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,
Wild Mushroom Tart
Chef Oscar Lastra of Façade | Coral Gables, FL Adapted by StarChefs Yield: One 9-inch tart I love tarts and I wanted to showcase a savory one on our menu. I love a t
Pecorino Romano PDO Crumpet
Chefs Paul Butler and Kelsey Rusch of Spoke Wine Bar | Somerville, MA Adapted by StarChefs This dish is our take on a bread course or bar snack. There is Pecorino Romano PDO
Charred Okra
Chef Craig Richards of Lyla Lila | Atlanta, GA Adapted by StarChefs Yield: 2 servings Okra is ubiquitous in the South, so we approach it our own way. To prevent sogginess, we sear
Tomato Vol-Au-Vent
Chef Hannah Ryder of Twelve | Portland, ME Adapted by StarChefs This dish is inspired by a Southern tomato pie. The puff pastry is made with Maine cornmeal and inside is a Pecorino
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
Pecorino Romano PDO Sundae
By Chefs Abram Bissell and Rebecca Isbell of Principe | New York METHOD For the Peaches: In a sauté pan over medium-high flame, warm honey. Reduce heat and add peaches. Stir to co
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Wood-roasted tiger prawns, ‘nduja vinaigrette, Pecorino Romano PDO
By Chef Kevin Maxey of Pendolino | Sandy Springs, GA METHOD For the ‘Nduja Vinaigrette: In a small saucepan over medium flame, heat olive oil. Add ‘nduja and cook until melted,
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
Beef tartare, Pecorino Romano PDO mousse, pickled green tomato, olive oil, Pecorino Romano PDO
By Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen | Atlanta Adapted by StarChefs METHOD For the Beef Tartare: On a work surface, generously season beef with salt.
Pole beans, hazelnuts, preserved lemon, Pecorino Romano PDO
By Chef Evan Allumbaugh of Che Fico | San Francisco Adapted by StarChefs METHOD For the Preserved Lemon Dressing: In a blender, combine mustard, lemon, shallot, and vinegar. Slowly
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
Ravioli, sea scallops, corn curry, pickled mushrooms, duck fat breadcrumbs, Pecorino Romano PDO
Pecorino Romano PDO adds a rich, creamy flavor to this dish. The saltiness of the cheese pairs great with the corn curry sauce and balances its sweetness. The corn sauce has a hin
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