted by StarChefs METHOD For the Truffle Butter: In the bowl of a stand mixer fitted with a whisk attachment,
Huitlacoche e Pepe
By Chef Danielle Duran Zecca of Amiga Amore | Los Angeles Adapted by StarChefs METHOD Bring a pot of salted water to a boil. Once boiling, add huitlacoche chittara and cook
Squash tortelli, brown butter, toasted almonds, Pecorino Romano PDO fonduta
The squash tortelli is something I usually do in the fall season. Instead of traditional brown butter, I like to go with rosemary and almonds which complement it well with the Pec
Garganelli, guanciale ragù, crema di Pecorino Romano PDO, olive oil
In this dish, we are crossing the cultures of Lazio and Emilia Romagna. We’re using some ingredients most commonly associated with Lazio—Pecorino Romano PDO and guanciale—co
Braised rabbit agnolotti, Pecorino Romano broth, poached pear, pine nuts, arugula, black pepper
This dish balances the rich flavors of the agnolotti filling with the briny flavor of the cheese and the sweetness of the pear. It is inspired by the hearty stuffed pastas of nort
Matzo dumplings, Pecorino Romano PDO, braised mushrooms, mushroom broth
Chef Matthew Schaler of Birdie G’s | Los Angeles Adapted by StarChefs
Rigatoni Carbonara
Cut the guanciale into squares and put it in the pan. Put a large saucepan on the fire with water and coarse salt to boil the rigatoni. Heat the guancaile in a pan over a low heat;
Pasta Alla Zozzona
Chef Giorgio Rapicavoli of Eating House | Miami Adapted by StarChefs Pasta alla Zozzona is probably the most far out and funkiest of the Roman pastas. The best way to describe i
Taglierini, Pecorino Romano PDO, pecans, brown butter, black pepper honey
Chef David Uygur of Lucia | Dallas Adapted by StarChefs This dish is all about highlighting Pecorino Romano PDO. To balance such a flavorful cheese, I wanted to use a classic pa
Agnolotti, ricotta, trumpet mushrooms, truffle, Pecorino Romano PDO
This agnolotti has been a staple on our menu from opening day. We call them “pillows of love” because they are light and fluffy but heavy with flavor and richness. The Pecorino
Calabaza tortelloni, pumpkin crema, Pecorino Romano PDO foam, pepitas, crispy sage
By Chef Daniel Ganem of Fiola | Miami, FL METHOD For the Dough: In the bowl of a stand mixer fitted with a dough hook, add all ingredients and 178 grams water. Mix 5 minutes, or th
Bucatini aglio e olio, chile, Pecorino Romano PDO, parsley
This is a classic Italian recipe that I’ve eaten since I was a child. It’s very popular in Italian American families. It is simple and delicious when executed properly. I like